Poppy Seed Swirls

Preferment (refer to  Wild Yeast / Wilde Hefe / Preferment / Vorteig)

• 120 g. (60 g. Wheat Flour type 550 / All Purpose, 60  g. Water)

Dough

• Preferment
• 300 g. All-Purpose Wheat Flour
• 90 g. Milk
• 96 g. Sugar
• 90 g. Butter
• one egg (about 50 g.)
• salt

Poppy Seed Filling

• 240 g. milled Poppy Seeds
• 50 g. rosted and chopped hazelnuts
• 80 g. Raisins, soaked in  two tablespoons of rum
• 300 g. Milk
• 2 tablespoons Honey
• 80 g. Sugar
• 100 g. Breadcrumbs
• 50 g. Butter

Preparation:

Poppy Seed Filling: Boil 300 g. of Milk and add the milled Poppy Seeds, hazelnuts, Honey, Sugar, Breadcrumbs and Butter. After the filling is cooled down, stir in the soaked raisins. The filling has to be spreadable - if needed add some more milk.
Dough:
Stir together Preferment, Flour, Milk and Egg for 10 Minutes very slowly. Add Salt, Sugar and finally the Butter. Make a smooth dough.
Cover it and let it rest for about 2 hours at room temperature (25 Degree). Preshape the dough (boule) and let it rest for 15 Minutes (bench rest).
Expand the dough to a 30 to 40 centimeter rectangle and spread the filling on the dough. Roll up the dough and cut it in seven equal slices. Put the slices in a round baking form, cover it with a plastic wrap and let it finally rest for about 20 hours at room temperature.
Bake at 180 Degree with steam for about 25 to 30 minutes. Before baking, spray water on the surface.