Mohnschnecken poppy seed buns

Let the butter soften. Warm 250 ml milk to lukewarm and mix with 65 g sugar and the yeast. Leave for 10 minutes. Mix 500 g flour and the salt in a bowl. Crack in 1 egg and add 60 g butter and the yeast milk. Knead until smooth. Cover and leave to rise for about 60 minutes, until puffy.

Dice the marzipan. Heat 110 ml milk with 40 g butter and 70 g sugar until melted and dissolved. Add the marzipan and stir it in. Mix in the ground poppy seeds, remove from the heat and let cool to lukewarm.

Dust the worktop with 10 g flour. Roll the dough into a 48 × 30 cm rectangle and spread with the filling. Roll up from the long edge. Cut 3 cm slices to make 16 spirals and space them apart on a lined baking tray. Cover and leave to rise for about 20 minutes, until puffy.

Heat the conventional oven to 180 °C. Separate 1 egg and mix its yolk with 30 ml milk. Brush over the buns and bake for 15 to 18 minutes, until golden and cooked through. Let cool slightly. Mix the icing sugar with 60 ml milk and drizzle over the buns.