Lemon Curd & Poppy Seed Swirls

MAKES: 6
PREP + COOK TIME: 2 hours 30 minutes

INGREDIENTS

• 1½ tsp active dried yeast
• 130ml (½ cup plus 2 tsp) full-fat (whole) milk, lukewarm
• 250g (1¾ cups) strong white bread flour, plus extra for dusting
• 20g (5 tsp) caster (superfine) sugar
• grated zest of 1 lemon
• 3 tbsp poppy seeds
• ½ tsp salt
• 1 large (US extra large) egg, beaten
• 40g (3 tbsp) unsalted butter, softened
• 150g (5½oz) lemon curd 

ICING:

• 100g (¾ cup) icing (confectioners') sugar, sifted
• juice of 1 lemon
• 1 tbsp poppy seeds
  
  

METHOD

1. Sprinkle the yeast over the lukewarm milk. Let sit for 2 minutes until foaming.

2. Tip the flour, sugar, lemon zest. poppy seeds, and salt into a mixing bowl or stand mixer with a dough hook. Add the egg and yeasted milk. Combine with a wooden spoon until a dough starts to form.

3. Knead for 6 minutes, then add the butter and knead for 5 minutes until smooth and elastic. Put into an oiled bowl. cover with clingfilm, and leave in a warm place for 1-2 hours until doubled in size.

4. Once proved, knead the dough on a lightly floured work surface for 1 minute. Roll out into a 30 x 25cm (12 x 10in) rectangle.

5. Spread the lemon curd from edge to edge over the whole piece of dough.

6. Taking a long edge of the dough, roll it into a tight swirl. Cut the swirl into six equal pieces. 

7. Place each piece, swirl-side down, in a greased metal pudding tin.

8. Cover with clingfilm and leave to prove for 30 minutes, or until doubled in size.

9. Once proved, preheat the air fryer to 180°C/350°F for 3 minutes.

10. Place the buns in the preheated air fryer and cook at 180°C/350°F for 12 minutes.

11. Meanwhile, combine the icing ingredients in a bowl and mix until smooth.

12. Remove the buns from the air fryer and leave to cool for 5 minutes, then brush generously with icing while still warm. 
    
    

KEEP IT: Keep for up to 3 days in an airtight container.