Hasho Poppy Swirl

Servings: 8 pastries

Prep Time: 25 min

Resting & Proofing: 1.5 hours

Baking Time: 20–25 min

Ingredients:

• 500 g all-purpose flour

• 7 g instant yeast

• 60 g sugar

• 1 tsp salt

• 250 ml warm milk

• 60 g unsalted butter, melted

• 1 large egg

• 200 g Hasho Poppy Seed Paste

• 1 egg yolk (for egg wash)

Instructions:

1. Make the dough: In a large bowl, combine flour, yeast, sugar, and salt. Add warm milk, melted butter, and egg. Mix until a soft dough forms.

2. Knead & rest: Knead for 8–10 minutes until smooth. Cover and let rest in a warm place for 1 hour or until doubled in size.

3. Roll & fill: Roll dough into a large rectangle (~40x30 cm). Spread Hasho Poppy Seed Paste evenly over the surface.

4. Shape the swirl: Starting from the long edge, roll the dough into a tight log. Slice into 8 equal pieces.

5. Final proof: Place swirls on a baking sheet, cover lightly, and proof for another 30 minutes.

6. Bake: Brush tops with egg yolk and bake at 180°C (350°F) for 20–25 minutes or until golden.

7. Cool & enjoy: Let cool slightly before serving — the filling will be molten-hot fresh from the oven.