WHAT YOU NEED

For the dough
160g (5½oz) plain (all-purpose) flour
70ml (2¼fl oz) full-cream (whole) milk, room temperature
2 large egg yolks, room temperature
7g (¼oz) active dried yeast
2 tablespoons soft dark brown sugar
2 teaspoons amaretto
1 teaspoon vanilla bean paste
pinch of salt

For the poppy seed filling
175g (6oz) poppy seeds
hot water
50g (1¾oz) soft light brown sugar
40g (1½oz) runny honey
30g (1oz) raisins
20g (¾oz) chopped pecans
1 teaspoon almond essence
1 tablespoon vanilla bean paste
½ teaspoon ground cinnamon
1 teaspoon unsalted butter, room temperature
60g (2¼oz) Italian cut mixed peel
2 large egg whites, room temperature

To assemble
1 tablespoon water
150g (5 1/2oz) icing (confectioners’) sugar, sifted
50g (1 3/4oz) unsalted butter, room temperature
¼ teaspoon red gel food colouring
5g (1/8oz) poppy seeds

Combine all the dough ingredients in a stand mixer with the dough hook attachment and mix on medium speed for 10 minutes. Cover the bowl with a clean tea towel (dish towel) and leave to prove in a warm place for 90 minutes.

Meanwhile, for the poppy seed filling, place the poppy seeds in a small saucepan and add hot water to cover. Cook over low heat for 15 minutes.

Preheat the oven to 190°C (375°F).

Strain the mixture through a piece of muslin (cheesecloth), squeezing the muslin to expel as much liquid as possible. Set aside to cool.

Once cool, squeeze out any excess water from the poppy seeds and blend them in a food processor for 1 ½ minutes, or until a paste forms.

In a large bowl, mix the blended poppy seeds with the soft light brown sugar, honey, raisins, chopped pecans, almond essence, vanilla bean paste, cinnamon, butter and Italian cut mixed peel.

In a separate bowl, use hand-held electric beaters to whisk the egg whites until stiff peaks form. Gently fold the egg whites into the poppy seed mixture using a spatula.

After the dough has risen, punch it down and knead it briefly on a floured work surface. Roll out the dough into a 50 x 40cm (20 x 16 inch) rectangle, about 3mm (⅛ inch) thick. Spread the poppy seed filling over the dough, leaving a 2.5cm (1 inch) border around the edges.

Starting at a long edge, roll the dough into a sausage-shaped roulade, tucking the short ends under.

Cut a piece of baking paper large enough so you will be able to wrap it loosely around the roulade.

Wrap the baking paper around the roulade, leaving a 1cm (1/2 inch) space between the paper and the roulade. Place the roulade on a baking tray lined with baking paper and bake for 35 minutes until golden brown.

While the roulade is still warm, whisk the water with 50g (1 3/4oz) of the icing sugar in a bowl, then brush this over the roulade.

Allow the roulade to cool completely on a wire rack.

In a stand mixer with the paddle attachment, beat the butter until pale and creamy. Add the remaining icing sugar and red food colouring and mix until combined and the colour is even.

Transfer the mixture to a piping bag with a petal nozzle and use it to pipe poppies on top of the roulade. Sprinkle poppy seeds inside the centre of the flowers.

Cut the roulade into thick slices to serve. Store in an airtight container for up to 3 days.