Yeast swirl with poppy seeds and nuts

Yeast buns are great, and poppy seeds make them even better. The recipe is slightly modified from Zucker.Haus.

Preparation time: 2-3 hours total, but a lot of waiting time in between.
Suggested music: Omnia - Twa corbiez (because the yeast bun was eaten during a Cthulhu gaming session with hungry ravens)

Ingredients for the dough:

• 400 g flour
• 25 yeast or 1 package dry yeast
• 125 mL plant milk (I used soy); use milk at room temperature to make the dough rise faster
• 60 g margarine, at room temperature
• 40 g sugar (depending on how sweet your milk is)
• 1 tablespoon soy flour

Ingredients for the filling:

• 100 g poppy seeds
• 100 g ground hazelnuts or almonds (I used a mixture)
• 50 g sugar
• 80 g bread crumbs
• 250 mL plant milk
• pinch of cinnamon (and cardamom, if available)

What to do:

1. Mix all the ingredients for the dough to prepare a yeast dough. It should not be super dry and not sticky. Better knead too long than too short. Cover and let rise (30-60 minutes, depending on temperature).
2. In the meantime, prepare the filling. Place the poppy seeds in a mixer and mix for a few minutes. They can be used without mixing, but they are a lot tastier when shredded. Not every mixer is able to do this properly though.
3. Mix the shredded poppy seeds with the other ingredients for the filling.
4. Lightly oil a cake tin (I guess it also works without).
5. When the dough has risen, roll it out to a rectangle, about 30x20 cm. Spread the filling and roll up. Fold in the middle and twist the two ends with each other. Place in the cake tin, cover, and let rise again for at least 20 minutes.
6. Brush the top with vegetable milk and add sugar crumbs, almond slices, or whatever decoration is lying around. Bake at 180 °C for 35-45 minutes.