This beautiful holiday bread was made by my friend Diane Andiel whom you may already know from this Meet the baker article and from that post. She used a 14% butter brioche dough but says any cinnamon bun dough recipe would work. It is a favorite in her house and among her customers. Though she sometimes uses her grandmother's grinder to grind the poppy seeds, she also often buys cans of ready-made poppy seed filling either from a European specialty store or online. She definitely doesn't recommend using a food processor although a coffee grinder might work. The shaping is just a roll that is split in two and twisted together before going in the bread pan. Yum! Thank you, Diane!
