Hello there friends. It's been a busy couple of weeks over here. Lately I've been feeling a bit of stress that comes along with change. As I get older, I feel the need to have routines. Whenever my daily routine/habits are bothered with and more is stacked onto my plate, I start to feel a sense of overwhelming uneasiness. Is it just me or is it the anxiety speaking? I'm not too sure. All I know is that change is tough and it takes me a while to adjust to it nowadays. The one thing that helps is routine. For some reason, the constants of my day puts me more at ease. Maybe it's the fear of the unknown or the need to be in control of everything. Hmmmm something for you to think about. Have you ever been in such a situation? How did you deal with it? I'd love to hear from you.Besides all that, I'm here to share an AMAZING recipe with you all. I know I already told you on Insta, but I'd like to share it on here as well. Mainly so I can document it and have a quick place to get to the recipe, because it's THAT good. I believe that there is a special little spot in my heart for twisted and braided goodies. They are totally fun to make, and watching it all come together in the end is so fascinating. I love how gorgeous they look with the separation of colors and textures winding in and out. And the best part is that it tastes so freakin' good! I love love love poppy seeds. I know you don't see much recipes on here that contain them, but that's my fault because I haven't created much on my own. Never the less, I'll be trying out more soon...once I stop making (and eating) these delicious breads hehe.

LEMON CARDAMOM POPPY SEED TWISTS RECIPE adapted from The Sweet and Simple Kitchen

makes 10


for the dough

  • 1 pkg instant yeast
  • 1 cup whole milk (warm)
  • 2/3 cup granulated sugar
  • 2 eggs (room temp & whisked)
  • 1/2 cup unsalted butter, softened
  • 1 large lemon (zested)
  • 1/2 tsp vanilla
  • 1/2 tsp of cinnamon
  • 4 1/2 cups all purpose flour
  • 1 tsp salt

for the filling 

  • 1 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 1 large lemon (zested)
  • 1/4 cup all purpose flour
  • 1 tbsp cardamom
  • 1/2 tsp vanilla
  • 2 tbsp poppy seeds

for the egg wash

  • 1 egg (beaten)
  • 1 tbsp heavy cream


for the dough

  • In a stand mixer, lightly whisk together the warm milk, yeast & a couple of teaspoons of the sugar. Let it sit for 10 mins to proof (if it does not bubble up, start over).
  • Once proofed, add the remaining sugar & butter, then beat until chunks begin to form.
  • Add whisked eggs & beat until combined into the mixture.
  • Switch to a dough hook and add in 1/2 cup flour at a time, making sure it is well mixed after each addition.
  • Mix the dough on medium speed till it becomes smooth. The dough should be soft & wet, but not stick to the sides of the bowl. If it is too wet, add 1 tbsp of flour at a time, but do not over flour.
  • Let the dough continue mixing for another 5 mins.
  • Turn the dough onto a lightly floured surface and knead for a couple more mins. Oil a oven proof bowl and place it in to proof till it doubles in size. I place mine in the oven after turning it on to its lowest setting then turning it off. It normally takes ~1 hr.

for the filling 

  • In a bowl, cream together the butter, sugar and lemon zest until pale and fluffy.
  • Beat in the vanilla extract, cardamom and poppy seeds until combined.
  • Add the flour and mix until combined.


  • Preheat oven to 350°F & line two baking pans with parchment paper.
  • Punch your dough down & turn it out onto a lightly floured work surface.
  • Cut the dough into 10 equal pieces & roll each one out into a 1/4 inch rectangle.
  • Spread 2 heaping tbsps of the filling over the rolled out dough, leaving a 1/2 inch border on the bottom.
  • Roll each one up cinnamon roll style (logs) and pinch the top and bottom.
  • Place the rolls seam side down & with a knife, cut right down the middle, leaving a 1/2 inch up top uncut.
  • Make sure the center/filling is facing up, and alternating each "rope", braid the dough. Pinch the bottom ends together to get one smooth, long braid.
  • With your left hand holding down the top of the braid, gently swirl the rest of it around into a spiral shape.
  • Place the rolls onto prepared pans & brush with beaten egg wash.
  • Bake for 25-30 mins or until golden brown.