Red Currant Bakery

Make the Dough
2 In a large stand mixing bowl, add flour, sugar and yeast, and whisk together. 
3 Add lukewarm milk, butter, egg, salt and lemon zest and knead together with the dough hook on low speed for 15 min or until the dough is a smooth cohesive ball of dough. 
4 Shape the dough into a ball and place, smooth side up, in a greased bowl.
5 Cover the bowl with plastic wrap or proofing bag and set it somewhere warm to rest for 1 hour.  
Poppy Seed Filling
8 In a medium saucepan, combine the milk, poppy seeds, and sugar.
9 Bring to a boil, stirring frequently. Reduce to a simmer and cook until all of the milk has been absorbed into the seeds. 
10 Remove from the heat and stir in the lemon zest.
11 Let the mixture cool to room temperature. 
Assemble
14 Preheat the oven to 350 F (or 325 F if convection).
15 Line two baking sheets with a silicone baking sheet or parchment paper.
16 After the 1 hr has passed, roll out the dough, into a rectangle that measures 30 x 60 cm. 
17 Place the rectangle in front of you so that it is wider than it is tall. Spread the butter over the left two thirds of the dough leaving a 1/2" border around the edges. 
18 Then spread, half of the poppyseed mixture over the butter rectangle. 
19 Fold the dough like a letter, the right third of dough, that is bare, over the center 1/3 of the dough rectangle. Gently press down to remove any air bubbles and seal the short edges of dough. 
20 Fold the left third of the dough over the other 2/3 of the dough. Repeat the same process of gently pressing out the air bubbles and seal up all the edges around the rectangle.
21 Turn the rectangle 90 degrees so that it is now taller than it is wide. Flour your work surface and the dough, and gently re-roll the dough into a rectangle that is 50 cm tall and 30 cm wide.
22 Spread the remaining poppyseed mixture over the dough, being sure to reach all the way to the long edges. Leave a 1/2" border at the short end furthest away from you. 
23 Starting at the short end closest to you, roll the dough up all the way to the other end. 
24 Place the roll in front of you seam side down. Trim off one end so that the filling is exposed; then, make marks with a knife every 4 cm until you reach the opposite end of the roll. 
25 Slice the roll at each 4 cm mark using a long sharp knife. To prevent squishing the roll too much, hold the sides of the roll with one hand and slice and a sawing motion with the other hand.
Baking 
28 Set the 3 or 4 slices on each baking sheet - standing upright. 
29 Flour the dowel end of a wooden spoon. Press down in the center of the 4 cm slice, all the way down to the baking sheet. 
30 This will cause the sides of the roll to pop up around the wooden spoon. 
31 Remove the wooden spoon and repeat on the remaining rolls.
32 Leave the franzbrötchen to rise for 30 minutes before baking.
33 Bake for 20 minutes until golden brown. Rotate and swap the sheet pans halfway through.
Glazing
36 While the franzbrötchen are baking make the lemon glaze.
37 Whisk together the powdered sugar and the juice of one lemon. If the glaze is too thick, add more juice until it is the consistency of maple syrup.
38 Immediately after baking, brush or drizzle the glaze over the franzbrötchen. Then leave them to cool for 5 to 10 minutes.