Poppy seed Danish recipe

Crumble the yeast into the water, stir to dissolve, then add the egg, salt, cardamom and sugar. Stir in the flour and knead the dough with your hands until it is even and combined. Put it in a bowl, cover with cling film and leave to rest in the fridge for about 15 minutes.

Roll out the dough on a lightly floured surface into roughly a 45cm (18in) square. Arrange the butter slices in a square in the centre of the dough, at a forty-five degree angle to the corners of the dough so it forms a smaller diamond inside the dough square. Fold the corners of the dough over the butter to encase it fully and seal the joins well. Roll out the dough again carefully, this time into a rectangle, making sure that it does not crack and expose the butter.

Fold a short end one-third over into the centre, and the other short end over that, as you would a business letter. Wrap in cling film and rest again in the fridge for 15 minutes. Repeat this rolling and folding procedure three times in total, remembering to let the dough rest for 15 minutes in the fridge between each.

Now make the filling. Mix the ingredients together until combined. Line two baking sheets with baking parchment.

Roll out the dough on a floured surface to a rectangle about 60 x 40cm (24 x 16in). Spread the filling evenly over the dough and, with the longest side facing you, roll it up like a Swiss roll. Cut the roll into 1.5-cm pieces and place, cut side up, on the lined baking sheets. Cover with tea towels and let them rise for 30 minutes. Preheat the oven to 220°C/200°C fan/ gas mark 7.

Brush the snails with beaten egg and bake for 15–18 minutes.