Why You’ll Love This Recipe

I love this recipe because it fills my kitchen with the scent of lemon and spice, and the results look as beautiful as they taste. The dough is soft, buttery, and slightly sweet, while the filling is rich and fragrant with a citrusy twist. The poppy seeds add a satisfying crunch, making every bite interesting. These twists are perfect for brunch, tea time, or a special dessert, and they always look like they came from a bakery.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

→ Sweet Roll Dough
1 package instant yeast
1 cup whole milk
2/3 cup granulated sugar
2 eggs, room temperature
1/2 cup unsalted butter, softened
1 tsp lemon zest
1/2 tsp vanilla extract
Pinch of cinnamon
4 1/2 cups all-purpose flour
1 tsp salt

→ Lemon Cardamom Poppy Seed Filling
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 tbsp lemon zest
1/4 cup all-purpose flour
1 1/2 tbsp ground cardamom
1/2 tsp vanilla extract
2 tbsp poppy seeds

→ Egg Wash
1 egg
1 tsp milk
Pinch of sugar

Directions

I start by proofing the yeast. In the bowl of a stand mixer fitted with a dough hook, I combine the yeast with a couple of teaspoons of sugar, then pour in the warmed milk. I whisk it lightly and let it sit for 5–10 minutes until frothy—this tells me the yeast is active and ready.
Next, I add the remaining sugar and softened butter to the proofed yeast mixture. I mix on low speed for about a minute until the butter breaks into small chunks. Then I add the beaten eggs, salt, cinnamon, and lemon zest, mixing until everything is well combined.
I begin adding the flour gradually, about ½ cup at a time, allowing each addition to mix in before adding more. Once all the flour is incorporated, I increase the speed to medium and mix until the dough forms a smooth, slightly sticky mass that doesn’t cling to the sides of the bowl. If it’s too sticky, I add a bit more flour, one tablespoon at a time.
After mixing for about 5 minutes, I turn the dough out onto a lightly floured surface and knead it by hand for another 2 minutes. Then I place it in a greased bowl, lightly grease the top of the dough, cover it with a dry tea towel, and let it rise in a warm place for about 1½ to 2 hours, or until doubled in size.
While the dough rises, I prepare the filling. In a mixing bowl, I cream together the butter, sugar, and lemon zest until pale and fluffy. Then I beat in the vanilla extract, ground cardamom, and poppy seeds until smooth. Finally, I add the flour and mix until everything is fully combined. I set it aside until the dough is ready.
Once the dough has risen, I punch it down gently and roll it out into a large rectangle on a floured surface. I spread the filling evenly across the dough, then fold it in half lengthwise. I cut the dough into long strips, twist each strip gently, and shape them into spirals or braids.
I place the twists on a parchment-lined baking sheet, cover them lightly, and let them rise again for about 30 minutes until puffy. I brush each twist with the egg wash (a mix of egg, milk, and a pinch of sugar) to give them a golden sheen when baked.
Finally, I bake the twists in a preheated oven at 350°F (175°C) for about 20–25 minutes, or until golden brown and fragrant. I let them cool slightly before serving.

Servings and Timing

This recipe makes 12 lemon cardamom poppy seed twists.
Prep Time: 30 minutes
Cook Time: 120 minutes (including rising time)
Total Time: 150 minutes

Variations

Sometimes I drizzle the baked twists with a simple lemon glaze made from powdered sugar and lemon juice for an extra burst of citrus. I also love using orange zest instead of lemon for a warmer flavor. For a richer taste, I swap some of the butter in the filling for cream cheese, which makes it extra creamy. Adding a sprinkle of sliced almonds on top before baking also gives a lovely texture.

Storage/Reheating

I store the twists in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, I warm them in a 300°F oven for 5–6 minutes until soft and fragrant again. These also freeze well—once cooled, I freeze them in a sealed container for up to 2 months and thaw them overnight before reheating.

FAQs

Can I make the dough ahead of time?

Yes, I often prepare the dough the night before and let it rise in the refrigerator overnight. I bring it to room temperature before shaping.

Can I use active dry yeast instead of instant yeast?

Yes, but I dissolve it in the warm milk first and let it sit until bubbly before continuing.

Can I make these without a stand mixer?

Definitely. I mix and knead the dough by hand—it just takes a bit more time and effort.

Can I replace poppy seeds with something else?

Yes, I sometimes use chia seeds or finely chopped nuts for a different texture.

How do I get the filling evenly distributed?

I spread it with an offset spatula, making sure to reach all the corners before folding the dough.

Can I make these twists smaller or larger?

Of course. I just adjust the baking time—smaller twists bake faster, while larger ones take a few extra minutes.

Why is cardamom used in this recipe?

Cardamom adds a warm, floral spice that pairs beautifully with citrus and butter—it’s what makes these twists unique.

How do I prevent the filling from leaking out?

I leave a small border when spreading the filling and seal the edges gently before twisting.

Can I add glaze or icing?

Yes, a drizzle of lemon glaze or powdered sugar icing makes them even more delicious.

Can I use margarine instead of butter?

Yes, but I prefer butter for the best flavor and texture.

Conclusion

I love how these Lemon Cardamom Poppy Seed Twists bring a touch of elegance and sunshine to my baking. The combination of bright lemon, warm cardamom, and buttery dough makes them absolutely irresistible. Whether I serve them with coffee, tea, or as part of a festive brunch, they never fail to impress with their flavor and stunning appearance.