Ingredients

Dough

1kg Unsalted butter, cold, cubed

1kg Cream cheese, cold, cubed

1.5kg AM Flour Plain 12.5kg 50026703

100g Sugar Caster 15kg 60106007

10g Salt

Poppyseed filling

500g Poppyseed, ground

300g Milk

300g Sugar Caster 15kg 60106007

100g Unsalted butter

150g Honey

20g Lemon zest

150g Sultanas, chopped (optional)

Finish

150g Egg wash

200g Icing Mixture 15kg 60105954, for sprinkling

Method

1. Rub cold butter and cream cheese into AM Flour Plain, sugar and salt until it just comes together into a smooth dough – do not overwork.
2. Divide dough into 4 rounds, wrap and chill for at least 1 hour.
3. Poppyseed filling: combine ground poppyseed, milk, sugar, butter, honey and lemon zest in a saucepan; cook gently for 5–8 minutes until thickened to a spreadable paste. Cool completely.
4. Roll each dough round out into a thin circle and spread with a layer of poppyseed filling, scattering with chopped sultanas if using.
5. Cut each circle into 12–16 thin wedges, like a pizza.
6. Roll each wedge up from the wide end to the point, curving slightly into a crescent as you roll – the traditional ‘poppyseed croissant shape’.
7. Place on lined trays, brush with egg wash, and sprinkle with Sugar Caster.
8. Bake at 180–190°C for 18–22 minutes until golden – the cream cheese dough gives these their characteristic flaky, tender crumb.
9. Dust with Icing Mixture and serve.