Poppy Seed Brioches

• 4 tablespoons milk warmed
• 4 eggs lightly beaten
• 3 1/4 cups bread flour
• 4 tablespoons sugar
• dry active yeast 15. gr. instant
• salt
• 1 cup butter cubed and room temperature
• oil
• 1 7/16 cups poppy seeds
• 1 1/4 cups milk
• 5 1/2 tablespoons nuts choice
• 2 13/16 tablespoons butter
• 3 1/8 tablespoons granulated sugar
• 1 vanilla extract splash
• 6 3/8 tablespoons sugar
• 1 teaspoon almond extract

1. The day before, prepare the dough. In a stand mixture, add the dough attachment and the ingredients in this order: milk, eggs, flour, sugar, yeast, and a pinch of salt.
2. When the dough starts to come together, start adding the cubes of butter 1 by 1, waiting until each is incorporated before adding the next. In total, knead 15 minutes.
3. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and refrigerate 8 to 24 hours.
4. The day before, also start making the filling. On low heat, simmer the poppy seeds in the milk for a few minutes. Let cool and refrigerate.
5. The next day, remove the seeds from the milk. Blend together the nuts, poppy seeds, butter, granulated sugar, vanilla extract, sugar, and almond extract. Set aside.
6. Transfer the dough onto a lightly floured surface and knead a bit until it forms a ball. Cut the ball into 4 sections.
7. Roll out each piece of dough into a rectangular shape. Smear on the filling, leaving a border on all sides. Roll the dough up, starting on the long side.
8. Cut each roll into triangle shapes by cutting on the diagonal.
9. Preheat the oven to 180 degrees Celsius.
10. Put the dough onto baking trays, cover with a moist towel, and let it rise for 1 hour.
11. Baste the tops of each brioche with the milk and bake 15 to 20 minutes until golden.

milk, eggs, bread flour, sugar, active yeast, salt, butter, oil, poppy seeds, milk, nuts choice, butter, sugar, vanilla, sugar, almond

Taken from www.yummly.com/recipe/Poppy-Seed-Brioches-626831 (may not work)