GIANT RASPBERRY LEMON POPPYSEED MORNING BUN

Dough: In the bowl of a stand mixer, whisk together the flour, yeast, sugar, poppyseeds, salt & lemon zest. Heat milk to ~110F in the microwave (45secs-1min). Add the warm milk, butter, eggs & vanilla to flour mixture. Knead w/ stand mixer fitted w/ the hook attachment for 1-2 mins, until barely combined. Rest 5 mins. Then knead the dough on low speed for 3-5 mins, until dough feels tacky, but is elastic & smooth. Place dough into a greased large bowl. Cover & rise for 30-40 mins, or until doubled. Grease a 12” cast iron skillet or a large round pan; line w/ parchment paper. Filling: In a bowl, combine the sugar & lemon zest. Rub together w/ your fingers, until combined & fragrant. In a bowl, combine the butter, lemon/sugar mixture & poppyseeds. Mix until smooth. Once dough is doubled, turn onto a floured surface & roll into a 12x20” rectangle. Spread lemon poppyseed butter across, then disperse the raspberries all over. Starting w/ the long end, tightly roll the dough up into a log; pinch ends to seal. Starting ~1-2” from one end, cut through the center lengthwise. W/ cut side facing up, twist dough ropes around each other to the end. Roll the twist up like a snail; tuck the end under. Gently lift & place into prepared pan. Loosely cover & proof for 45 mins, until puffy. Preheat oven to 350F. Once proofed, pour the heavy cream all over the bun. Bake at 350F for 40-45 mins, rotating halfway through, until golden. Drizzle glaze over the bun. Serve & enjoy!