Combine the flour, yeast, sugar, milk,
eggs and ½ tsp salt in a freestanding
mixer fitted with a dough hook and mix
for 5 mins, or tip into a large bowl and
mix with your hands for 10 mins – the
dough should look quite sticky at this
stage. Add the butter, bit by bit, mixing
after every addition, until it is all fully
incorporated. Mix for a few more mins
until smooth. Transfer to a clean, oiled
bowl, cover with a sheet of oiled cling
film and leave to rise for 3 hrs at room temperature (somewhere cool, otherwise
the butter in the dough will start to melt),
then transfer to the fridge and leave
overnight (you can use the dough straight
away but the flavour will not be as good).
Tip the almonds into a large frying pan
and toast for a few mins until starting to
brown, then add the poppy seeds and
toast for a few mins more until aromatic.
Leave to cool completely.
Tip the cooled seeds and nuts into a
food processor with the butter, vanilla
and honey, and whizz to a smooth paste.
If using dough from the fridge, remove
at least 3 hrs (or until it reaches room
temperature) before using. Generously
grease a large Bundt tin with butter
(ours has a 2.5-litre capacity). Tip the
dough onto your work surface and
gently knead to knock out the air
bubbles. Roll the dough to a rectangle,
roughly 35 x 45cm, and spread the poppy
seed butter all over the surface. Starting
from one of the long sides, roll the dough
up tightly. With the seam side facing up,
place the dough into the Bundt tin in
a ring shape, tucking one end into the
other. Cover the tin with oiled cling film
and leave to rise for 30-40 mins, or until
it fills roughly ¾ of the tin. Heat oven
to 200C/180C fan/gas 6.
Uncover and bake for 35 mins until
golden brown. Meanwhile, for the glaze,
mix the icing sugar and vanilla with 2 tbsp
water. Turn the cake out onto a wire rack
and brush all over with the vanilla glaze
– keep layering it on until it is all used up.
Cool for 10 mins before serving.