Ingredients

Method

1. 1

   Grease 12 jumbo muffin wells.

2. 2

   To make the filling, spread the almond flour in a small skillet and heat over low, stirring continuously, until lightly toasted, 3 to 4 minutes.

3. 3

   Pour into a medium bowl and let cool for a few minutes.

4. 4

   Add the ground poppy seeds, sugar, coconut oil, almond extract, salt, orange zest, and milk and mix with a stiff rubber spatula to combine.

5. 5

   On a lightly floured surface, roll the dough out into a 16 x 22-inch rectangle.

6. 6

   Dollop two-thirds of the filling all over and spread it out. It's pretty sticky; don't worry about getting a perfectly even layer.

7. 7

   Fold the top half of the dough down over the bottom half and dollop and spread on the remaining filling.

8. 8

   Cut the dough vertically into 12 short strips, twist each several times, and coil and nestle each in a muffin well.

9. 9

   Cover loosely with plastic wrap and let proof either in the fridge overnight (preferred!) or at room temperature, until puffy and risen by about half, about 45 minutes. (If you refrigerated them overnight, let them sit at room temperature for 45 minutes before baking.)

10. 10

    To make the crumble (which you can do the day before or the day of baking), in a small bowl, combine the flour, powdered sugar, almonds, and salt.

11. 11

    Add the butter and rub together with your fingers until the butter is thoroughly incorporated and the mixture is coarse and crumbly. Feel free to break up the almonds a bit. Keep in the fridge until ready to use.

12. 12

    Preheat the oven to 350°F.

13. 13

    Gently brush the top of the risen muffins with the egg wash and cover with the crumble.

14. 14

    Bake until the tops are deep golden brown and the internal temperature is 190° to 195°F on an instant-read thermometer; begin checking for doneness at 28 minutes.

15. 15

    Let cool for 15 minutes in the pan, then transfer to a wire rack. Eat them while they're warm!