Grind the 50 grams of poppyseeds for the filling, I recommend a spice grinder or coffee grinder for this.

In a medium pan, add in the butter. Place over medium low heat (medium if using electric and your stove isn't very hot).

Cook until bubbling, then use a rubber spatula to stir it gently until brown bits form. Keep scraping and stirring the pan until the butter is heavily speckled with brown bits but not burnt.

Turn the heat off and immediately pour in the ground poppyseeds. Stir to combine.

Then add in the sugar and vanilla and stir once more.

Pour into a large mixing bowl and set aside to cool.

Add all of the blackberries into a medium pan or small pot along with the lemon juice. Place over medium low heat, stirring frequently.

Keep cooking the blackberries until thick. it won't get jammy because no sugar is added but it will look like the excess juice has evaporated and all the blackberries have broken down.

Pour the blackberries into a large shallow dish to cool off.

Once both have cooled, use an electric mixer to whip the poppyseed butter until it becomes lighter in color. Start slow and then increase the speed. To cool the butter faster, place the butter in the fridge in 10 minute intervals.

Pour in the cooled blackberries into the bowl and fold them into the butter.

In the bowl of a stand mixer whisk together the flour, sugar, yeast, and poppyseeds.

Sprinkle in the salt. Then add in the warm milk, two eggs, lemon zest, and vanilla extract.

Use a dough hook to knead everything together on medium low speed for 15 minutes until the dough has smooth edges and the bowl is clean.

Add half of the butter in and knead again until incorporated (about 5 minutes). Add in the second half of the butter and knead once more until smooth. The dough should pass the window pane test *see notes section for more info.

Shape the dough into a ball and place in a lightly greased bowl that is at least twice the size of the dough.

Cover the bowl with plastic wrap or a towel and place somewhere warm to rise for 1 hour. The dough should double in size.

Preheat the oven to 350 F and place a rack in the center of the oven.

Grease a seasoned cast iron pan with softened butter (what's left on the butter wrapper is usually enough) or you can line it with parchment paper.

Once the dough has doubled in size, briefly knead it to knock the air out. Roll it out on a lightly floured surface to 30 cm x 60 cm. Try to keep the dough as rectangular as possible while rolling it out and use flour as needed to keep the dough from sticking.

Spread the blackberry poppyseed butter over the surface of the dough, but leave a 1" border on one of the long sides.

Roll the dough up, starting with the long side where no border was left. Be careful to keep the roll tight but don't squeeze out the butter.

Once fully rolled, place it seam side down, and use a long sharp knife to cut it in half lengthwise.

Twist the two halves together with the filling face up. Start by crossing the two over each other in the middle to make an X shape, then twist together towards both ends. Pinch the ends together so that you have one long twist.

Starting with one end, roll the twist up into a giant cinnamon roll/snail shape. Tuck the starting end and the final end under the roll (at the center and edge respectively).

Carefully lift and place it in the greased cast iron pan.

Cover the pan with plastic and set aside for at least 45 minutes to proof while the oven preheats. It should become twice the size and puffy!

Once the oven has heated up, place the pan onto the center rack in the oven. Set a timer for 30 minutes.

After 30 minutes have passed, rotate the pan. Cover the twist lightly with a sheet of aluminum foil to prevent it from burning and bake for another 15-20 minutes until golden brown.

Once baked, remove from the oven and place on a wire rack to cool slightly.

While it cools, make the glaze.

In a medium bowl, whisk the powdered sugar pomegranate juice together. If it seems to thick slowly add more juice.

If it is too thin, add more powdered sugar.

Drizzle/pour the icing over the twist, then use a pastry brush or the back of a spoon to spread it out.