Cornmeal Poppy Seed Twists Recipes

Steps:

• Dough: Whisk yeast into milk in a small bowl until dissolved. Add egg, sugar, and salt. Gradually stir in flour. Turn out dough onto a lightly floured surface and knead until smooth and supple, about 5 minutes.
• Roll out dough to an 11-inch square. Cut 6 tablespoons butter into very thin slices and place on bottom two-thirds of dough. Fold top one-third of dough over (like a business letter), then fold over again to make three layers. Transfer to a baking sheet, drape with plastic wrap, and refrigerate 30 minutes.
• Place dough with a short side facing you and opening on right, like a book. Roll out dough to a 10-by-15-inch rectangle. Cover bottom two-thirds with 6 tablespoons butter, fold into thirds as in step 2, and refrigerate 30 minutes. Roll out dough again; repeat process with remaining 6 tablespoons butter.
• Filling and topping: Preheat oven to 400 degrees. Stir together butter and sugar until smooth. Roll out dough on a lightly floured surface to an 11-by-16-inch rectangle. Spread butter mixture on bottom two-thirds of dough. Fold top one-third of dough over, then fold over again to make three layers.
• Place dough with a long side facing you. Brush top with egg, then sprinkle with both seeds to cover top, gently pressing seeds into dough. Cut dough in half crosswise, then cut each half into 8 slices. Twist each slice, pulling slightly to form a tight spiral. Place on parchment-lined rimmed baking sheets, pressing on ends to secure shape. Drape with a kitchen towel and let rise in a warm spot until puffed, about 15 minutes.
• Bake, one sheet at a time, until deep golden, rotating once, about 18 minutes. Let cool completely on sheets on wire racks before serving.

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Make the twists: On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the poppy seed filling evenly over the dough, leaving a 1-inch border on one of the long sides. Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border.
• Using a chef's knife, cut the log crosswise into 12 rounds, 1 1/2 inches wide each. Dampen your hands, then stretch and pat each round into an oval shape. Twist each oval in the middle to form a figure-eight shape. Place on the prepared baking sheets. Cover loosely with plastic wrap and set aside in a warm place until plump, 20 minutes.
• Uncover the dough and retwist, if necessary. Bake until golden, about 20 minutes, switching the position of the baking sheets halfway through. Transfer to racks and let cool slightly on the baking sheets.
• Make the glaze: Combine the confectioners' sugar, butter, lemon juice and zest, milk, vanilla and salt in a microwave-safe bowl. Cover with plastic wrap and microwave 45 seconds; stir until smooth. Brush on the twists.
• Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
• Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
• Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
• Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.

Steps:

• In a large bowl, combine 2 cups flour, corn flour, sugar, yeast and salt. In a medium saucepan, heat milk, water and butter until warm. Stir milk mixture and egg into flour mixture. Mix in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 6 to 8 minutes. Knead in the poppy seeds last, reserving 1 tablespoon for topping. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
• Deflate the dough and turn it out onto a lightly floured surface. Form into loaf and place in a lightly greased 9x5 inch loaf pan. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 30 to 35 minutes, or until golden brown and bottom of loaf sounds hollow when tapped. Remove loaf from pan, brush with melted butter and sprinkle with 1 tablespoon poppy seeds. Place on a wire rack to cool.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread millet on a baking sheet.
• Bake in the preheated oven, stirring often, until toasted and fragrant, about 10 minutes. Remove from oven and cool, about 5 minutes.
• Increase oven temperature to 400 degrees F (200 degrees C). Grease 12 muffin cups.
• Mix millet, flour, cornmeal, poppy seeds, 3 tablespoons sugar, lemon rind, baking powder, baking soda, and salt together in a bowl.
• Whisk milk, honey, canola oil, egg, and vanilla extract together in a separate bowl. Stir milk mixture into flour mixture until just combined. Pour batter into the prepared muffin cups; sprinkle 1 tablespoon sugar over batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and tops are golden, 12 to 15 minutes.

Steps:

• Line two large baking sheets with parchment paper. Turn dough out onto a floured work surface. Divide dough into two equal parts. Using a floured rolling pin, roll each piece of dough into a 6-by-10-inch rectangle. Brush one side of the rectangle with water, and sprinkle generously with half the poppy seeds. Press to make poppy seeds stick. Turn rectangle over, and repeat on the other side. Using a sharp knife, cut each rectangle widthwise into 1/2-inch strips. Twist each strip into a spiral, and place them on baking sheets so that they are touching. Press ends of dough onto baking sheet to keep them from untwisting. Cover with oiled plastic wrap, and let rise until puffed, about 20 minutes.
• Heat oven to 400 degrees. Bake until golden, about 15 minutes. Transfer to a wire rack to cool for 5 minutes before serving.