Poppy Seed Biscuit Ring Recipes

Steps:

• In a blender, combine the milk, honey and cottage cheese. Cover and process until smooth. In a large bowl, combine biscuit mix and poppy seeds. Stir in cottage cheese mixture just until blended. , Turn onto a floured surface; pat to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. , Place on an ungreased baking sheet. Bake at 425° for 8-10 minutes or until golden brown. Cool for 1 minute before removing to wire rack. Serve warm.

Steps:

• Preheat oven to 450 degrees. Combine flour, poppy seeds, baking powder, sugar, baking soda, and salt. Cut in vegetable shortening and butter. Stir in buttermilk.
• Knead dough four or five times. Pat out dough 1/2 inch thick.
• Using a long sharp knife, cut dough into squares or rectangles.
• Bake on ungreased baking sheet until golden, about 12 minutes.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Lightly grease a baking sheet or line with baking parchment.
• Mix onions, sugar, egg, vegetable oil, and warm water in a large bowl with an electric mixer until well combined.
• Mix the baking powder, salt, pepper, and poppy seeds into the onion mixture.
• Beat the flour into the onion mixture in batches with the mixer set to Low speed until incorporated into a dough.
• Drop dough by the tablespoon onto the prepared baking sheet.
• Bake in the preheated oven until golden brown on top, 20 to 30 minutes.

Steps:

• In a large bowl, whisk together the yeast and 3/4 cup of the flour, then whisk in the warm water until smooth. Let stand uncovered for 10 to 20 minutes, or until it begins to ferment and puff up slightly.
• Whisk the 2 eggs, oil, salt, and sugar into the puffed yeast slurry until the eggs are well incorporated and the salt and sugar have dissolved. With your hands or a wooden spoon, stir in the remaining 3 cups flour all at once. When the mixture is a shaggy ball, scrape it out onto your work surface and knead it until smooth and soft, no more than 10 minutes. (Soak your mixing bowl in hot water now to clean it and warm it if you would like to use if for fermenting the dough).
• Place the dough in the warm cleaned bowl and cover it with plastic wrap. Let the dough ferment until it has at least doubled in bulk, about 2 hours, depending on the temperature in your kitchen.
• Line a round pizza pan or a large baking sheet with foil and oil it generously, or line it with parchment, which needs no oil.
• When the dough has doubled in bulk, it is ready to shape; do not punch it down. Cut the dough into 2 pieces. Roll each piece into a 30-inch strand, then, using a rolling pin, roll each strand into a 30 by 4-inch rectangle. Spoon a heaping line of half the filling down the center of the dough. Pull the long edges up over the filling and pinch them together. Arrange the strands side by side, with the seams down. Beginning in the middle, cross 1 strand over the other, being careful to keep the seams facing down, and continue to cross the strands until you reach their ends. Pinch the ends together. Bring the ends around to form a ring and pinch the ends together.
• Carefully pick up the ring, place it seam side down on the prepared pan or sheet, and cover it well with plastic wrap. Let the ring rise until very soft and tripled in size, about 1 hour. Meanwhile, 30 minutes before baking, arrange an oven rack in the lower position and preheat the oven to 350 degrees F.
• Beat the egg with a pinch of salt for glazing the ring.
• When the ring has tripled in size and the dough does not push back when gently pressed with your finger but remains indented, brush it with the egg glaze. Sprinkle it with poppy seeds or sesame seeds, if desired. Bake for 45 to 50 minutes or until very well browned. After 30 minutes of baking, turn the pan around so that the ring browns evenly. When the ring is done, remove it from the oven and let it cool on a rack.
• Combine all ingredients in a bowl. Set aside until the bread is ready to be filled.

Steps:

• Whisk together the yeast and 3/4 cup of bread flour. Sprinkle the yeast mixture over warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
• Combine the yeast mixture with 2 eggs, vegetable oil, sugar, and 1 1/2 teaspoon of salt in a large mixing bowl; stir well to combine. Stir in half of the remaining bread flour until no dry spots remain. Stir in the remaining bread flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 2 hours.
• Line and generously grease a baking sheet. Set aside. Mix onion, poppy seeds, 1/4 teaspoon salt, all-purpose flour, and butter together in a bowl. Divide onion mixture into 2 equal portions. Set aside. Divide dough into 2 equal portions. Roll each portion into approximately 30x4 inch strips. Spoon the onion mixture down the center of each strip lengthwise. Begin pulling the edges of the dough up to wrap around the filling, pinching the edges to close securely.
• Arrange the strands side by side, seam side down. Beginning in the middle of each strand, braid the strands together by crisscrossing each side, making sure to keep the seam side down. Once both sides are braided, pinch the edges together to form a ring. Place the ring on the prepared baking sheet and cover with plastic wrap. Allow ring to rise until tripled in volume, about 1 1/2 hours.
• Preheat an oven to 325 degrees F (165 degrees C). Arrange the oven rack to the lowest position. Beat 1 egg and 1 pinch of salt together in a bowl. Brush the braided ring with the egg mixture. Sprinkle with additional poppy seeds, if desired.
• Bake in preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, turning the pan around half way through so the ring browns evenly, 45 to 50 minutes.

Steps:

• In blender, combine milk, honey, cottage and cheese.
• Cover and process until smooth.
• In bowl, combine Bisquick and poppy seeds.
• Stir in cottage cheese mixture just until blended.
• Turn on floured surface.
• Pat out to 1/2 inch thick.
• Cut with biscuit cutter and place on ungreased baking sheet.
• Bake at 425° for 8 to 10 minutes, or till golden brown.

Steps:

• In a large bowl, rub together the flour, butter, mustard powder, cayenne, polenta (if using), poppy seeds, stilton and a pinch of salt, using your fingers and hands, until the mixture forms a pastry dough. Knead the dough briefly until it really sticks together and is very lightly speckled with tiny bits of cheese. You can be quite heavy-handed.
• On a lightly floured surface, roll the dough into a sausage shape with your hands, about 25cm long and 4cm in diameter, then wrap in cling film and chill for at least 1 hour. (The pastry can now be chilled for up to 1 week or frozen for up to 1 month. The pastry can be sliced and cooked from frozen but you need to cut it slightly thicker.)
• To bake the biscuits, preheat the oven to 190C/gas 5/ fan 170C. Slice the dough into rounds just under 1cm thick. Lay the rounds a couple of centimetres apart on a baking sheet (or two, if you are cooking all the biscuits at the same time). Put a very small piece of stilton in the middle of each biscuit, then bake for 10-15 minutes, until the edges are starting to go golden and the cheese is bubbling. Leave to cool slightly before serving. The biscuits will keep for 2-3 days in an airtight tin.

Steps:

• In a bowl, combine butter, onion, poppy seeds and garlic.
• Separate each tube of biscuits into 10 biscuits.
• Dip in butter mixture adn stand up on end in a lightly greased 10- inches fluted tube pan.
• Bake at 400* for 14-16 minute or until golden brown.
• Immediately invert onto a serving plate.
• Serve warm.
• Serve with Mini Meat Loaves.