POPPY-SEED TWISTS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h30m
Yield Makes 16
Number Of Ingredients 13
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.
OLD WORLD POPPY SEED ROLL
Tender, soft, sweet yeast bread swirled with a creamy homemade poppy seed filling. Growing up, my mother and aunts always made this Eastern European bread for Easter and Christmas. Looks complicated, but is easy enough to make for an Old-World treat. I like it best after the second day.
Provided by Linda
Categories Bread Yeast Bread Recipes
Time 2h50m
Yield 16
Number Of Ingredients 12
Steps:
- Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
- Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
- Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
- Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
- Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
- Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
- Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
- Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
- Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
- Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
- Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.
Nutrition Facts : Calories 216.3 calories, Carbohydrate 26.8 g, Cholesterol 21.8 mg, Fat 10.6 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 109.5 mg, Sugar 13.3 g
POPPY SEED TWISTS
I believe this recipe came from a very, very old 5-Roses Cookbook, but I can't be sure. They are very nice and don't usually last long. It would be a great recipe to have the little ones help out with.
Provided by Gwen35
Categories Quick Breads
Time 35m
Yield 32 twists
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Stir flour, baking powder and salt together.
- Cut in butter or margarine until mixture is crumbly.
- Add milk gradually, tossing with a fork, until mixture holds together and comes away from the side of the bowl.
- Turn out on a lightly floured board and knead for a few minutes (10-12 times).
- Break dough into 32 equal pieces and roll each piece into a round pencil-like strip about 6" long.
- Tie each strip in a loose knot and place on a greased baking sheet.
- Mix slightly beaten egg yolk and milk together.
- Brush the tops of the knots with the egg-milk mixture and sprinkle with poppy seeds.
- Bake about 15 minutes or until lightly browned.
Nutrition Facts : Calories 83.7, Fat 3.5, SaturatedFat 2.1, Cholesterol 14.9, Sodium 152.9, Carbohydrate 11.2, Fiber 0.4, Protein 1.9
CORNMEAL POPPY SEED TWISTS
These soft breadsticks make a delicious addition to any dinner table.
Provided by Martha Stewart
Categories Bread Recipes
Yield Makes 34 to 38
Number Of Ingredients 4
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.
PARMESAN, POPPY SEED & CARAWAY TWISTS
These vegetarian and gluten-free twists are perfect to serve with festive drinks
Provided by Good Food team
Categories Buffet, Canapes, Snack
Time 25m
Yield Makes 24-30
Number Of Ingredients 7
Steps:
- To make the pastry, put the flour, butter and cayenne pepper into a food processor, then whizz into fine breadcrumbs. sprinkle the egg and water mixture onto the flour, then pulse again until the mixture begins to come together. tip the mixture onto a board and gently squeeze the pastry until it begins to come together in a ball, adding more water if it feels dry.
- Heat oven to 190C/fan 170C/gas 5. roll the pastry into a large a4-sized rectangle, roughly 20 x 30cm. Brush the sheet with the beaten egg and cut in half widthways. Sprinkle one half with the Parmesan and the second half with poppy and caraway seeds. lightly run the rolling pin across the top to press the cheese and the seeds into the pastry. Cut each half into 12-15 sticks. arrange on a baking sheet and chill for 10 mins.
- Bake for 8-10 mins until golden brown, then cool for 5 mins before lifting onto a wire rack.
Nutrition Facts : Calories 69 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Protein 2 grams protein, Sodium 0.09 milligram of sodium
ONION POPPY SEED TWIST
This buttery bread is fancy enough to share with company but easy enough to make every day. Savory slices are great served with stews and soups.
Provided by Taste of Home
Time 1h5m
Yield 1 loaf.
Number Of Ingredients 15
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, butter, egg, sugar, salt and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a floured surface; roll into a 20x8-in. rectangle. Cut in half lengthwise, forming two 20x4-in. rectangles. , In a small bowl, combine the onion, butter, poppy seeds and salt. Spread over dough to within 1/2 in. of edges. Fold rectangles in half lengthwise; pinch seams to seal, forming two ropes. Place ropes, side by side, on a greased baking sheet; twist together and shape into a ring. Pinch ends together. Cover and let rise in a warm place until doubled, about 30 minutes. , Brush with egg. Sprinkle with additional poppy seeds. Bake at 350° for 40-45 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 248 calories, Fat 11g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 399mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 1g fiber), Protein 6g protein.
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