Monday 5 December 2016

Poppy Seed Twist



500g all-purpose white flour 

30g fresh yeast or 1 package active dry yeast 
50g unsalted butter 
50g sugar 
180ml milk 
2 large egg

For filling 

250g poppy seeds


Warm the milk. Mix together yeast, two tablespoon flour and 50ml milk. Let it sit until it begins to get foamy. About 5 minutes.

In the bowl stir together the butter, sugar and egg. Pour in the milk/yeast mixture and the flour and remaining milk. Knead for at least 5 minutes until it forms a soft sticky dough. The mixture will seem quite wet at first, but will form a smooth soft dough.

Cover bowl and let dough rise for about one hour until it has doubled in volume.

In the meantime, ground poppy seeds in a kitchen blender.

Preheat oven to 180° C. Divide the dough into four equal parts and roll each piece of dough into a disc of 25 cm diameter on a flour dusted working surface. Transfer first disk to the greased bottom of a cake pan (alternatively on a baking tray lined with baking paper), spread third of the filling. Place the second disc on top. Spread another part of filling. Place the third disc on top and spread romancing filling and cover with the last disk.
With a knife divide the dough into four equal parts, each quarter into another four equal parts – so that you end up with 16 segments.
Now hold the tip of two segments (one with each hand) and twist them three times outwards. Continue with all segments.
Let rest it for another 10 minutes. Place poppy seed bread flower on a baking tray and bake for 20-25 minutes. Remove from oven, optionally brush with sugar glaze and let cool. Eat lukewarm or fully cooled.

Recipe taken from:

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