POPPYSEED BAKING RECIPES
POPPY SEED ROLL RECIPE: HOW TO MAKE IT - TASTE OF HOME
Usually, I don't get much of an immediate response from people when I serve this. They're too busy eating it! Poppy Seed Roll really brings the light to my husband's eyes. He prefers it over any birthday cake I could bake. I like to serve this bread as a just-right, not-too-sweet dessert. And i always offer a glass of cold milk, too—my husband's part of a family dairy!
Provided by Taste of Home
Total Time 60 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 1 loaf.
Number Of Ingredients 13
Steps:
- In a saucepan, heat milk, butter, sugar and salt. Cool to lukewarm. Add 2 beaten eggs and the vanilla extract. Dissolve yeast in warm water. , In a large bowl, combine milk mixture, yeast mixture and enough flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place dough 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 and let rest for 5 minutes. Roll dough into a 12-in. x 18-in. rectangle. Spread with poppy seed filling and 1 cup nuts. Starting with the long side, roll up dough and pinch the edges to seal. , Place on a large greased baking sheet, seam side down. Curve slightly to form a crescent shape. Cover and let rise in a warm place until doubled, about 30 minutes. , Beat remaining egg with 1 teaspoon water; brush over top. Bake at 350° for about 30 minutes. Cool on wire rack. Glaze with confectioners' sugar icing and top with remaining nuts.
Nutrition Facts : Calories 317 calories, FatContent 12g fat (3g saturated fat), CholesterolContent 46mg cholesterol, SodiumContent 163mg sodium, CarbohydrateContent 45g carbohydrate (7g sugars, FiberContent 1g fiber), ProteinContent 8g protein.
5-MINUTE POPPY SEED DRESSING RECIPE - BETTYCROCKER.COM
Mix up a creamy homemade poppy seed salad dressing in minutes. You just need four simple on-hand ingredients.
Provided by Betty Crocker Kitchens
Total Time 5 minutes
Prep Time 5 minutes
Yield 16
Number Of Ingredients 4
Steps:
- In small bowl, mix all ingredients with wire whisk. Store covered in refrigerator.
Nutrition Facts : Calories 90 , CarbohydrateContent 5 g, CholesterolContent 0 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 1 g, ServingSize 1 Tablespoon, SodiumContent 60 mg, SugarContent 5 g, TransFatContent 0 g
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POPPY SEED ROLL RECIPE: HOW TO MAKE IT - TASTE OF HOME
Usually, I don't get much of an immediate response from people when I serve this. They're too busy eating it! Poppy Seed Roll really brings the light to my husband's eyes. He prefers it over any birthday cake I could bake.
I like to serve this bread as a just-right, not-too-sweet dessert. And i always offer a glass of cold milk, too—my husband's part of a family dairy!
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Calories 317 calories per serving
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Calories 317 calories per serving
- In a saucepan, heat milk, butter, sugar and salt. Cool to lukewarm. Add 2 beaten eggs and the vanilla extract. Dissolve yeast in warm water. , In a large bowl, combine milk mixture, yeast mixture and enough flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place dough 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 and let rest for 5 minutes. Roll dough into a 12-in. x 18-in. rectangle. Spread with poppy seed filling and 1 cup nuts. Starting with the long side, roll up dough and pinch the edges to seal. , Place on a large greased baking sheet, seam side down. Curve slightly to form a crescent shape. Cover and let rise in a warm place until doubled, about 30 minutes. , Beat remaining egg with 1 teaspoon water; brush over top. Bake at 350° for about 30 minutes. Cool on wire rack. Glaze with confectioners' sugar icing and top with remaining nuts.
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5-MINUTE POPPY SEED DRESSING RECIPE - BETTYCROCKER.COM
Mix up a creamy homemade poppy seed salad dressing in minutes. You just need four simple on-hand ingredients.
From bettycrocker.com
Reviews 4.5
Total Time 5 minutes
Calories 90 per serving
From bettycrocker.com
Reviews 4.5
Total Time 5 minutes
Calories 90 per serving
- In small bowl, mix all ingredients with wire whisk. Store covered in refrigerator.
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Mix up a creamy homemade poppy seed salad dressing in minutes. You just need four simple on-hand ingredients.
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Reviews 4.5
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Reviews 4.5
Total Time 5 minutes
Calories 90 per serving
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Poppyseed for the mainstream, chocolate for the addicted, vanilla cream for those who like it gooey, and Lotus spread for the innovative – four variations of traditional Purim treats
From haaretz.com
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- Hamentaschen filled with Lotus spread Prepare the dough: Place butter, powdered sugar, flour and Lotus spread in a mixer bowl with a dough hook and blend into a crumb mixture. Add yolk and continue to process until dough forms. Form a ball from the dough and flatten slightly. Wrap in plastic wrap and place in refrigerator for at least one hour. Place the dough on a lightly floured surface and roll out to a thickness of approximately ½ cm. Make about 25 circles 8-cm. in diameter using a cookie cutter, ring or glass with thin sides. Assemble the hamentaschen: Place the Lotus spread in a pastry bag. If it is too firm, warm it for a few seconds in a microwave (but be careful that it not become too liquidy). Squeeze a heaping teaspoon of Lotus spread into the center of each dough circle and sprinkle a few biscuit crumbs on top. Form into a triangle shape, being careful to pinch the edges thoroughly so that the filling will not leak out during baking. Place on a baking sheet lined with baking paper, and leave in the freezer for about half an hour. Heat the oven to 170 degrees Celsius. Bake for about 15 minutes until light golden brown, and cool to room temperature. Keep in a sealed container at room temperature for up to four days. Before serving, sprinkle with a little powdered sugar.
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