Poppy Seed-Lemon Twists
Serves: 2
Kirstin Bosco
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Sugar1 tbsp
Lemon Juice (fresh)1 tbsp
Milk1.5 tsps
Vanilla Extract3 tsp
Salt1 cup
Whole Milk1 large
Egg YolkDirections:
1
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F
2
Line 2 baking sheets with parchment paper
3
Make the twists: On a floured surface, roll out the dough into a 10-by-18-inch rectangle
4
Spread the poppy seed filling evenly over the dough, leaving a 1-inch border on one of the long sides
5
Brush the clean border with water
6
Tightly roll the dough into an 18-inch log, rolling toward the clean border
7
Using a chef's knife, cut the log crosswise into 12 rounds, 1 1/2 inches wide each
8
Dampen your hands, then stretch and pat each round into an oval shape
9
Twist each oval in the middle to form a figure-eight shape
10
Place on the prepared baking sheets
11
Cover loosely with plastic wrap and set aside in a warm place until plump, 20 minutes
12
Uncover the dough and retwist, if necessary
13
Bake until golden, about 20 minutes, switching the position of the baking sheets halfway through
14
Transfer to racks and let cool slightly on the baking sheets
15
Make the glaze: Combine the confectioners' sugar, butter, lemon juice and zest, milk, vanilla and salt in a microwave-safe bowl
16
Cover with plastic wrap and microwave 45 seconds; stir until smooth
17
Brush on the twists
18
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
19
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
20
Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined
21
In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg
22
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
23
Turn out onto a floured surface and knead until soft and elastic, about 6 minutes
24
Shape into a ball
25
Brush a large bowl with butter
26
Add the dough, turning to coat lightly with the butter
27
Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes
28
Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl
29
Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough
30
Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight