All over eastern Europe, the poppy seed and honey combination is ubiquitous in breads and pastries during the holiday season. The trick to maximizing the unique flavour of the poppy seeds is to boil and then grind them in a food processor. This brings out the oils in the seeds and turns the filling into a paste. This wreath brings that one-of-a-kind filling to the surface to shine. Moving the rolled-up dough can be difficult, so be sure to roll it up and shape it on the pan that will go into the oven.
- Portion size 16 servings
- Credits : Canadian Living: Holiday 2012
- 1/3 cup granulated sugar
- 2 teaspoons active dry yeast
- 3/4 cups milk
- 1/4 cup butter melted
- 3 eggs
- 1 tablespoon grated lemon zest
- 2 teaspoons vanilla
- 3/4 teaspoons salt
- 4 1/2 cups all-purpose flour (approx)
- 1 1/2 cup icing sugar
- 2 teaspoons grated lemon zest
- 1/4 cup lemon juice
Poppy Seed Filling:
- 2 cups poppy seeds
- 1/2 cup granulated sugar
- 1 tablespoon grated lemon zest
- 2 tablespoons lemon juice
- 1 pinch salt
- 1/2 cup liquid honey
MethodIn large bowl, dissolve 1 tsp of the sugar in 1/4 cup warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.
Whisk in remaining sugar, milk, butter, 2 of the eggs, lemon zest, vanilla and salt. Whisk in 2 cups of the flour. With wooden spoon, stir in enough of the remaining flour, 1/2 cup at a time, to make soft, slightly sticky dough.
Turn out dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes, adding as much of the remaining flour as necessary to prevent sticking.
Place in greased bowl, turning to grease all over. Cover and let rise in warm draft-free place until doubled in bulk, about 1 hour.
Poppy Seed Filling: Meanwhile, in saucepan, bring poppy seeds and 4 cups water to boil. Boil over medium-high heat for 30 minutes. Remove from heat; let stand for 15 minutes. Drain through fine sieve; transfer to food processor. Add sugar, lemon zest, lemon juice and salt; purée for 30 seconds. Drizzle in honey; purée until seeds begin to break down, scraping down side of bowl twice, about 3 minutes.
Punch down dough. On parchment paper, roll out into 16- x 10-inch (40 x 25 cm) rectangle. Slide paper onto 20- x 12-inch (50 x 30 cm) rimless parchment paper–lined baking sheet, trimming edges of paper to fit pan. Spread filling over dough, leaving 1/2-inch (1 cm) border on long sides, and pressing to adhere.
Starting at long side, roll up tightly; pinch seam to seal. Bring ends of roll together to just meet, forming circle. With serrated knife, make 16 cuts two-thirds of the way through outside of dough circle at 1-inch (2.5-cm) intervals, leaving centre of circle intact.
Starting at top, turn each section on its side, overlapping slices to complete the circle. Cover with plastic wrap and kitchen towel; let rise in warm, draft-free place until almost doubled in bulk, about 40 minutes.
Whisk remaining egg with 1 tsp water; brush on wreath. Bake in 350°F (180°C) oven until golden, about 45 minutes. Let cool until just warm.
Lemon Glaze: Whisk together icing sugar, lemon zest and lemon juice; drizzle over wreath. Serve warm or at room temperature.
Nutritional facts Per bun: about
- Fibre 3 g
- Sodium 149 mg
- Sugars 34 g
- Protein 9 g
- Calories 386.0
- Total fat 12 g
- Potassium 215 mg
- Cholesterol 43 mg
- Saturated fat 3 g
- Total carbohydrate 63 g
- Iron 25.0
- Folate 45.0
- Calcium 26.0
- Vitamin A 4.0
- Vitamin C 7.0