It rain all day today. On my day off!!!I had to put away my running shoes and decided I may as well get some chores done. The best kind of baking between three loads of laundry is bread making. This time, I decided to do something creative and made these pretty pinwheels with poppy seed fillings. The dough reminded me of a lighter cousin of brioche and was perfectly paired with the poppy seed filling. The sweetness and richness of the filling was just right.
I am so glad it rained today.
Bread Rolls with Poppy Seed Filling
Dough
350g unbleached plain flour
1 ½ tsp instant yeast
25g caster sugar
¼ tsp salt
½ cup milk, lukewarm
50g butter, melted
1 egg, lightly beaten
Filling
250g poppy seed filling (e.g. Schwartau Mohn-Back#)
50g ground almonds (or hazelnuts/ walnuts)
Glaze
1 egg yolk and a little milk
Dough
350g unbleached plain flour
1 ½ tsp instant yeast
25g caster sugar
¼ tsp salt
½ cup milk, lukewarm
50g butter, melted
1 egg, lightly beaten
Filling
250g poppy seed filling (e.g. Schwartau Mohn-Back#)
50g ground almonds (or hazelnuts/ walnuts)
Glaze
1 egg yolk and a little milk
# Lucky me, my German friend Eva "imported" it for me. You can purchase this product on-line: US, Canada, Dublin and UK.
Preparation
- Mix the flour, yeast, salt and sugar together in a large bowl and make a well in the center. Add all the liquid to the centre of the flour and mix to a soft dough. Knead dough on a lightly floured surface until smooth and elastic. Place in a lightly oil bowl, cover with a clear film and leave in a warm place for 1-1 ½ hour, or until doubled in size.
- Turn the dough into a lightly floured surface and knock it back (punch down) lightly then roll it out to form a rectangle. This is the part you can get creative. I rolled it quite thinly (17x11 inches).
- Mix the poppy seed filling with the ground almond. Using a spatula, spread the filling evenly on the dough. Trim the edges, if desired.
- Mark the centre of the short end of the dough. Carefully roll up the dough on one side of the long edge, stopping in the middle. Do the same with the other side. Gently press the two rolls together. Cut the bread to fit the pans you are using and gently lift them into the lightly buttered pans. Using a fork, prick the top of the dough. Cover with cling film and leave the rolls in a warm place for 30-60 mins or till it increases in size (they won’t double in size).
- Brush the top of the breads with a lightly beaten egg yolk mixed with a little milk.
- Place the breads in a preheated oven (190° C) for 20-30mins or until golden brown. Turn out onto a wire rack. Slice and serve warm with a cup of tea or coffee.
- Turn the dough into a lightly floured surface and knock it back (punch down) lightly then roll it out to form a rectangle. This is the part you can get creative. I rolled it quite thinly (17x11 inches).
- Mix the poppy seed filling with the ground almond. Using a spatula, spread the filling evenly on the dough. Trim the edges, if desired.
- Mark the centre of the short end of the dough. Carefully roll up the dough on one side of the long edge, stopping in the middle. Do the same with the other side. Gently press the two rolls together. Cut the bread to fit the pans you are using and gently lift them into the lightly buttered pans. Using a fork, prick the top of the dough. Cover with cling film and leave the rolls in a warm place for 30-60 mins or till it increases in size (they won’t double in size).
- Brush the top of the breads with a lightly beaten egg yolk mixed with a little milk.
- Place the breads in a preheated oven (190° C) for 20-30mins or until golden brown. Turn out onto a wire rack. Slice and serve warm with a cup of tea or coffee.
Dough recipe adapted from The Complete Book of Bread and Bread machines by C. Ingram & J. Shapter.
Rolling the dough to make the twin pinwheels
Golden brown and boring looking, but wait till you slice it...
Ooooh, moist poppy seed goodness!
Since I like mini-anything, I also made a mini version, and...
with the scraps, I kneaded the filling into the dough and got these mini rolls.
i wouldnt mind rainy days in company of delicious and freshly baked poppy seed pinwheels!! they look gorgeous!!
ReplyDeleteThis looks delicious! I love poppy seeds!
ReplyDeleteI had never heard of poppy seed filling but I like it already - I wish I could have shared these with you, sweetie!
ReplyDeleteDhanggit - Thank you. It was anice reward after folding that mountain of clothes. :-)
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Madam Chow - Thanks! It was hard to finish a whole roll by myself.
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Patricia - Wish we could have shared some over tea as well! If not for Eva, I would not have discovered the poppy seed filling. It's so convenient and versatile.
Wow, these all look fabulous. Baking is the best way to spend a rainy day. I should know!
ReplyDeleteI love poppy seeds in all (mousse, cakes etc.) these look gorgeous! and beautiful pictures!! how ever!
ReplyDeleteHere is so cold dear Nora!!! but the mountains are snowed!! so is freeze! xxxGloria
There's something wonderful and a bit old-fashioned about poppy seeds and pastry. My grandmother never made much pastry, but she did make poppyseed muffins that were delicious.
ReplyDeleteThat poppy seed bread looks good! I like the swirls thick with poppy seeds.
ReplyDeleteyumm those pinwheels look soo good!
ReplyDeleteNora,
ReplyDeleteIt looks like Polish poppy seed cake I know, the only difference is that we make it one big thing... looks sooo delicious :)
Thank you for your wishes for Marissa :) I promise to check your blog more often... I just got back from running, and checking work emails... weather is sooo nice recently that I don't spend more time at the computer than I have to... I just do my work, post I recipe and I'm gone ;)
I will write more soon in the email... hugs, Margot
Aaah, these look so good! Makes me wanna reach out for my own poppyseed-filling stashed away in the cupboard... I'm glad you like it!
ReplyDeleteI love the look of these breads - great rainy day activity!
ReplyDeleteI have never seen pinwheels done so perfectly. Awesome job and the poppy seed sounds amazing.
ReplyDeleteThe filling is gorgeous! I love baking when it's dark and rainy ...so relaxing.
ReplyDeleteHi Lynn, thank you! There are a few more rainy days to come, so more breads are likely to feature on this blog ;-)
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Gloria, I think it seems that only we are feeling cold while everyone is enjoying the warm summer weather. It's ok, this won't last forever and we will have spring soon :-)
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Lydia, since poppyseeds are banned in Singapore, I never got a chance to taste it till I traveled, so it's always a guilty pleasure for me.
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Thanks, Kevin. It was run rolling the dough.
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Hi Half-Baked, thank you. And I love the real butterscotch pudding your made. Very luscious!
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Hi Margot, thanks for leaving a comment. This recipe was actually adapted from a Polish poppy seed bread roll recipe. I'll write you an e-mail now.
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Eva, thanks again for the mohn-back. I still have one more packet left...have to savour it :-)
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Antonia, thank you. :-)
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Thanks for dropping by, Jeff. These were almost too pretty to eat...almost!
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Gigi, yes baking is so relaxing on such days and fun as well.
Nora, I feel for you. But well, just let me tell you that Sydney weather is much easier to tolerate than the one we have here!
ReplyDeleteAnd such a beautiful bread. I have seen the poppy seed fillings in my local German deli (I know Eva would love to explore all the sausages and German stuff they have there!). Thanks for the recipe. I would love to have it!
Oh Just also think that black sesame would be something wonderful in that bread, too!
Hi Anh, you are right about sesame seeds. When I was munching on this bread, it kind of reminded me of the Chinese pastry with sesame filling.
ReplyDeleteOh I am sure that Eva would love the sound of that German deli. She is going back to Germany next month for her 2nd wedding ceremony, so I think she will be eating lots of stuff from home she misses. :-)
I grew up on poppy seed pastries (among other European sweets), but have never actually baked w/ them. You make it look too deliciously easy, Nora. I have a weakness for Swiss rolls,too.: }
ReplyDeleteNora, It has been a while. lovely to be back here. I am really interested in the poppy seed filling. will look it up.
ReplyDeleteI'm glad it rained too, that looks awesome!
ReplyDeleteooh i want these pinwheels Nora ..they look so delicious. Glad to see you back in action.
ReplyDeletethis is so lovely . . . .. i will try put some mashed red beans paste as fillings!
ReplyDeleteYou're making me wish it would rain here.
ReplyDeleteI definately will try these, I have never made anything with poppy seeds.
ReplyDeleteI am making it right now, followed the dough recipe 100%. The filling I bought it from the Polish store. Can't wait to see the result.
ReplyDeleteThis looks fabulous! To use your recipe I will have to convert the amounts, but it sounds so good. By the way, what are the ingredients in the poppy seed filling? I am guessing that I will have to try and concoct my own.
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