This is my first time making a poppy seed wreath and the outcome isn’t as dreadful as I thought it would be! I saw this recipe in the Canadian Living magazine, and I had to share! This wreath is wonderfully festive and brings the whole family together (you can just rip off the pieces!)
During the holiday season, poppy seed breads and desserts are popular all across Eastern Europe, being somewhat synonymous with both Jewish and Christian celebrations. It is to be enjoyed more so during the day than as an evening treat.
This recipe is a bit time consuming, but if you plan it right, you can finish last minute Christmas errands between the steps! I hope someone braves it, because the outcome is really memorable (and yummy.) I also used canned poppy seed (that you can buy online) instead of making it from scratch, which saves loads of time!
Poppy Seed Wreath
*Recipe adapted from the Canadian Living Magazine
1 can 12.5oz can Solo Poppy Seed
1/3 cup granulated sugar
2 tsp active dry yeast
3/4 cup whole milk
1/4 cup butter, melted
2 tsp vanilla
3/4 tsp salt
4 1/2 cups flour (approx)
- In a large bowl, or stand-mixer, dissolve 1 tsp of the sugar in 1/4 cup of warm water. Sprinkle in the yeast and let stand until it gets frothy (about 10mins).
- Whisk in the remaining sugar, milk, butter, 2 eggs, vanilla, and salt.
- Whisk in 2 cups of flour. With a wooden spoon, or the dough hook attachment, stir in enough of the remaining flour, 1/2 cup at a time until you get a slightly sticky dough. *Reserve 1/2 cup of the flour in the end to use when kneading the dough.
- Sprinkle the remaining 1/2 cup flour onto a work surface and turn the dough onto this. Knead for about 10mins, until you get a soft and springy dough. Shape into a ball.
- Grease the inside of a large bowl. Place the dough ball inside, and cover with plastic wrap. Let sit for approx. 1 hour, or until it has doubled in size. (During this hour, run your Christmas errands!)
- Preheat the oven to 350F/160C.
- Once risen, punch down the dough and put on a large piece of parchment paper and roll out to 16 x 10″. Slide the paper onto a large baking sheet (about 20 x 12″ or more), trimming the edges to fit the pan.
- Spread the dough with the whole can of poppy seed. Starting from the long-edge, tightly roll the dough into a long roll. Trim the edges with a knife. Curl the edges around to just meet (making a wreath or doughnut shape.)
- With a sharp serrated knife, cut slits into the side of the dough about 2/3 of the way through, leaving 1/2″-1″ between each cut.
- Turn each piece on its side so you get that fan pattern as shown in the pictures of the finished product.
- Bake for approx 45mins or until dark golden brown.