Garlic Poppy Seed Spirals Recipes

MAGICAL DISAPPEARING POPPY SEED GARLIC FRENCH BREAD

Steps:

• Trim all the crust from the bread except the bottom crust.
• Slice down the center of the loaf lengthwise being careful not to cut through the bottom crust.
• Then cut across the bread in 1/2" slices, again being careful not to cut through the bottom crust.
• Melt butter, add paprika, garlic and poppy seeds.
• Using a pastry brush, brush butter mixture onto sides and top of bread.
• Wrap bread in foil until ready to bake.
• When ready to bake, roll foil down sides of bread to form a pan.
• Bake in preheated oven 400F for 15 minutes.
• Enjoy!

GARLIC BREAD SPIRALS

Steps:

• •In a small bowl, mix the first five ingredients. Unroll dough; spread butter mixture to within 1/2 inches of edges. Roll up jelly-roll style, starting with a long side. Cut into 12 slices; place in greased muffin cups, cut side down.
• • Bake at 350° for 10-12 minutes or until golden brown.

ORANGE POPPY SEED SPIRALS

Steps:

• Bring dough to room temperature. Place between two 12-by-14-inch pieces of parchment; roll out to an 8-by-12-inch rectangle. Transfer to a baking sheet; chill 30 minutes.
• Transfer dough to a clean work surface. Remove top piece of parchment; sprinkle poppy seeds over top. Using bottom parchment to support dough, fold bottom edge to meet middle. Fold over 2 more times, forming a 1-inch-tall rectangle. Wrap; chill at least 2 hours.
• Heat oven to 350 degrees. Line 2 baking sheets with parchment. Remove parchment from dough, and cut into 1/4-inch-thick squares. Place on baking sheets, spaced 2 inches apart.
• Bake cookies until edges turn light golden, about 15 minutes. Transfer to a wire rack to cool. Bake or freeze remaining dough. Store in an airtight container up to 2 weeks.

POPPY SEED SWIRL LOAVES

Steps:

• Place poppy seeds in a small saucepan and cover with water. Bring to a boil. Remove from the heat; let stand until cool. Strain through a fine mesh strainer., Place poppy seeds and almonds in a food processor; cover and process until blended. In a large skillet, melt butter. Add sugar and poppy seed mixture; cook and stir over low heat for 10 minutes. Remove from the heat. Transfer to a large bowl; cool to room temperature. , Stir in the citron, egg, orange peel, honey, lemon zest and vanilla. In a small bowl, beat egg whites on high speed until stiff peaks form. Gradually fold into poppy seed mixture; set aside., In a small bowl, dissolve yeast in warm water; let stand for 5 minutes. In a large bowl, combine 3 cups flour, confectioners' sugar and salt; cut in butter until crumbly. Add the sour cream, eggs, egg yolks, lemon zest, vanilla and yeast mixture; mix well. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Divide dough in half. Roll each portion into a 14x12-in. rectangle. Spread poppy seed filling over each rectangle to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. , Place loaves seam side down on greased baking sheets. Cover and let rise until doubled, about 45 minutes., Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks. Cool for 15 minutes. Combine glaze ingredients; drizzle over loaves.

GARLIC POPPY SEED SPIRALS

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, melt the butter in the microwave for a few seconds; stir in the garlic powder, onion powder and poppy seeds.
• Remove the dough from the package and cut into 10 equal slices; dip one side of each piece into the butter mixture and arrange the cut slices buttered side up in a 9-inch round baking pan that has been sprayed with non-stick cooking spray.
• Brush with the remaining butter mixture, place in preheated oven and bake until golden brown, approximately 15 to 16 minutes.