Orange Poppy Seed Spirals Recipes

POPPY SEED SPIRAL ROLLS

Steps:

• In the bowl of a stand mixer, combine water and 1 tsp of sugar, stirring to dissolve. Sprinkle yeast on top. Let stand until foamy, about 10 minutes.
• Using the flat beater, stir in the milk, 2 tsp of sugar, 1/4 cup melted butter, salt, egg yolks and 1 egg whites; stir until blended.
• Add 3 cups flour and beat thoroughly.
• Change stand mixer attachment to a dough hook. Add remaining flour mixture. Using low speed, beat just until dough comes together and forms a ball, about 5 minutes. If dough is too sticky, gradually beat in additional flour until dough comes together and forms a ball. Using greased hands, shape dough into a ball. Transfer dough to an oiled bowl; turn dough to coat with oil. Cover with plastic wrap. Let dough rise in a warm draft-free place until doubled in volume, about 45 minutes.
• Meanwhile, cover poppy seeds with boiling water, let stand for 1 hour, drain well. Beat 2 of the remaining egg whites to stiff peaks; set aside. Combine well drained poppy seeds with honey, orange peel and vanilla; fold in the egg whites. Set poppy seed filling aside.
• Punch down and allow to double in volume, about 30 minutes.
• Grease two 9x13 inch baking pans and line with parchment paper.
• Divide dough in half. Roll half the dough into a 12x18 inch rectangle. Brush with 2 tbsp melted butter. Cover with half of the poppy seed filling, leaving a 1/2 inch boarder along the outside edge. Starting with a long side, roll up jelly-roll fashion. Cut across roll in 1-inch thick slices and arrange, cut-side-up, in one of the prepared pans. Repeat procedure with remaining dough.
• Cover lightly and let rise in a warm place until almost doubled, about 1 hour.
• Preheat oven to 350°F.
• Bake for 35 - 40 minutes or until browned on top. Let cool in pan for 5 minutes, transfer to a cooling rack.
• Brush tops with orange glaze and cool completely.

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.

EASY ORANGE AND POPPYSEED CAKE

Steps:

• Process the orange in a food processor until pureed. Add the remaining ingredients and process until smooth.
• Pour mixture into a baking paper lined 20cm cake pan and bake at 180°C for 45-50 minutes or until golden and a skewer comes out clean when inserted into the centre of the cake. (The cake will not rise much).
• Stand the cake for 5 minutes before turning out onto a cooling rack.
• For sticky oranges: Peel the rind from orange into long straight segments & finely julienne rind.
• Combine the sugar and water in a saucepan, stir over low heat until sugar dissolves, add orange rind and bring to the boil, simmering for 10 minutes until syrupy and orange rind is translucent.
• Drizzle warm syrup over cake and decorate with sticky orange rind, serve thin slices dolloped with pure cream.

ORANGE-POPPY SEED COOKIES

Steps:

• Preheat oven to 325°.
• Beat butter with orange zest until it whitens and holds soft peaks.
• Beat in sugar until well blended.
• Whisk together yolks and vanilla.
• Add to butter mixture and mix scraping down sides as necessary.
• Add flour and poppy seeds mixing only to combine Divide dough into 4 pieces and Roll into 4 logs, each about 1 1/2 inches in diameter.
• Dough should be frozen for 30 minutes so that it can be easily cut or you can freeze, wrapped well for later use.
• Slice 3/8 inch rounds.
• Bake on a parchment lined sheet pan until firm and lightly and evenly browned- about 12-15 minutes.
• The cookies must be cooked through to be tender.