Poppy Seed Snails Recipes
POPPY-SEED SNAILS
To release the flavor of poppy seeds, grind them in a food processor for 30 seconds. Martha made this recipe on episode 610 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 24
Number Of Ingredients 7
Steps:
- In a small bowl, combine water and yeast. Stir until yeast dissolves.
- In the bowl of an electric mixer fitted with the dough hook, combine flour, salt, and 2 tablespoons melted butter on low speed. Add yeast mixture, and mix until well combined, about 2 minutes.
- Cover bowl with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour. Punch dough down, shape into a rectangle, cover in plastic wrap, and place on a baking sheet. Chill for 2 hours in the refrigerator.
- Meanwhile, on a nonstick baking mat or parchment paper, roll the remaining pound of butter into an 8-inch square, between 1/8- to 1/4-inch-thick. Wrap in parchment paper, and let rest at cool room temperature, about 30 minutes.
- On a lightly floured surface, roll chilled dough into a 12-inch square. Center butter square over the dough so that each side of the butter faces a corner of the dough. Fold the corners of the dough over the butter to enclose. Seal the edges by pinching together. Turn over dough, seam-side down. Roll into a 24-by-8-inch rectangle. Fold dough into thirds, aligning edges carefully and brushing off excess flour. (The object is to ensure that the butter is distributed evenly throughout so that the pastry will puff evenly when baked.) This completes one turn.
- Repeat the process of rolling and folding once. Chill for 20 minutes, just until cold but not firm. Then repeat process twice, dusting work surface and dough generously with sugar, about 2 cups sugar total for the 2 turns. You will now have completed 4 turns. Refrigerate dough 20 minutes.
- Meanwhile, brush 24 (3 1/2-by-1 1/2-inch) ring molds with melted butter. Transfer to 2 baking sheets lined with nonstick baking mats, and set aside.
- Remove dough from refrigerator and divide in half. Sprinkle work surface and dough with half of the remaining sugar and roll out half of the dough into an 18-by-12-inch rectangle. Evenly distribute 1/2 cup of filling over the dough. (If filling with poppy seeds or nuts, you may want to sprinkle with 2 tablespoons sugar.) Roll from short side of dough creating a log. Cut crosswise into 1-inch-thick slices. Place each slice into a prepared tart ring and lightly press in place. Repeat entire process with remaining dough and filling. Cover with plastic and let rise for 40 minutes.
- Meanwhile, preheat oven to 425 degrees. Bake on the middle rack until deep, golden brown, 24 to 28 minutes. Immediately remove rings using tongs and let snails cool on a wire rack.
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- 1. Start with the filling by washing the poppy seeds. Add to a pot with water and bring to a boil. Remove from the heat and let sit for about 30 minutes. Drain the soaked poppy seed with a fine mesh sieve and set aside to cool down.
- 2. Sift the flour into a large bowl and make a depression in the middle. Crumble the fresh yeast and add to the bowl. Add 1 tablespoon of the sugar and the lukewarm milk and mix a bit so you got a little yeast pond in the center of the flour. Cover the bowl and let the yeast bubble for about 15 minutes in a warm place. Add the remaining sugar, the butter, salt, and egg and mix for about 6-8 minutes until you get a nice and smooth dough that comes off easily from the sides of the bowl. Cover again and let rise in a warm place for about 1 hour until double in size.
- 3. For the filling mix the soaked and drained poppy seed with the almonds, sugar, melted butter, and honey. Whisk the egg white until stiff peaks form. Add to the bowl with the poppy seed mix and fold in. You need a spreadable mixture – if it is too thick, add some milk to get the consistency right. Set aside.
- 4. When the dough has risen enough preheat the oven to 390°F (200°F). Line two baking sheets with baking parchment and set aside. Roll out the dough on a floured surface into a large rectangle (about 19×16 inches). Spread the poppy seed mixture on top to cover everything, then roll up from the long side to get one big log. Cut into 1.6 inches (4cm) thick slices. Use the handle of a wooden spoon and press it into the slices – the dough should spread left and right of the handle and you should able to see the spirals with the filling. Turn them upside down and place them on the baking sheets. Cover with a kitchen towel and let rise for another 10 minutes. Brush the buns in the first baking sheet with some egg wash and bake for about 15 minutes until golden brown. Take out of the oven and repeat with the second batch. Let cool down on a wire rack.
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