Blackberry Poppyseed Twist
Serves 1230 mins prep40 mins cook
Think giant cinnamon roll but fill it with a browned butter, poppyseed, blackberry filling and top it with a pomegranate glaze. It's basically the perfect Sunday brunch bake.
0 servings
What you need
cup milk
cup powdered sugar
oz poppy seed
oz blackberry
tbsp pomegranate juice
tsp salt
tsp vanilla extract
Instructions
Poppyseed Dough: In the bowl of a stand mixer whisk together the flour, sugar, yeast, and poppyseeds. Sprinkle in the salt. Then add in the warm milk, two eggs, and vanilla extract. Use a dough hook to knead everything together on medium low speed for 15 minutes until the dough has smooth edges and the bowl is clean. Add half of the butter in and knead again until incorporated (about 5 minutes). Add in the second half of the butter and knead once more until smooth. The dough should pass the window pane test *see notes section for more info. Shape the dough into a ball and place in a lightly greased bowl that is at least twice the size of the dough. Cover the bowl with plastic wrap or a towel and place somewhere warm to rise for 1 hour. The dough should double in size. Shape: Preheat the oven to 350 F and place a rack in the center of the oven. Grease a seasoned cast iron pan with softened butter (what's left on the butter wrapper is usually enough). Once the dough has doubled in size, briefly knead it to knock the air out. Roll it out on a lightly floured surface to 30 cm x 60 cm. Try to keep the dough as rectangular as possible while rolling it out and use flour as needed to keep the dough from sticking. Spread the blackberry poppyseed butter over the surface of the dough, but leave a 1" border on one of the long sides. Roll the dough up, starting with the long side where no border was left. Be careful to keep the roll tight but don't squeeze out the butter. Once fully rolled, place it seam side down, and use a long sharp knife to cut it in half lengthwise. Twist the two halves together with the filling face up. Start by crossing the two over each other in the middle to make an X shape, then twist together towards both ends. Pinch the ends together so that you have one long twist. Starting with one end, roll the twist up into a giant cinnamon roll/snail shape. Tuck the starting end and the final end under the roll (at the center and edge respectively). Carefully lift and place it in the greased cast iron pan. Cover the pan with plastic and set aside for at least 45 minutes to proof while the oven preheats. It should become twice the size and puffy! Bake: Once the oven has heated up, place the pan onto the center rack in the oven. Set a timer for 30 minutes. After 30 minutes have passed, rotate the pan. Cover the twist lightly with a sheet of aluminum foil to prevent it from burning and bake for another 15-20 minutes until golden brown. Once baked, remove from the oven and place on a wire rack to cool slightly. While it cools, make the glaze.View original recipe