Poppy Seed-Lemon Twists
- For the twists:
- All-purpose flour, for dusting
- 1 batch Basic Sweet-Roll Dough
- 1 cup canned poppy seed filling (found in the baking aisle)
- For the glaze:
- 1 1/2 cups confectioners' sugar
- 4 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
Make the twists: On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the poppy seed filling evenly over the dough, leaving a 1-inch border on one of the long sides. Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border.
Using a chef's knife, cut the log crosswise into 12 rounds, 1 1/2 inches wide each. Dampen your hands, then stretch and pat each round into an oval shape. Twist each oval in the middle to form a figure-eight shape. Place on the prepared baking sheets. Cover loosely with plastic wrap and set aside in a warm place until plump, 20 minutes.
Uncover the dough and retwist, if necessary. Bake until golden, about 20 minutes, switching the position of the baking sheets halfway through. Transfer to racks and let cool slightly on the baking sheets.
Make the glaze: Combine the confectioners' sugar, butter, lemon juice and zest, milk, vanilla and salt in a microwave-safe bowl. Cover with plastic wrap and microwave 45 seconds; stir until smooth. Brush on the twists.
Photograph by Johnny Miller
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