Onion-poppy seed twist
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | All-purpose flour; (up to 3) |
| 3 | tablespoons | Sugar |
| 1 | pack | Fleischmann's rapidrise yeast |
| 1 | teaspoon | Salt |
| ½ | cup | Milk |
| ¼ | cup | Water |
| 3 | tablespoons | Butter or margarine; cut up |
| 1 | Egg | |
| 1 | cup | Finely chopped yellow onion |
| 2 | tablespoons | Butter or margarine; melted |
| 2 | tablespoons | Spice islands poppy seed |
| ⅛ | teaspoon | Salt |
| 1 | Egg | |
| 1 | tablespoon | Water |
| Additional spice islands poppy seed | ||
Directions
DOUGH
FILLING
TOPPING
To make dough: In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120 to 130°F); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
To make filling: In small bowl, combine filling ingredients; mix well. Set aside.
Roll dough to 14 x 10-inch rectangle; cut lengthwise into two strips. Spoon half the filling down center of each. Bring up sides to enclose filling, pinching seam and ends to seal. With seam sides down, arrange ropes, side by side, on greased large baking sheet. Twist ropes together; pinch ends to join. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 30 minutes.
In small bowl, beat together egg and water; brush onto top of dough.
Sprinkle with poppy seed. Bake at 375°F for 25 to 30 minutes or until done.
Remove from pan; cool on wire rack.
Nutrition information per serving (1/12 of recipe): calories 192; total fat 7 g; saturated fat 3 g; cholesterol 40 mg; sodium 283 mg; total carbohydrate 28 g; dietary fiber 2 g; protein 5 g Copyright © 1996 Specialty Brands, a division of Burns Philp Food, Inc. All rights reserved.
Formatted by suechef@...
Recipe by: Fleischmann's Yeast
Posted to MC-Recipe Digest V1 #892 by Sue <suechef@...> on Nov 09, 1997