Alice’s Adventures in Wondoughland continue this week around in circles: Sourdough Poppy Seed Swirls (Sauerteig Mohnschnitten). These are incredibly yummy and easy to make. The dough is very easy to work with and soft. Very pleased with the result. If you’re a fan of poppy seed muffins, these might be right up your alley.
Ingredients
for the dough
3 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon salt
1/2 cup (113 grams) ripe sourdough starter
1 cup milk, warmed to between 100-110F
1/4 cup unsalted butter, melted
1 egg, lightly beaten
for the filling
1 cup poppy seed
1/2 cup water or milk
1/2 cup honey
1/8 teaspoon salt
1 teaspoon fresh lemon juice
1 egg, slightly beaten
for baking and decorating
2 tablespoons milk, for milk wash
pearl sugar for decorating (optional)
Directions
Combine flour, salt and sugar in a mixing bowl. Make a well in the middle. Heat milk and butter, combine with your sourdough starter, and pour into the well. Add egg and mix until fully combined. Turn out onto a well-floured counter and knead until you have cohesive dough. It should be fairly soft and supple. Set aside in a warm, draft free place for a couple of hours in a greased bowl until it has doubled in size.
In the meantime, make the filling. Combine poppy seeds, milk, honey and salt in a saucepan. Cook over moderate heat until thick, stirring constantly, about 10 minutes. Add lemon juice. Temper the mixture by adding a little of the hot mixture to the beaten egg and then stir it into the remaining poppy seed mixture. Cool thoroughly before using.
Preheat oven to 400F. Line baking sheet with parchment paper or silpat.
Once the dough has risen, roll it out on a lightly floured surface to about 1/2 inch thick rectangle. Spread the filling mixture evenly over the dough and roll it up jellyroll style. Using a serrated knife, cut the dough into slices and space the slices out on the prepared baking sheet, approximately 2 inches apart. Cover loosely with a clean dishtowel and let rise for an additional 20-30 minutes. Using a pastry brush, brush each swirl with the milk wash and sprinkle on some pearl sugar, if using. Bake for 20-24 minutes.
Remove the swirls from the baking sheet and transfer to a rack to cool.
