For the final week of May, I am here with an interesting theme. I have been enjoying bread baking recently and the kneading of the dough seems to be soothing my nerves. It feels like I am doing meditation for the whole 10 minutes of kneading and I don’t feel any irritation. So when I saw the theme shaped breads for this month, I selected it. You will be seeing some beautiful breads this week at my space. The bread dough is not new. I have used the same dough to make poppy seeds dinner rolls previously. As the main purpose of this post is the shaping technique, you can choose to use any dough you are comfortable with.
Last time when I went to Chennai, I met my blogger buddies from BM family and I got home a pack of poppy seeds from Priya. What we get in India is white in colour where as the ones we see in bakes are black in colour. As the white ones merge with the bread and will not be visible, the black ones form beautiful speckles in the bread. I was so happy when Priya handed me a pack of the seeds. I am keeping them in the fridge and using them as if they are a treasure. I have used them in a Lemon Poppy Seeds cake ( I haven’t posted it yet in the blog) earlier and was so happy with the taste. So I was sure that this bread also would turn great. If you don’t have this type of poppy seeds, use the regular one. It gives an amazing flavour to the bread. So don’t miss it out.
Making this shape has been in my to do list for long and this theme gave me the perfect opportunity to make it. Though it looks complicated, it is quite easy to make. I used vanilla sugar for the filling but you can use any filling you prefer. Think of cinnamon sugar, nutella, coconut and sugar mix or anything of your choice. This can be termed as a pull apart bread, as individual petals can be pulled apart and relished. I made two breads with the same dough, but you need to wait for the other bread. As I divided the dough, I got a small flower, but use the whole batch to get a large one. Shaping a larger one can be easier than shaping a smaller one. The poppy seeds added a nice crunch to the bread and it tasted out of the world, so butter, so fluffy and so yum.
Flour – 2 1/2cups
Sugar- 2 1/2 tbs
Water – 3/4 cup
Milk – 2tbs (for milk wash)
For The Filling:
Vanilla Sugar – 3-4 tbs
In a sauce pan heat together water, butter and oil.
Once the butter melts, remove from flame and let it cool down.
In a bowl mix together flour, sugar, salt, yeast and poppy seeds.
Mix it well.
Add the warm water butter mixture and knead the dough.
Transfer contents of the bowl to the counter and knead the dough for 10 minutes.
Once it is soft and elastic, place it in an oiled bowl, roll to coat it with oil and cover with cling wrap.
Set aside for 1 hour or until double.
Transfer the dough to counter, press to release air.
Divide into 4 equal portions. Reserve a small portion for the centre.
Roll each portion into a circle.
Apply butter on a disc and spread vanilla sugar on it evenly.
Place another disc on top and repeat the filling again.
Repeat the step once more and place the final disc on top.
Now with a knife or a pizza cutter cut the circle into eight equal triangles.
Take each triangle and slice it in the middle keeping the triangle intact.
Take the tip if the triangle and insert it into the hole made and bring it back to its position.
Repeat it again so that there will be twists in the triangle.
Now bring together the broader ends together to form a petal.
After preparing all the petals, arrange them in flower shape on a greased baking tray.
Shape the reserved dough into a ball and place it in the middle.
Cover and set aside for 15 minutes.
By the time, preheat oven to 200°C.
Brush the top of the flower with milk and bake it in the preheated oven for 20 minutes or until the top is golden.
Remove from oven and serve them hot or warm.