LEMON-POPPY SEED ROLLS
This recipe takes iced cinnamon rolls and gives them a fresh twist by replacing the cinnamon and sugar swirl with canned poppy seed filling and fresh lemon. Canned poppy seed filling can be found in the baking aisle and is a thick mixture of sweet syrup and crunchy poppy seeds. It's great in this recipe because there is no need to add any additional sugar to the filling.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 12 lemon-poppy seed rolls
Number Of Ingredients 16
Steps:
- Make the dough: Heat the milk in a medium saucepan over low heat until warm but not hot, about 100˚ F. Remove from the heat and sprinkle in the yeast. Let stand until foamy, about 5 minutes.
- Whisk the flour, granulated sugar and salt in a large bowl and make a well in the center. Whisk the melted butter, egg yolks and vanilla into the milk-yeast mixture, then pour into the well and stir with a wooden spoon until the mixture comes together into a wet shaggy dough. Turn out onto a floured surface and knead, dusting with flour as needed, until the dough comes together into a loose, slightly sticky ball, 2 to 3 minutes.
- Transfer the dough to a buttered bowl, turning to coat. Cover with a lid or plastic wrap and let rise in a warm place until doubled in size, 1 hour 15 minutes to 1 1/2 hours.
- Meanwhile, make the filling: Mash the poppy seed filling with the butter, lemon zest, lemon juice and salt in a small bowl with a fork until combined; set aside.
- Turn out the dough onto a lightly floured surface; pat and roll out into a 10-by-18-inch rectangle. Spread the filling over the dough, leaving a 1-inch border on one long side. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
- Butter a 9-by-13-inch baking dish. Slice the dough log into 12 pieces with a sharp knife and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour.
- Preheat the oven to 350˚ F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Transfer to a rack and let cool 20 minutes. Meanwhile, make the icing: Mix the cream cheese and butter in a large bowl with a rubber spatula. Add the confectioners' sugar and lemon juice and mix until smooth. Spread on the warm rolls.
POPPY SEED LEMON PIE
This is from TOH magazine. I haven't made these yet, but I am typing it up for ZWT II. 6-8 servings. Prep time does not include refrigeration.
Provided by dicentra
Categories Pie
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- In a mixing bowl, beat mild and lemonade concentrate until smooth (mixture will begin to thicken). Fold in 2 cups whipped topping. Spread half into the crust.
- Add poppy seeds and food coloring to the remaining lemon mixture; stir until blended. Spoon over first layer. Spread with the remaining whipped toping. Refrigerate until ready to serve.
Nutrition Facts : Calories 427.3, Fat 19.5, SaturatedFat 10.6, Cholesterol 16.9, Sodium 242.1, Carbohydrate 59.4, Fiber 0.7, Sugar 50.5, Protein 5.8
LEMON POPPYSEED CAKE
Lemon and poppyseed cake is a baking classic, packed with zesty flavours and drenched in icing for the ultimate treat alongside a cuppa
Provided by Mary Cadogan
Categories Afternoon tea
Time 1h
Yield 12 slices
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 20cm square deep cake tin (or if using a decorative tin like ours, grease well).
- In a bowl, beat the butter and sugar until fluffy. Add the rest of the ingredients and beat until combined. Spoon into the tin and smooth over the top. Bake for 40-45 mins. Cool in the tin for 10 mins, then turn out, peel off the parchment and leave to cool on a wire rack.
- Sift the icing sugar into a bowl. Beat in the lemon juice to make a runny icing. Pour over the cake and leave to set.
Nutrition Facts : Calories 314 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
LEMON POPPY SEED LOAF
This has a nice fresh lemon flavor. Makes nice muffins, also.
Provided by IRENED
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Heavily grease and flour two 9x5 inch loaf pans.
- Sift together flour, baking soda, and salt. Set aside.
- In a large bowl, cream butter or margarine, and sugar until light and fluffy. Beat in eggs, one at a time.
- Mix lemon juice and yogurt together and add alternately with the sifted flour mixture to the butter mixture. Mix until just blended. Stir in lemon rind and poppy seeds. Pour mixture into prepared pans and smooth tops.
- Bake at 350 degrees F (175 degrees C) for 50 minutes or until browned and a knife inserted in the center comes out clean. Cool on rack for 15 minutes before turning out of pans.
Nutrition Facts : Calories 202.5 calories, Carbohydrate 30.4 g, Cholesterol 39 mg, Fat 7.9 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 4.1 g, Sodium 207.3 mg, Sugar 17.8 g
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