http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com 
http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com This delicious poppyseed filling swirled bread ring, prepared with a tangzhong starter via gelatinization of starch in flour, kneaded in a bread machine, makes a great accompaniment to an afternoon tea break or a holiday brunch.
| Dough | Filling |
|---|
- 180 g Tangzhong starter
- 160 ml Buttermilk, lukewarm
- 50 g Corn oil
- 1 Large egg
- 50 g Raw sugar
- 7 g Sea salt
- 220 g Bread flour
- 250 g Wholewheat flour
- 10 g Instant dried yeast
|
- 100 g Butter, softened
- 80 g Brown sugar
- 2 Small eggs
- 200 g Ground poppy
- 100 ml Milk
- 2 tbsp Chopped almonds, optional
|
- Place the dough ingredients in the bread pan in the order given above. Select the “Dough” cycle, and press “Start”.
- Cream butter and brown sugar together until well combined. Gradually beat in eggs until blended. Stir in ground poppy and milk until well mixed.
- When the “Dough” cycle is finished, transfer the dough onto a lightly floured work surface and knead it briefly. Using a rolling pin, roll out the dough into a 1cm thick rectangle. Evenly spread on the poppy filling. Roll dough up, starting lengthwise to form a Swiss roll. Seal edges well by pinching close and and join the two ends to form a ring.
- Place it on a baking tray lined with baking paper. Cut slits 1-inch apart with a scissor or knife. Turn each slice on its side. Cover and let rise in warm place until double in size, about an hour.
Preheat the oven to 180C/350F. Brush the bread ring with some egg wash and sprinkle the chopped almonds over if using. Bake for about 35 minutes until nicely golden brown.
http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com 
http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com
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