Best 5 Onion Poppy Seed Twist Recipes

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Indulge in the tantalizing Onion Poppy Seed Twist, a culinary delight that seamlessly blends sweet and savory flavors. This delectable treat features a flaky, golden-brown crust, generously sprinkled with a combination of sweet poppy seeds and aromatic minced onion. As you bite into this irresistible pastry, the crispy exterior gives way to a soft, fluffy interior, carrying a hint of oniony goodness and a burst of poppy seed crunch. This Onion Poppy Seed Twist is not only a feast for the taste buds but also a visual masterpiece, making it perfect for any occasion.

Whether you're a seasoned baker or just starting your culinary journey, this article offers a collection of recipes that cater to all skill levels. From the classic Onion Poppy Seed Twist to innovative variations like the savory Bacon and Onion Twist and the sweet and tangy Lemon Poppy Seed Twist, you'll find a recipe that suits your preferences. Each recipe is meticulously explained with step-by-step instructions, ensuring that even novice bakers can achieve perfect results.

Here are our top 5 tried and tested recipes!

ONION POPPY SEED TWIST



Onion Poppy Seed Twist image

This buttery bread is fancy enough to share with company but easy enough to make every day. Savory slices are great served with stews and soups.

Provided by Taste of Home

Time 1h5m

Yield 1 loaf.

Number Of Ingredients 15

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm whole milk (110° to 115°)
1/2 cup butter, softened
1/4 cup sugar
1 large egg
1-3/4 teaspoons salt
4-1/2 to 5 cups all-purpose flour
FILLING:
1 cup chopped onion
1/4 cup butter, melted
3 tablespoons poppy seeds
1/4 teaspoon salt
1 large egg, lightly beaten
Additional poppy seeds

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, butter, egg, sugar, salt and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a floured surface; roll into a 20x8-in. rectangle. Cut in half lengthwise, forming two 20x4-in. rectangles. , In a small bowl, combine the onion, butter, poppy seeds and salt. Spread over dough to within 1/2 in. of edges. Fold rectangles in half lengthwise; pinch seams to seal, forming two ropes. Place ropes, side by side, on a greased baking sheet; twist together and shape into a ring. Pinch ends together. Cover and let rise in a warm place until doubled, about 30 minutes. , Brush with egg. Sprinkle with additional poppy seeds. Bake at 350° for 40-45 minutes or until golden brown. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 248 calories, Fat 11g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 399mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 1g fiber), Protein 6g protein.

ONION POPPY-SEED ROLLS



Onion Poppy-Seed Rolls image

Provided by Joan Nathan

Categories     side dish

Time 30m

Yield 12 onion rolls

Number Of Ingredients 6

1/2 recipe for challah dough
1/2 medium onion, diced
2 tablespoons poppy seeds
1/2 teaspoon coarse salt
3 tablespoons vegetable oil
1 large egg

Steps:

  • Follow recipe for challah through Step 3. Roll out dough to a rectangle about 12 by 18 inches. Sprinkle onions, poppy seeds and salt over dough, leaving a 1-inch border.
  • Brush border of dough with 2 tablespoons vegetable oil. Roll dough up like a jellyroll. Pinch ends closed.
  • Preheat oven to 350 degrees. Grease 12 muffin tins or a baking pan with oil.
  • Using a dough cutter, cut dough into at least 12 rounds, and place into tins or pan, cut side on top. Mix egg with a little water, and brush over rolls. Let rise for another 1/2 hour.
  • Bake for 20 to 25 minutes or until golden. Remove from oven and serve warm.

Nutrition Facts : @context http, Calories 72, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 65 milligrams, Sugar 0 grams, TransFat 0 grams

ONION LOVER'S TWIST



Onion Lover's Twist image

Age-old family favorite. We make this every year around Christmas time....It lasts about a day in our house. This is a no knead yeast bread filled with buttery onions and seasonings, shaped in a braid. It was also the grand prize winner in the 1970 Pillsbury Bake-off.

Provided by Chef Dine

Categories     Breads

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 15

1 1/4 teaspoons active dry yeast
1/4 cup warm water
4 cups flour
1/3 cup sugar
1 1/2 teaspoons salt
1/2 cup hot water
1/2 cup milk
1/4 cup butter, softened
1 egg
1/4 cup butter
1 cup finely chopped sweet onion
1 tablespoon grated parmesan cheese
1 tablespoon sesame or 1 tablespoon poppy seed
1 teaspoon garlic salt
1 teaspoon paprika

Steps:

  • Grease cookie sheet.
  • In large bowl, dissolve yeast in warm water.
  • Add 2 cups flour, sugar, water, milk, butter, and egg.
  • Blend at low speed until moistened, then beat at medium speed for 2 minutes.
  • By hand, stir in remaining flour to form a soft dough.
  • Cover: let rise in warm place until light and doubled in size, (45-60 minutes).
  • While dough is rising, prepare filling by mixing melting 1/4 cu0 butter in saucepan. Add onion, parmesan cheese, sesame or poppy seeds, garlic salt and paprika and mix well; set aside.
  • Stir down dough. Toss on floured surface until no longer sticky.
  • Roll out to an 18"x12" rectangle; spread with filling.
  • Cut lengthwise into 3 strips (18"x4" each), or for 2 loaves, cut into 9"x4" strips.
  • Starting with the longer side, roll up each strip; seal edges and ends.
  • On a prepared cookie sheet, braid 3 rolls together. If making 2 loaves, repeat process.
  • Cover: let rise until doubled, about 40-60 minutes.
  • Bake at 350 degrees for 30-35 minutes until golden brown. Serve warm or cool.

POPPY-SEED TWISTS



Poppy-Seed Twists image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 2h30m

Yield Makes 16

Number Of Ingredients 13

3 packages (2 1/4 teaspoons each) active dry yeast
1 cup whole milk, warmed
1 large egg
1/4 cup sugar
2 teaspoons coarse salt
3 3/4 cups all-purpose flour, plus more for dusting
2 1/4 sticks cold unsalted butter
11 tablespoons unsalted butter, room temperature
1/2 cup sugar
All-purpose flour for dusting
1 large egg, lightly beaten
3 tablespoons poppy seeds
1 tablespoon white sesame seeds

Steps:

  • Dough: Whisk yeast into milk in a small bowl until dissolved. Add egg, sugar, and salt. Gradually stir in flour. Turn out dough onto a lightly floured surface and knead until smooth and supple, about 5 minutes.
  • Roll out dough to an 11-inch square. Cut 6 tablespoons butter into very thin slices and place on bottom two-thirds of dough. Fold top one-third of dough over (like a business letter), then fold over again to make three layers. Transfer to a baking sheet, drape with plastic wrap, and refrigerate 30 minutes.
  • Place dough with a short side facing you and opening on right, like a book. Roll out dough to a 10-by-15-inch rectangle. Cover bottom two-thirds with 6 tablespoons butter, fold into thirds as in step 2, and refrigerate 30 minutes. Roll out dough again; repeat process with remaining 6 tablespoons butter.
  • Filling and topping: Preheat oven to 400 degrees. Stir together butter and sugar until smooth. Roll out dough on a lightly floured surface to an 11-by-16-inch rectangle. Spread butter mixture on bottom two-thirds of dough. Fold top one-third of dough over, then fold over again to make three layers.
  • Place dough with a long side facing you. Brush top with egg, then sprinkle with both seeds to cover top, gently pressing seeds into dough. Cut dough in half crosswise, then cut each half into 8 slices. Twist each slice, pulling slightly to form a tight spiral. Place on parchment-lined rimmed baking sheets, pressing on ends to secure shape. Drape with a kitchen towel and let rise in a warm spot until puffed, about 15 minutes.
  • Bake, one sheet at a time, until deep golden, rotating once, about 18 minutes. Let cool completely on sheets on wire racks before serving.

ONION POPPY SEED RING



Onion Poppy Seed Ring image

A family recipe used for Purim.

Provided by Sherri Rochester

Categories     Bread     Yeast Bread Recipes

Time 5h25m

Yield 12

Number Of Ingredients 14

1 (.25 ounce) package instant yeast
3 ¾ cups bread flour, divided
¾ cup warm water
2 eggs
½ cup vegetable oil
¼ cup white sugar
1 ½ teaspoons salt
¾ cup chopped onion
⅓ cup poppy seeds, plus more for garnish
¼ teaspoon salt
1 tablespoon all-purpose flour
3 tablespoons melted butter
1 egg
1 pinch salt

Steps:

  • Whisk together the yeast and 3/4 cup of bread flour. Sprinkle the yeast mixture over warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
  • Combine the yeast mixture with 2 eggs, vegetable oil, sugar, and 1 1/2 teaspoon of salt in a large mixing bowl; stir well to combine. Stir in half of the remaining bread flour until no dry spots remain. Stir in the remaining bread flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 2 hours.
  • Line and generously grease a baking sheet. Set aside. Mix onion, poppy seeds, 1/4 teaspoon salt, all-purpose flour, and butter together in a bowl. Divide onion mixture into 2 equal portions. Set aside. Divide dough into 2 equal portions. Roll each portion into approximately 30x4 inch strips. Spoon the onion mixture down the center of each strip lengthwise. Begin pulling the edges of the dough up to wrap around the filling, pinching the edges to close securely.
  • Arrange the strands side by side, seam side down. Beginning in the middle of each strand, braid the strands together by crisscrossing each side, making sure to keep the seam side down. Once both sides are braided, pinch the edges together to form a ring. Place the ring on the prepared baking sheet and cover with plastic wrap. Allow ring to rise until tripled in volume, about 1 1/2 hours.
  • Preheat an oven to 325 degrees F (165 degrees C). Arrange the oven rack to the lowest position. Beat 1 egg and 1 pinch of salt together in a bowl. Brush the braided ring with the egg mixture. Sprinkle with additional poppy seeds, if desired.
  • Bake in preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, turning the pan around half way through so the ring browns evenly, 45 to 50 minutes.

Nutrition Facts : Calories 168.5 calories, Carbohydrate 6.8 g, Cholesterol 54.1 mg, Fat 15 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 391.9 mg, Sugar 5.2 g

Tips:

  • For a golden-brown crust, brush the twist with an egg wash before baking.
  • To add a savory flavor, sprinkle grated Parmesan cheese on top of the twist before baking.
  • For a sweeter twist, add a tablespoon of sugar to the poppy seed filling.
  • If you don't have poppy seeds, you can substitute sesame seeds or sunflower seeds.
  • Be sure to let the twist cool slightly before slicing, to prevent it from falling apart.

Conclusion:

This onion poppy seed twist is a simple yet delicious treat that is perfect for any occasion. It's easy to make, and the combination of savory onions and sweet poppy seeds is irresistible. Whether you serve it as a snack, appetizer, or side dish, this twist is sure to be a hit.

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