Best 6 Orange Poppy Seed Spirals Recipes

ORANGE AND POPPY SEED STOLLEN

Steps:

• Make filling:
• Put the sultanas into a mixing bowl. Chop the candied citrus peel into small dice and add to the sultanas. Finely grate the zest from the orange and add to the bowl. Squeeze in the juice of the orange, pour in the rum or brandy and vanilla, then toss together and leave for an hour.
• Make dough:
• Melt the butter in a small pan, then leave to cool down. Put the flour into a large mixing bowl. No need to sieve it. If using fresh yeast, warm the milk to body temperature (it should feel comfortable rather than cold or scalding when you insert your finger), then crumble in the yeast and stir to dissolve. Add the sugar and salt to the flour and mix well. Beat the egg. Stir in the egg and the warm milk and butter. (If you are using dried yeast, add the yeast straight to the flour, then stir in the other ingredients followed by the warm milk, egg and butter.)
• Mix thoroughly-the dough should be soft, shiny and rather sticky. In all honesty it may be very sticky. Turn out on to a generously floured board and knead for a good eight minutes. As you knead, the dough will become less and less sticky and more like a bread dough-though it will be heavier because of the butter and egg. When the dough is soft, elastic and no longer sticking to the board, scoop it up and put it into a floured bowl. Set aside, covered with a clean tea towel, somewhere warm and draught-free for a good hour or until it is well risen. (It won't be quite twice the size of the original dough but well on the way.) Alternatively, mix and knead using a food mixer fitted with a dough hook until the dough comes cleanly away from the sides of the bowl.
• Assemble:
• Break the cardamom pods open and remove their seeds. Crush the seeds to a coarse powder using a pestle and mortar or a spice mill, then mix in a small bowl with the poppy seeds, cinnamon and almonds. Dust the work surface in the flour and tip your risen dough onto it. Knead the spice and seed mixture and the soaked fruits, leaving behind most of the liquid, into the dough.
• Roll into a long loaf about 22cmx16cm and flatten it slightly: Roll the marzipan into a cylinder nearly the length of the dough, then place it in the centre. Brush the edges with a little beaten egg and press together. Turn the dough over and place it on a lined baking sheet, cover with a towel and return it to a warm place to prove for a further hour and a half.
• Heat the oven to 350°F/180°C/Gas 4. Place the loaf in the hot oven and bake for about thirty-five to forty minutes, until pale gold. Melt the butter for the glaze and brush over the loaf. Cool on a wire rack, then dust generously with icing sugar.
• To Keep
• When the loaf is thoroughly cool, wrap loosely in waxed paper or clingfilm and keep in a cookie tin.

ORANGE-POPPY SEED DRESSING

Steps:

• Combine orange juice, oil, honey, vinegar, and salt in a measuring cup or bowl. Whisk together until blended. Add poppy seeds and whisk to combine.

ORANGE POPPY SEED COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, poppy seeds and orange zest. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well., Shape into two 10-in. rolls; roll each in colored sugar and wrap in plastic. Refrigerate for 4 hours or until firm., Cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 9-11 minutes or until set and edges are lightly browned. Cool for 3 minutes before removing to wire racks. Store in airtight containers.

ORANGE POPPY SEED WAFERS

Steps:

• Position rack in center of oven and preheat to 350 degrees F.
• Combine flour, poppy seeds, and allspice in a bowl and set aside. Butter 2 heavy, large cookie sheets and set aside.
• Using a vegetable peeler, remove all the zest from the orange (only remove the orange part, not the bitter white pith). Save orange for another use. Place the granulated sugar and zest in a food processor. Process until peel is finely minced, about 2 minutes. Transfer the sugar-zest mixture to an electric mixer. Add 1 cup butter and beat until light and fluffy. Beat in egg yolks. Add the flour mixture and mix slowly until combined into a soft dough.
• Using a small cookie scoop, place 1-inch high mounds 2 inches apart on cookie sheets and press cookie down using a spatula dipped in water.
• Bake until edges are light brown, about 10 to 12 minutes. Cool on wire racks. Make the glaze by combining the powdered sugar and cream in a bowl. Using a pastry brush, brush the glaze over the cookies and then sprinkle with poppy seeds. Let stand until glaze is hardened and not wet. Store in an airtight container.

ORANGE POPPY SEED WAFERS

Steps:

• Position rack in center of oven and preheat to 350 degrees F.
• Combine flour, poppy seeds, and allspice in a bowl and set aside. Butter 2 heavy, large cookie sheets and set aside.
• Using a vegetable peeler, remove all the zest from the orange (only remove the orange part, not the bitter white pith). Save orange for another use. Place the granulated sugar and zest in a food processor. Process until peel is finely minced, about 2 minutes. Transfer the sugar-zest mixture to an electric mixer. Add 1 cup butter and beat until light and fluffy. Beat in egg yolks. Add the flour mixture and mix slowly until combined into a soft dough.
• Using a small cookie scoop, place 1-inch high mounds 2 inches apart on cookie sheets and press cookie down using a spatula dipped in water.
• Bake until edges are light brown, about 10 to 12 minutes. Cool on wire racks. Make the glaze by combining the powdered sugar and cream in a bowl. Using a pastry brush, brush the glaze over the cookies and then sprinkle with poppy seeds. Let stand until glaze is hardened and not wet. Store in an airtight container.

BLOOD ORANGE POPPY SEED WINDOW COOKIES

Steps:

• Combine flour, poppy seeds, salt and baking soda in a medium bowl. Whisk to combine, and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg yolks and vanilla, then beat on medium speed until well combined, scraping the bowl as needed.
• Add half the flour mixture and beat on low speed, drizzling in the buttermilk. Add remaining flour mixture and beat on low speed just until combined, then increase speed and beat until dough starts to clump together. Scrape the bowl and fold dough a few times to make sure everything is well combined. Divide into two equal balls, flatten into disks, wrap in plastic wrap and chill until firm, at least 1 hour and up to 3 days.
• Generously flour a silicone baking mat or sheet of parchment paper. Place one disk of dough in center and dust both sides of the dough and rolling pin with flour. Working quickly, roll dough until slightly thicker than 1/8 inch. Slide onto baking sheet (do this any time the dough feels too soft or sticky). Chill in freezer until firm, about 10 minutes. Repeat process with second disk of dough.
• Flour two cookie cutters in the shape of your choice, one larger, measuring about 2 to 2 1/2 inches, and one smaller, measuring about 1 to 1 1/2 inches.
• Using the larger cutter, cut one of the dough sheets in this shape, flouring the cutter frequently. These will be the bottoms of the cookies. Lift off excess dough, knead and chill to re-roll for more cookies, if desired. Spread them out so there is a little space in between. (If the dough is soft and too delicate, chill it in the freezer to be able to move it more easily without distorting its shape.) Chill tray of cut cookie bottoms in freezer until firm, about 10 minutes.
• For cookie tops, repeat Step 6 with remaining dough, again using the larger cutter. Then, using the smaller cutter, cut a "window" or a center hole in the tops of each cookie. (If the dough cracks, just a wait a moment or two to let it warm up.) Chill tray of cookie tops. Count as you go to make sure you have an equal number of solid bottoms and "window" tops. (You should have about 2 dozen of each.)
• Heat oven to 350 degrees. Bake cookies until golden brown, 10 to 12 minutes. (The more delicate "window" cookies will bake faster, so you will want to remove them from the oven first.) Let cool a few minutes on the baking sheets and transfer to wire racks to cool completely.
• Place marmalade in a small microwaveable bowl, and microwave 30 seconds to loosen, or transfer to a small saucepan and heat over medium-low until warmed, 1 to 2 minutes. Stir a few times, then strain out the solids, if desired. Let marmalade cool until thicker. (You can speed this up by popping it in the freezer for 15 minutes.)
• Place the cookie bottoms on a parchment- or wax-lined baking sheet, flat-side down. Using an offset spatula or small spoon, spread 1 scant teaspoon marmalade on each bottom cookie, and top with a windowed cookie. Lightly dust with confectioners' sugar, if desired. (It will stick to the cookie and melt on the marmalade.) Sprinkle marmalade with a few more poppy seeds. Store in an airtight container or tin between layers of parchment or wax paper until serving. Cookies will keep at room temperature for 1 week.