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Spiced Poppy Seed and Nut Star with Orange Icing - photo 1
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Spiced Poppy Seed and Nut Star with Orange Icing

Cakes and Bakes Desserts Christmas Eve Dinner 180 min Medium 4 wyświetleń ~31.61 PLN - (0)
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Description

This spectacular Spiced Poppy Seed and Nut Star is the essence of holiday baking. It is a type of pull-apart bread that not only delights with its appearance but also with its flavor. The soft and fluffy yeast dough, gently scented with cinnamon and cardamom, is filled with a rich, moist filling of ground poppy seeds, crunchy walnuts, and honey, with a hint of fresh orange zest. After baking, it is drizzled with a velvety orange glaze that adds citrus freshness and balances the sweetness of the filling. Perfect for the Christmas Eve table, holiday breakfast, or as a sweet treat with coffee on a winter afternoon. Everyone can tear off their own 'ray' of the star, making it an ideal cake to share with loved ones.

Składniki (17)

Servings:
8
  • Wheat flour type 550 500 g
  • Milk 3.2% 250 ml
  • Fresh yeast 25 g
  • Cukier drobny 80 g
  • Masło 82% 125 g
  • Egg 1 szt.
  • Ground poppy seeds 200 g
  • Walnuts 100 g
  • wildflower honey 100 g
  • Grated orange zest 2 szt.
  • Powdered sugar 150 g
  • Orange juice 30 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground cinnamon 2 g
  • Ground cardamom 1 g
  • ✨ Opcjonalne
  • Egg for brushing 1 szt.
  • Chopped pistachios 20 g
💰 Szacowany koszt dania: ~31.61 PLN (3.95 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the leaven

1

Start by preparing the leaven that will 'wake up' the yeast. In a small saucepan, heat 150 ml of milk. It should be slightly warm, at a temperature of about 37°C – like body temperature. Check by touching a drop to the inner side of your wrist - it should not be hot. Crumble fresh yeast into a large bowl, add 1 tablespoon of sugar (from the measured 80g) and pour in the warm milk. Mix thoroughly with a fork until the yeast is completely dissolved. Cover the bowl with a clean cloth and set it in a warm, draft-free place for about 10-15 minutes. After this time, a thick foam, known as a 'cap', should appear on the surface. This is a sign that the yeast is active and ready to work.

Ingredients: Milk 3.2%, Fresh yeast, Cukier drobny
The most common mistake is using milk that is too hot, which kills the yeast. If after 15 minutes no foam appears, it means the yeast is inactive and you should start over with a fresh cube. You can place the bowl near a slightly warm radiator or in a turned-off oven with the light on.

Kneading the dough

2

In a bowl with the active yeast mixture, add the sifted flour, remaining sugar, cinnamon, cardamom, salt, and egg. Start mixing the ingredients with a large wooden spoon or a stand mixer on low speed. Once the ingredients are initially combined, gradually add the softened butter (75g), piece by piece, while continuing to knead. Knead the dough for about 10 minutes with the mixer or 15 minutes by hand, until it becomes smooth, elastic, and pulls away from the sides of the bowl. Shape the dough into a ball, transfer it to a floured bowl, cover with a cloth, and let it rise in a warm place for about 60-90 minutes. The dough should double in size.

Ingredients: Wheat flour type 550, Cukier drobny, Masło 82%, Egg, Salt, Ground cinnamon, Ground cardamom
Use a stand mixer with a dough hook - it will make the work much easier. If you are kneading by hand, sprinkle the countertop with a little flour, but not too much, so the dough doesn't become tough. Patience is key - well-kneaded dough is the guarantee of a fluffy bake.

Preparing the filling

3

While the dough is rising, prepare the filling. Finely chop the walnuts with a knife or grind them in a food processor into small pieces (not powder). In a heavy-bottomed saucepan, combine the ground poppy seeds, chopped walnuts, honey, 50g of butter, and the remaining 100 ml of milk. Heat over low heat, stirring constantly with a wooden spoon, until the ingredients are combined and the mixture thickens, which will take about 5-7 minutes. The mixture should have the consistency of a thick paste. Remove the saucepan from the heat, add freshly grated orange zest, and mix well. Set the filling aside to cool completely. Hot filling should not be placed on the yeast dough.

Ingredients: Ground poppy seeds, Walnuts, wildflower honey, Masło 82%, Milk 3.2%, Grated orange zest
Use a non-stick saucepan to prevent the mixture from burning. Stir vigorously, especially at the bottom. Allow the mixture to cool completely; otherwise, the hot filling will 'scald' the dough and the star will not rise properly.

Shaping the star

4

Remove the risen dough onto a lightly floured surface and knead briefly to release the gas. Divide the dough into 4 equal parts using a kitchen scale or by eye. Shape each part into a ball. Take one ball and roll it out into a circle with a diameter of about 26-28 cm. Transfer it to a large sheet of baking paper. Evenly spread 1/3 of the cooled filling on it, leaving about 1 cm of free edge. Roll out the second part of the dough into the same size circle and cover the layer with filling. Spread another 1/3 of the filling. Repeat the process with the third dough circle and the last part of the filling. Place the last, fourth dough circle on top and gently press everything down with your hands.

To achieve even circles, you can trace the shape from a large plate or the bottom of a springform pan. Parchment paper underneath is essential - it will make transferring the star to the baking sheet easier and prevent sticking.
5

In the center of the stacked dough circles, place a glass or a small bowl with a diameter of about 6-7 cm, gently pressing it down to mark the center. With a sharp knife or a pizza cutter, cut the dough from the edge of the glass to the outer edge, creating 4 equal parts (like on a clock: at 12, 3, 6, and 9 o'clock). Then, cut each of these quarters in half, and then again in half, so that you have a total of 16 equal strips. Now, take two adjacent strips and twist them twice in opposite directions (one to the left, the other to the right). Join and seal their ends to form a 'ray' of the star. Repeat this process with the remaining 7 pairs of strips. Cover the formed star with a cloth and let it rise for another 20-30 minutes.

Use a sharp knife to ensure a clean cut without tearing the layers. When twisting the strips, do it gently but firmly. Properly sealing the ends will prevent them from separating during baking. This step determines the final appearance of the star, so take your time.

Baking and Decoration

6

Meanwhile, preheat the oven to 180°C (top and bottom heat, no fan). If you are using the optional ingredient, in a small bowl, whisk the egg with a tablespoon of milk. Brush the top of the risen star with a kitchen brush, which will give it a beautiful golden color. Slide the paper with the star onto a large baking sheet. Place in the preheated oven and bake for about 25-30 minutes, until the star has a deep golden-brown color. Once baked, remove from the oven and carefully transfer to a cooling rack.

Ingredients: Egg for brushing
Every oven bakes differently, so keep an eye on the star towards the end of baking. If the top browns too quickly, you can loosely cover it with aluminum foil. To check if it's baked, you can insert a wooden stick into the thickest part - it should come out dry.
7

When the star has cooled slightly, prepare the icing. In a bowl, sift the powdered sugar. Gradually, teaspoon by teaspoon, add freshly squeezed orange juice, vigorously mixing with a whisk or fork until you achieve a smooth, fairly thick, but still pourable consistency. Drizzle the prepared icing over the still warm star, allowing it to flow freely down its arms. If using, immediately sprinkle chopped pistachios on top before the icing sets. Leave to cool completely or serve slightly warm.

Ingredients: Powdered sugar, Orange juice, Chopped pistachios
The key to perfect icing is gradually adding the juice. If you add too much at once, the icing will be too runny. If that happens, add a bit of powdered sugar. Pouring over warm cake will make the icing more transparent and help it soak into the cake better.

Fun Fact

💡

Poppy has been a symbol of fertility, sleep, and abundance in many European cultures for centuries. In Polish tradition, dishes with poppy seeds, such as poppy seed cake or kutia, are an integral part of the Christmas Eve dinner, meant to ensure happiness and prosperity for the household in the coming year.

Best for

Wigilia i Boże Narodzenie Świąteczne śniadanie Podwieczorek w gronie rodziny Spotkanie z przyjaciółmi przy kawie

Tips

🍽️ Serving

The star is best served on a large, round board or platter. Do not cut it with a knife! Encourage guests to tear off individual 'rays'. It tastes delicious both warm and after cooling down. It pairs perfectly with aromatic coffee, hot chocolate, or a cup of spiced tea.

🥡 Storage

Store the star at room temperature, tightly covered in a cake container or wrapped in plastic wrap, to prevent it from drying out. It will stay fresh for 2-3 days. You can gently refresh it by heating it for a few minutes in an oven preheated to 150°C.

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