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Poppy Seed Star with Vanilla and Lemon - photo 1
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Poppy Seed Star with Vanilla and Lemon

Cakes and Bakes Desserts 120 min Medium 14 wyświetleń ~30.12 PLN - (0)
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Description

A delicate, sweet rosette made from yeast dough filled with aromatic, moist poppy seed filling, honey, and lemon zest. This dish is inspired by the traditional 'poppy star', but made by hand in a version enriched with vanilla-lemon cream — perfect for afternoon coffee, a festive table, or as an impressive dessert for a gathering with friends. The distinct note of poppy seeds combines with the sweetness of honey and the freshness of lemon, while the golden, twisted shape creates an attractive visual effect reminiscent of a blooming rosette. Serve slightly warm or at room temperature, and you can sprinkle with toasted pistachios or a light dusting of powdered sugar for contrast.

Składniki (13)

Servings:
8
  • Wheat flour 500 g
  • Milk 320 ml
  • Egg 3 szt.
  • Butter 130 g
  • Fresh yeast 25 g
  • sugar 180 g
  • Ground poppy seeds 200 g
  • Honey 30 ml
  • Lemon zest 10 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Vanilla (extract) 5 ml
  • ✨ Opcjonalne
  • Raisins 50 g
  • Chopped pistachios (for sprinkling) 50 g
💰 Szacowany koszt dania: ~30.12 PLN (3.76 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the yeast and ingredients

1

Take the butter and eggs out of the fridge at least 30 minutes in advance so they reach room temperature. Measure all the ingredients and place them at your workstation. Heat 80 ml of milk (from 320 ml) in a small saucepan to a temperature of about 35-38°C — it should feel warm on the inside of your wrist, not hot. Crumble 25 g of fresh yeast into a small bowl, add 1 teaspoon (about 5 g) of sugar (from 180 g), and pour in 80 ml of warm milk. Mix with a fork until dissolved and set aside for 8-10 minutes; a foam should appear on the surface - this is a sign of the yeast's activity.

Ingredients: Fresh yeast, Milk, sugar
Use a glass bowl and a kitchen thermometer if you have one. If after 10 minutes there is no foam, the yeast may be inactive — start over with different yeast.

Yeast dough

2

In a large bowl, sift 500 g of flour, add 5 g of salt and the remaining sugar (if not added earlier) along with 5 g of vanilla extract. Make a small well in the flour. Pour the active yeast mixture into the center, add 100 ml of warm milk (temperature about 30°C), crack in 2 eggs (120 g out of 180 g), and half of the soft butter (about 65 g out of 130 g). First, mix the ingredients with a spoon or wooden spatula only within the well, gradually pulling in the flour from the sides until a rough, sticky dough forms.

Ingredients: Wheat flour, Salt, Vanilla (extract), Fresh yeast, Milk, Egg, Butter, sugar
Use a wooden spoon or a dough hook in the mixer. Do not add all the milk at once — the dough should be elastic, but not too loose.
3

Transfer the dough to a lightly floured surface and knead by hand for 8-10 minutes (or 5-7 minutes with a mixer and dough hook) until the dough becomes smooth, elastic, and stops sticking to your hands. If the dough is too dry, add 1 tablespoon (15 ml) of milk at a time; if it's too sticky, sprinkle in a tablespoon of flour. At the end of kneading, add the remaining soft butter (about 65 g) and knead until the fat is completely absorbed.

Ingredients: Wheat flour, Milk, Egg, Butter, sugar, Salt
If you are kneading by hand, use wet hands to prevent the dough from sticking. The dough is ready when it slowly springs back when pressed with a finger and has a smooth texture.
4

Form the dough into a ball, place it in a lightly oiled bowl, cover with a cotton cloth or plastic wrap, and set it in a warm place for 60-75 minutes, until it doubles in size. The ideal temperature for rising is 25-28°C. After rising, the dough should be soft and slowly spring back when pressed with a finger.

Ingredients: Wheat flour, Fresh yeast, Milk, Egg, Butter
It's best to place the bowl in an oven that is turned off but has the light on, or on the stove near a warm appliance. Don't rush the process — well-risen dough gives a lightness to the baked goods.

Poppy seed filling

5

Prepare the filling: in a medium saucepan, heat 240 ml of milk (use the remaining from 320 ml — add more if needed) almost to boiling (small bubbles at the edges). Pour 200 g of ground poppy seeds and 100 g of sugar into a large bowl. Pour the hot milk over it and mix vigorously with a whisk or spoon for 2-3 minutes, so the poppy seeds absorb the liquid well. Transfer the mixture back to the saucepan and heat on low for 5-7 minutes, stirring constantly — the mixture should thicken and become creamy. Remove from heat, add 30 g of honey, 50 g of butter, and 10 g of fresh lemon zest. If desired, add 50 g of raisins (optional, first soaked and drained). Mix and cool to room temperature.

Ingredients: Milk, Ground poppy seeds, sugar, Honey, Butter, Lemon zest, Raisins
Use a wooden spoon and a medium saucepan. If the poppy seeds are coarsely ground, consider grinding them further in a blender to achieve a smooth filling. The mixture is ready when it doesn't run like water but becomes a thick cream.

Shaping the rosette

6

Preheat the oven to 180°C (top-bottom). Place the risen dough on a lightly floured surface, divide it into two equal parts (use a kitchen scale or your eye). Roll out each part into a thin circle with a diameter of about 28-30 cm. Spread the entire chilled poppy seed filling evenly on the first circle, leaving about 1 cm of free edge. Cover with the second circle and gently press the edges to seal them tightly. Use a small cup to mark the center (about 5 cm in diameter) and carefully remove the interior — you will leave a central ring that will be the joining point.

Ingredients: Wheat flour, Ground poppy seeds
Use a rolling pin and a pastry board. If the filling is too soft, chill it in the fridge for 10-15 minutes to make it easier to work with. Seal the edges well so that the filling doesn't leak out while twisting.
7

Make cuts on the outer ring into 16 equal strips: first cut into 8 equal triangles (like slicing a pizza), then cut each of those triangles in half to create 16 strips. Grab two adjacent strips and twist them away from each other (twice in the same direction) to form the "petals" of the rosette. Repeat all around, twisting all pairs. Finally, gently lift and pinch the ends of the strips at the center circle to stabilize the shape.

Ingredients: Wheat flour, Ground poppy seeds
Use a sharp knife or pastry wheel and a ruler or plate to mark the perfect sections. Twist the strips vigorously but confidently — if the twist returns, hold it for a moment until the dough "remembers" the shape.

Baking

8

Place the formed rosette on a baking sheet lined with parchment paper. Beat the remaining egg (about 60 g) with 1 tablespoon of water and gently brush the top of the rosette with a pastry brush. Bake in a preheated oven for 25-30 minutes at 180°C until golden brown. Rotate the baking sheet halfway through the time to ensure even browning. The pastry is done when it has an even golden color, and the bottom feels firm when tapped.

Ingredients: Egg, Butter, Wheat flour
The best is a baking tray measuring 30x40 cm lined with parchment paper. Do not open the oven for the first 15 minutes to prevent the cake from sinking.

Glaze and decoration

9

After removing from the oven, wait 10-15 minutes for the rosette to cool slightly. If you are using chopped pistachios (optional), sprinkle them in the center and a few flakes on top. You can also sift a little powdered sugar (if you have it) for a subtle 'snowy' effect. Cut into individual pieces using a sharp knife or pastry wheel.

Ingredients: Chopped pistachios (for sprinkling)
Additionally, you can add a teaspoon of melted honey on top for shine. When sprinkling the pistachios, spread them evenly on the slightly warm cake so they don't sink.

Serving

10

Serve the rosette slightly warm (30 minutes after taking it out of the oven) or at room temperature. It tastes best with a cup of coffee, Earl Grey tea, or a glass of cold milk. Cut into 8 equal pieces with a sharp motion from the center to the outside.

Ingredients: Ground poppy seeds, Honey
Use a flat, wide plate or cutting board. The warm pieces will be soft, and after cooling, the filling will firm up slightly.

Fun Fact

💡

Poppy seeds have been used in Central Europe for centuries and are associated with festive dishes; in traditional recipes, poppy seeds symbolized wealth and prosperity.

Best for

popołudniowa kawa świąteczny stół przyjęcie rodzinne

Tips

🍽️ Serving

Serve slightly warm so that the poppy seed filling is creamy. For a contrast of flavors, add a sour sauce made from red fruits or a portion of whipped cream. Cut the rosette just before serving to keep the edges crispy.

🥡 Storage

Store at room temperature loosely covered with foil for up to 2 days. To refresh, heat the pieces for 5-7 minutes in a 160°C oven. It is not recommended to store in the fridge (it may dry out the pastry). The filling can be stored separately in the fridge for up to 3 days.

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