Poppy Seed Bread Roll / 罂粟籽面包圈

Recipe Category:

Ingredients / 材料:

Dough:

Filling:

Glazing:

面团：

馅料：

糖霜：

Method / 做法:

Mix yeast with flour in a mixing bowl. Add into sugar, lemon zest and salt. Soak the raisin in some water for about 10 minutes. Drain and set aside.
Bring the milk and margarine to the room temperature and add to the flour mixture together with egg.
Knead until gluten is fully developed and the dough is elastic, smooth, non-sticky and leave from sides of mixing bowl. Place in a well oiled bowl, and turn to coat the surface. Cover, and let rise until doubled in size, about 45 minutes.
Mix the poppyseed-fix with other ingredients for the filling in a bowl.
Deflate dough and knead the dough. With a rolling pin work the dough into a 35x40 cm rectangle. Spread with poppy seed filling. Roll up, jelly-roll fashion, from long edge. Place the roll into a 26cm greased ring-form pan. (or you can slice it into 12 pieces, and place cut side down in greased 9-10 inch round cake pan.) Let rise until doubled in bulk.
Bake in a preheated 175C/350F oven for about 40 minutes. After baking, take out the roll and place it on a wire rack to cool.
Mix the icing sugar and lemon juice in a small bowl. Spread over the bread while still warm. Garnish with some candied cherries if desired.

面粉酵母混合放到搅拌盆里。加入砂糖，柠檬皮末，和盐。把提子浸泡到水里10分钟左右。滤干备用。
牛奶和植物牛油回到室温，和鸡蛋一起加入到面粉混合物中。
把面团搅拌至匀滑有弹性，面团完全离开搅拌盆四周。放到一个抹油的盆里，晃动一下让面团都接触到油脂。盖上湿布进行基本发酵至面团两倍大，大约45分钟。
混合馅料的所有原料在一个碗里备用。
取出面团，排除气体揉搓均匀后，用擀面杖将面团擀成35x40厘米的长方状。把备好的馅料均匀的摊抹在面胚上。像蛋糕卷那样从长端卷起，放入一个抹油的26厘米环状烤盘内。或是把它切成12小块，切口朝上，放到一个9-10寸的圆形蛋糕模内。进行最后发酵指导面团膨胀为双倍。
入预热175C/350F烤箱烘焙大约40分钟。取出放到架上晾凉。
把糖粉和柠檬汁混合，趁温热浇在面包上。喜欢的话可取一些糖渍樱桃装饰。

"Poppy Seed Bread Roll / 罂粟籽面包圈" is part of these categories:

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