Poppyseed Knots Recipe

Poppyseed Knots Recipe

Ingredients : Makes 12

300 ml

50 g

5 ml

10 ml


10 ml

500 - 575 g


Lukewarm milk

Butter, at room temperature

Caster sugar

Active dry yeast

Egg yolk


Plain flour

Egg beaten with 10ml of water,

to glaze poppyseeds, for sprinkling

Method :
  • In a large bowl, stir together the milk, butter, sugar and yeast. Leave for 15 minutes to dissolve.
  • Stir in the egg yolk, salt and 275 g of the flour.
  • Add half the remaining flour and stir to obtain a soft dough.
  • Transfer to a floured surface and knead, adding flour if necessary, until smooth and elastic. Place in a bowl, cover and leave in a warm place until the dough doubles in volume, about 1 1/2 - 2 hours.
  • Grease a baking sheet. Punch down the dough with your fist and cut into 12 pieces the size of golf balls. Roll each piece into a rope, twist to form a knot and place 2.5cm apart on the sheet.
  • Cover loosely and leave to rise in a warm place until doubled in volume, about 1 - 1 1/2 hours.
  • Preheat the oven to 180oC/350oF/Gas 4. Brush the knots with the egg glaze and sprinkle over the poppyseeds.
  • Bake until the tops are lightly browned, about 30 minutes.
  • Cool slightly on a wire rack before serving.

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