| Servings | serves |
Ingredients
- 1/2 cup Warm Water
- 1 1/2 teaspoons Yeast
- 1 1/2 tablespoons Sugar
- 1 Egg
- 1 dash Milk
- 4 tablespoons Vegetable Oil
- 1 Lemon zested
- 3 cups Bread Flour
- 1 teaspoon Salt
- 1 1/2 tablespoons Poppy Seeds
Glaze
- 1 1/2 cups Icing Sugar
- 1/2 Lemon Juiced
Ingredients
Glaze
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Instructions
- Combine water, yeast, and sugar- let sit about 5 minutes until foamy. Add beaten egg the water/yeast mixture along with enough milk to equal 1 cup of liquid.
- In the bowl of a stand mixer add the flour, salt, and poppy seeds. Stir together.
- Add the yeast/egg mixture, the vegetable oil, and the lemon zest to the flour mixture and mix together with the dough hook until a dough forms. Continue mixing on medium speed (about speed 4-6) for about 10 minutes. Cover bowl with greased plastic wrap and let rise for about 1 1/2 hours until double in size.
- Grease a 9-inch tart pan well. Form little dough balls and place in the tart pan in a circular pattern. Cover with greased plastic wrap and let rise for another hour.
- Preheat oven to 180c. Bake for about 25 minutes until golden brown. Remove from the oven and let cool.
- Make the Glaze: Stir together the powdered sugar and lemon juice until the glaze is smooth. Drizzle over slightly-warm bread and serve.
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