Sunflower Shaped Sweet Bread

This pretty yeast bread tastes as good as it looks. It’s light, delicate and makes the perfect teatime snack slathered with some butter and/or jam.

Sunflower Shaped Sweet Bread

Ingredients:

2 1/2 to 3 cups flour
1/4 cup sugar
2 Tbs dry milk
2 teaspoons instant yeast
1 teaspoon salt
3/4 cup warm water
2 Tbs butter, softened
1 egg
Egg wash: 1 egg yolk beaten with 1 tablespoon water
2 teaspoons poppy seeds

Directions:

1. In a large bowl combine 2 cups of flour, sugar, milk, yeast and salt.

2. Add the warm water, butter and egg stirring to combine.

3. Add additional flour slowly, until the dough comes cleanly away from the sides of the bowl.

4. Turn the dough out onto a lightly floured surface and scrape out the bowl. Lightly oil the bowl and set aside.

5. Knead the dough, using only enough flour to keep the dough from sticking to your hands and the board. The dough should be soft and pliable, but not sticky.

6. Place the dough into the oiled bowl, turn to oil all surfaces and cover with plastic wrap and a towel. Let sit in a warm place for about one hour, or until doubled.

7. Turn the dough out of the bowl onto a piece of parchment paper. Pat dough into a circular shape

8. Place a small bowl upside down in the center of the dough to mark the center of the flower. Use a sharp knife to cut petals from the edge of the circle to the small bowl in the center.

9. Remove the small bowl, brush the center circle with the egg wash and cover it with a layer of poppy seeds.

10. Gently round the outer edge of each petal by tucking corners under.

11. Brush the petals with the remaining egg wash. Let bread rise for 20 minutes.

12. Preheat oven to 375°F.

13. Bake for 20-25 minutes.

Recipe from King Arthur Flour

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