Side Pannel
Poppyseed Pigtails
Ingredients List
- -------------------------------GRANT; HWWK11B-------------------------------
- 3 c Flour
- 1/4 c Poppyseed
- 1/2 ts Baking soda
- 1/2 c Butter; softened
- 1 c Sugar
- 2 Eggs
- 1/2 c Sour cream
- 1 ts Vanilla extract
- 1 Egg white; beaten w/2 tsp
- For glaze
- 3 1/2 tb Poppyseed; top sprinkle
Directions
DESCRIPTION: A rich, sour-cream dough is laden with poppyseeds and braided
into 5-inch sticks.
Combine flour, poppy seed and baking soda; set aside. Beat together butter,
sugar and salt until combined. Add eggs one at a time, beating after each
addition. Beat in sour cream and vanilla. Add flour in 1-cup increments,
blending after each addition. Gather dough into a ball and wrap in plastic;
refrigerate one hour. Preheat oven to 375. Divide dough in half;
refrigerate one half. On well-floured surface, roll out half of dough into
a 15" by 5" rectangle, 1/4 inch thick. Using a floured knife, cut dough
into 60 5- x 1/4-inch strips; dip knife in flour often to facilitate
cutting. Lay three 5-inch strips side by side on floured surface. Braid
strips (working from middle toward the ends will make a more uniform
braid), pinch ends together. Brush completed braids with egg white glaze;
sprinkle lightly with poppyseed. Arrange braids, 1" apart, on buttered
baking sheets. Repeat with second half of dough. Bake 13-16 minutes, or
until golden and crisp. Cool on racks. Store airtight at room temp 5 days,
freeze for three months. From "The Joy of Cookies," formatted by Theresa
Grant, HWWK11b.
into 5-inch sticks.
Combine flour, poppy seed and baking soda; set aside. Beat together butter,
sugar and salt until combined. Add eggs one at a time, beating after each
addition. Beat in sour cream and vanilla. Add flour in 1-cup increments,
blending after each addition. Gather dough into a ball and wrap in plastic;
refrigerate one hour. Preheat oven to 375. Divide dough in half;
refrigerate one half. On well-floured surface, roll out half of dough into
a 15" by 5" rectangle, 1/4 inch thick. Using a floured knife, cut dough
into 60 5- x 1/4-inch strips; dip knife in flour often to facilitate
cutting. Lay three 5-inch strips side by side on floured surface. Braid
strips (working from middle toward the ends will make a more uniform
braid), pinch ends together. Brush completed braids with egg white glaze;
sprinkle lightly with poppyseed. Arrange braids, 1" apart, on buttered
baking sheets. Repeat with second half of dough. Bake 13-16 minutes, or
until golden and crisp. Cool on racks. Store airtight at room temp 5 days,
freeze for three months. From "The Joy of Cookies," formatted by Theresa
Grant, HWWK11b.
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