Roll the risen dough out to a 12x6 inch rectangle
Lemon Blueberry Poppyseed Wreath
If you’re looking for a sweet treat to share at your next Spring brunch, look no further! This gorgeous Lemon Blueberry Poppyseed Wreath is a show-stopper wherever you place it on your spread, and is a delightful mix of tart and sweet!
The dough is infused with fresh Lemon juice, Lemon zest, and Poppyseeds, which encases the blueberry filling, then it’s topped with a glaze to bring together this festive dessert!
If you’re intimidated by shaping it- don’t worry. I took pictures along the way to show you how it all comes together. It’s easy and fun!
If you have any other questions, drop a comment below. Or you can find me and tag me @theflouredcountertop on Instagram when you make this, and let me know what you think!
Happy Baking, friends!
Roll up by the long side, like you would with Cinnamon Rolls
Cut it in half length-wise, leaving one inch uncut at the top. Flip each side out.
Twist both sides together.
Twist into a circle shape, gently tucking one end over the other. Place onto a greased baking sheet.
- 8 Servings
- Prep time: 25 Minutes|Cook time: 10 Minutes|Total time: 35 Minutes
- Mix the 2 1/4 tsp of yeast, 1/2 cup of warm water, and 1/4 cup of sugar in the bowl of a stand mixer, and let it sit for about 10 minutes, until foamy.
- Add a 1/4 cup of lemon juice, the zest of one lemon, 1/4 cup of Vegetable oil, 1 tsp Vanilla, 1-2 drops of yellow food coloring (optional), 1 Tbsp of Poppyseeds and 1/2 tsp salt. Roughly mix it together, then add the flour- anywhere between 2- 2 1/4 cups of flour, until no longer sticky.
- Run the stand mixer on high for about 5 minutes, or knead for 10 minutes on a lightly floured countertop if you prefer to do it by hand. Cover the dough and let rise in a warm environment for about 30 minutes.
- While the dough rises, prepare your blueberry filling. On medium heat, add 12oz blueberries, 1/4 cup Sugar, 2 Tbsp water, and 1/4 cup of Lemon Juice to a small pot. Stir continuously until thickened- it should be a little loose than the consistency of a jam- it will thicken as it cools. Take it off the stovetop and let it cool.
- When your dough has doubled, Preheat your oven to 400 degrees. Roll the dough into a 12x6 rectangle. Spread the Blueberry mixture onto it, leaving a small border around the edges. Roll it up by the long end, like you're making cinnamon rolls.
- Now cut the entire roll in half length-wise, leaving an inch at the top. Turn both pieces out so that the blueberry layers are on the outside, then twist them around each other. Form your twisted sides into a circle or 'wreath' shape, gently tucking one end over the other.
- Transfer to a greased baking sheet, cover, and let it rest for 15 minutes. Bake for 10-12 minutes, until a darker shade of yellow or light brown (depending on if you used the yellow food dye) on top.
- While it bakes, mix up the glaze by whisking together 1 Tbsp of Lemon juice, 1 Tbsp of water, and 2/3 cup of Powdered Sugar until no clumps are left. Pour over the wreath right after it comes out of the oven. Let cool for 5 minutes, then serve in wedges or simply pull it apart. Enjoy!
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