Poppyseed Pigtails
A rich, sour-cream dough is laden with poppyseeds and braided into 5-inch sticks.
Yield
20 pasteriesPrep
45 minCook
15 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| ¼ | cup |
poppy seed
|
*
|
| ½ | teaspoon |
baking soda
|
|
| ½ | cup |
butter
softened |
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
sour cream
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | each |
egg whites
beaten, for glaze |
*
|
| 3 ½ | tablespoons |
poppy seed
for top sprinkle |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 59 | ml |
poppy seed
|
*
|
| 2.5 | ml |
baking soda
|
|
| 118 | ml |
butter
softened |
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
sour cream
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | each |
egg whites
beaten, for glaze |
*
|
| 53 | ml |
poppy seed
for top sprinkle |
|
Directions
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℉ (190℃).
Divide dough in half; refrigerate one half.
On well-floured surface, roll out half of dough into a 15 inch by 5 inch rectangle, ¼ inch thick.
Using a floured knife, cut dough into 60 5 x ¼ 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, 1inch apart, on buttered baking sheets.
Repeat with second half of dough.
Bake 13 to 16 minutes, or until golden and crisp.
Cool on racks. Store airtight at room temperature 5 for days, freeze for three months.
