Onion-Poppy Seed Twist

Onion-Poppy Seed Twist


2 1/2 cups all-purpose flour (2 1/2 to 3 cups)
3 tablespoons sugar
1 package Fleischmann’s® Rapid Rise Yeast
1 teaspoon salt
1/2 cup milk
1/4 cup water
3 tablespoons butter or margarine – cut up
1 egg


1 cup finely chopped yellow onion
2 tablespoons butter or margarine – melted
2 tablespoons poppy seeds
1/8 teaspoon salt


1 egg
1 tablespoon water
Additional poppy seeds

To make dough: In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120º to 130ºF); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.

To make filling: In small bowl, combine filling ingredients; mix well. Set aside.

Roll dough to 14 × 10-inch rectangle; cut lengthwise into two strips. Spoon half the filling down center of each. Bring up sides to enclose filling, pinching seam and ends to seal. With seam sides down, arrange ropes, side by side, on greased large baking sheet. Twist ropes together; pinch ends to join. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 30 minutes.

In small bowl, beat together egg and water; brush onto top of dough. Sprinkle with poppy seed. Bake at 375ºF for 25 to 30 minutes or until done. Remove from pan; cool on wire rack.

“1 Loaf”