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Vegan Lemon Poppy Seed Bretzel


The cutest Luxembourgish tradition is probably "Bretzel-Sonndeg" (Bretzel sunday) on which the man has to give his loved one a sweet Bretzel. If the love is both ways he will receive an Easter egg filled with chocolates on Easter Sunday. Usually it is filled with a nut filling, however, I wanted to give it a special twist. As I am a huge lemon and poppy seed fan, I created this yummy recipe for you!

Preparation Time: 30 mins

Cooking Time: 25 mins

Total Time: 55 mins

Portions: 1 large or 2 smaller bretzels

 

Ingredients


Dough:

500 g flour

275 ml plant milk e.g. oat milk

7 g dried yeast

30 g sugar

75 g vegan butter

1 pinch salt


Lemon curd:

125 ml plant milk

60 ml lemon juice

15 g corn starch

1 lemon (zest)

80 g sugar

15 g vegan butter

1 pinch ground turmeric (for colour)


Filling:

175 g poppy seed filling

50 g lemon curd


Icing:

10-15 ml lemon juice

60 g icing sugar


2 tbsp lemon curd

1 lemon (zest)

1 tbsp poppy seeds

 

Method


1. Melt the butter and let it cool slightly.


2. Put the flour into a large bowl and make a well in the middle. Pour in the lukewarm plant milk and dissolve the dried yeast and sugar. Start kneading the dough and add the melted butter and salt after a few minutes. Ideally knead the dough for about 10 minutes until it is smooth and does not stick to the bowl anymore. Let rise for 60 minutes.


3. For the lemon curd, put the plant milk, sugar, turmeric and lemon zest into a small pot. Stir the cornstarch lump free into the cold lemon juice and add into the pot to the other ingredients. Heat on medium heat while stirring and bring to a boil. Remove from the heat and stir in the cold butter. Let cool.


4. For the filling combine 50 g of the lemon curd with the poppy seed mixture.


5. Preheat the oven to 180°C.


6. Roll out the dough to a rectangle of ca. 60x30 cm (3-5 mm thickness) on a floured working surface.Cut the rectangle into 4 strips and evenly spread the filling onto 2 of the dough strips. Top each of them with a strip without filling and twist it. Then twist each into a beautiful pretzel.


7. Put on a baking tray lined with baking paper and bake for 25 minutes.


8. As soon as the pretzels are baked, brush with 2 tbsp of lightly heated lemon curd. Let cool.


9. For the icing, mix the lemon juice with the icing sugar and drizzle over the pretzels. Sprinkle with some poppy seeds and lemon zest.


Enjoy!


Click Here to Print the Recipe:

Lemon Poppy Seed Bretzel
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