Wednesday, 13 April 2016

Earl Grey, Lemon, and Poppyseed Kringel

When I saw Maikki's Lemon and Poppy Seed Kringel, I was instantly intrigued, and I knew I had to give it a bash.

I had not baked in what seemed like forever and I had a potluck dinner to attend, the dough was one of the most cooperative I have ever worked with I think, and the poppy-seed filling had a texture that was really good to work with!

Note - I did not add as much of the poppyseed mix for the filling as I should have, and thus ended up with a bit of something looking like a mishap - but it tasted like the real deal!

The only thing I would recommend, is to visit Maikki's blog and take a look at the beauty that is her original version of this!

Earl Grey, Lemon, and Poppyseed Kringel
(Makes one loaf)

PS. My picture does this bread no justice at all! I couldn't get a picture of when you cut into it and you saw the swirl!

For the filling:
The zest of 1 large lemon
100ml (a little under half a cup) of sugar
150ml oatmilk
200g poppy seeds
1 tbsp loose Earl Grey tea (I used the contents of two teabags)
Juice of 1/2 lemon

For the dough:
200ml oatmilk
17g fresh yeast
50ml sugar
1 tsp vanilla extract
A pinch of salt
400ml wheat flour + extra for dusting
3 tbsp neutral oil (such as sunflower)

- Start by making the filling to allow the poppyseeds to soak up that Earl Grey goodness! First, dissolve the sugar in the milk, add the zest, juice, tea, and poppyseeds and mix it so you have a mixture that is almost like we sand/cement. Set aside.

- Make the dough! Start by heating up the oatmilk until it is 37C (body temperature), turn off the heat and cruble the yeast into the mix - stir until this has dissolved. Now add the sugar, vanilla extract and pinch of salt.

- Pour in the flour and mix until it starts coming together, add the oil and work the dough for about 5-10 mminutes, you should be able to clean the bowl with the dough, and it should be smooth to the touch. Leave in the bowl covered with a cloth and let it rise until it is puffed up - about half an hour.

- Now, when the dough has risen, work it again for a few minutes - yes it is sad to see all the volume go backto normal, but it will make for a really nice loaf! Roll out on a lightly floured surface, and shape into a big a rectangle as the dough allows you too. Now, apply almost all of the poppyseed mixture all across the rectangle and spread out evenly, roll up into a nice swirly loaf, and make it whatever shape you want. Top with the remaining poppy seeds, and allow to rise slightly for a second time - about 15-20 minutes.

- Heat the oven to 200C, and bake the loaf in the middle of the oven for about 30 minutes - until baked through, you don't want too crusty a bread for this lightly sweetened bread.

Et voila! Enjoy toasted with whatever you think would compliment the flavours, or enjoy on its own with a cup of tea!

Oh oh oh! And today I am leaving for Barcelona! I am only going away for five days, but the holiday is much needed! I haven't seen proper sun since ten years ago when I went to Italy... About time I'd say! I hope you all have a great week *smiles*

Original source:

- Jules


  1. Looks like your kringel came out fantastic! I am intrigued by all the flavors in here, it sounds wonderful :)

    1. Hey June! Thank you so much :) The flavours worked perfectly, and the filling was fun to make! x

  2. Enjoy your time in the sun!

    1. Thanks so much Patty! It is beautiful here, would definitely recommend it :) x

  3. Så spennende oppskrift!
    Jeg håper du koser deg på tur <3

    1. :) Smaker godt for store og små!
      Turen varkjempe vellykket :) Håper alt står bra til med deg Ragnhild <3

  4. I must say, I'm a little intimidated by the recipe. You know I'm not much of a baker but I'm totally intrigued by this! The filling sounds fabulous, though. Right down my ally! Thanks for sharing this -- it's going to be my next weekend baking challenge :)

    1. Ha! Trust me Rose, when I saw this recipe I was a little daunted too, but the ingredients are few and the flavours lovely together :) Best of luck with the baking! And like I said - do head to Maikki's blog to see how the professionals do it ;) x