Lemon Curd Poppy Seed Crown
Yes, a long name, but what a wonderfully delicious, and memorable discovery. Very European in nature, this is as delicate and delightful as it sounds and I’m guessing it’s origin is more along the French side. A few months ago, I was lucky enough to stumble on this recipe, printed in the local grocery paper in Switzerland.
Had you ever have told me I’d be making a dessert with my very own home-made lemon curd, I would have called you crazy! Lemon curd is something I can say, I’ve never tried. A bit intimidated by the thought, I jumped right into this recipe on an inspiring Sunday afternoon. The dough was no problem, as I do think I’ve mastered my dough phobias. The curd though was going to be a new challenge, and this particular Sunday afternoon, I was up to the task.
Sometimes a recipe grabs you from a seeing a beautiful picture of the finished product. Other form of inspiration are in the title itself. This was the case for me and this recipe. I am a huge fan of anything poppy seed. The German’s do a few desserts, mostly cakes with poppy seed, and I have always loved it from the first time I tried my mother in law’s poppy seed cake. Memorable to this day. But I have to say, it was the lemon curd factor for this recipe. The end result of the braided crown is too good to describe. A recipe that pleased me beyond my own imagination. Now, I can say with confidence, that I know how to make a great lemon curd. Enjoy.
Lemon Curd Poppy Seed Crown
- 3 large eggs
- 3/4 cup sugar
- 1/3 cup lemon juice 1-2 lemons
- 1 TBS lemon zest 1 lemon
For the crown dough
- 2 cups flour 300 grams
- 3/4 tsp salt
- 2 1/2 TBS sugar
- 1 tsp yeast 10 gr. fresh yeast
- 3 TBS butter soft and cut in squares
- 1/4 cup milk add slowly, might take more or less until consistancy is achieved
- 1 whole egg
- 3/4 cup lemon curd or more if desired (about 1 batch)
- 3 TBS poppy seeds
- zest the rind of 1 lemon
- dice the zest, then add to sugar
- combine sugar and lemon and let sit.
- accumulate the juice from 1-2 lemons, until you have 1/3 cup
- combine all ingredients in a mixing bowl. With a medium sauce pan 1/3 filled with boiling water, begin to whisk the mixture until it thickens (usually takes about 10 minutes)
- when mixture thickens, set aside in cool location until ready to use.
- Dough is simple. Add all the ingredients together and mix until well combined. Cover with a warm water towel and let rise until doubled in size (usually 2 hours)
- On a well floured surface, roll dough out. Dough is very light and soft. roll out into the shape of a nice rectangle
- Take the lemon curd and mix in the poppy seeds, then spread on dough. You could also spread the curd, then sprinkle the seeds on top.
- make 1 roll on all 4 sides of the rectangle once the curd/seeds has been spread
- roll length wise until finished and seam well.
- slice the roll up the middle, until about 2″ from the top.
- begin to braid or fold over another
- join together the 2 ends to form a crown
- In your pre-heated oven (180 Celsius) bake until nice and golden brown, around 25 minutes.
- cool, cut and serve.