These hearts are really easy to form with simple twisting technique. It can be eaten just plain or spread with butter, jam, honey, paté or anything you may like. It looks great on a holiday table!
Across Europe, buns and soft white bread pastries are often sprinkled on top with black and white poppy seeds. Fillings in pastries are sometimes made of finely ground poppy seeds mixed with butter or milk and sugar. The ground filling is used in poppy seed rolls and some croissants and may be flavored with lemon or orange zest, rum and vanilla with raisins, heavy cream, cinnamon, and chopped blanched almonds or walnuts added. For sweet baked goods, sometimes instead of sugar a tablespoon of jam, or other sweet binding agent, like syrup is substituted. The poppy seed for fillings are best when they are finely and freshly ground because this will make a big difference in the pastry filling's texture and taste. So you can find a lots of variation of using poppy seeds in bakery. Here I applied the simpliest way just mixing the fresh grounded poppy seed with icing sugar and sprinkled the top of hearts. Making the perfect and light bread follow the recipe below.
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