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Onion Poppy Seed Twist

This buttery bread is fancy enough to share with company but easy enough to make every day. Savory slices are great served with stews and soups.
  • Total Time
    Prep: 25 min. + rising Bake: 40 min.
  • Makes
    1 loaf


  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm whole milk (110° to 115°)
  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 1 large egg
  • 1-3/4 teaspoons salt
  • 4-1/2 to 5 cups all-purpose flour
  • 1 cup chopped onion
  • 1/4 cup butter, melted
  • 3 tablespoons poppy seeds
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten
  • Additional poppy seeds


  • In a large bowl, dissolve yeast in warm water. Add the milk, butter, egg, sugar, salt and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a floured surface; roll into a 20x8-in. rectangle. Cut in half lengthwise, forming two 20x4-in. rectangles.
  • In a small bowl, combine the onion, butter, poppy seeds and salt. Spread over dough to within 1/2 in. of edges. Fold rectangles in half lengthwise; pinch seams to seal, forming two ropes. Place ropes, side by side, on a greased baking sheet; twist together and shape into a ring. Pinch ends together. Cover and let rise in a warm place until doubled, about 30 minutes.
  • Brush with egg. Sprinkle with additional poppy seeds. Bake at 350° for 40-45 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts
1 slice: 248 calories, 11g fat (6g saturated fat), 52mg cholesterol, 399mg sodium, 32g carbohydrate (5g sugars, 1g fiber), 6g protein.
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