Sticky Poppy Seed and Jam Knots – A Delicious Twist on Traditional Pastry

Sticky poppy seed and jam knots are a perfect treat that will fill your kitchen with the warm, comforting scent of homemade baking. These little bundles of joy are soft, slightly sweet, and bursting with the earthy flavor of poppy seeds, complemented by the fruity sweetness of jam. Whether you’re looking for a sweet snack, a dessert to serve with coffee, or a unique addition to your brunch spread, these knots are sure to impress. Let’s dive into this easy-to-make recipe that combines a classic favorite with a twist of indulgence.

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Ingredients

For the Dough:

2 large eggs (room temperature)
112 g regular white sugar
40 g butter (softened)
45 ml oil
2 cups warm milk
1 tbsp dry yeast
5 cups all-purpose flour

For the Filling:

300 g raspberry jam (or your preferred jam)
250 g poppy seeds (for filling and sprinkling on top)
Ground cinnamon (for sprinkling)
Butter (for greasing)
regular granulated sugar (for sprinkling on top)

For the Glaze:

1 cup white sugar
¾ cup water

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This recipe brings together the delightful texture of soft, fluffy dough with the deep flavor of poppy seeds and the sweetness of jam. The dough is light and airy, with a slightly sticky texture that gives it a satisfying chewiness. The filling combines the tartness of fruit jam with the nutty, aromatic poppy seeds, creating a delicious contrast in flavor. When baked, the knots turn golden and slightly crispy on the outside while remaining tender and soft inside. The final touch—a glaze made from sugar water—adds a sweet, sticky finish that makes each bite irresistible.

These sticky poppy seed and jam knots are easy to prepare, and while they require a bit of time for the dough to rise, the process is simple and straightforward. The dough itself is a classic yeasted dough, enriched with butter and eggs, and then rolled out into a rectangle. The filling is spread with a layer of jam (we used raspberry jam, but you can substitute with your favorite), followed by a generous sprinkle of poppy seeds. The dough is then folded, sliced into strips, and twisted into knots before being baked until golden. Once out of the oven, a quick sugar glaze is applied, giving them a beautiful glossy finish.

Frequently Asked Questions (FAQ)

1. Can I use a different type of jam for the filling?

Yes, you can use any jam or fruit spread that you prefer. Raspberry, strawberry, or apricot are great options, but feel free to get creative with your favorite flavors!

2. What if my dough doesn’t rise properly?

If your dough isn’t rising, try placing it in a warm area, such as near a preheated oven or under a cozy blanket. You can also give it a quick 10-second zap in the microwave (without the cloth) if it feels too cold.

3. Can I make these ahead of time?

I have never tried it but yes, you can prepare the dough and fill the knots the day before and store them in the fridge overnight. The next morning, just let them come to room temperature and proceed with the baking. Alternatively, you can freeze the shaped knots before baking and bake them straight from the freezer, adding a few extra minutes to the baking time.

4. How can I make the knots extra fluffy?

Ensure that your yeast is fresh (not an old package) and the dough is kneaded well enough to form a sticky, cohesive ball. Allowing the dough to rise in a warm environment helps it develop a light, airy texture.

5. How do I store the sticky poppy seed and jam knots?

These knots are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days. If you prefer them warm, you can gently reheat them in the oven for a few minutes.

How to make Sticky Poppy Seed and Jam Knots:

Prepare the Dough:

In a mixing bowl, beat the eggs with the sugar on high speed until the mixture becomes fluffy.
Add the softened butter and mix until creamy.
Add the oil, warm milk, and salt to the mixture. Sprinkle the yeast over the top and cover the bowl with a cloth. Let it rest for 15 minutes to activate the yeast.

Add Flour and Knead the Dough:

After 15 minutes, start slowly mixing in the flour, one cup at a time. The dough will become thick and sticky.
Use a dough hook to knead the dough until it forms a cohesive, sticky ball. Knead by hand on a well-floured surface for about 1 minute. If the dough is too cold, microwave it for a few seconds.

Rise:

Grease a large bowl with a bit of oil and place the dough inside. Cover it and let it rise for 1 hour, or until it doubles in size.

Shape the Knots:

Preheat the oven to 180°C (350°F). Once the dough has risen, roll it out into a large rectangle. Spread butter on the dough, then layer half with raspberry jam and sprinkle the other half with poppy seeds.
Sprinkle cinnamon and sugar (preferably brown sugar, though regular works too) on top.
Fold the dough over itself from the sides to the center, so that the middle overlaps slightly. Slice the dough into strips (about 5 cm wide).
Take each strip, twist it, and place it on a baking tray lined with parchment paper. Fold the ends of each knot under to secure it. Sprinkle with extra poppy seeds.
Allow the knots to rise for another 30 minutes before baking.

Bake and Glaze:

Bake the knots at 180°C (350°F) for about 15 minutes, or until they turn golden.
While baking, make the glaze by boiling the sugar and water together for a few minutes until the sugar is dissolved.
After removing the knots from the oven, immediately brush them with the sugar glaze.
Let the knots cool slightly before serving. These should be soft and sticky, with the perfect balance of sweetness and poppy flavor.

If you decide to make this recipe, tag me on Instagram or Pinterest. I love seeing your desserts so feel free to send me a picture of the baked goods. ❤️