By: Robin Kurss

Purim is on its way and here’s a not a hamantaschen recipe! Every year, I try to come up with new and inventive fillings for hamantaschen to send to my kids. Incredulously to me, they keep telling me that their favorite filling is plain old poppyseed! So, this year, I’m sending them all a batch of these delicious little rolls.

INGREDIENTS:
For the dough:
• 1 package instant yeast
• 2 Tbsp sugar
• 1 cup lukewarm water, divided
• ⅓ cup oil
• ¼ cup honey
• 1 Tbsp vanilla
• 2 tsp lemon zest
• 4–5 cups bread flour or all-purpose flour
• tsp sea salt

For the poppy seed filling: 
• 1 cup poppy seeds
• 1 cup canned coconut milk
• ½ cup honey
• 2 tsp vanilla extract
• ½ cup almonds, chopped
• 1 pinch salt

For the egg wash: 
• 1 egg
• 1 Tbsp water

DIRECTIONS:

1. Combine yeast, sugar and ½ cup water in a bowl of a stand mixer. Let sit for 5-10 minutes, or until the yeast starts to foam or “bloom.”
2. Add remaining water, oil, honey, vanilla, and lemon zest, mixing on low to combine. Replace the paddle for the dough hook.
3. Add flour and salt, one cup at a time, mix on low using the dough hook. Knead the dough until smooth and no longer sticky, adding more flour as needed. Transfer to a clean, oiled bowl. Cover with a clean, damp towel, and let rise until doubled in size, about 1 hour.
4. Punch down the dough and let rise for an additional 15 minutes.
5. For the poppy seed filling, combine the poppy seeds and coconut milk in a small saucepan over medium heat. Bring to a low boil, and simmer for 6-8 minutes, or until the coconut milk has nearly evaporated.
6. Use an immersion blender, food processor or blender and blend until most of the poppyseeds have broken down. Alternatively, blend the dry poppy seeds in a spice grinder before heating with coconut milk.
7. Stir in the honey, vanilla, almonds, and sea salt. Place in the fridge until ready to use. Preheat the oven to 350°F. Line two large baking trays with parchment paper.
8. Divide dough into 16 even pieces. Cover and let rise for 20 minutes.
9. Roll each ball unto a rectangle, about ¼ inch in thickness.
10. Place 1 heaping Tbsp poppy seed filling going vertically down the center.
11. Using kitchen shears or a small knife, cut 3-4 ½ inch slits down the sides to make strips.
12. Starting at the top, fold the dough strips diagonally over the filling to create a braid appearance, alternating each side to crisscross the strips. Transfer to the lined baking tray. Repeat with all dough pieces.
13. For the egg wash, whisk the egg and 1 Tbsp water in a small bowl. Brush each bun with egg wash.
14. Bake for 30-35 minutes, rotating the trays halfway through.