Soft, buttery sunflower-shaped bread perfect for breakfast, brunch, or special occasions. Layered and topped with poppy and sesame seeds for a beautiful presentation.
Ingredients:
- 8 cups all-purpose flour
- 1 tsp salt
- 1 cup warm milk
- 1/3 cup vegetable oil
- 1 cup unsalted butter, melted
- 1 packet active dry yeast (2 1/4 tsp)
- 3 large eggs + 1 egg yolk
- 2 tsp sugar
- 2 tbsp poppy seeds
- 2 tbsp sesame seeds
Instructions:
- In a small bowl, combine warm milk, sugar, and yeast. Let it sit 5–10 minutes until foamy.
- In a large mixing bowl, combine flour, salt, eggs, egg yolk, oil, and yeast mixture. Knead into a soft, slightly sticky dough. Divide dough into 4 equal portions and set aside one small piece for the center.
- Melt butter. Roll the first portion into a circle to fit a greased 9–10 inch baking pan. Place in pan and brush with 3 tbsp melted butter.
- Roll the second portion into a circle, place on top of the first layer, and brush with butter. Repeat for remaining dough portions.
- Using a sharp knife, cut the layered dough into quarters, creating a cross pattern. Twist each quarter outward to form petals. Place the small reserved dough ball in the center as the sunflower center.
- Brush the top with egg yolk. Sprinkle poppy seeds on the center and sesame seeds on the petals.
- Preheat oven to 400°F (200°C). Bake 25–30 minutes until golden and cooked through. Cool slightly before serving.
