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Simply gorgeous poppy seed roll. Yeast poppy seed roll - beautiful and tasty Beautiful rolls with poppy seeds made from yeast dough

Perhaps the poppy seed roll is the coziest, warmest, most deliciously homemade pastry you can imagine. Maybe that’s why it was the poppy seed roll that regularly appeared on the holiday table in my family during Easter and Christmas; no one prepared it better than my grandmother, it is so delicious that among ourselves we still call it magical.

Properly prepared, it melts in your mouth like rivers of sweetness, breaks up into millions of breathtakingly crispy particles, and explodes with the tenderness of butter dough. It is light and tasty, pleasant and appetizing, delicate and wonderful.

Most likely, you have your own poppy seed roll recipe in your notebook. Most likely, it is good and proven. I assume that your whole family loves it. However, I'm willing to bet that grandma's version is still better. Try it - the dough according to this recipe turns out to be incredibly easy to work with, it does not “age” for a long time, remains soft and pleasant even after several days (once a crust from a 5-day-old roll was lost in the bread bin - tested: it does not get stale and remains tasty !).

Ingredients

For the test:

400 g flour;
100 g butter;
150 ml milk;
7 g dry yeast;
60 g sugar;
1/3 tsp. salt;
1 egg.

For the poppy seed filling:

250 g poppy seeds;
2/3 cup sugar;
if desired - nuts, dried apricots, raisins;
1 egg for brushing the dough.

Preparation

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Heat the milk a little (to a comfortable 37 degrees – just right), pour dry yeast into the saucepan. The “instant”, “moment” and other fast-acting options remain on the shelf, I have “SAF-Levure”, look for analogues.
In the same company - sugar. We put it in a warm place (this time in my case there was a stool next to the radiator, in the summer nothing is needed - the air temperature in the room is enough).

For now, let's sift the flour. Don’t be lazy, like me (I sifted only this time - to show you how to do it), we enrich the flour with air and eliminate possible lumps of garbage.
There is also salt. A must: it emphasizes the taste of sweetness, it generally emphasizes any taste, so do not neglect the advice and add it to any dough, and especially to sweet dough.

After 10-15 minutes the yeast will begin to “play” - we proceed to the next stage.

Melt the butter, wait a couple of minutes until it cools a little. Pour into a bowl with flour.

There's an egg there too.

Next is a simple application of physical force: roll up your sleeves and knead a homogeneous, fairly dense dough. Knead for at least 10 minutes: yeast mixtures love to be touched, turned over, kneaded and squeezed.

I’m a lazy housewife, and besides, I don’t like it when dough ends up under my nails, it’s kind of terrible! For this reason, I take out the mixer, the appropriate attachments and press the treasured button. One, two - and you're done. Hands are clean, dough is perfectly kneaded.

We form a ball, put it in a bowl, cover with a towel and put it in a warm place (remember, right? a stool next to the radiator or a window sill on the sunny side of the house).

While the dough is growing and rising, let's make the filling.
Pour the poppy seeds into a saucepan.

And pour boiling water - a little to cover the poppy with a small top.

Leave for 10-15 minutes - during this time the poppy will absorb a certain amount of water.

Place on the stove, add sugar and simmer over low heat for about 5-7 minutes. Remove and rub the poppy seeds well with a blender - white poppy milk should appear.

My filling turned out to be somewhat liquid, so I added a handful of nuts and additionally worked with the blender.

Instead of nuts, you can take raisins, prunes, dried apricots, a couple of tablespoons of starch and regular crackers.

The dough has grown properly - at least doubled in size.

Place it on the table and roll it into a rectangle. The thickness of the dough is 5-7 mm.

We spread the poppy seed filling along the long side - not over the entire surface of the dough, cover about 2/3 of it. Also leave a 1 cm gap at the edges.

We cut the remaining “canvas” into strips about 1 cm wide.

We start wrapping the roll with poppy seeds from the side of the “whole” dough.
Press the edges carefully. The dough is very pliable, very easy to work with, so in this roll you will be able to avoid thick “butts” with a huge amount of dough and a complete lack of filling.

Don't forget to fix the edge after each turn of the roll.

Wrap until the very end, then carefully transfer the roll to a baking sheet.

Cover with a clean towel and leave to proof for about half an hour – the roll should visually increase in size. After proofing, brush with a slightly beaten egg and place in an oven preheated to 180 degrees for half an hour.

Keep an eye on the color - the baking time may depend on the individual characteristics of your oven, so don’t miss the moment of readiness. Of course, it won’t change dramatically, but even 5-10 minutes can significantly spoil the mood with the help of a burnt crust.

After taking the poppy seed roll out of the oven, do not rush to brew the tea - the yeast dough must cool. Well, at least a little bit! Place the baked goods on a wire rack or wooden board, cover with a towel and forget about it for an hour. Well, okay, I went too far, I won’t be able to forget, the smell will be stupefying. Okay... then walk the dog. Go to the nearest store for fresh milk. Take a walk in the park.

But when you return home, cut off a piece of roll and enjoy the taste of childhood, grandma’s baking, cozy holidays and family gatherings.
Bon appetit!

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

7 Mar 2017

Content

A pie or roll with poppy seed filling has a unique taste. It's tasty and healthy. It’s quick to prepare, especially if you use ready-made dough bought in a store: the housewife only has to prepare the layer. But homemade pies are incomparably tastier, so it’s worth learning and putting good recipes into practice.

How to cook poppy seed roll

The dough for poppy seed roll includes flour, semolina, cottage cheese, milk, eggs, butter. It should be airy, light, and rise with yeast or baking powder. Don’t give up the idea of making a poppy seed roll from store-bought puff pastry – baking with it is also successful. Inside, as a layer, in addition to the main component - poppy seeds - dried fruits, nuts, jam, honey are placed. Moderately sweet, beautiful in appearance, poppy seed roll will certainly become a favorite treat for the whole family.

Roll dough with poppy seeds

There are many dough options for poppy seed rolls. On the Internet you can find recipes for different doughs - rich and low-calorie. It successfully rises with dry and fresh yeast, kefir, soda, baking powder, and can be biscuit, puff pastry, store-bought or homemade. For the holiday, you can knead butter, for dinner or breakfast, whatever is simpler.

Poppy seed roll recipe

Almost every woman can find the original recipe for poppy seed roll in her grandmother’s old notebooks. It is recommended to supplement it with vanilla or cinnamon, add raisins, a little honey and dried apricots. If you experiment with types of text and try different fillings, the family will be able to enjoy the delicacy again and again. First, try the simplest recipe.

Roll with poppy seeds made from yeast dough

Quantity: for 14 persons.
Calorie content: 295.4 kcal.
Purpose: for a holiday.
Cuisine: Russian.

Sometimes housewives, thinking about how to prepare a poppy seed roll, do not want to mess with the dough: it is troublesome, a lot of time is wasted, and after work you have to thoroughly clean the kitchen. It takes habit and dexterity. However, if you follow the step-by-step instructions exactly, preparing the yeast base will not be difficult. Then things will definitely go smoothly, each time the roll made from yeast dough with poppy seeds will turn out fluffier and more aromatic.

Ingredients:

milk – 250 ml;
egg - 2 pcs.;
vegetable oil - 50 ml., butter - 50 mg.;
sugar - 150 gr.;
flour - 3.5 cups;
yeast - 40 g;
milk - 150 g;
poppy seeds - 150 g;
honey - 2 tbsp.

Cooking method:

Pour milk over the seeds and boil for a couple of minutes with constant observation, stirring. Cover and let swell.
Pour a cup of warm milk into a deep bowl, stir the yeast in it, dilute sugar, flour (a tablespoon at a time), and put in a warm place.
After an hour, stir in a glass of flour.
Another hour later, add the remaining flour, sugar, whisked eggs, vegetable oil and butter.
Allow the mass to increase in size (one and a half to two hours), and then knead and knead thoroughly.
Strain the swollen seeds from the liquid, add honey and grind.
Divide the dough in half, roll out thinly, spread the dark layer, roll, place on a baking sheet.
Let it rise.
Bake the poppy seed roll from yeast dough for at least 50 minutes at 200°C.

Roll with poppy seeds without yeast

Cooking time: 1.5 hours.
Quantity: for 4 persons.
Calorie content of the dish: 227 kcal.
Purpose: for children's table.
Cuisine: international.
Difficulty of preparation: medium.

The habit of using yeast can become a thing of the past if you make a pie with cottage cheese. We invite you to master a simple poppy seed roll recipe. Together with the preliminary preparation of the products, the entire baking process will take an hour and a half, no more. This poppy seed roll without yeast can be baked in the oven of a gas stove for Sunday morning tea.

Ingredients:

flour - 300 g;
cottage cheese – 125 g;
sugar – 100 g;
milk – 300 ml;
soda – 1 tsp;
vegetable oil – 75 ml;
egg – 1 pc.;
salt - to taste;
poppy – 100 g;
raisins – 50 g.

Cooking method:

Boil the poppy mixture until noticeably thick. Then cool, combine with raisins and sugar.
Put soda slaked with vinegar into the flour, pour in milk and butter, add sugar, salt, cottage cheese, knead the dough.
Roll out, coat with filling, roll up.
Let sit and apply beaten egg to the surface with a small brush.
Bake at 180 degrees for 45 minutes.

Puff pastry roll with poppy seeds

Cooking time: 2.5 hours.
Number of servings: 6.
Calorie content: 295 kcal.
Purpose: for breakfast, lunch.
Cuisine: Russian.

Puff pastry can be easily prepared at home under normal conditions. It will require sifted flour, butter or margarine, time and certain skills. This is what cooks used to do. But now ready-made puff pastry (yeast and without yeast) can be bought in any store. You just need to roll it out thinly and then spread it with the filling. Consider this version of a poppy seed roll made from puff pastry.

Ingredients:

puff pastry - 250 g;
poppy – 50 g;
water – 75 ml;
sugar – 3 tbsp.
butter – 20 g;
flour – 10-20 g.

Cooking method:

Defrost the puff pastry.
Pour boiling water over poppy seeds and keep hot for half an hour. Then bring to a low boil and cook with sugar. At the end of the process, add softened butter, let everything cool, and beat with a blender.
Roll out the dough.
Spread the filling into an even layer, leaving the edge of the crust free.
Roll up and place on baking parchment paper. Bake for half an hour at 220 degrees.

Sponge roll with poppy seeds

Cooking time: 2.5 hours.
Number of servings: 6.
Calorie content: 450 kcal.
Purpose: for dessert.
Cuisine: European.
Difficulty of preparation: easy.

The biscuit dough is airy, light, very pleasant to the taste, and therefore requires careful attention. It should not fall off during baking, so it is better not to open the oven door unless absolutely necessary, so as not to disturb the delicate product. The proposed recipe has a peculiarity: the sweet filling goes directly into the biscuit, it is mixed into the dough.

Ingredients:

flour - 250 g;
eggs – 2 pcs.;
sour cream – 125 g;
sugar – 6 tbsp;
soda – 1 tsp;
poppy seeds – 3-5 tbsp;
jam – 160 g.

Cooking method:

Beat eggs with sugar.
Add half a glass of sour cream, a teaspoon of soda, which can be replaced with a bag of baking powder. Add poppy seeds
Add flour, mix gently.
Preheat the oven to 200 degrees, pour the dough onto a baking sheet in an even layer. It will bake for 10-15 minutes.
Let cool slightly, then carefully roll up.
Cut the sponge roll with poppy seeds into portions and spread them with jam.

Roll with poppy seeds and nuts

Cooking time: 3 hours.
Number of servings: for 12 persons
Calorie content: 379 kcal.
Purpose: for a special occasion.
Cuisine: international.
Difficulty of preparation: medium.

Preparing a roll with poppy seeds and nuts creates a pre-holiday bustle. This culinary product made from white dough, a dark layer, and light inclusions of nuts looks impressive, does not go stale for a long time and does not lose its taste after a few days. To make the cake airy, you need to sift the flour and steam the seeds thoroughly. Check the readiness of the product with a wooden toothpick.

Ingredients:

wheat flour – 450 g;
butter – 180 g;
sugar – 250 g;
salt - to taste;
yeast - for one time, a bag.
eggs – 2 pieces;
milk – 350 ml.
poppy – 200 g;
vanilla sugar – 4 tsp;
hazelnuts – 200 g;

Cooking method:

Mix flour with yeast, 50 grams of sugar and salt. Add chopped butter, yolk, cold milk (150 ml), knead, wrap in film. It is better to place this dough in the refrigerator for half an hour.
Pour 100 ml of hot milk into the poppy seed with 100 grams of sugar and vanilla, stir. Allow to cool and shake.
Make a poppy seed-like filling from hazelnut kernels.
On a table sprinkled with flour, roll out two rectangles 2-3 mm thick. Cover with filling, leaving the edges empty, and roll up. Make several pricks with a fork. Cover the form with oiled paper and place the future delicacy on it.
After brushing with yolk, leave the roll with poppy seeds for 45 minutes until the yolk dries completely. Room temperature is just fine. Then cover with whipped egg white and let rise.
Preheat the oven, bake at 180 C for 20-30 minutes until fully cooked.

Butter roll with poppy seeds

Cooking time: 1.5 hours.
Number of servings: for 10 persons.
Calorie content of the dish: 390 kcal.
Purpose: festive occasion.
Cuisine: international.
Difficulty of preparation: medium.

Butter dough is ideal for rolls with poppy seeds, pies, pies. They put more sugar in it than in uneaten ones, as well as butter, margarine, eggs, and milk. These ingredients give it excellent taste and fat, and the vanilla sugar, caramel and spices that an excellent poppy seed roll recipe calls for make the baked goods fragrant and aromatic. A butter roll with poppy seeds has a high calorie content, but it is not prepared often: only for special occasions.

Ingredients:

flour - 3.5 cups;
butter -150 g;
eggs - 3 pieces;
salt 0.5 tsp;
soda - 0.5 tsp;
sugar – 1.5 cup;
sour cream 150 ml;
poppy seed - 2 cups.

Cooking method:

Mix flour and soda, sift through a sieve. Chop the butter directly into the flour with a knife into small pieces, stir, and make a well in the mixture.
Pour in the beaten eggs, add sour cream, sugar, salt, knead the dough. It should not be stored for long, about 40 minutes, but always in the cold.
Crush poppy seeds, mix with chopped nuts and sugar.
Roll out the dough to 1 cm thickness, cover with filling and wrap. Cover the top with a layer of beaten egg and sprinkle with nuts.
Bake for at least 35 minutes at 230 degrees.

Roll with poppy seeds and raisins

Cooking time: 4-5 hours.
Number of servings: for 8 persons
Calorie content of the dish: 340 kcal.
Purpose: for breakfast, lunch, holiday table.
Cuisine: international, homemade.
Difficulty of preparation: medium.

Housewives try to make a stunning roll with poppy seeds and raisins, honey and nuts for the holiday table, which will look no worse than any exotic dessert. To make your work easier and reduce cooking time, you need to grate the zest, soak the raisins, peel the nuts, and pour milk over the seeds in advance.

Ingredients:

dry yeast – 2 sachets (or 50 g fresh);
milk – 1 glass;
sugar – 0.5 cups;
lemon zest – 0.5 tsp;
eggs – 3 pcs. + 2 yolks;
flour – 5 glasses;
butter – 100 g.
poppy seed – 2 cups;
milk - for soaking poppy seeds;
granulated sugar – 4 tbsp. l.;
honey - 4 tbsp. l.;
butter – 50 g;
raisins – 100 g;
nuts – 4 tbsp. l.;
egg whites – 2 pcs.
vegetable oil – 1 tbsp.

Cooking method:

Pour warm milk over the yeast in a cup, add a teaspoon of sugar, shake and set aside for 5-10 minutes.
Add sugar, zest, salt to the liquid mass and beat in 2 eggs and 2 yolks, flour sifted through a sieve, melted butter and knead into a homogeneous dough that will not stick to your fingers.
Transfer it to a large bowl, cover, and place in a warm place for an hour.
Pour milk over poppy seeds. Bring to a boil over low heat and set aside to swell. You can use a meat grinder: the filling will become softer.
Mix poppy seeds with sugar, honey, raisins, nuts, butter, egg whites.
Knead the dough again, let it rise, then put it on the table sprinkled with flour. Roll out the layer, spread with filling and roll into a long roll.
Leave on the baking sheet to proof for half an hour. Preheat the oven.
Brush with whipped chicken white. Bake for 20-25 minutes. You can eat it warm or cold.

Rolls with poppy seeds - cooking secrets

Sometimes you want to vary the appearance of a dish. Small buns or rolls are just such a case. The secrets for making poppy seed rolls are not radically different from those we use when baking large pies:

Discuss

Poppy seed roll - step-by-step recipes with photos. How to prepare roll dough and poppy seed filling

Step 1: prepare the poppy seeds.

Turn the stove on to medium, place a pan of milk on it and let it boil. While the milk is boiling, grind the poppy seeds into a deep bowl, using a meat grinder or coffee grinder.

Add sugar to taste, I always put it on 1 cup poppy seeds 1 cup sugar. Grind the sugar and poppy seeds with a tablespoon. Then add the required amount of boiled hot milk, and let the poppy seeds brew and steam, at least 1 hour, at best, a couple of hours, during which time it will absorb all the milk.

Step 2: prepare the yeast dough.

First, check the yeast to see if it rises well. To do this, pour half the milk, it should be warm, not hot, into a deep bowl. Pour it in yeast and 1 tablespoon of sugar. Mix the ingredients with a tablespoon, place the bowl in a warm place and let it sit for about 15 minutes. The yeast should rise to 5 – 8 centimeters up in the form of an air cap. If this does not happen, then run for fresh yeast, since the dough with such yeast simply will not rise and all your efforts will be in vain. If everything is in order and the yeast has risen, add the remaining warm milk and sugar and salt to it. Mix the ingredients with a tablespoon.

Turn the stove on low, place a bowl of butter on it and melt it. The oil should not boil! Allow the melted fat to cool until approximately 30 degrees and add to the dough. Then beat the eggs into a separate deep plate, having previously put one yolk in a glass, it will be useful later. Beat the eggs with a fork for 1 – 2 minutes and add to the dough. Mix the total mass with a tablespoon and add 1 part of the flour and mix everything again, the dough should be of medium thickness. Let the dough sit and rise for 20 – 25 minutes.

Through 25 minutes add the last of the flour to the dough and knead it directly in the bowl with clean hands. Then, dust the kitchen table with flour, place the dough on it, and knead it in flour until it reaches the consistency you need. To prepare this type of roll, the dough should be soft and stick to your hands a little, but not too much! Let the finished dough rest 45 minutes and you can start preparing the rolls.

Step 3: form the rolls.

Re-dust the table with wheat flour. With clean hands, divide the dough into 2 equal parts, place one in a bowl and cover with a kitchen towel, and roll the second on the table using a rolling pin into a long and wide layer, with an approximate thickness of 1 centimeter.

On its surface, using a tablespoon, apply a layer of poppy seeds steamed in milk and moisten it with a baking brush, sugar syrup previously diluted in an iron mug. Approximate thickness of the poppy layer up to 5 millimeters or whatever you like.

Roll the roll, fold the edges at the ends under the main part of the roll. Place it on a non-stick baking sheet, pre-greased with vegetable oil. Make the second roll in the same way.

Step 4: bake the rolls.

Place the baking tray in a warm place and let the rolls rise for 35 – 40 minutes. Beat the yolk in a glass with a fork and brush the risen pastry with the egg yolk using a pastry brush.

During this time, preheat the oven up to 200 degrees. Place the tray with the risen rolls in the oven and bake them for 10 minutes. Then open the oven and re-brush the rolls with yolk.

Close the oven and bake the rolls until fully cooked for 30 – 40 minutes. In 2 minutes until fully cooked, re-brush the rolls with egg yolk, this will soften the crust and give them a beautiful brown color. Remove the baking sheet with the finished rolls from the oven, let them cool and then transfer them to a plate using a kitchen spatula. Cut the finished rolls into portions before eating.

Step 5: Serve the poppy seed roll.

Grandma's poppy seed roll is served warm or at room temperature. The roll is cut into portions and served on a large flat dish or in portions on plates. A poppy seed roll is a pleasure to savor with freshly brewed tea and any kind of jam! Tasty and not expensive! Bon appetit!

- − For this type of yeast dough, you can use any other minced meat, for example, stewed vegetables, meat, minced offal, mushrooms, fruits, eggs and herbs or any other fillings.

- − The poppy seed filling can be made not with milk, but with regular boiled water.

- − If you are not sure of the quality of your baking sheet, you can cover it with baking paper and apply a thin layer of fat on its surface, then your rolls will definitely not burn.

- - Sometimes, if desired, poppy seed rolls are sprinkled with dry poppy seeds, vanilla sugar or ground cinnamon. This is done immediately after the first treatment of the rolls with beaten egg.

- − If you don’t have a baking brush, you can use a piece of sterile bandage folded in several layers instead. Dip it into the beaten eggs and lightly apply a layer of them onto the surface of the rolls so as not to crush the risen dough.

Poppy seed baking is a fairly popular and beautiful type of baking. Sooner or later, every housewife shows varying degrees of enthusiasm for it and tries to learn how to politely and competently handle both poppy seeds and poppy dough. Mac truly demands understanding and recognition. And if they are shown, he will thank you with delicious pies and buns, puff pastries and muffins, pancakes and pies.

Perhaps the most classic version of making poppy seed pie is a poppy seed roll made from yeast dough. Lush, airy, soft, spectacular and such a homemade roll! A magnificent poppy seed dessert that is a must-make! Today I will show you a fairly simple and beautiful recipe for a poppy seed roll made from yeast dough; there are also more complex ones. But we have to start somewhere!

I prepared the yeast dough with warm milk. The roll turned out to be not very high in calories, since it is based not on butter, but on vegetable oil, and there is no egg. But the golden brown crust and poppy seed filling are made according to all the rules of not only tasty, but also elegant, beautiful cooking - for the sake of visual pleasure. Everything for yourself and your dear guests.

A couple of reminders about yeast dough:

To make the dough more airy, do not forget to sift the flour;
When working with yeast dough, remember: it is capricious and does not tolerate drafts;
To make the dough rise faster, place it in a bowl of warm water or on a radiator.

Ingredients

Dough:

milk 200 ml
salt 1 tsp
sugar 4 tbsp.
dry yeast 1.5 tsp.
sunflower oil 25 g
wheat flour 350 g

filling:

poppy 100 g
sugar 4 tbsp.

For lubrication:

chicken yolk 1 pc.

How to make poppy seed roll from yeast dough

To prepare any rich pastry, dry or fresh yeast is diluted in warm water or milk, which is what we will do. Take a comfortable deep bowl. Pour in slightly warmed milk (35-38 degrees). Add a spoonful of granulated sugar. Stir. Add dry yeast. I like to use dry instant yeast. Cover with a cloth and leave for 10 minutes. During this time, the yeast should be activated.
As soon as a foamy cap forms above the milk, add the rest of the sugar, salt, and sunflower oil. Stir.
Add sifted wheat flour in small portions. Mix immediately with a spoon. Add flour until you get the desired dough consistency. As soon as the dough becomes thick, place it on a board with flour and knead so that it does not stick to your hands.
Cover with a towel and leave in a warm, draft-free place for 1 hour. If the room is very warm, the dough will rise faster.
Let's make the poppy seed filling. Place poppy seeds in a deep bowl. Pour boiling water over it. Cover with a lid. Leave until completely cool. The poppy will absorb some of the liquid. The liquid that has not mixed with the poppy seeds must be drained.
Add sugar to poppy seeds. Grind the whole mass with a blender.
Dust the board with flour. Place a ball of dough and punch it down. Then roll out into a rectangular layer.
And spread the poppy seed filling thickly throughout the layer.
Roll the dough into a roll. Place on parchment. Cover and let rest (usually 30-40 minutes is enough).
Brush the roll with beaten yolk. I love decorating baked goods with different figures. To make a beautiful poppy seed roll, you need to leave a little dough, roll it into a thin layer and cut out shapes. Place randomly on a greased roll and place in the oven at 180 degrees. Bake the roll for 50-60 minutes.
OK it's all over Now. An elegant roll with poppy seeds made from yeast dough is ready. Cool it down and invite everyone to drink tea!

Butter pastries are prepared using the sponge method. You have to work with the dough longer, but as a result it turns out more fluffy and tender than when kneading using the straight method. Liquid dough is a nutrient medium for yeast fungi.

In this case, you should definitely pay attention to the temperature of the food. It should be equal to 30-35 degrees.

For the dough you need to mix 5 tablespoons of flour, yeast and 2 tbsp. spoons of sugar. Yeast can be used either wet or dry.

Then this dry mixture should be poured with warm milk and stirred until smooth so that there are no lumps left. The dough must be left warm for 20-30 minutes for fermentation.

Whey is also suitable for preparation, thanks to which the baked goods turn out tender and fluffy. Excellent baking is also made with kefir (sour milk). As a last resort, you can use water as a base, but then the taste will be simpler and bland. To enrich and saturate it, butter and cow's cream are added to the water dough.

Sift the remaining flour into a large, convenient container, mix it with salt and three more tablespoons of sugar. Separately, you need to whisk the chicken egg and sunflower oil. This mixture must be poured into a container with flour. The prepared dough should also be added here.

First, use a spatula and then use your hands to knead the soft yeast dough. It should easily gather into a lump and come off your hands without a trace. The dough should be placed in an oiled container and covered with a towel.

It should be left to rise for 1-1.5 hours. During this time, the dough needs to be kneaded once. If the fermentation process is slow, the container with the dough can be placed in a bowl of water heated to 40 degrees or in an oven heated to the same temperature. The dough also works perfectly in a slow cooker, with the “Yoghurt-dough” mode turned on. As a result, after the second rise, the dough should acquire a porous structure and double in size.

How to make poppy seed filling

The first step is to buy a good poppy.

The seeds of the plant should be ripe, dark gray in color with a bluish tint, but not greenish.

A product from a trusted manufacturer can be taken pre-packaged in a package, this is more hygienic. The packaging protects the poppy from dust. But if you buy seeds at the market, it is better to take them in loose form by weight. This way you can carefully examine the product and notice any shortcomings, for example, whether there are traces of mold on it, or whether the poppy has been eaten by pests. High-quality seeds are large enough, whole, have almost the same shape, there is no damage on the surface, and there is no foreign smell.

Many inexperienced housewives mistakenly believe that poppy seeds in their natural dry form can be placed inside a bun or other flour product. This is incorrect, because before starting work, the seeds of the plant must be carefully processed. Let's take a closer look at how to prepare poppy seeds for the filling.

To make it, you need to grind poppy seeds in a coffee grinder or blender, and then combine it with butter and granulated sugar.

This mixture should be poured with three tablespoons of water and put on low heat. The filling should cook for 5-10 minutes, until all the liquid has evaporated. The swollen poppy seeds should be left to cool completely.

How to prepare poppy seeds for baking if they are not perfectly clean, have traces of dust and cannot be immediately ground in a blender? Then the second method will suit you. Place the poppy seeds in a bowl and rinse thoroughly with water. Then pour hot water over the grains and leave for 20-30 minutes to swell. Then strain the seeds through a sieve and mix with additional flavoring ingredients. For example, you can add to the grains some raisins (or other dried fruits), chopped nuts, a mixture of milk and honey, small pieces of apples, chocolate, sugar, lemon or orange juice, butter, candied fruits, fruit jam, vanilla. But the classic of the genre always remains a mixture of poppy seeds and sugar in a 2:1 ratio.

Wet poppy seeds prepared using the second method cannot be ground in a coffee grinder; for grinding, you can use a blender or meat grinder with the finest sieve. After grinding the grains and combining them with honey, sugar, chocolate or other ingredients, the viscosity of the product increases, making it more convenient to spread on the dough. Untreated poppy seeds crumble, do not stick to the dough, and fall out when cutting the roll.

Assembly and baking

The yeast dough must be placed on parchment and rolled out into a layer 4-5 mm thick.

Then it should be greased with poppy seed filling, distributing it evenly over the entire surface. Only 1 cm should be left free on both edges. When twisting the product, the filling should not fall out.

The dough must be rolled into a loose roll, starting from the free edge.

To prevent the roll from spreading, it should be wrapped in parchment so that there is only free space at the top or placed in an oblong shape. The dough should be left to proof for 20 minutes in a warm place. Meanwhile, you need to preheat the oven to 180 degrees. Bake for 35-40 minutes. 10 minutes before the end of baking, the surface of the product can be greased with a mixture of 1 egg yolk, 1 tsp. milk (water) and 0.5 tsp. Sahara. This will give the product a beautiful shine and rosy color. Then you need to remove it from the oven and cover with a towel. When the roll has cooled completely, you can sprinkle it with powdered sugar, cut and serve. Do not cut baked goods while hot - they will crumble, break, and dry out faster.

The calorie content of this bakery product is quite high and amounts to 340-370 kcal/100g. This flour product is quite filling, can be stored well and does not go stale for at least three days. Therefore, it is convenient to take it with you on a trip or to work as a snack.

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