Poppy seed roll made from yeast dough for Easter. Roll with poppy seeds made from yeast dough

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Poppy seed roll made from yeast dough for Easter. Roll with poppy seeds made from yeast dough - beautiful recipe with photo

I'm not a fan of poppy seed pastries. But my husband loves poppy seed roll made from yeast dough. Usually, traditionally, my mother makes it for Easter. You could say, especially for my son-in-law.

This year the rolls were very small and were quickly eaten. I decided to bake a huge roll myself, for the second time in my life. The dough was extremely tender and the poppy seed filling had an interesting taste. I add more sugar, so the baked goods “release” delicious juice.

First of all, let's prepare the dough.

Dissolve yeast in warm water. Add sugar and a spoonful of flour. Leave until foamy.

Add milk, melted butter, egg and salt. Mix. Add flour and knead the dough.

Cover the dough and leave until it increases in volume.

When the dough has risen, you need to steam the poppy seeds.

Fill the poppy seed with water and put it in the microwave. Turn on for about 10 minutes.

All the water should evaporate. Look at your stove. You can also steam the poppy seeds on the stove.

Flatten the dough into a flat cake. This works great even with your hands.

Brush with melted butter.

Spread the poppy seeds. And sprinkle the entire surface with sugar.

Roll up. Leave to rest for 15 minutes.

Using a sharp knife, make cuts all over the roll.

Bake the poppy seed roll from yeast dough at 170 degrees until golden brown. Approximately 25-35 minutes.

Let cool slightly and you can cut.

Bon appetit.

Sometimes you really want to eat something delicious with tea. By the way, store-bought baked goods do not always live up to our expectations. We suggest you prepare a quick poppy seed roll!

If you want to try a truly high-quality product, make homemade cakes. It’s not difficult and quite quick to prepare a roll with poppy seeds . We will provide some simple recipes. Fragrant, fresh homemade baked goods will certainly not leave your family and friends indifferent!

Roll with poppy seeds. Classic recipe

3.5 cups flour
1 glass of milk
2 eggs
50 g butter
1 cup of sugar
1 tsp salt
30 g yeast
For filling:
2 cups poppy seeds
1 tbsp. Sahara
½ cup honey

Prepare the dough. Place yeast, a little sugar and ½ cup flour in a glass of warm milk. Place the dough for 50 minutes in a warm place.
After this, add the rest of the ingredients, flour and knead the dough well so that it does not stick to your hands.
Place the finished dough in a pan, cover it with a napkin and place in a warm place for 2 hours. During this time, the dough should be kneaded twice.
Prepare the filling. Pour hot water over the poppy seeds, let stand for 20 minutes, then drain the poppy seeds through a fine sieve. Pass the poppy seeds through a meat grinder, add sugar and honey, and, if desired, the yolk (it will add stickiness to the mass).
Divide the finished dough into 2 parts. Roll out the pieces of dough into a layer of approximately 30*50 cm, and place the filling on top. Roll into a roll and place in a pan, first covering it with parchment paper.
Before putting the roll in the oven, it should stand in a warm place for 40 minutes. Brush the top of the roll with milk or yolk.
Bake at 200°C for 40-50 minutes. Enjoy your tea!
If desired, you can add chopped nuts and/or raisins to the filling.
The recipe below produces simply incomparable pastries! By boiling the nuts in caramel, the filling tastes amazing!

Roll with poppy seeds, caramel and nuts

To prepare poppy seed roll you will need:

1 tsp Sahara
3 tbsp. flour
½ glass of water
15g dry yeast SAF-moment (67g) fresh yeast

For the test:

1 cup liquid (water, milk or whey)
1-1.5 tsp. salt
1/4 cup sugar
0.5 cups melted butter or vegetable oil
6-6.5 cups flour
2 eggs

For filling:

100 ml cream (milk)
200g walnuts
20g butter
½ cup sugar

Recipe for roll with poppy seeds

In a separate bowl, combine flour, yeast and sugar. Pour in about 1/3 of 1/2 cup warm water. Stir to form a homogeneous thick dough. Pour in the remaining warm water.
Leave the dough in a warm place until bubbles appear in the dough.
Pour vegetable oil and 1 cup of any liquid (milk, kefir, water, sour cream, etc.) into the dough.
Beat the eggs and add sugar and salt. Stir everything. Add approximately 4 cups of flour. Stir. It should be a sticky dough.
Continuing to stir the dough, add ½ cup of flour at a time until the dough can no longer be stirred with a spoon.
Pour half a glass of flour onto the table and lay out the dough.
Knead it with your hands, add flour until the dough becomes smooth and soft.
It is advisable to knead the butter dough for a few more minutes. This will make the dough even more delicious.
Form the dough into a ball, cover with film and leave until it has doubled in size.
Punch down the risen dough, cover it again with film and leave it to rise again.
Prepare the filling. Melt the butter in a small saucepan, add sugar and keep on heat, stirring constantly, until the sugar turns brown.
Remove the pan from the heat. After a minute, pour in the milk. It is advisable to bring the milk to a boil first, in this case the caramel will not completely harden.
Place the saucepan back on low heat and simmer until the mixture is smooth.
To make the caramel sweeter, add 1/4 cup of powdered sugar or sugar.
Grind the nuts in a coffee grinder. Large nuts can tear the dough.
Place the nuts in the caramel mass, stir and keep the bowl on the fire for another 1-2 minutes, stirring constantly.
Steam the poppy seeds for 10-15 minutes. Drain off excess liquid. Pass the poppy seeds through a meat grinder. Add it to the cooled filling.
Roll out the dough into a layer about 1cm thick. Spread the filling in an even layer without touching the edges. Brush the edges with egg or water.
Roll the dough into a roll. Place them on a baking sheet lined with parchment paper. If the roll does not fit on the baking sheet, bend it into a horseshoe.
Brush the top with water and leave the product in a warm place until it expands at least 1.5 times.
When the poppy seed roll is ready, brush it again with sweet water (2 tablespoons of water and 1 teaspoon of sugar) or egg.
Place the product in an oven preheated to 250°C for 10 minutes. Then reduce the temperature to 200°C, cover the roll with foil and bake until done (about another 30 minutes). Brush the finished roll with water and cover with a towel. Bon appetit!

Despite such a detailed description, the poppy seed roll is prepared quite quickly, and once you prepare the roll according to our recipe, you will probably be very satisfied!

Poppy seed roll stuffed with semolina

You will need:

650 ml milk (0.5 l for filling);
4 eggs (2 for the dough, 1 for the filling and 1 for lubrication);
200 g margarine;
100 g sugar;
10 g dry yeast;
1 kg flour;

For filling:

6 tablespoons of semolina;
100 g poppy seeds;
100 g sugar.

How to cook:

Pour some water into a bowl, put a spoonful of sugar there to dilute the yeast and let it rise.
Melt the margarine and combine it with the remaining ingredients for the dough. The dough should not stick to your hands. Leave it to rise.
You can start filling: boil thick semolina porridge, add poppy seeds and sugar to it. When it cools down, break an egg into it.
Divide the dough into three parts, roll each part out, spread out the filling and roll it into a roll. Brush with beaten egg before baking.
Cook for about 15 minutes in the oven at 220 degrees.

We are sure that the baked goods you prepare will give you and your family real gastronomic pleasure!

What do you cook most often at home? Do you have any quick recipes in your arsenal? Write to us!

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.

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!

Since the poppy seed filling will need time to cool (it is impossible to wrap it hot in yeast dough, the roll may not rise), we will first prepare the filling for the poppy seed roll.

First of all, we try the dry poppy seed: it should not be bitter. You can then rinse it, although this is not necessary. To make the poppy seed juicy and tasty, it needs to be steamed with boiling water, and ideally, boiled.

How to cook poppy seeds for roll correctly? First, we take water at the rate of 1.5-2 parts water to 1 part poppy seed. Don't worry, it's not a lot - the poppy will absorb almost all the water.

Fill the poppy seeds with water and place on low heat. Bring to a boil and simmer for 5 minutes. Then, cover with a lid and let it sit for 10 minutes.

Then we line the colander with gauze and lay out the poppy seeds: even if there is a little water left, it will drain.

Now you need to get the sweet milk to come out of the poppy seeds. To do this, our grandmothers crushed poppy seeds with a pestle in a mortar; If you have these useful kitchen tools, use the old but effective method. If not, you can turn to modern devices by rolling the poppy seeds through a meat grinder or in a blender.

Pour the washed raisins with warm boiled water for 7-10 minutes, let them become soft. You should not steam it with boiling water in order to preserve the beneficial substances in dried fruits. Then drain the water (you can drink it), squeeze out the raisins and add to the poppy seeds.

The poppy seed filling for the rolls is almost ready - we will add honey or sugar later, just before forming the roll. If you add it right away, the sugar will begin to dissolve and melt, creating excess moisture in the filling.

Let's return to the roll:

Let's prepare the dough to activate the yeast: crumble it into a bowl and rub it with a spoon with 1-2 tablespoons of sugar until the yeast melts and becomes liquid.

Add warm milk and stir. Cold or hot ingredients cannot be added to yeast dough! The ideal temperature for yeast is 36-37C. You can replace milk with water, but the dough tastes better with milk.

Sift a small amount of flour into a bowl, about 1 cup, and mix again to form a thin dough without lumps.

Place the dough in a warm place for 15-20 minutes, covered with a towel. I place the bowl on top of a second, larger bowl filled with warm (again, not hot!) water.

While the dough is rising, melt the butter so that it has time to cool to a warm state. When the dough rises and becomes full of bubbles and airy, it’s time to start kneading the dough. Beat the eggs with the remaining sugar: using a mixer for a minute, until fluffy; You can use a whisk. Add beaten eggs and warm melted butter to the dough and mix.

We begin to gradually add the sifted flour, kneading the dough: first, while it is sticky, with a spoon, and then with your hands. It is advisable to sift the flour so that it is enriched with oxygen necessary for yeast fermentation, and also cleared of impurities and lumps. Baking made from sifted flour is fluffier and airier.

Add salt along with the flour, and towards the end of kneading, add vegetable oil. Unscented sunflower or olive oil will do; Also, baked goods - not only rich ones, but also bread made from simple dough - turn out very tasty with mustard oil.

Knead the dough with your hands for 5-10 minutes: the longer you have patience, the better for the splendor of the muffin. You may need more or less flour, depending on its quality and moisture content. You can determine when to add enough by looking at the consistency of the dough.

It should turn out soft, elastic, not sticking to your hands, but not too hard: too much flour prevents the dough from rising. And if it sticks a little, it’s better to knead it thoroughly, while lubricating your hands and table with vegetable oil.

After kneading the dough, put it in a bowl greased with vegetable oil, cover with a towel and put it in a warm place again for 20-30 minutes. When the dough has risen, carefully knead it with your hands and on a table sprinkled with flour, roll it out into a rectangular layer about 0.5 cm thick.

Add honey or sugar to taste to the poppy seed filling and stir until smooth. Stepping back from the edges of the dough by 4-5 cm, distribute the filling over it and roll the layer into a roll.

We pinch the edge of the dough well and place it, seam side down (so that the roll does not open during baking) on a baking sheet covered with a sheet of parchment greased with vegetable oil.

Let the roll rest in a warm place for 15-20 minutes. If you immediately put it in the oven, it will begin to rise rapidly and may crack.

Place the roll in the oven, preheated to 170-180°, and bake for about 25-30 minutes. To prevent the bottom crust from burning and to remain soft, place a baking dish or cast iron skillet filled with water on the bottom of the oven.

This will create steam, thanks to which the baked goods will not be dry and hard, but soft. For the same purpose, after removing the finished roll from the oven, cover it with a clean towel for 10-15 minutes. If the bottom is still dry, place the roll along with the paper on a damp towel, it will steam and become soft.

When the roll is baked (we try it with a skewer, it should remain dry) and begins to brown - about 5 minutes before it is ready - take it out of the oven and brush it with beaten egg using a pastry brush, and then put it back in the oven. You can increase the heat to 200C. The top crust will become ruddy, shiny, and a beautiful brown-golden color. An even better effect than a beaten egg is obtained by mashing the yolk with a teaspoon of milk.

After cooling the finished roll, cut it into slices 1-2 cm thick and enjoy! You can store the baked goods covered with a towel to prevent them from drying out. Although the dough from this recipe does not go stale for a long time, 2-3 days... but it is eaten much faster!

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