Home Main courses Poppy seed roll with live yeast. How to cook a rich poppy seed roll from yeast dough. Classic yeast roll with delicate poppy seed filling

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Poppy seed roll with live yeast. How to cook a rich poppy seed roll from yeast dough. Classic yeast roll with delicate poppy seed filling

A roll with poppy seeds will help to please the household and surprise guests at a warm family tea party. Poppy seeds are pleasantly crunchy in the mouth and harmonize with the taste of butter the most tender test. Prepare a roll different ways. The dough can be made with yeast, puff, lean or biscuit.

For the Christmas holidays or Easter, you should definitely prepare different pastries from yeast dough. Of course, you will have to tinker with it, but then it will be possible to treat not only your family, but also your friends with sweet rolls.

Products

For 1 roll you need:

Milk from a pack - 0.5 cups;
Yeast: if dry then - 7 g, fresh - 24 g;
Sifted flour - 2 cups;
Sugar - half a glass;
Egg - 1 pc.;
Fresh sl. oil - 50 g;
Rust. oil - 10 ml;
Salt - 3 g;
Poppy seeds - 1 cup;
Nuts (almonds, peanuts) - 100 g;
Milk - 100 ml;
Natural honey -2 tbsp.

Cooking

Heat the milk in a saucepan until the temperature reaches 40°C. For dough, mix yeast with sugar (1 tsp), flour (1 tsp) and add this mixture to milk. Leave the dough for 30 minutes in heat. Important! In a dairy, sugar-flour environment, yeast grows quickly!
Mix the solution with flour (half a glass) and leave for 60 minutes in heat.
After an hour, the dough is mixed with the rest of the products: sugar, salt, flour, beaten eggs, butter. The finished dough is placed for final maturation in heat.
Cooking poppy filling. Poppy must first be steamed in milk. To do this, they put it on the stove and, after boiling, poppy seeds are poured. After 2 minutes, the saucepan is removed from the heat and set aside to swell.
Then the nuts are crushed manually or mechanically. By the time you prepare the poppy seeds for the filling of the roll, the dough will already fit.
You need to sprinkle flour on the table and knead the dough so that it remains soft, becomes obedient and does not stick to your hands.
Then we move on to the preparation of the filling. Pass the swollen poppy seeds through a sieve to drain excess milk. Mix it with sugar or honey. For grinding we use a mortar.
Now you need to roll out the dough. It needs to be thin and pretty.
We fall asleep a thin layer of cooked poppy seeds. Sprinkle chopped walnuts on the second layer.
We wrap the dough in a roll, transfer it to a greased baking sheet. To get a beautiful crust, grease the dough with an egg.

In a preheated oven and put a baking sheet with a roll for 40 minutes. Serve pastries for tea on the table, you need to be chilled.

Lenten recipe for a delicious roll

Many people try to fast, so they collect recipes meatless dishes and baking.

Compound:

0.5 kg of sifted flour;
3 tbsp potato starch.
10 g dry yeast;
300 g food poppy;
10 g vanilla sugar;
20 ml sunflower oil;
60 g of granulated sugar;
250 g of boiled water;
Salt.

Cooking process

Mix yeast with sugar and warm water.
After fermentation begins, flour, vegetable oil, vanillin are added and the dough is kneaded.
It should be tight and elastic.
Poppy seeds are soaked in a bowl of boiled water. After fifteen minutes, it is cooled and transferred to a strainer to drain excess water.
After the grains are dry, they are transferred to a bowl and mixed with starch. You can add honey.
The finished dough should be rolled out into a thin sheet and wrapped in poppy seeds.

Before putting the roll in the oven, it is set aside until it rises.

After an hour, it can be put for 40 minutes in an oven heated to 180 C.
A pleasant smell emanates from the finished baking. Try to cook this roll and you can taste it.

From puff pastry

With poppy seeds, you can cook not only buns with bagels, but also a roll. If you have time, you can knead the dough with yeast. In order not to mess around for a long time, it is better to make pastries from puff pastry. You can cook it the day before baking or buy ready-made packaging. To get a wonderful contrast filling with poppy seeds, nuts, raisins, dried apricots and any other dried fruits are added to it.

Products:

1.2 kg of puff pastry;
400 g of granulated sugar;
400 g poppy;
2 liters of water.

Advice! Roll out the dough in one direction so that the layers of dough are properly stratified. The puff pastry product can be placed on an ungreased baking sheet, because fat will drain from the dough. Baked pastries are left to cool and, only after that, they are cut .

Cooking

The recipe will use ready dough So let's move on to the preparation of the filling.

Pour the poppy seeds with boiled water. We set them aside for half an hour so that they swell.
We shift the poppy into a strainer and leave it there until all the water has drained out.
Grind the poppy seeds with sugar in a food processor until the poppy seeds turn dark blue.
Roll out the thawed piece of dough. In this case, it is necessary to follow the direction so as not to spoil the layered structure.
Evenly distribute the poppy composition over the dough. The edges need to be left a little. We turn the roll.
First, parchment is covered on a baking sheet, then the product is placed. To give the roll a golden crust, its surface is smeared with yolk and sprinkled with sesame seeds.
The baking sheet is placed in a preheated oven for 30 minutes.

The finished puff pastry roll can be cut when it has cooled. It is served with tea, coffee or cocktails.

Soft biscuit roll with poppy seeds

Any housewife will love this recipe, because not many products are used here. Only, in order to get delicious rolls with poppy seeds, you need to take into account some points. For example, the filling should always be slightly damp so that the dough is soaked with it from the inside.

Compound:

150 g of granulated sugar;
170 g of sifted flour;
4 fresh eggs;
20 g of potato starch;
5 g vanillin;
1 cup full fat milk;
1 cup poppy seeds;
Sugar for filling 20 g;
1 cup raisins;
2 tbsp natural honey.

Cooking

Slowly add sugar and a pinch of salt to the beaten eggs. Then add part of the flour, starch and mix the composition with the rest of the mass.
The filling is made from poppy seeds. First you need to soak the poppy seeds in milk and put it to cook on a slow fire.
When it swells, it is filtered, mixed with honey and raisins.
The liquid biscuit mass is poured onto a baking sheet covered with parchment paper, and baked for a quarter of an hour.
Then, until the cake has cooled down, you need to lay it on a napkin, put the filling and roll it up.
To get a golden crust, the product is again put in the oven for 4-5 minutes.

The finished roll is served chilled.

Cottage cheese rolls stuffed with poppy seeds

In this recipe, we will prepare a roll from curd dough, which turns out to be very plastic and does not stick to the palms at all. Making pastries from dough is very convenient. Households and guests of honor will appreciate its taste.

Products

We will need:

sifted flour 2 tbsp.;
Cottage cheese 1 pack (better to take in packs, there are no lumps);
Sugar 100 g;
Butter 100 g;
Chicken eggs 2 pcs.;
Lemon;
Baking powder 5 g;
Almond 60 g.

For filling:

Poppy 200 g;
Sugar 100 g;
Milk 1 tbsp.

Cooking

Mix flour with baking powder, a pinch of salt, sugar and lemon zest.
Add grated butter and cottage cheese. Mix so that you get a small crumb. Important! Use dry cottage cheese from a pack in the recipe. There may be lumps in bulk. They are not needed here.
Mix crumbs with egg and yolk. Collect the mass in a lump, wrap with a film and put in the refrigerator for half an hour.
Grind the poppy seeds until a special aroma appears. You can add boiled water to speed up the process. Grinding is done so that the grains in the filling turn out juicy.
Boil milk and dissolve sugar in it. Put poppy seeds in hot milk and wait until it swells. Excess water must be drained.
Divide the dough into several parts and roll out circles. Sprinkle chopped almonds on top. This is necessary in order to get a crispy, layered dough with a pleasant nutty flavor.
Then poppy filling is added.
Wrap the dough in the form of a roll, put in a heated oven for 40 minutes. Ready-made pastries are smeared with butter. Sprinkle with powdered sugar on top.

Unusual recipe with raisins

To prepare poppy seed roll with raisins, you can use yeast, puff or biscuit dough. The recipe for making dough can be found in this article above. The products used are the same, only here you also need to add 200 g of jam and 100 g of raisins.

Poppy filling is also prepared by soaking in milk with sugar.

Cooking

Prepare dough. Roll out into a thin cake.
Spread jam on it, swollen poppy seeds and sprinkle with raisins.
Wrap the dough in a roll and place in a heated oven (180 C).
After 30-40 minutes, you need to take it out, grease it with oil and sprinkle with powder.
The roll can be served chilled.

Raisins complement the taste of poppy seeds and make baked goods sweeter. It is nice to drink tea or coffee with pastries.

Recipe from Yulia Vysotskaya with lemon

In this recipe, poppy seed roll will be prepared from yeast dough.

Compound:

Flour - half a kilo;
Sl. oil - half a pack;
Large lemons 2 pcs.;
Eggs 2 pcs.;
Sugar 1 cup;
Fresh yeast 15 g;
Milk 1.5 cups;
Poppy seeds 250 g;
Almond bones 150 g;
Powdered sugar 10 g;
Vegetable oil 1 tablespoon;
Honey 2 tbsp

Lemon zest is best removed with a special tool.

Cooking

Put the milk to boil.
Put in half the butter and sugar. Mix and let cool.
Dissolve 5 g of sugar with flour and yeast in 50 ml of warm milk, put in heat.
Mix the fermented solution with the cooled milk. Add the remaining butter, flour. Next, you need to knead the dough. Place the resulting smooth ball in heat for 60 minutes.
Put the poppy seeds for the filling of the roll, in a saucepan with water on a slow fire for 30 minutes. During this time, the grains will swell and absorb the liquid. Excess water must be poured out.
The grains are ground in a mortar until powder is obtained.
Poppy mix with chopped almonds, remaining sugar, butter, zest and honey.
Roll out the dough into two layers and cover with stuffing. Lubricate the surface of the roll with protein.

Put the rolls in a heated oven (180 C) for half an hour. Apply powdered sugar on top.

Bon Appetit!

Sweet muffin on your table - roll with poppy seeds! It is very easy to cook at home: with nuts, candied fruits, raisins.

Roll with poppy seeds from yeast dough is a bright representative of poppy seed baking. I don’t know why, but baking with poppy seeds smells of home warmth and comfort. Probably, the whole point is that our ancestors were kind to different kinds of dough and poppy products. Bagels, buns, pies, poppy pies, strudel, gingerbread, buns, pretzels, dumplings and many other pastries were a frequent guest on everyday and holiday tables.

If you prefer dry yeast, replace the wet pressed yeast with a sachet of dry yeast. And now let's look at how to prepare a yeast roll with poppy seeds step by step with a photo.

Dough Ingredients:

Eggs - 2 pcs.,
Sugar - 100 gr.,
Milk 2.5% fat - one and a half glasses,
Wet yeast - 40 gr.,
Salt - a pinch
vanilla sachet,
Sunflower refined oil - 0.5 cups,
Wheat flour - 450-500 gr.

Filling Ingredients:

Water - 1 glass,
Poppy - 1 glass,
Honey - 3 tbsp. spoons,
Sugar - half a cup
Egg for greasing rolls.

Let's prepare the yeast dough for the roll with poppy seeds. Crack the eggs into a bowl. Add sugar. Beat eggs with sugar with a mixer until fluffy foam forms.

Pour warm milk into another bowl.

Crumble wet yeast into it or pour in a pack of dry yeast.

Pour in a pinch of salt and the required amount of granulated sugar.

Use vanillin to flavor yeast dough. You can take a bag of vanillin or vanilla sugar. In the first case, the dough will have a more pronounced vanilla flavor.

Whisk together the milk with all the ingredients. Leave milk with yeast for 15 minutes. During this time, the yeast will have time to become active.

After 15 minutes, pour in the beaten eggs with sugar.

Stir with a whisk. Pour in refined sunflower oil. Melted butter can be used instead of sunflower oil. For this amount of products, 100 gr will be enough. butter.

Stir again with a whisk liquid base for making yeast dough.

Sift through a sieve into a separate bowl wheat flour. Thus, you will be sure that there are no impurities in the flour, but also enrich it with oxygen, as a result of which the dough will rise perfectly, it will turn out to be airy and porous.

Add flour to the dough in small portions.

Stir the dough after each addition of flour. The finished yeast dough for roll with poppy seeds should be moderately thick. At this stage of cooking, it is still sticky to the hands. However, the consistency of the test is clearly visible in the photo.

Cover the bowl with a clean towel. This is necessary so that the dough does not weather. In addition, the temperature in the dough bowl will rise and the dough will rise much faster.

While the dough is rising, you can prepare the poppy seed filling. Boil water in a saucepan. Pour poppy seeds into boiling water.

Stir. Cover the pot with a lid and remove from the stove. Leave poppy seeds in hot water for 20 minutes. Strain the poppy from the liquid through a sieve with a fine mesh, covered with two layers of gauze.

After the poppy is dried and excess liquid drains from it, put it in a mortar. Remember the pestle for about 10 minutes.

If you do not have a mortar or this procedure seems too laborious for you, pass the poppy seeds through a meat grinder or grind it in a coffee grinder. Put the poppy into a bowl. Pour sugar into it. Add honey.

Stir the poppy filling for the roll.

After an hour, punch down the risen dough and mix it again.

Sprinkle the table with flour. Divide the dough into two parts. From this amount of dough and poppy seed filling, you will get two rolls. Roll out the dough with a rolling pin into a rectangle. The thickness of the dough is about 1 cm.

Put half of the poppy seed filling on it.

Roll up the dough along the long side.

Line a baking sheet with parchment. Transfer the finished roll with poppy seeds from yeast dough to it. Whisk an egg and brush the roll with it.

The second poppy seed roll from yeast dough can be prepared in the form of a round braid. The beginning of the manufacture of the roll is exactly the same as in the first version. Roll out the remaining dough into a rectangle. Lubricate with poppy seed filling. Roll up the dough with poppy seeds. Flatten the resulting roll. Cut the roll in half lengthwise with a sharp knife.

Twist the two resulting strips of dough from the poppy seed filling. Connect the ends of the resulting braid. Transfer the yeast roll with poppy seeds to a baking dish. To give it a golden crust, brush it with the remaining beaten egg.

Put yeast rolls with poppy seed filling in the oven, heated to 180C. Bake them for about 20-25 minutes until golden brown. Transfer the finished rolls to a plate, removing them from the baking sheet with a spatula.

To give a glossy shine to the rolls, grease them with honey or sugar syrup. Pour a heaping tablespoon of honey hot water. Stir until honey dissolves. Brush the rolls with the culinary bone.

Any yeast poppy seed roll can be cut into even and beautiful pieces only after it has cooled completely. As you can see in the photo, there was quite a lot of poppy seed filling in the roll. I wish you a pleasant tea party. I would be glad if you liked this roll recipe with poppy seeds from yeast dough.

Recipe 2: roll with poppy seeds from pastry (with photo)

Sweet roll with poppy seeds is quickly prepared. The main thing is to knead the dough and you can go about your business, and then ... a matter of a few minutes! You will be satisfied with the result, and your family will be grateful to you. The dough is soft and fluffy!

Milk - 250 ml.
Dry yeast - 20 g.
Sugar - 2 tablespoons.
Salt - a pinch.
Vegetable oil - 4 tablespoons.
Creamy margarine - 50 g.
Egg - 1 pc.
Flour - 400 g.
Poppy - 50-60 g.

Pour sugar and yeast into warm milk, mix and leave for 5-10 minutes.

When bubbles appear on the surface, add the remaining ingredients: salt, vegetable oil, soft or melted margarine, beaten egg and flour.
Do not rush to pour out all the flour at once, add it gradually, kneading the dough.
It should not stick to your hands and at the same time be soft. Now we cover our dough with a film or a lid and put it in a warm place to rise, for about an hour. The dough should double in size.

At this time, prepare the filling for the roll. Fill poppy with water so that it covers the surface and put on fire. When the water boils, cover the pan with a lid, reduce the heat and leave the poppy seeds to cook for 10-15 minutes.

After we put the finished poppy in a sieve, so that all the water is glassed. Then add sugar to it to taste (I added 4 tablespoons) and mix thoroughly (you can grind in a blender). Everything, our stuffing is ready!

Our dough has come up, it has increased in size. Now you can start forming the roll.

On a table dusted with flour, knead the dough and divide it into two equal parts so that we get two small rolls. But if you want to cook one big roll, then you do not need to divide the dough. Then roll out the dough into a layer with a thickness of 0.5 - 0.8 cm.

Lightly grease the surface of the dough with vegetable oil and spread the poppy seed filling.

Now tightly roll the dough into a roll and put it on a baking sheet covered with baking paper.

Leave the roll to approach for 15 minutes, then grease the surface with a beaten egg and send it to the oven, heated to 180 degrees for 20-30 minutes.

Delicious air roll with poppy seeds is ready! Let it "rest" and cool, then you can cut it and start drinking tea!

Recipe 3: Sweet Yeast Dough Roll with Poppy Seeds

I want to offer you a recipe for homemade poppy seed roll, which is easy to prepare, and the taste is tender and soft. In the process of baking, the aroma in the kitchen is such that it is difficult to resist snatching a piece of roll directly from hot oven. The dough is especially fragrant due to the addition of grated lemon zest to it. You can use any yeast dough for such a roll - rich or fresh on the water. But no doubt, real baking, mixed with milk, butter and sour cream, turns out to be especially tasty and lush.

milk 0.5 cup
water 0.5 cups
yeast 15 g
sour cream 3.5 tbsp. l.
butter 2.5 tbsp. l.
salt 1 tsp
sugar 5-6 tbsp. l.
lemon peel
vanilla sugar 1 tbsp. l.
poppy 0.5-1 cup
flour 2.5-3.5 cups

If you are not very “friends” with yeast dough, then use live pressed yeast for baking it, it is they who help any dough to rise perfectly.

First of all, you need to mix warm milk and water with yeast (crush them).

Then add 3 tablespoons of sugar and salt, and add a few tablespoons of flour. Stir the mixture lightly and leave for 10 minutes, covered with a towel, to let the yeast work.

After a yeast cap of bubbles forms, add sour cream and vanilla sugar.

If you want to add a fresh touch to the dough, you should grate a little lemon zest into it. Cinnamon can be added to give a special spicy flavor.

It's time to add the sifted flour. Add the flour and mix in gradually until you get a homogeneous, well-kneaded dough. Melt a little butter and add to the dough, mix well again and transfer it to a deep bowl. Cover the top with a towel and leave it for one hour. Keep the bowl near a warm battery or in a closed, turned off oven so that there are no drafts.

The dough increased significantly in an hour. Now it must be kneaded again for 5-10 minutes. Then put the dough back into the bowl, and cover with a towel, put it in a warm place for another 30 minutes.

In the meantime, rinse the poppy seeds with water, put it to boil in clean water (take it enough so that it slightly covers the poppy seeds). Cook poppy seeds over medium heat for about 20 minutes. After that, strain the poppy seeds through a sieve, add a few tablespoons of sugar and rub with a pestle.

Take out the dough and roll it out on your workbench. Make slits on the edge of the crust with a pizza cutter.

Spread poppy seeds on the part of the dough that remains without cuts. Roll the dough into a roll.

Thanks to the cut part of the cake, you will get a beautiful roll pattern. Lubricate the roll with milk or egg yolk.

Sprinkle the roll with poppy seeds and leave to stand for 20-25 minutes to allow the dough to rise again. At this time, turn on the oven so that it heats up to 180 degrees. Bake the roll for about 40 minutes, cool on a wire rack under a towel.

Bon Appetit!

Recipe 4: Poppy Seed Roll (Step by Step Photos)

We bring you a delicious recipe. home baking from fragrant sweet dough. Yeast dough roll stuffed with small poppy seeds and raisins will definitely please your household.

For test:

Fresh pressed yeast - 30 g
Milk - 250 g
Sugar - 0.5 cups
Eggs - 2 pcs.
Margarine - 100 g
Salt - 0.5 tsp
Vanilla sugar - 1 sachet
Flour - about 800 g

For filling:

Poppy - 2 cups
Sugar - 100 g
Raisins - 100 g
Honey - 2 tbsp. spoons

In about 100 ml of warm (no more than 38 degrees) milk, stir a teaspoon of sugar, dissolve all the yeast. Leave the bowl of yeast for 10 minutes to activate the yeast. Melt margarine.

In a separate bowl (large bowl), combine 1 egg, 1 egg white (the yolk is useful for greasing baking), sugar, vanilla sugar, the remaining warm milk. To mix everything. Add the cooled margarine to the mixture.

Pour the fermented yeast mixture into the same bowl and sift 200 g of flour. Mix everything. Cover the resulting liquid dough with a film.

After half an hour batter fit, greatly increased in volume.

Knead elastic dough gradually adding the sifted flour. Set aside.

Meanwhile, prepare the filling. Poppy pour boiling water. Drain the water after 10 minutes. Add sugar to poppy. Skip everything through a meat grinder. Next, beat the mixture with a blender. Add raisins to the poppy seeds and put to languish over a small fire, stirring the mixture continuously until all the moisture has evaporated. Remove the poppy seed filling from the heat and mix it with honey. Leave the stuffing for the roll to cool.

After 40 minutes the dough will rise well. Divide the dough into 4 equal parts. Turn on the oven and heat up to 190 degrees.

Roll out each piece with a rolling pin. You should get a layer 1 cm thick.

Put the prepared stuffing on the rolled out layer. Roll up the roll. Do the same with all the dough and transfer the rolls to a baking sheet.

After 10 minutes, brush the rolls with yolk. Send yeast rolls with poppy seeds to a preheated oven.

After about 20 minutes, rolls with poppy seeds from yeast dough will be ready. Bon Appetit!

Recipe 5: Yeast Dough Poppy Rolls

You can cook a large and plump roll, or you can cut it into pieces and cook portioned sweet rolls with poppy seeds from yeast dough. I like the second option more, so I propose to dwell on it today.

330 ml milk
1 egg
1/3 cup sugar
1 tsp vanilla sugar
50 g butter
4.5-5 cups wheat flour
1.5 tsp dry yeast
1 cup poppy seeds for stuffing
0.5 cup sugar for poppy seed filling
1 egg for brushing rolls
2 tbsp butter for greasing the mold

First you need to prepare the filling. It is better to do this long before cooking. For 3-4 hours, soak the poppy seeds with cold boiled water and leave to swell. If there is no time, then 1 hour before cooking, you can pour boiling water over poppy seeds and leave to cool.

To make the pastry soft and tender, you need to prepare a yeast dough for a roll with poppy seeds. To do this, add sugar and vanilla sugar, dry yeast to the flour. Pour warm butter into warm milk. Mix dry ingredients with wet ingredients and stir soft dough. We leave it for 1-1.5 hours in a warm place without drafts.

While the dough is coming up, you can already do the poppy seed filling. To do this, grind poppy seeds with sugar in a mortar or with a meat grinder.

Roll out the finished dough into a thin layer.

Put the poppy on top.

Smooth it out evenly with a spoon.

We twist the roll, the old press it tightly so that it does not unfold.

Cut a large roll into portioned pieces.

We send them to the baking dish, greasing it with butter. Lubricate the blanks with egg.

We send them to the oven and bake at a temperature of 180 degrees until golden brown (about 25-30 minutes).

We cool the finished rolls with poppy seeds from yeast dough, after which they can be served at the table.

Recipe 6: how to cook a rich roll with poppy seeds

Recipe delicious roll with poppy seeds from yeast dough, photos will make cooking several times easier for you.

This delicious, fragrant, rich dessert will provide a wonderful end to the meal and add a pleasant finishing touch to it. Baking is not too sweet and does not leave a cloying aftertaste. Your friends and relatives will gobble up the roll on both cheeks.

Flour - 400 gr.
Milk - 200 gr.
Yeast - 15 gr.
Sugar - 170 gr.
Eggs - 2 pcs.
Butter - 50 gr.
Vanilla sugar - 10 gr.
Salt - 2 gr.
Poppy - 250 gr.

To make a biscuit based dessert choux pastry, I initially take up the dough. To do this, I sift 50 gr. wheat flour in a bowl and mix it with 180 gr. hot milk.

It should not be boiling, a temperature of 80-90 degrees is enough. Mix with a spatula until smooth.

The dish is prepared with pressed yeast step by step. I mix them with the remaining 20 grams of hot milk (temperature not higher than 37 degrees) and 10 grams of sugar. It's about a tablespoon. I also mix everything until a homogeneous consistency.

I cool the milk mixture to body temperature and mix with yeast. I cover the bowl with cling film and put it in a warm place for 30-40 minutes so that the dough comes up and doubles in volume.

At this time, I begin to prepare the rest of the dough. To do this, I separate the proteins from the yolks and leave the proteins for the filling, and mix the yolks with 40 grams of sugar. Pour vanilla sugar, softened butter and salt into the same bowl. Mix everything thoroughly with a whisk or a tablespoon.

Add the mixture to the approached dough and mix everything well, bringing to a homogeneous mass.

To get our lean, sweet roll, gradually pour in the rest of the flour, constantly stirring the dough to knead elastic and soft.

To do this, knead it for 10 minutes. After that, I cover the bowl with the dough with cling film and leave it in a warm place for 1-1.5 hours to let it double in size.

Pour the poppy seeds for the filling into a saucepan and fill with water.

I put it on fire and bring it to a boil. After that, cook for another 15 minutes, stirring constantly.

After cooking, I filter the poppy seeds to drain the water and squeeze well, getting rid of the remaining liquid. Finely grind it with an immersion blender.

I stretch the dough with my hands into a rectangle and then fold it as follows.

Visually divide the dough into three strips and lay the sides inside alternately. Then again I visually divide into three parts and again fold the ends inward.

I cover the resulting lump with a bowl and leave for 30 minutes. After this time, I repeat all the steps and again leave it under the bowl for 30 minutes.

Now it's time for the proteins. With the help of a mixer, beat them until they become stable foam.

Without stopping whisking, gradually pour 120 grams of sugar into the bowl. I do not stop until I see a stable, beautiful foam.

I mix poppy seeds with a protein mixture. I receive juicy stuffing. You can replace it with a mixture with nuts of one or more types. It is also delicious to make a roll with raisins.

I cut the dough into two equal parts.

I roll out half into a rectangle, about 30 by 30 centimeters in size.

Spread half of the filling evenly over the dough.

I roll a dense, even, beautiful roll inside. I do the same with the second half of the products.

Don't know how to bake tasty dish without burning? Very easy. I use baking paper for this, which is easy to find in kitchen supply stores. I grease it with butter and wrap the resulting rolls, leaving at least 5 centimeters of empty paper on the sides.

I leave it on the baking sheet for 5-10 minutes so that they rise and straighten.

I preheat the oven to 190 degrees and put a baking sheet with blanks in it for 35 minutes to bake.

After this time, I take out a baking sheet and transfer the rolls in paper to the grid to cool.

I cut it into portions and serve it on the table to guests or for breakfast to loved ones. Bon Appetit!

Recipe 7: Butter roll with poppy seeds and nuts (step by step)

For test:

1 chicken egg
100 ml milk
15 g fresh yeast
2 tsp honey
a pinch of salt
2 tbsp vegetable oil
about 200 g flour (maybe a little more)

For filling:

150 g crushed poppy seeds
2 tbsp honey
2 tbsp raisins
50 g walnuts
30 g butter
1 egg white

For decoration:

1 tbsp milk
half a cup of powdered sugar
colorful candied fruit
almond flakes

First, dissolve the required amount of honey in warm milk,

and then add a piece of fresh yeast to it - mix everything well with a whisk.

It remains only to sift the flour and, while kneading the dough, put in a couple of tablespoons of sunflower oil.

Wrap the dough with a damp towel and leave to rise.

And now we are engaged in our poppy filling. I used already ground poppy seeds. Otherwise, it needs to be prepared - rinse a couple of times, then pour boiling water for 10 minutes or boil, squeeze out moisture as much as possible, and then grind - as a rule, a blender or a coffee grinder will help with this.

Raisins also need to be thoroughly washed and dried.

Finely chop the nuts with a knife.

Melt butter and set aside.

Beat the egg white into a fluffy foam.

Now we combine all the ingredients - we spread the raisins and nuts to the poppy seeds.

Then add honey and melted butter. We mix.

After we introduce whipped protein foam.

After thorough mixing, our generous poppy seed roll filling is ready.

Punch down the risen dough and roll out into one large or two smaller rectangles.

Distribute the filling evenly around the entire perimeter of the layer, making indents from the edge of 1.5-2 cm.

Now we fold the roll and wrap it in 2-3 layers of a piece of parchment paper, leaving a small margin for raising the dough - this technique should help us keep the beautiful shape of the roll when baking.

Immediately turn on the oven to heat up to 180 degrees and leave the workpiece in this form alone for 15 minutes.

After the specified time, put the roll in the oven and bake for 20 minutes - the top of the baking will become ruddy and very appetizing.

We decorate the cooled roll with festive decor - I used milk icing, multi-colored candied fruits and almond petals.

Recipe 8: Poppy seed roll with honey and nuts

milk - 1.5 cups;
flour - 3.5 cups;
chicken eggs - 3 pieces;
granulated sugar - 1 cup;
butter - 100 grams;
dry yeast - 2.5 teaspoons;
poppy - 250 grams;
honey - 3 tablespoons;
walnuts - 50 grams;
salt - 0.5 teaspoon;
vegetable oil - 2 tablespoons

I make yeast dough in a bread machine, I bought it not so long ago, but everything suits me in it, so I’m experimenting now, and it’s much easier - you don’t need to follow the dough when it goes down or up. So, pour milk into the capacity of the bread machine, you can warm it up a little.

Pour sugar - 1 cup and salt - 0.5 teaspoon.

We put 2 eggs.

100 grams of butter.

Then pour flour - 3.5 cups.

We make 2 small indentations.

We put the program for yeast dough and after 2 hours and 20 minutes this is the dough we get.

While the dough is being prepared, you need to bring the milk - 0.5 cups to a boil.

Pour the poppy seeds, cook for 3 minutes, close the lid and let the poppy seeds brew so that it swells.

When the dough is ready, add 3 tablespoons of honey to poppy seeds, you can add more and mix everything well.

Also grind walnuts, I chop with my hands so that the nuts are larger.

Then we divide the dough into 2 parts, roll each part with a rolling pin.

Spread well with poppy seeds and sprinkle with walnuts.

Then roll up and place on a greased baking sheet.

Brush with beaten egg to make the rolls prettier.

Put in the oven at 180 degrees for 1 hour. Here's what happened.

Recipe 9: Butter roll with poppy seeds and chocolate

The amazing smell of this poppy seed roll will enchant anyone, you instantly feel the atmosphere of home comfort, warmth, safety, a joyful feeling that you are loved and welcomed here. Airy and delicate curls of the most fragrant muffin, harmoniously combined with a delicious poppy seed filling with a hint of honey - an excellent treat for tea drinking with relatives and friends. There is a lot of pleasure, and preparing such pastries is very simple. Let happiness and comfort settle in your home!

for steam:

milk (warm) - 180 ml
active dry yeast - 1 tsp
wheat flour of the highest grade - 100 g
granulated sugar - 70 g

for the test:

wheat flour of the highest grade - 300 g
butter - 30 g
chicken yolks - 2 pcs.
salt - 1 tsp

For filling:

confectionery poppy - 100 g
powdered sugar - 2 tbsp. l
natural honey - 2 tbsp. l
sunflower seeds - 50 g
black raisins - 50 g
vegetable oil - 3 tbsp. l
cognac - 3 tbsp. l

for decoration:

white chocolate - 20 g
almond petals - 2 tbsp. l
any cut into small pieces - 2 tbsp. l.

Prepare steam. To do this, pour warm milk into a cup, pour the required amount of granulated sugar and dry active yeast. Mix well with a whisk until smooth. Important! Milk should be at a temperature of 35-38 degrees. Then add flour to the yeast mixture, after sifting it. Mix well with a pastry whisk until a homogeneous mixture without lumps of the consistency of slightly thick sour cream.

Cover the bowl with the dough with cling film and leave in a warm place to rise for 30-40 minutes. Tip: It is very convenient to use a disposable shower cap instead of cling film. During this time, the dough should rise well, increase in volume by 2-2.5 times. This suggests that the yeast is active and suitable for kneading yeast dough.

Add the yolks, salt and melted and cooled butter to the prepared dough. Mix with a whisk until smooth.

Sift the flour and add to the slurry.

Mix the flour mass with a wooden spoon. When it becomes difficult to mix, put this mass on a cutting board sprinkled with flour and knead an elastic dough that does not stick to your hands.

Give the dough the shape of a ball, place in a clean bowl of suitable volume, cover and leave in a warm place without drafts for 1.5-2 hours to rise. Attention! When choosing a container, keep in mind that the dough will increase in volume by 2-2.5 times.

While the dough is rising, prepare the poppy seed filling. To do this, the required amount confectionery poppy lightly fry in a dry frying pan, cool and grind in a coffee grinder. Put the crushed poppy into a cup, add powdered sugar, black raisins, natural honey and crushed, but not crushed, sunflower seeds, pour in vegetable oil and cognac.

Stir the poppy mixture well with a spoon. The mass should be homogeneous and slightly viscous in consistency.

Place the risen dough on a cutting board sprinkled with flour and knead well. Divide the dough into 2 equal parts, about 390 grams each.

Sprinkle the work surface of the cutting board with flour, roll out one part of the dough into a rectangular layer about 5 mm thick.

On the rolled out layer of dough, stepping back from the edges of about 1.5 centimeters, spread evenly ½ of the poppy seed filling.

Roll the layer of dough with the filling loosely into a roll along the wide side, pinching the edges well. Form the second roll in the same way.

Wrap each roll in baking parchment in 2-3 layers, leaving a space of about 1-1.5 centimeters inside so that the dough has room to grow during baking. Important! Rolls are wrapped in parchment so that after baking they have a beautiful round shape. I didn't get it right this time. I think that next time you need to firmly fix the parchment for baking so that the dough cannot unfold it. Put the blanks on a baking sheet with a seam down and leave to proof for 20 minutes.

Bake in an oven preheated to 180 degrees for about 20 minutes, until browned. Remove the finished pastries from the oven, unroll and cool. White chocolate melt in a water bath, and with the help of a pastry brush, coat the top of the rolls with it and sprinkle with almond petals and chopped candied fruit.

Poppy rolls are ready. Cut them into serving pieces. Bon Appetit!

Recipe 10: Sweet Yeast Poppy Seed Roll

Baking from sweet shortbread yeast dough turns out to be very tasty and tender. Pies, pies, rolls are prepared from such a dough. ... We offer you a recipe for a roll made from sweet shortbread yeast dough with poppy seeds.

Flour - 500 grams
Butter - 150 grams
Eggs - 2 pieces
Egg yolk - 3 pieces
Sugar - 150 grams
Sour cream - 150 grams
Dry yeast - 2 tablespoons or 50 grams of fresh yeast
Vanilla sugar - 10 grams
Salt - a pinch

Poppy - 300 grams
Nuts - 80 grams
Sugar - 150 grams
Egg - 1 piece

Prepare poppy seed filling. 300 grams of poppy, if necessary, washed cold water, pour boiling water and leave for a few minutes.

Drain the water after a few minutes. We skip poppy seeds and 150 grams of sugar two or three times through a meat grinder with a frequent grate.

Put the resulting mixture in a pan with a thick bottom and, all the time, stirring, warm up for 4-5 minutes.

Break one egg into a bowl, mix the yolk with the protein. Add the egg to the poppy and sugar mixture, stirring vigorously all the time. Add 80 grams of chopped nuts, mix well again, the filling is ready.

Prepare a sweet shortbread yeast dough. Sift 500 grams of white flour, add 150 grams of butter and chop the butter with flour with a knife, mix, and grind lightly.

Add 150 grams of granulated sugar, 2 tablespoons of dry yeast, 2 teaspoons of vanilla sugar, a pinch of salt and mix.

Add 3 yolks, 2 eggs, 125 grams of sour cream and quickly knead the dough. If the dough turned out cool, add a little sour cream and knead the dough again. Let's start making rolls.

From this amount of products, we will get two rolls, so we divide the dough in half, roll each half into a rectangular layer about 25 by 35 centimeters in size.

Spread the prepared filling in an even layer, leaving margins of two centimeters on each side, and roll up. Cover the rolls with a towel and leave for 30 minutes in a warm place to proof.

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

First of all, we try dry poppy: it should not be bitter. You can then rinse it, although this is not necessary. To make the poppy 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 of water per 1 part of poppy. Don't worry, it's not much - the poppy will absorb almost all the water.

Fill the poppy with water and put on a small fire. Bring to a boil and boil for 5 minutes. Then, having covered with a lid, leave - let it brew for 10 minutes.

Then we cover the colander with gauze and spread the poppy seeds: even if there is some water left, it will drain.

Now you need to achieve that sweet milk stands out from the poppy. For this, our grandmothers pounded poppy seeds with a pestle in a mortar; if you have these useful kitchen tools, use the old, but effective way. If not, you can turn to modern devices by scrolling the poppy through a meat grinder or in a blender.

Pour washed raisins for 7-10 minutes with warm boiled water, let it become soft. It is not worth steaming with boiling water in order to preserve useful substances in dried fruits. Then drain the water (you can drink it), squeeze the raisins and add to the poppy seeds.

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

Let's get back to the roll:

Prepare a 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 make a sparse dough without lumps.

Put 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, becomes full of bubbles, airy, it's time to start kneading the dough. Beat the eggs with the remaining sugar: you can use a mixer for a minute, until fluffy; maybe with a whisk. Add beaten eggs and warm melted butter to the dough, mix.

We begin to gradually add the sifted flour, kneading the dough: first, until it is sticky, with a spoon, and then with our hands. It is desirable to sift the flour so that it is enriched with oxygen necessary for the fermentation of yeast, and also cleared of impurities and lumps. Baking from sifted flour is more magnificent and airy.

Together with flour, add salt, and towards the end of kneading - vegetable oil. Suitable sunflower or olive odorless; also pastries - not only rich, but also bread from simple test- it turns 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. More or less flour may be required, depending on its quality and moisture content. You can determine when to add enough, by the consistency of the dough.

It should turn out soft, elastic, not sticky to the hands, but not too steep: an excess of flour prevents the dough from approaching. And if it sticks a little, it is better to knead it well, while lubricating the hands and the 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 heat again for 20-30 minutes. When the dough is suitable, carefully knead it with your hands and on a table sprinkled with flour, roll it into a rectangular layer about 0.5 cm thick.

Put honey or sugar into the poppy seed filling to taste and mix until smooth. Departing from the edges of the dough by 4-5 cm, distribute the filling over it and turn the layer into a roll.

We pinch the edge of the dough well and lay it seam 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 the heat for 15-20 minutes. If you immediately put it in the oven, it will begin to approach rapidly and may crack.

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

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

When the roll is baked (we try with a skewer, it should remain dry), and it starts to blush - about 5 minutes before readiness - we take it out of the oven and brush it with a beaten egg using a cooking brush, and then put it back in the oven. You can add fire up to 200C. The top crust will become ruddy, shiny, a beautiful brown-golden color. An even better effect than a beaten egg gives the yolk, pounded with a teaspoon of milk.

After cooling the finished roll, cut it into slices 1-2 cm thick and treat yourself! You can store pastries by covering with a towel so that they do not dry out. Although the pastry from the dough according to this recipe does not get stale for a long time, 2-3 days ... but it is eaten much faster!

Poppy seed pastry is a fairly popular and beautiful type of pastry. Sooner or later, every housewife shows her a different degree of enthusiasm and tries to learn polite and competent treatment of both poppy seeds and poppy seed dough. Mac really requires understanding and recognition. And if they are manifested, he will thank delicious pies and buns, puffs and muffins, pancakes and pies.

Perhaps the most classic version cooking poppy seed cake- roll with poppy seeds from yeast dough. Lush, airy, soft, spectacular and such a homemade roll! A magnificent poppy seed dessert, which is a must-cook! Today I will show you a rather simple and beautiful recipe roll with poppy seeds from yeast dough, there are more complex ones. But you have to start somewhere!

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

A couple of yeast dough reminders:

to make the dough more airy, do not forget to sift the flour;
when working with yeast dough, remember: it is capricious, it cannot stand drafts;
to make the dough rise faster, put it in a bowl of warm water or on a battery.

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 roll with poppy seeds from yeast dough

To prepare any rich pastry, dry yeast or fresh yeast is diluted in warm water or milk, which we will do. Take a comfortable deep bowl. Pour in slightly warmed milk (35-38 degrees). Add a spoonful of sugar. Stir. Pour in dry yeast. I like to use instant dry yeast. Cover with a cloth and leave for 10 minutes. During this time, the yeast should be activated.
As soon as a foam cap has formed over the milk, add the rest of the sugar, salt, sunflower oil. Stir.
Sprinkle the sifted wheat flour in small parts. Stir immediately with a spoon. Add flour until you get the desired dough consistency. As soon as the dough becomes thick, put 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 do the poppy filling. Pour the poppy seeds into a deep bowl. Fill with boiling water. Cover with a lid. Leave until completely cool. The poppy will absorb some of the liquid. The liquid not mixed with poppy seeds must be drained.
Add sugar to poppy seeds. Grind the whole mass with a blender.
Dust the board with flour. Lay out a ball of dough and punch it down. Then roll out into a rectangular layer.
And densely distribute the poppy seed filling throughout the layer.
Roll the dough sheet into a roll. Lay on parchment. Cover and let rest (usually 30-40 minutes is sufficient).
Lubricate the roll with beaten yolk. I love decorating cakes with different shapes. To make a beautiful poppy seed roll, you need to leave a little dough, roll it into a thin layer and cut out the figures. Lay randomly on a greased roll and send to the oven at 180 degrees. Bake the roll for 50-60 minutes.
OK it's all over Now. Elegant roll with poppy seeds from yeast dough is ready. Cool it down and invite everyone to tea!

Ingredients

Kefir - 2/3 cup
Butter - 50 g
Vegetable oil - 50 g
Flour - 400-450 g
Salt - ¼ tsp. spoons
Egg yolk - 1 piece
Egg - 1 piece
Wet yeast - 20 g (or dry - 2 tsp)
Sugar - 150 g
Vanilla sugar or vanillin - ½ tsp
Poppy - 100 g

Preparation time 15 minutes + 1 hour proofing + 20 minutes baking

Yield: 12 servings

Roll with poppy seeds from yeast dough on kefir is a great option for a festive treat for guests. If you want to surprise them and at the same time not stand at the stove for half a day - poppy seed roll from yeast dough, recipe with step by step photos which is in front of you, will become the crown dish. Lush rich yeast dough on kefir and sweet poppy seed filling in combination give an amazing taste, and the aroma of baking will catch your guests at the entrance.

How to cook roll with poppy seeds from yeast dough. Recipe with photo beautiful

Prepare all ingredients. Sift the flour through a sieve, grind the poppy seeds in a blender or coffee grinder until moist.

Dissolve the yeast in warm kefir. From kefir, fresh yeast, 1/2 norm of sugar, vanilla sugar, 1 egg, vegetable oil, salt and flour, knead a rich yeast elastic dough. I am used to working with fresh yeast, but you sat down more to your liking dry - the dough according to the recipe for poppy seed roll with dry yeast will also rise beautifully. In this case, take 2 tsp. dry yeast or 8 grams.

Put the dough in a bowl, cover with a towel to prevent chapping and leave in a warm place for half an hour to approach. After the time has elapsed, punch down the dough and let it rise again. The dough will more than double in size.

While the dough is rising, you can prepare the filling. I cook poppy seeds very simply - I grind it with ½ norm of sugar in a coffee grinder until it is moist. You can boil it in a small amount of water until steamed and knead. Then add the rest of the sugar and stir.

Roll out the dough into a thin layer on a flat surface using a rolling pin.

Brush the dough all over with melted butter. Top with poppy seed filling and spread evenly throughout the dough.

Roll the dough into a tight long roll.

Cut off the ends of the roll, connect it into a ring by pinching.

Carefully transfer the roll to the parchment located on the baking sheet. Cut the roll with scissors on one side along the diameter, forming petals. Place the radial incisions after 1-2 cm, not cutting to the end, but leaving the petals fastened together.

Now turn one petal inward, and leave the next two outside, simply laying them on their side.

Expand the rest of the petals in the same way, resulting in a curly ring. Place the cut ends of the roll in the center of the ring. Cover with a towel roll with poppy seeds from yeast dough, the recipe with a photo of which we prepare at home, and leave to proof for 15-20 minutes.

After a while, brush the surface of the dough with yolk with a brush and sprinkle with sugar, this will give it a ruddy look and a crispy sweet crust.