Sweet pastries are being prepared sponge method. It takes longer to fiddle with the dough, but as a result, it turns out to be more magnificent and tender than when kneading in a non-dough way. Liquid dough is a nutrient medium for yeast fungi.
In this case, be sure to pay attention to the temperature of the products. It should be equal to 30-35 degrees.
For dough, 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 no lumps remain. The dough must be left warm for 20-30 minutes for fermentation. 
Whey is also suitable for cooking, thanks to which the pastries are tender and lush. Excellent baking is obtained on kefir ( sour milk). In extreme cases, you can take water as the basis, but then the taste will turn out to be simpler and fresher. To enrich and saturate it, butter, cow's cream are added to the dough on water.
Sift the remaining flour into a large convenient container, mix it with salt and three more tablespoons of sugar. Whisk separately egg And sunflower oil. This mixture must be poured into a container with flour. Prepared dough should also be added here.
First with a spatula, and then with your hands, you need to knead the soft yeast dough. It should be easy to gather into a lump and without a trace to stick off the hands. The dough should be placed in a greased 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. Perfectly the dough is also suitable in a slow cooker, with the “Yogurt-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, have a dark gray color with a bluish tinge, but not greenish.
The product of a trusted manufacturer can be taken prepackaged in a package, this is more hygienic. The packaging protects the poppy from dust. But if you buy seeds on the market, it is better to take them in loose form by weight. So you can carefully examine the product and notice flaws, for example, if there are traces of mold on it, if the poppy has been eaten by pests. High-quality seeds are quite large, whole, have almost the same shape, there are no damages on the surface, there is no foreign smell.
Many inexperienced housewives mistakenly believe that you can put poppy seeds in their natural dry form inside a bun or other flour product. This is not true, because before starting work, the seeds of the plant must be carefully processed. Let us dwell in more detail on how to prepare poppy seeds for the filling.
For 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 a slow fire. The filling should cook for 5-10 minutes, until all the liquid has evaporated. The swollen poppy should be left to cool completely.
How to prepare poppy seeds for baking if it is not perfectly clean, has traces of dust and cannot be ground immediately in a blender? Then the second method will suit you. Place the poppy in a bowl, rinse well with water. Then pour in the grains hot water 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 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 fruit, fruit jam, vanilla to the grains. But the classics of the genre always remain a mixture of poppy seeds with sugar in a 2: 1 ratio.
Wet poppy seeds prepared in the second way cannot be ground in a coffee grinder; you can use a blender or meat grinder with the finest sieve to grind. After grinding the grains and combining them with honey, sugar, chocolate or other components, the viscosity of the product increases, it is more convenient to spread it on the dough. Unprocessed poppy crumbles, does not stick to the dough, spills out when the roll is cut.
Assembly and baking
Yeast dough must be laid out on parchment and rolled out into a layer 4-5 mm thick. 
Then it should be lubricated poppy seed filling, evenly distributing it over the entire surface. Only two edges should be left 1 cm free. 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 free space only on top or laid in an oblong shape. The dough should be put for proofing for 20 minutes in a warm place. In the meantime, preheat the oven to 180 degrees. Bake should be 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 ruddy color. Then you need to get it out of the oven and cover with a towel. When the roll has completely cooled, it can be sprinkled with powdered sugar, cut and served. Do not cut hot pastries - they will crumble, break, dry out faster. 
The calorie content of this bakery product is quite high and amounts to 340-370 kcal / 100g. This flour product quite satisfying, well stored and does not get stale for at least three days. Therefore, it is convenient to take it with you on a trip or to work as a snack.
Soon our country will celebrate Orthodox Christmas, and traditionally poppy rolls are served on the table, there are a lot of recipes for them. This dish is made not only for Christmas, many people cook it on ordinary days. Poppy seed rolls and pies are loved by both children and adults. Poppy can be bought in stores at any time of the year.
In the article, we will consider recipes for poppy seed rolls made on yeast dough, on kefir. For people who want to enjoy poppy seed pastries in fasting, we will give recipes for making a lean roll. Let's take a closer look at how to prepare the filling, what else can be added to it so that the roll is tasty and that the filling does not crumble.
Yeast baking
To prepare a yeast poppy seed roll, we will describe the recipe step by step so that even young and novice cooks can easily cope with the task. Such rolls differ in their splendor and aroma. Such beautiful pastries will decorate any festive table.
First, we will tell you what products you need to prepare before starting work:
- 1 kilogram millet. flour of the highest quality;
- half a liter of milk;
- fresh yeast (small package - 40 grams);
- half a pack margarine (100 grams);
- 2 chicken eggs;
- 100 ml sol. oils;
- 10 st. l. Sahara;
- vanilla sugar - 1 piece.
Opara
We put the yeast in a container and knead it into crumbs with our hands, then sprinkle with 2 tbsp. tablespoons of sugar, grind the mixture well, you can also use a fork. Pour half a glass of milk heated to 30 degrees into a homogeneous mass, stir so that there are no lumps left from the yeast. Then pour 3-4 tbsp. l. sifted flour and mix well again. There should be no lumps.
Slightly add the rest of the warm milk and stir again. It turns out batter or steam. Put it in a warm place without drafts and cover with a linen napkin. After a while, the dough will rise and you will see air bubbles in the dough. This means that the action of the yeast has begun. It is they who will make pastries lush and airy.
While the dough is rising, you can work on the next ingredients. Eggs are broken into a bowl and sugar is added. The mixture is beaten a little with a whisk and left in a warm place so that the sugar is completely dissolved in the egg composition. This is done before adding the sugar-egg mixture to the dough for the poppy seed roll according to the recipe, so that the sugar crystals do not get into the finished dough.
How to prepare the stuffing?
While the process of yeast reaction in the dough is underway, you can do the poppy seed filling for the roll. First of all, let's deal with the poppy itself. These are hard grains that are processed. First, 250-300 grams of poppy seeds are poured into a metal bowl and poured with boiling water. Cover with a lid and leave for 20 minutes to swell the grains.
Then the excess water is carefully drained into the washbasin, and the poppy seeds are ground through a meat grinder. If you like pies and rolls with poppy seed filling, then you need to purchase a special machine for grinding poppy seeds in the store. It resembles a meat grinder with a handle, but has wide millstones and narrow outlet passages.
Then add 5 tablespoons of sugar to the filling and mix well. You can grind poppy seeds with sugar on a typewriter. Then the grated mixture is transferred to a stainless steel or enameled pan, 100 ml of milk and 50 grams of cl are added. oils. Put the container on a slow fire and cook, stirring often, for about 30 minutes. The filling after such processing becomes tender and soft.
Dough kneading
After the filling is prepared, it's time to take a look at the dough. It is considered ready when the dough has risen and dropped back a little. This is a signal that, according to the recipe for poppy seed roll, the rest of the ingredients should be added to the dough: a mixture of eggs with granulated sugar (do not forget to leave a little to lubricate the roll), sunflower oil and pre-melted and slightly chilled margarine.
After all the ingredients are thoroughly mixed, you need to add flour. The dough should be similar in structure to sour cream. It is again covered with a napkin and set aside to raise the dough again. Air bubbles should appear on the surface of the dough in large quantities. This means that she is ready.
After that, flour, sugar and vanilla are thrown into the dough. Knead the dough first with a spoon, then with your hands. The consistency of the finished mass should be soft and pliable. After kneading, the dough is covered again in a bowl with a napkin and placed for the last time in a warm place. It should expand well. Then we take out the dough and divide it into three parts.
Roll forming
Work begins with rolling out a sheet of dough to a thickness of 0.5 cm. Spread the poppy seed filling for the roll in the middle of the sheet, distributing it over the surface in an even layer, do not put the poppy mixture on the very edge. Next, roll up the sheet. The edge is fixed with fingers.
This is done with all three parts of the dough. Ready rolls are stacked at a short distance from each other on a baking sheet. Yeast dough also increases in size during baking, so the distance between the rolls should be at least 5 cm. The baking sheet is smeared with vegetable oil, you can cover it with parchment. First, the rolls are placed on a sheet in a warm place so that the dough rises a little, and only then the baking sheet is inserted into the oven, preheated to 180 degrees. Bake for half an hour.
Just before readiness, the baking sheet is taken out and the rolls are greased with an egg-sugar mixture. It is better to do it with a brush. Then put in the oven for a couple more minutes. After the rolls are removed from the oven, you need to cover them with a linen napkin and leave to cool. Then, before serving on the festive table, the rolls are cut into small slices.
Stuffing additives
How to cook poppy seed roll using yeast, you now already know, now let's see what other products can be added to the filling to diversify the taste. Often raisins steamed in boiling water are added to such pastries. You can add other dried fruits to raisins - dried apricots, figs, prunes, etc. Cut into small pieces go well with poppy seeds walnuts. Some people add candied fruits.
Poppy seed roll on kefir
Required products:
- 300 grams of flour;
- 180 ml of kefir;
- 1 egg;
- 2 tbsp. l. rast. oils;
- 100 g of sugar;
- 100 ml of milk;
- sl. oil and salt;
- sachet of instant yeast.
For the filling, they take poppy seeds, cover it with sugar and pour milk over it. Cook until thickened, stirring constantly (about 15 minutes). Set aside to cool.
In a bowl, mix flour, dry yeast and salt. Mix everything with a spoon. Then add kefir vegetable oil and an egg. After the dough is well kneaded, you need to roll it into a ball and wrap the bowl with cling film. Put it in a warm place so that the dough rises a little. In time, this process will take half an hour.
Then the dough is rolled out into a layer 4 mm thick and the filling is applied, leveling as in the previous description, that is, not to the very edge. Roll up and place on the prepared baking sheet. Put in a warm place so that the dough rises a little more. Then put the roll in the oven.
Before putting the baking product in the oven, it is recommended to pierce the roll with a fork or toothpicks and brush with beaten yolk.
Lenten roll
For people who are worried about the figure, at the end of the article we will give a recipe for lean poppy seed roll. It will take 250 g of flour, dry yeast (on the edge of a tsp), the same amount of salt, a packet of vanilla sugar, 40 g of rast. oil, 70 ml of water, 100 g of poppy seeds and the same amount of sugar (brown).
Mix all dry ingredients, add warm water, oil and knead the dough until it stops sticking to your hands. Cover with a towel and put in a warm place. The stuffing is done in the usual way: poppy is poured with boiling water a couple of times, squeezed poppy is mixed with sugar.
Roll out the dough into a thin sheet and cover with a layer of filling. Pierce the roll with a fork and coat with strong sweetened tea. Put in the oven for half an hour.
Enjoy baking with your loved ones! Bon Appetit!
Greetings, dear fans of my culinary blog and visiting for the first time! In today's article, you will learn the 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.
Ingredients:
1. Flour - 400 gr.
2. Milk - 200 gr.
3. Yeast - 15 gr.
4. Sugar - 170 gr.
5. Eggs - 2 pcs.
6. Butter - 50 gr.
7. Vanilla sugar - 10 gr.
8. Salt - 2 gr.
9. Poppy - 250 gr.
Cooking method:
1. 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.
2. 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.
3. 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.
4. At this time, I begin to cook 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.
5. I add the mixture to the dough that has come up and mix everything well, bringing it to a homogeneous mass.
6. To get our lean, sweet roll, gradually pour in the rest of the flour, constantly stirring the dough to knead elastic and soft.
7. 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.
8. I pour the poppy for the filling into a saucepan and pour it with water.
9. Put on fire and bring to a boil. After that, cook for another 15 minutes, stirring constantly.
10. 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.
11. I stretch the risen dough with my hands into a rectangle and then fold it as follows.
12. 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.
13. 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. If you don’t understand anything, see where at the end I show how to fold yeast dough.
14. 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.
15. I mix the poppy with the 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.
16. I cut the dough into two equal parts.
17. I roll out half into a rectangle, about 30 by 30 centimeters in size.
18. I distribute half of the filling evenly over the dough.
19. I roll a tight, even, beautiful roll inside. I do the same with the second half of the products.
20. 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.
22. I preheat the oven to 190 degrees and put a baking sheet with blanks in it for 35 minutes to bake.
23. After this time, I take out a baking sheet and transfer the rolls in paper to the grid to cool.
24. I cut it into portions and serve it to guests or for breakfast to relatives. Bon Appetit!
Such a roll can be prepared without yeast, from regular test, but then it will be less airy and harden faster. If you don’t have time for dough, then make it from puff, store-bought, it will be a great option in a hurry.
I still like doing cottage cheese roll. For him, I add cottage cheese directly to the dough or make a filling out of it, very cool, easy and appetizing. Subscribe to the news and do not miss new ideas for your masterpieces! See you soon!
Homemade warmth and comfort emanates from poppy seed roll when we bake it from yeast dough. The atmosphere of the holiday settles in the house. Perhaps the memory of ancestors is triggered, since our grandmothers in the distant past cooked beautiful pastries with poppy seeds for the Great Church Holidays. Now you can’t find Russian stoves, so we cook easily, in the oven.
But the taste does not suffer from this at all, the yeast roll turns out to be rich, lush, with a delicate filling. I propose step by step recipe with a photo of the process of making a roll.
Yeast dough roll with poppy seeds
Proper preparation involves the use of live yeast. It's pretty hard to find them these days. Do not get lost, replace with more familiar - dry ones.
You will need:
- Flour - 300 gr.
- Milk - 150 ml.
- Granulated sugar - 60 gr.
- Pressed yeast - 20 gr. (when replacing with dry yeast, take 5-6 gr.).
- Egg.
- Butter - 40 gr.
- Salt - ½ small spoon.
- For filling:
- Poppy - 100 gr.
- Milk - 100 ml.
- Sugar - 75 gr.
How to cook a roll step by step
We will not make a dough, as such. We will skip this step. We knead without sponge dough, which will not affect the taste and splendor of the roll. But let's save time.
Pour warm milk into a bowl, add sugar in the amount proposed for the test. Stir. Add yeast, crumbling it with your hands. Stir again to revive the yeast.
Separately, add salt to the flour, mix.
Gradually begin to introduce into the bowl with milk and yeast.
Stir until the ingredients are combined into a mass.
Beat in the egg, mix the dough again.
The next step is to add softened room temperature butter. Stir it into the dough. Work with a spoon or spatula at first.
Then put it on the table, continue to act with your hands. The dough will stick a little to the table, hands. This is fine. After a quarter of an hour, the dough will become elastic, easy to break, and stop sticking to your fingers.
After kneading the dough well, make a lump, transfer to a bowl. Cover with cling film and put in a warm place for 1 hour, let it grow.
Spend this time preparing the poppy seed filling.
How to cook poppy seeds for roll filling
Pour milk into a saucepan, heat it up.
- Without removing from heat, pour in all the sugar from the ingredients intended for poppy. Stir, wait until the sweetness dissolves.
- Send a poppy next. Stir again. Boil for 2-3 minutes so that the poppy seeds are saturated with milk. Remove from the burner and set aside to swell for about 40-60 minutes.
- After a predetermined time, throw the poppy on a sieve to glass the liquid.
- Now the poppy needs to be crushed. I know several ways, but grandfather's is better, in a mortar. Many are passed through a meat grinder, crushed with a blender, coffee grinder.
How to make a roll
The dough is perfect, no more kneading is required.
Roll out with a rolling pin into a rectangular layer approximately 30 by 30 in size. Thickness is approximately 0.5 cm.
Since we decided to bake not only rich, but also beautiful poppy seed roll, I propose to decorate it with pigtails.
To do this, measure about a third of the length of the reservoir, draw a line.
Spread the poppy on the dough, taking 2/3 of the size, as in the photo. Smooth out.
For decoration, cut ribbons with a knife.
Then weave pigtails, as you braid your daughters.
We roll the roll. Grab your hands on the opposite side from the braids. Make the first bend 1-1.5 centimeters.
Gently twist the roll, running over the pigtails a little so that the base sticks together.
Shape it a little with your hands.
Throw pigtails - throw up and fasten at the bottom.
Put the roll on proofing for 40 minutes, covering with a film.
The roll will rise well. It remains to grease it with an egg beaten with water or milk.
Send for baking in the oven, heated to 180 ° C. Baking time - 35-40 minutes.
The roll will turn out high, ruddy. I advise you to immediately grease it with melted butter. Then the top will be soft, the crust will not turn out hard.
You can decorate the cake with powdered sugar.
To help novice cooks, I picked up a video with a step-by-step story about cooking a chic poppy seed roll. Let your home always smell of delicious pastries!
Poppy seed pastry is a fairly popular and beautiful type of pastry. Sooner or later, every housewife shows a different degree of enthusiasm for her and tries to learn how to politely and competently handle both poppy seeds and poppy 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. And here 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 in small portions of the sifted wheat flour. 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.
Well that's all. Elegant roll with poppy seeds from yeast dough is ready. Cool it down and invite everyone to tea!
