I used whole wheat flour as usual. The butter must first be taken out of the refrigerator, the egg in the photo is one too many :)
It turned out 10 poppy snails, they are very filling, after all, the poppy filling, like the nut one, is quite high in calories.
Let's start by preparing the poppy seed filling. Pour milk over the poppy seeds, add sugar, stir, put on heat a little less than medium and, stirring occasionally, cook until all the liquid has evaporated; I cooked the poppy seeds for 50 minutes. At the end of cooking, watch carefully so that it does not burn. Next you need to add butter, stir and evaporate a little more, just a couple of minutes. The poppy seed filling is ready; it needs to be cooled completely. After cooling, there should be a thick mass so that it does not leak out during baking.
Prepare the dough: beat soft butter, sugar, salt and vanilla sugar with a mixer, add vegetable oil and beat well again until fluffy and light. Then add sour cream, yolk, zest and beat a little more.
Add flour sifted with baking powder to the butter mixture, first 140 g, if necessary - another 10-20 g. Knead a soft, elastic dough, roll it into a ball, wrap in film and cool for an hour.
Roll out the chilled dough into a rectangle about 0.5 cm thick. I got a layer measuring 20x30 cm. The dough can be easily trimmed with your hands. Spread the poppy seed filling evenly on top. I carefully spread it with a large spoon, not reaching a centimeter to the edges.
Roll into a tight roll and cut into pucks with a sharp knife. I made 10 snails 3 cm wide.
Place on parchment or baking mat, place in oven preheated to 170 C for 20-25 minutes, until golden.
Ready-made snails can be sprinkled with powdered sugar to freshen them up a little :)
Store in a closed container; for several days the snails remain as tasty as after baking. Bon appetit!
By the way, I also have a recipe for an excellent ["Poppy curd", http://kamelenta.
Very airy, soft dough and delicious poppy seed filling. They are prepared quickly and are not at all labor intensive!
Ingredients
For yeast dough:
✓ 0.5 cups hot water
✓ 0.5 cups milk
✓ 20 g fresh yeast (or 7 g dry)
✓ 50 g margarine
✓ 1 tsp salt
✓ 2 tsp. Sahara
✓ about 1 kg of flour
For filling:
✓ 100 g poppy seeds
✓ 2 tbsp. Sahara
✓ 0.5 cups milk
For the glaze:
✓ 50 ml water
✓ 150 g powdered sugar
✓ 1 tsp lemon juice
Recipe
We start with the dough. Mix milk with hot water, you should get a warm liquid.
Add yeast, about 400 grams of flour, mix well, cover and put in a warm place for 1.5-2 hours.
Pour this mixture into the dough, add the remaining flour and knead the dough.
Knead long and thoroughly until the dough stops sticking to your hands and the walls of the bowl.
Cover the dishes with a lid or film and a towel and place in a warm place for another 2 hours.
During this time, knead the dough 1-2 times and turn it over.
Let's prepare the filling. To do this, mix poppy seeds, milk and sugar and put on fire.
Bring to a boil, reduce heat and, stirring, cook for 5-7 minutes until the poppy seeds swell.
Cover the saucepan with a lid and set aside to cool.
Cutting the dough. Roll out the dough into a layer about 0.5 cm thick (dust the table with flour).
Distribute the poppy seed filling. Roll the dough into a roll and cut pieces 2 cm thick.
Place the rolls on a baking sheet lined with baking paper, leaving space between them.
Cover with film and a towel and leave for 40-50 minutes to proof.
Bake in an oven preheated to 180 degrees for about 30 minutes until golden brown.
Cool, covered with a towel. All that remains is to cover the “snails” with glaze.
Pour powdered sugar into water at room temperature and beat with a mixer until the powder dissolves.
At the end add lemon juice. You will get white glaze. We water our “snails” without sparing them.
The glaze hardens quickly, so it must be prepared immediately before use.
Bon appetit!
Very unusual, beautiful, fluffy, tasty “Snail” buns with poppy seeds will decorate every table and will delight loved ones and guests. Make them with our easy recipe.
Ingredients for yeast dough:
- 0.5 tbsp. hot water
- 0.5 tbsp. milk
- 20 g fresh yeast (or 7 g dry)
- 1 egg
- 50 g margarine
- 1 tsp salt
- 2 tsp Sahara
- about 1 kg flour
For filling:
- 100 g poppy seeds
- 2 tbsp. Sahara
- 0.5 tbsp. milk
For the glaze:
- 50 ml water
- 150 g powdered sugar
- 1 tsp lemon juice
Recipe for making buns:
- Prepare the dough first. To do this, mix 0.5 tbsp in a deep container. milk, 0.5 tbsp. hot water, 20 g of fresh yeast (7 g of dry yeast can be replaced), 400 g of sifted flour, mix well, cover with a lid, put in a warm place for 1.5 - 2 hours.
- Melt 50 g of margarine in a deep container, cool slightly, add 2 tsp. sugar, 1 tsp. salt, 1 egg, stir well.
- Add this mixture to the prepared dough, add the remaining amount of flour, stir, knead into a soft, homogeneous dough, knead for a long time until the dough stops sticking to your hands.
- Place the dough in a large container, cover with a lid or cling film and a towel, and leave in a warm place for 2 hours. During this time, knead the dough 1-2 times and turn over.
- Prepare the filling. To do this, in a deep bowl, mix 100 g of poppy seeds, 0.5 tbsp. milk, 2 tbsp. sugar, stir, place the container on low heat, bring to a boil, reduce the heat and simmer for 5 - 7 minutes, stirring constantly, until the poppy seeds swell. Remove from heat, cover with a lid, and leave to cool completely.
- Roll out the dough into a layer 0.5 cm thick, spread the poppy seed filling over the entire surface of the dough, roll it into a roll, cut into small pieces 2 cm thick.
- Cover a baking tray with parchment paper, place the buns at some distance from each other, cover with cling film and a light towel and leave to rise for 40 - 50 minutes.
- Preheat the oven to 180 degrees, bake the buns for half an hour until lightly golden brown.
- Remove the finished buns from the oven, cover with a towel, and leave to cool completely.
- Prepare the glaze. To do this, mix 50 ml of water, 150 g of powdered sugar in one container, beat with a mixer until it is completely dissolved. At the end add 1 tsp. lemon juice.
- Pour the finished glaze generously over the snail buns, leave to harden for a while, and then serve. Bon appetit everyone!
First, let's prepare the dough. To do this, the milk needs to be warmed up a little, but it should not be hot so that the yeast does not die. Add yeast and sugar to the milk and mix thoroughly. Leave the dough for 15 minutes in a warm place for the yeast to start working.
When a yeast cap has formed on the dough, this means that everything is going as it should and you can continue kneading the dough. Pour melted and slightly cooled butter into the dough and beat in the eggs. Mix.
Pour vanillin into this mixture and sift the flour little by little.
Knead the dough thoroughly. This is how it should turn out: soft, elastic, a little sticky.
Cover it with cling film and leave it in a warm place. I traditionally put it in the oven and turn on the light, or in winter I leave it near the radiator. 1 hour should pass.
In the meantime, prepare the filling. Pour boiling water over raisins and poppy seeds (separately, of course) for 15 minutes. After this time, salt the water and dry the filling.
When the dough has matured and risen 2 times,
divide it into 2 parts. We roll each part into a layer approximately 40x30 cm in size and approximately 0.7 cm in height.
Grease the surface of the dough with a piece of butter. Sprinkle raisins on top.
Now we roll the layer into a roll.
And cut it into circles 2 cm wide.
Place the blanks on a baking sheet, cover with a towel and leave the future buns to proof for 15 minutes. I advise you not to ignore this point, since the buns that sit turn out larger and fluffier, I have tested this from personal experience many times.
Bake the first batch of buns for 20 minutes at 180 degrees.
We also roll out the second layer, grease it and cover it with poppy seeds.
We cut the roll into circles and bake it the same way.
As a result, we get these piles of sweet buns with filling. Let the buns cool slightly and serve. Enjoy your tea!
Cooking time: PT02H00M 2 hours
step by step recipe with photos
It’s a pleasure to create fragrant and golden-brown pastries from puff pastry! It doesn’t take long to bake – in 15 minutes you can treat your family to a delicious dessert, serving it with freshly brewed tea or coffee. Snails made from puff pastry with cinnamon and poppy seeds will be so popular with your family that we recommend that you create several servings of this delicacy in advance, otherwise someone will be left without the additive.
This recipe is so easy and simple that you will definitely add it to your weekly planner. This is also facilitated by the fact that you can purchase frozen dough and store it in your freezer, taking it out when necessary.
Ingredients
- 250 g puff pastry without yeast
- 1 tbsp. l. ground cinnamon
- 3 tbsp. l. granulated sugar
- 1 tsp. poppy
- 1 chicken egg (for greasing the preparations)
Preparation
1. Thaw the puff pastry at room temperature, as it is sold frozen. Unwrap and cut if it is not portioned. Roll out the dough into a rectangle, lightly dusting the work surface with flour.
2. Mix granulated sugar, poppy seeds and ground cinnamon in a separate bowl. If desired, you can add a little vanilla sugar.
3. Sprinkle the prepared filling onto the dough in an even layer. There is no need to grease the dough with anything.
4. With slight pressure, roll the filling with a rolling pin several times, pressing it into the dough.
5. From either edge, roll the dough into a roll. If we twist from a wide edge, the snails will be small, but there will be a lot of them. If from a narrow edge, the roll will turn out thicker, the snails will be larger, but there will be fewer of them in number.
6. Cut the roll with a sharp knife into discs no more than 2 cm thick.
7. Cover a baking sheet with baking paper and place the pieces on it. We will not grease the paper with anything, since puff pastry contains a lot of fat. Preheat the oven to 200 degrees and place the baking sheet in the preheated appliance for 10-12 minutes. At this time, beat a chicken egg in a bowl and after the specified time, brush it over the enlarged pieces. Bake for another 2-3 minutes until golden brown.
