The most delicious Easter pie - a recipe with step-by-step photos on how to bake with poppy seeds. Easter recipes. Poppy Flower Pie - Jamie Oliver Recipes Easter Poppy Flower Pie

The dough can be kneaded by hand or using a machine. I use a dough mixer.

• Add yeast to warm milk, stir until the yeast dissolves.
• Sift flour (350 g) into a bowl, add salt, sugar, vanilla sugar, milk with yeast, egg and mix for about one minute until the flour absorbs all the liquid.
• Add soft butter and knead the dough until smooth and elastic. If you use a mixer, then until it starts to gather in a lump and lag behind the walls of the bowl. At medium speed about 10-15 minutes. If necessary, you can add a little flour (20-30 g).
• Place the kneaded dough in a warm place for 1.5-2 hours; it should at least double in volume.

• For the poppy seed filling. Fill the poppy seeds with milk, add sugar. Cook over medium heat for 5-7 minutes. Cover and let cool. Pass it through a fine mesh meat grinder two or three times.
• For the curd glaze. Add butter and powdered sugar to the cottage cheese. Grind using a blender until creamy

• Roll out the risen dough into a layer of 30x40 cm. Spread the poppy seed filling, roll it into a roll, roll it into a ring, transfer it to a baking sheet (cover it with parchment), cut it, not reaching the edge, into 8 segments in the manner of a chamomile.
• Cover with film and leave to proof for 40-50 minutes.
• If you do not plan to brush the roll with glaze after baking, then brush with a beaten egg before baking. Place the roll in a preheated oven and bake at 170-180 degrees Celsius for about 30-35 minutes. The roll should be nicely browned, if you are not sure if it is ready, pierce it with a wooden skewer, it should come out dry.

• Grease the slightly warm roll with cottage cheese glaze and, if desired, sprinkle with colored sprinkles.

Video recipe:

Description

Easter pie Every housewife can prepare it in the form of a flower or a wreath. The delicacy differs in recipe from all other Easter baked goods, because it contains not raisins, but custard poppy seed filling.

This magnificent pie is in no way inferior in taste and aroma to the Italian swallow pie “Colomba”, Neapolitan or Polish pies, which are customary to bake for the holiday. The delicate glaze will add extraordinary sweetness to the product, and the sweet poppy seeds will allow tasters to easily get their fill.

Many people will really like the original appearance of the poppy seed pie. The delicacy is easy to divide into portions. If desired, you can make as many petals as there will be eaters at the festive table.

Baking will be appropriate not only for Easter. This delicacy will be a great addition to tea drinking any day.

Simple step by step recipe with photographs taken at every step of preparing the dough, filling and the pie itself, will help you understand the intricacies of preparing a magnificent, airy, buttery delicacy with your own hands at home.

Ingredients

• 
  (11 g)
• 
  (3.2%, 500 ml)
• 
  (150 g for dough + 100 g for filling)
• 
  (5 g)
• 
  (800 g)
• 
  (1/2 tbsp.)
• 
  (1/2 tsp)
• 
  (2 pcs.)
• 
  (100 g)
• 
  (2 pcs.)
• 
  (140 g)
• 
  (1 tsp)
• 
  (1 tbsp.)

Cooking steps

Prepare all the ingredients for the pie shown in the photo. You will also need to have a deep bowl in which to prepare the dough. The latter can be kneaded in a bread machine, using a bowl as a container.



Pour the milk into a bowl and then heat it in the microwave to a temperature of thirty-five degrees Celsius. After that, pour in a packet of quick dry granular yeast and stir.



Add granulated sugar, vanilla sugar, table salt and vegetable oil. The liquid will need to be mixed thoroughly.



After all the ingredients have dissolved in the milk, you will need to add the sifted flour. You shouldn’t pour out the whole amount at once; it’s better to add the product in fractional portions and at the same time knead the dough with a spoon.



Knead the dough and leave it to proof for about an hour. During the specified time, the yeast will perform its function, therefore, the dough will at least double in volume.



While the dough is rising, you should begin preparing the poppy seed filling. In order to properly steam the poppy seed, it should be placed in gauze, as shown in the photo. The knot needs to be tied higher, as the poppy will increase slightly in size.



Before dipping the poppy seed into boiling water, rinse it several times in a bowl of water and then lightly squeeze out the knot. The product should be cooked for half an hour over low heat. It is advisable to cover the pan with a lid.



After the time has passed, the grains should be released from the fabric, then cooled and ground with granulated sugar. You can also puree these ingredients in a blender.



Ready dough You should stretch it with your hands on a board or table sprinkled with flour, and then spread the poppy seed filling over its entire surface.



Roll the dough into a “sausage” as shown in the photo. The edges will definitely need to be pinched. The workpiece will need to be rolled over the board several times. Then the pinching area will not be visible on the surface.



Let's turn the roll into a closed ring, and then transfer it to a baking sheet with parchment paper. There is no need to lubricate the sheet, because there is enough oil in the dough and the workpiece will not stick.



Using scissors, give the blank the shape of a fantasy flower, as in the photo. Leave the workpiece to rise in a warm room for about twenty minutes.



During this time, beat the yolks and then brush the surface of the pie with them. Preheat the oven to one hundred eighty degrees and place a baking sheet there. Bake the pie for twenty-five minutes. Check the readiness of the treat with a wooden toothpick.



While the cake is baking, prepare the glaze. To do this, beat two chilled egg whites until they form a stable foam, and then add them lemon juice and powdered sugar.



Beat all ingredients thoroughly. High-quality glaze will not spread.



Apply the coating to the slightly cooled cake and then sprinkle the top with colored balls and figurines. Serve the most tasty pie with poppy seeds to the table.



Bon appetit!

Products for 8 servings

• 120 g butter, soft - and a little more to lubricate the mold
• 120 g powdered sugar+ 1 tbsp. powdered sugar
• 4 large eggs, separated
• zest and juice of 2 lemons
• 60 g self-raising (pancake) flour
• 120 g ground almonds
• 2 tbsp. milk
• 75 g poppy seeds

50 g sugar icing
heavy sour cream for serving (creme fraiche)

Master class by Jamie Oliver Easter recipes. Poppy poppy pie

Jamie thinks this poppy seed pie is a great Easter cake.

PREPARATION

• Heat the stove to 180 ºC.
• Grease a 20 cm diameter mold with oil.

PIE DOUGH

• Divide the eggs into whites and yolks.
• Grate the lemon zest and squeeze the juice.
• Beat butter and sugar until fluffy.
• Add the egg yolks one at a time, continuing to beat.
• Add lemon zest and juice.
• When the mixture becomes smooth, add almonds and milk.
• Do not knead for a long time, just combine everything until smooth.

• Mix with poppy seeds.
• In a separate bowl, beat the whites until stiff.
• In a very clean bowl, whisk egg whites along with 1 tbsp. Sahara.
• Mix 1 tbsp. proteins with almond mass - quite energetic; then add the remaining whites, very carefully folding them in from the bottom up.

BAKE poppy seed pie

• Place the dough in the mold and smooth it out.
• Bake the poppy seed pie for about 45 minutes until done: test with a splinter.
• Remove the poppy seed pie from the oven and cool.

SERVING THE CAKE

• To serve, sprinkle with powdered sugar or coat with icing sugar.
• Sprinkle with zest.
• Serve with sour cream.

This poppy seed pie will give you 413 kcal delights - oh, what Easter recipes! There would be more of these!