A delicious and simple poppy seed roll recipe. Roll with poppy seeds made from yeast dough. Poppy seed roll stuffed with semolina
I'm not a fan of poppy seed pastries. But the poppy seed roll is from yeast dough my husband loves it. Usually, traditionally, my mother makes it for Easter. You could say, especially for my son-in-law.
This year the rolls were very small and were quickly eaten. I decided to bake a huge roll myself, for the second time in my life. The dough was extremely tender and the poppy seed filling had an interesting taste. I add more sugar, so the baked goods “release” delicious juice.
First of all, let's prepare the dough.
Dissolve yeast in warm water. Add sugar and a spoonful of flour. Leave until foamy.
Add milk, melted butter, egg and salt. Mix. Add flour and knead the dough.
Cover the dough and leave until it increases in volume.
When the dough has risen, you need to steam the poppy seeds.
Fill the poppy seed with water and put it in the microwave. Turn on for about 10 minutes.
All the water should evaporate. Look at your stove. You can also steam the poppy seeds on the stove.
Flatten the dough into a flat cake. This works great even with your hands.
Brush with melted butter.
Spread the poppy seeds. And sprinkle the entire surface with sugar.
Roll up. Leave to rest for 15 minutes.
Using a sharp knife, make cuts all over the roll.
Bake the poppy seed roll from yeast dough at 170 degrees until golden brown. Approximately 25-35 minutes.
Let cool slightly and you can cut.
Bon appetit.
I am glad to welcome you to my “Home Baking” section!
Everyone in our family just loves poppy seed roll! I always cook it with great pleasure. And today I decided to tell everyone how to cook a roll with poppy seeds, I hope it will be useful to someone!
My recipe is very simple, and if you follow it step by step, even those who have never dealt with yeast dough will definitely succeed. I guarantee it!
Yeast poppy seed roll - fluffy, aromatic and very tasty, and even made with your own hands with soul will certainly bring a festive mood to your home and unite the whole family over a pleasant tea party!
So get ready and don’t hesitate!
Now I will list all the products needed to bake a poppy seed roll.
INGREDIENTS
- Wheat flour – 1 kg
- Milk – 0.5 liters
- Fresh yeast – 40 grams
- Chicken egg – 2 pieces
- Cream margarine – 100 grams
- Vegetable oil – 100 ml
- Granulated sugar – 10 tablespoons
- Vanilla sugar – 1 sachet
POPPY ROLL FILLING
- Poppy – 250-300 grams
- Granulated sugar – 5 tablespoons
- Butter – 50 grams
- Milk – 100 ml
From this amount of products we will get three delicious poppy seed rolls.
HOW TO COOK POPPY ROLL
Let's start with yeast. They need to be crushed into crumbs and sprinkled with two tablespoons of granulated sugar. Grind these two ingredients with a fork.
Literally in a matter of minutes they will look like this – they will “melt”.
Pour about half a glass of heated milk into this mass (temperature about 30 degrees), stir and add three to four tablespoons of flour (already sifted through a sieve). Stir everything thoroughly so that there are no lumps left.
Gradually add the rest of the warm milk and continue stirring.
As a result we get very batter, which we send to a warm place. This will be the first batch. Leave it for a while until it rises. We do this so that our yeast poppy seed roll turns out fluffy.
Prepare the egg-sugar mixture. To do this, break the eggs and mix them with granulated sugar. Lightly beat and leave so that the sugar has time to dissolve before it gets into the dough.
Now, while our first dough is coming, you can start cooking poppy seed filling for the roll. Let's start by pouring boiling water over the poppy seeds and leaving for about 10-15 minutes. Then add water and repeat the procedure again. After the second time, we throw the poppy seed into a sieve, let the water drain and begin to grind it through a meat grinder. We do this by adding granulated sugar. To be sure, you can skip it a couple of times.
Now transfer the poppy seeds into a saucepan (preferably stainless steel), add milk and butter, put on low heat and cook, stirring, for about half an hour. That's all - the poppy seed filling for the roll is ready.
Don't forget to keep an eye on the dough. When finished, it should rise and begin to fall (as shown in the photo).
It's time to add the egg-sugar mixture (leave a little for greasing the poppy seed roll) and melted margarine along with sunflower oil. Mix everything well. Add flour until you get a dough like sour cream.
This will be our second pair. We send it again to a warm place - let it fit. The degree of readiness will be determined by numerous bubbles on the surface of the dough.
It's time to knead the dough for our yeast poppy seed roll. Gradually add the sifted flour and knead (you can first use a fork until the dough comes together into a lump). Knead clockwise. We immediately add vanilla sugar or vanillin (0.5 teaspoon).
Finish kneading with your hands for about 5-7 minutes. We do this by pressing on the dough with the edge of our palm, as if stretching it, then we collect it again and repeat the movement from the beginning. The result is a soft, pliable dough.
We put it in a warm place and give it time to rise. Then knead the dough with your hands. Divide into three equal parts.
And we begin to form the poppy seed roll. To do this, roll out the dough on a floured surface into a layer approximately 0.5 cm thick. Make cuts on one side. Spread the poppy seed filling over the surface (stepping away from the edge).
This time I decided to add raisins to the poppy seeds, if you want, you can do the same.
Now all that remains is to wrap our preparation in a poppy seed roll (photo in front of you). Place on a sheet greased with vegetable oil or lined with parchment.
Allow 15 minutes to proof, grease egg mixture and place the rolls in an oven preheated to 180 degrees. I usually place the sheet in the center and turn on the heating at the bottom and top. The poppy seed roll is baked for about 25-30 minutes.
We prepare the products.
I would like to note right away that the listed products make 2 rolls!
1. Prepare the dough: add 1 tbsp to 50 ml of warm milk. a spoonful of sugar, yeast and mix until smooth. Add flour with a spoon, stirring constantly to obtain the consistency of liquid sour cream without lumps. Cover with a linen napkin and place in a warm place to proof until the volume doubles and a “bubble cap” forms. 2. Prepare the baked goods. Place the remaining milk, sugar, margarine (or butter) according to the recipe in a small bowl and put on low heat until the sugar and margarine dissolve (do not boil!). 3. Add vanillin, salt, and eggs to the sifted flour.
Knead the dough: pour the suitable dough and baking into the sifted flour with vanilla, salt and eggs. Add 3 tbsp to the dough. spoons vegetable oil. After kneading, the dough should be soft and not stick to your hands. Cover the dough and place it in a warm place to rise.
After the dough has doubled in volume, it needs to be kneaded (lowered).
Divide the finished dough in half. We crush and stretch each “ball” (piece) of dough on a table greased with vegetable oil using our hands (not a rolling pin!). The thickness should be approximately 1 cm. Then take the poppy seed filling. I use ready-made poppy seed filling TM SantaVita Bakers. This greatly simplifies and speeds up the process of preparing the roll. The finished filling resembles a small “sausage” in shape. We make a small cut (about 1-1.5 cm) at the base of the poppy seed “sausage” and squeeze the poppy seed filling out of it directly onto the prepared dough. The amount of filling is approximately half a “sausage” per roll.
Using a silicone spatula (or knife, spoon), spread the filling evenly over the dough. Roll up the roll, pressing the dough tightly.
Line a baking tray with baking paper and grease the pan. oil We put our roll on it. We also cover the top of the roll with paper and put it in a warm place for 20 minutes so that it rises. After the roll has risen, brush it with beaten yolk and sprinkle with dry poppy seeds (I use dry poppy seeds from SantaVita, I’m satisfied with the quality). Place in an oven preheated to 180 degrees for 30-40 minutes.
Baking with yeast dough is my forever love! Delicate, fluffy, aromatic crumb and golden brown crust - how can this beauty leave you indifferent? Today we will cook yeast rolls with poppy seed filling and chocolate glaze - a delicious pastry that absolutely everyone will enjoy.
The basis for such rolls can be almost any rich yeast dough of your choice. At the request of Ira, who ordered this recipe, I prepared it based on milk, chicken eggs and butter. The filling for the rolls will be a delicious poppy seed mixture, which you can make at home yourself or buy ready-made in the store.
The glaze with which we will cover the finished poppy seed rolls includes chocolate and butter. The choice of chocolate is always yours: you don’t have to use bitter chocolate (it’s just my favorite), milk chocolate is also perfect. Almond petals are optional, that is, not a mandatory element of decoration.
From the indicated amount of ingredients used you will get 2 very large poppy seed rolls. I indicated 16 servings - that’s how many decent pieces you can cut into ready-made baked goods. If you don’t need so much, you can safely divide all the products into two and make either 1 large roll or 2 smaller ones. In any case, it will be very tasty, I promise!
Ingredients:
Yeast dough:
(500 grams) (250 milliliters) (2 pieces ) (50 grams) (20 grams) (5 grams) (0.5 teaspoon)
Filling:
Chocolate glaze:
Cooking the dish step by step with photos:
Let's prepare the ingredients we need to make the poppy seed roll. So, the recipe for yeast dough includes following ingredients: premium wheat flour, milk of any fat content, chicken eggs, granulated sugar, butter, salt and instant yeast(I’ll write about yeast below). We will use ready-made poppy seeds as a filling (I shared the recipe with you the other day, see here). For chocolate glaze take chocolate and butter, and if you wish, you can also decorate the finished baked goods almond petals, if you want to. In addition, for an appetizing rosy color of the dough of the finished roll, you can grease it with egg yolk, milk or a mixture of them (not indicated in the ingredients).
Let's start by preparing yeast dough, which I propose to make using a straight method. Sift into a suitable sized container wheat flour premium grade - I have 500 grams, but you can first use 450 grams, and then add more as needed.
About yeast: it is not necessary to take fast-acting yeast - just dry (also 5 grams - this is a heaped teaspoon) or pressed yeast (you need 3 times more, that is, 15 grams) are perfect. Such yeast is not immediately mixed with flour, but is pre-activated in a warm, sweetish liquid for 10-15 minutes. In our case, you can slightly heat half a glass of milk with a tablespoon of sugar and dissolve the yeast in it. Since I used fast-acting ones, I added them directly to the flour, which I had previously sifted twice. There we also put 50 grams of granulated sugar and half a teaspoon of fine salt. Mix everything thoroughly so that the dry ingredients are evenly distributed throughout the mixture.
We make a depression in the center and pour warm (not hot, but pleasantly warm) milk and a couple of medium-sized raw chicken eggs (45-50 grams each) into it. Mix everything with your hand or a spoon to moisten the flour.
When you get flour lumps like these, you can add melted, lukewarm butter (50 grams). We begin kneading the dough by hand or using a dough mixer (bread machine).
You need to knead this yeast dough for quite a long time - at least 10 minutes, and even better longer. As a result, you will have a smooth, completely homogeneous dough. It should not be too dense - this yeast dough holds its shape perfectly, it is elastic and elastic, at the same time soft, tender and pliable. During the kneading process, you may need a little more or a little less flour than I indicated in the ingredients - it depends on its moisture content. Roll the dough into a ball and leave it in a bowl (I always wash the dishes in which the dough ferments - I just don’t like dirty ones). We send the dough to heat for 1 hour, after which we do a light kneading, re-rounding and again to heat for another 1 hour. Where better test wander and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out to be approximately 28-30 degrees - the ideal temperature for fermenting yeast dough). Then tighten the bowl with the dough cling film or cover with a towel made of natural fabric (linen is best) so that the surface does not become airy and crusty. You can also let the dough ferment in microwave oven, in which we first bring a glass of water to a boil. The dough will rise when the door is closed, and the glass will stand there. Then there is no need to cover the bowl with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no roll.
The second time, the yeast dough will grow even more - exactly 3, and maybe 4 times. By the way, I want to talk a little about the fermentation time of yeast dough and proofing of the dough. I hope you understand that this is a relative concept. What does it mean? Well, for example, the recipe says that the dough should be allowed to rest for 1 hour. You understand that 1 hour is the time that the author needed this recipe. +/- 10-15 minutes is a completely acceptable deviation; the entire fermentation time of yeast dough depends on many factors. The freshness (and, as a result, activity) of the yeast, the quality of the flour, the room temperature, the amount of dough - all this affects the fermentation and proofing time. Therefore, never strictly follow these recommendations - you must feel the dough, understand what it needs, and then you will prepare it purely intuitively.
Now roll up the roll - quite tightly. We pinch the ends. Cover the roll with a lattice of dough and slip it under the bottom of the pie.
It turns out to be such beauty. The same goes for the second roll with poppy seeds.
Let the poppy seed rolls rest in a warm place for about 30-40 minutes. Don't forget to cover with a clean towel or cover (loosely) with cling film. At this time, preheat the oven to 180 degrees.
Before baking, if desired, grease the workpieces with yolk, milk or their mixture to golden brown crust. We are preparing our delicious pies at 180 degrees for 30-35 minutes (depend on your oven) until nice golden color at medium level.
Roll with poppy seeds made from yeast dough– a bright representative of poppy seed pastries. I don’t know why, but baking with poppy seeds gives off a feeling of homely warmth and comfort. Probably the whole point is that our ancestors were sensitive to various types of products made from dough and poppy seeds. 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 compressed yeast with a packet of dry yeast. Now let's look at how to prepare yeast roll with poppy seeds step by step with photos.
Ingredients for the dough:
- Eggs – 2 pcs.,
- Sugar – 100 gr.,
- Milk 2.5% fat - one and a half glasses,
- Wet yeast – 40 gr.,
- Salt - a pinch
- Vanillin packet,
- Refined sunflower oil – 0.5 cups,
- Wheat flour – 450-500 gr.
Filling ingredients:
- Water – 1 glass,
- Poppy – 1 glass,
- Honey - 3 tbsp. spoons,
- Sugar - half a glass,
- Egg for brushing the rolls.
Roll with poppy seeds made from yeast dough - recipe
Let's prepare yeast dough for poppy seeds. Beat the eggs into a bowl. Add sugar. Using a mixer, beat the eggs with sugar until a fluffy foam forms.
Pour warm milk into another bowl.
Crumble wet yeast into it or add a packet of dry yeast.
Add a pinch of salt and the required amount of granulated sugar.
Use vanillin to flavor yeast dough. You can take a packet of vanillin or vanilla sugar. In the first case, the dough will have a more pronounced vanilla aroma.
Whisk the milk with all the ingredients. Leave the milk with yeast for 15 minutes. During this time, the yeast will have time to activate.
After 15 minutes, pour in the beaten eggs and sugar.
Stir with a whisk. Pour in refined sunflower oil. Instead of sunflower oil You can use melted butter. For this amount of food, 100 grams will be enough. butter.
Whisk the liquid base again to prepare the yeast dough.
Sift the wheat flour through a sieve into a separate bowl. This way you will be sure that there are no impurities in the flour, but you will also enrich it with oxygen, as a result of which the dough will rise perfectly and be airy and porous.
Add flour to the dough in small portions.
After each addition of flour, stir the dough. The finished yeast dough for roll with poppy seeds should be moderately thick. At this stage of cooking, it still sticks to your hands. However, the consistency of the dough is clearly visible in the photo.
Cover the bowl with the dough with a clean towel. This is necessary to ensure that the dough does not dry out. In addition, the temperature in the bowl with the dough 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. Add poppy seeds to boiling water.
Stir. Cover the pan with a lid and remove from the stove. Leave the poppy seeds in hot water for 20 minutes. Strain the poppy seeds from the liquid through a fine mesh sieve lined with two layers of gauze.
After the poppy seed has dried and the excess liquid has drained from it, place it in a mortar. Remember pestle for about 10 minutes.
If you don’t have a mortar or this procedure seems too labor-intensive, pass the poppy seeds through a Mriya meat grinder or grind it in a coffee grinder. Place poppy seeds in a bowl. Add sugar to it. Add honey.
Mix the poppy seed filling for the roll.
After an hour, knead the risen dough and mix it again.
Sprinkle the table with flour. Divide the dough into two parts. This amount of dough and poppy seed filling will make two rolls. Roll out the dough into a rectangle with a rolling pin. The thickness of the dough is about 1 cm.
Place half of the poppy seed filling on it.
Roll the dough along the long side.
Cover a baking sheet with parchment. Place the prepared poppy seed roll made from yeast dough onto it. Beat the egg and brush the roll with it.
Second poppy from yeast dough can be prepared in the form of a round braid. The beginning of making the roll is exactly the same as in the first version. Roll out the remaining dough into a rectangle. Spread with poppy seed filling. Roll the dough with poppy seeds into a roll. Flatten the resulting roll. Using a sharp knife, cut the roll lengthwise into two parts.
Twist the two resulting strips of dough from the poppy seed filling. Connect the ends of the resulting braid. Place the yeast roll with poppy seeds into a baking dish. To give it a golden crust, brush it with the remaining beaten egg.
Place the yeast rolls with poppy seed filling in the oven preheated 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 the rolls a glossy shine, brush them with honey or sugar syrup. Pour a tablespoon of honey into a glass of hot water. Stir until the honey dissolves. Grease the rolls with cooking 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. Wish you enjoy your tea. I will be glad if this yeast poppy seed roll recipe Did you like. You can also cook