Rolls with poppy seeds from yeast dough. Roll with poppy seeds: sweet recipes

07.03.2020 Fish dishes

In my opinion (both as a culinary specialist and as a sweet tooth), there is no simpler and tastier pie than a poppy seed roll. No carved leafy flowers, curly lattices, braids and other jewelry, for the manufacture of which not everyone has their hands sharpened. I rolled the dough greased with the filling into a tight roll - and the beautiful pastry is ready to be sent to the oven. The filling is also one of the most successful: it never flows out, looks cozy in a cut and is universally available all year round. Therefore, I suggest you bake and try the homemade poppy seed roll made from soft yeast dough. 2 recipes with a photo and a text description of the preparation will help you make pastries in 2 versions: classic and more original.

Classic yeast roll with delicate poppy filling

Ingredients:

Dough:

Filling:

Coating:

How to bake a delicious poppy seed roll (simple recipe with step by step photos):

Combine yeast with a spoonful of sugar in a deep bowl. Heat the milk to 38-40 degrees (so that it becomes very warm). Pour into dry ingredients. Stir until the grains dissolve. Cover the bowl with a cloth. Leave on the kitchen counter for 10-15 minutes. The yeast will "wake up" under the influence of heat and sugar. Is there a frothy head? The yeast is activated. "Live" yeast for this amount of products will require 30-40 g.
While the dough is ripening, melt the butter.
Add the remaining sugar, salt and vanillin to the eggs. Whisk with a mixer or hand whisk.
In a spacious bowl, combine the yeast dough and egg mass. Pour in the cooled oil. Sift flour. Introduce it to liquid components in several steps.
Knead the dough. It will turn out smooth, oily, homogeneous. Yeast baked goods love the warmth of the hands. Therefore, knead the mass for at least 7-10 minutes so that the roll turns out to be soft, airy and beautiful at the cut. The dough will probably stick to your palms and work surface at first. To eliminate this, grease the inside of the brushes and the table with vegetable fat. If the dough still doesn't work, try adding a little more flour. Return the dough back to the bowl. Cover with a napkin. Take 1-1.5 hours to climb. To speed up the process, place the container close to a heat source or in hot water.
Prepare the poppy seed filling. Pour boiling water over the confectionery poppy. Leave for 10-15 minutes until the water partially cools. Repeat the procedure 2 more times. Throw the steamed seeds on a fine sieve to glass the liquid. Boil the milk. Pour it over the poppy seeds. Place on the stove. After boiling, boil for 5-6 minutes. Remove from heat. Cool to room temperature. Add sugar or natural honey to the poppy seeds. Whisk with a blender to make the filling more tender. Beat the protein until fluffy. Stir in the poppy seed. On a note: A filling that is too thin will help thicken the potato starch. For a change, nuts or dried fruits are added to the filling.
Pound the matched dough.
Divide into 2-3 pieces depending on the desired number of rolls. Roll out into a rectangular layer approximately 0.5 cm thick. Spread the poppy.
Roll into a roll. Pinch the edge. Place the pieces on a baking sheet with the seams down. Brush the top with a mixture of milk and yolk. Put in preheated to 180-190 degrees at an average level. Bake for 30-40 minutes until the top is browned.
Cool the finished roll a little. Cut up and help yourself!

Beautiful roll with poppy seeds "Kosa" from yeast dough

List of required products:

Dough (glass - 250 ml):

Poppy seed filler:

How to cook a roll with poppy seeds (detailed recipe with a photo):

The dough can be prepared with water or milk. Pour the liquid into a saucepan. Preheat to about 40 degrees. Pour off a third. Divide the cast portion in half and pour into 2 cups. In one - add crumbled yeast. In the second, add salt. Stir until dissolved. Return the remaining milk to the stove. Put butter in it, chopped into small pieces. Add all the sugar. Dissolve while stirring. Sift the flour into a separate bowl. Measure out a third of the glass. Add portions into the butter / milk mixture. Cook, stirring constantly with a spoon, until smooth. In consistency, it will be similar to liquid sour cream or raw condensed milk.
Remove the custard dough from the heat. Add the egg. Stir. Pour in the dissolved yeast and salt.
Add the remaining flour gradually. Knead an elastic dough. It will have a smooth, buttery texture. Perhaps it will stick a little to the skin of your hands. But after lifting it will be comfortable to work with. Cover the roll yeast base. Leave to come up for 40-60 minutes.

Perhaps the poppy seed roll is the coziest, warmest, deliciously homemade pastry you can think of. Maybe that's why it was the poppy roll in my family that regularly appeared on the festive table during Easter and Christmas, no one cooked it better than my grandmother, it is so delicious that among ourselves we still call it magical.

Properly cooked, it melts in your mouth with sweet rivers, breaks down into millions of breathtakingly crunchy particles, explodes with the tenderness of butter dough. It is light and tasty, pleasant and appetizing, delicate and wonderful.

Most likely, you have your own poppy roll recipe in your notebook. Chances are it's good and proven. I suppose that your whole family loves it. However, I bet that the grandmother's option is still better. Try it - the dough according to this recipe turns out to be incredibly convenient to work with, it does not “age” for a long time, it remains soft and pleasant even after several days (once a 5-day-old roll was lost in the bread bin - it was checked: it does not stale and remains tasty !).

Ingredients

For the test:

400 g flour;
100 g butter;
150 ml of milk;
7 g dry yeast;
60 g sugar;
1/3 tsp salt;
1 egg.

For the poppy filling:

250 g poppy seeds;
2/3 cup sugar
if desired - nuts, dried apricots, raisins;
1 egg for greasing the dough.

Preparation

Big photos Small photos

We slightly heat the milk (to a comfortable 37 degrees - that's the thing), pour dry yeast into a saucepan. Options "instant", "moment" and other fast-acting comrades remain on the shelf, I have "SAF-Levure", look for analogues.
To the same company - sugar. We remove it to a warm place (this time in my case there was a stool next to the radiator, in the summer nothing is required - there is enough air temperature in the room).

While the essence is yes, we sift the flour. We are not lazy, as I am (I sifted it only this time - to show you how it should be), we ennoble the flour with air and eliminate possible lumps of garbage.
There is also salt. Necessarily: it emphasizes the taste of sweetness, it generally emphasizes any taste, so do not neglect the advice and add it to any dough, and especially to sweet.

After 10-15 minutes, the yeast will begin to "play" - we proceed to the next stage.

Melt the butter, wait a couple of minutes until it cools down a little. Pour into a bowl of flour.

There is also an egg.

Further - a simple use of physical force: roll up your sleeves, knead a homogeneous, rather dense dough. We knead for at least 10 minutes: yeast mixtures love to be touched, turned over, crumpled and pressed.

I am a lazy housewife, besides, I do not like it when the dough is under the nails, this is some kind of awful horror! For this reason, I take out the mixer, the corresponding attachments and press the coveted button. One, two - and you're done. Hands are clean, the dough is perfectly kneaded.

We form a ball, put it in a bowl, cover it with a towel and put it away in a warm place (remember, yes? A stool next to the radiator or a window sill on the sunny side of the house).

While the dough is growing and rising, let's start filling.
Pour the poppy into a saucepan.

And pour boiling water - a little to cover the poppy with a small top.

We leave it for 10-15 minutes - during this time the poppy will absorb a certain amount of water.

We put on the stove, add sugar and boil over low heat for about 5-7 minutes. Remove and wipe the poppy well with a blender - white poppy milk should appear.

My filling turned out to be a little thin, so I added a handful of nuts and additionally worked with a blender.

Instead of nuts, you can take raisins, prunes, dried apricots, a couple of tablespoons of starch and ordinary crackers.

The dough has grown as it should - at least doubled.

We spread it on the table and roll it into a rectangle. The thickness of the dough is 5-7 mm.

Put the poppy filling on the long side - not over the entire surface of the dough, cover about 2/3 of the part. Leave a 1 cm gap around the edges.

Cut the remaining "canvas" into strips about 1 cm wide.

We begin to wrap the roll with poppy seeds from the side of the "whole" dough.
Press the edges carefully. The dough is very pliable, very convenient to work with, so in this roll you will be able to avoid thick "butts" with a huge amount of dough and a complete lack of filling.

Do not forget to fix the edge after each turn of the roll.

We wrap it up to the very end, after which we carefully transfer the roll to a baking sheet.

Covering with a clean towel, leave it for proofing for about half an hour - the roll should visually increase in size. After proving, grease with a slightly beaten egg and send to an oven preheated to 180 degrees for half an hour.

We follow the color - the baking time may depend on the individual characteristics of your oven, do not miss the moment of readiness. Of course, it will not change dramatically, but 5-10 minutes can significantly spoil the mood with the help of a burnt crust.

After taking the poppy seed roll out of the oven, do not rush to brew tea - the yeast dough should cool down. Well, just a little bit! Transfer the baked goods to a wire rack or wooden board, cover with a towel and forget about them for an hour. Well, okay, I went too far, forgetting will not work, the smell will be stupefying. Okay ... then take the dog for a walk. Go to the nearest store for fresh milk. Take a walk in the park.

But after returning home, cut off a piece of the roll and enjoy the taste of childhood, grandmother's pastries, cozy holidays and family gatherings.
Bon Appetit!

Sometimes you really want to eat something delicious with tea. By the way, the baked goods bought in the store do not always meet our expectations. We invite you to make a quick roll with poppy seeds!

If you want to taste a really high quality product, make homemade cakes. It is not difficult and rather quick to make a roll with poppy seeds . Here are some simple recipes. Fragrant, fresh homemade baked goods will surely impress your family and friends!

Roll with poppy seeds. Classic recipe

3.5 cups flour
1 glass of milk
2 eggs
50 g butter
1 cup of sugar
1 tsp salt
30 g yeast
For filling:
2 cups poppy seeds
1 tbsp Sahara
½ cup honey

Make a dough. Put yeast, some sugar and ½ cup flour in a glass of warm milk. Place the dough in a warm place for 50 minutes.
After that, add the rest of the food, flour and knead the dough well so that it does not stick to your hands.
Put the finished dough in a saucepan, cover it with a napkin and place in a warm place for 2 hours. During this time, the dough should be kneaded twice.
Prepare the filling. Fill the poppy with hot water, stand for 20 minutes, then fold the poppy through a fine sieve. Pass the poppy through a meat grinder, add sugar and honey to it, as well as, if desired, the yolk (it will add stickiness to the mass).
Divide the finished dough into 2 parts. Roll the dough pieces into a layer of about 30 * 50 cm, and put the filling on top. Roll into a roll, put in a mold, having previously covered it with parchment paper.
Before placing the roll in the oven, it should stand in a warm place for 40 minutes. Brush the roll on top with milk or yolk.
Bake at 200 ° C for 40-50 minutes. Enjoy your tea!
Chopped nuts and / or raisins can be added to the filling if desired.
The recipe below turns out simply incomparable pastries! Thanks to boiling nuts in caramel, the taste of the filling is amazing!

Roll with poppy seeds, caramel and nuts

To prepare a roll with poppy seeds you will need:

1 tsp Sahara
3 tbsp flour
½ glass of water
15g dry SAF-moment yeast (67g) fresh yeast

For the test:

1 glass of liquid (water, milk, or whey)
1-1.5 tsp salt
1/4 cup sugar
0.5 cups butter or vegetable oil, melted
6-6.5 cups flour
2 eggs

For filling:

100 ml cream (milk)
200g walnuts
20g butter
½ cup sugar

Poppy seed roll recipe

Combine flour, yeast and sugar in a separate bowl. Pour in about 1/3 of 1/2 cup warm water. Stir to form a smooth, thick dough. Pour in the remaining warm water.
Leave the dough in a warm place until bubbles appear in the dough.
Pour vegetable oil and 1 glass of any liquid (milk, kefir, water, sour cream, etc.) into the dough.
Beat in eggs and add sugar and salt. Stir everything. Add about 4 cups flour. Stir. You should have a sticky dough.
While continuing to stir the dough, add ½ cup each flour until the dough cannot be stirred with a spoon.
Pour half a glass of flour on the table and lay out the dough.
Knead it with your hands, add flour until the dough is smooth and soft.
It is advisable to knead the butter dough for a few more minutes. This will make the dough even more delicious.
Form the dough into a ball, cover with foil and leave until it has increased by one and a half to two times.
Pound the dough that has come up, cover it again with plastic foil and leave it to rise again.
Prepare the filling. Melt the butter in a small saucepan, add sugar and keep on fire, stirring constantly, until the sugar turns brown.
Remove the saucepan from heat. After a minute, pour in the milk. It is advisable to first bring the milk to a boil, in this case the caramel will not completely solidify.
Put the saucepan on low heat again and simmer until the mixture is homogeneous.
For a sweeter caramel, add 1/4 cup icing sugar or sugar to the caramel.
Grind the nuts in a coffee grinder. Large nuts can tear the dough.
Put the nuts in the caramel mass, stir and keep the dishes on the fire for another 1-2 minutes, stirring constantly.
Steam the poppy for 10-15 minutes. Drain excess liquid. Pass the poppy through a meat grinder. Add it to the chilled filling.
Roll out the dough into a layer about 1 cm thick. Spread the filling evenly without touching the edges. Brush the edges with an egg or water.
Roll the dough into a roll. Transfer them to a baking sheet lined with parchment paper. If the roll does not fit on the baking sheet, bend it in a horseshoe shape.
Lubricate the top with water and leave the garment in a warm place to enlarge at least 1.5 times.
When the poppy seed roll comes up, brush it again with sweet water (2 tablespoons of water and 1 teaspoon of sugar) or an egg.
Place the product in an oven preheated to 250 ° C for 10 minutes. Then reduce the temperature to 200 ° C, cover the roll with foil and bake until tender (about another 30 minutes). Lubricate the finished roll with water and cover with a towel. Bon Appetit!

Despite such a detailed description, the poppy seed roll is prepared quite quickly, and once having prepared the roll according to our recipe, you will surely be very pleased!

Poppy seed roll with semolina filling

You will need:

650 ml of milk (0.5 l for the filling);
4 eggs (2 for the dough, 1 for the filling and 1 for the grease);
200 g margarine;
100 g sugar;
10 g dry yeast;
1 kg of flour;

For filling:

6 tablespoons of semolina;
100 g poppy seeds;
100 g of sugar.

How to cook:

Pour some water into a bowl, put a spoonful of sugar there to dilute the yeast and let it rise.
Melt the margarine and combine with the rest of the dough ingredients. The dough should not stick to your hands. Leave it up.
You can start filling: boil thick semolina porridge, add poppy seeds with sugar to it. When it cools down, break the egg there.
Divide the dough into three parts, and roll each of them, lay out the filling and roll up in the form of a roll. Coat with beaten egg before baking.
Cook for about 15 minutes in the oven at 220 degrees.

We are sure that your baked goods will give you and your family a real gastronomic pleasure!

What do you cook most often from baked goods at home? Do you have any quick recipes in your arsenal? Write to us!

Today I will describe in detail the recipes on how to bake a butter roll with poppy seeds from yeast dough with filling, when the baking turns out to be festive and not only very beautiful, but also delicious. The recipes for poppy rolls are simple and the result is always pleasing, the main thing is to be patient while the yeast dough is ready for baking.

So, the first recipe, my favorite. Extremely delicious poppy seed roll stuffed with poppy seeds and nuts. Moist, fresh and looks and tastes better than a bakery! It hasn’t happened yet that this recipe didn’t make baking! You can bake 3 rolls based on the ingredients according to the recipe, each is 35 cm long. The rolls are baked soft and light. I highly recommend it!

Step by step recipe: roll with poppy seeds

Yeast roll, recipe for 3 pieces:

3 cups wheat flour + 3 tablespoons for topping
180 ml warm milk
150 g butter, melted and chilled
6 yolks
45 g fresh yeast or 21 g dry yeast
6 tablespoons of sugar
half a teaspoon of salt
1.5 tablespoons of rubbing alcohol (or vodka, rum, almond liquor)
grains of 1 vanilla stick or 1 teaspoon of vanilla paste

Cooking method

Mix dry yeast with wheat flour.
Add the remaining ingredients and knead the dough, adding melted butter at the end of the batch.
Form a ball of dough, place in a large dish, cover with a linen towel.
Place the proofing dough in a warm place so that it doubles in volume (it will take 1 to 1.5 hours if the yeast is fresh).

In the meantime, let's get to the poppy filling.

Poppy seed filling for roll with honey and nuts

500 gr poppy seeds
170 grams of light brown sugar (half can be replaced with honey, then the mass will be more moist)
100 g seedless raisins
50 g finely chopped walnuts
3 tablespoons honey
1 teaspoon cinnamon
half a cup of confectionery orange peel
Whisk 6 proteins remaining from the dough into the filling.

Pour boiling water over the poppy seeds (to cover it completely), set aside to cool, drain off excess water, chop twice in a meat grinder using a fine wire rack.
Or, you can put the poppy in boiling water and boil for 20 minutes, squeeze out excess water and let it cool. And then twist it twice in a meat grinder with the smallest grill.
Add remaining ingredients to twisted poppy seeds, stir.
Toss gently with the hardened whites remaining from the dough ingredients list.

Bakery products

Divide the yeast dough into 3 parts, roll out with a rolling pin into rectangular pancakes about 3 mm thick, apply the poppy seed, stepping back about 2 cm from the edges.
Roll up (like a roll) and cover the ends of the dough underneath. Transfer each of the three rolls to baking trays covered with oiled baking paper, leaving about 1 cm gap between the rolls (no more).
Cover each roll with another sheet of oiled baking paper on top.
Let stand for 15 minutes, covered with a towel.
Note: If the dough is too sticky, sprinkle with flour gently to curl.
Bake at 190 ° C for about 30-40 minutes until golden brown (the color will be clearly visible through the paper).
Take out the finished rolls, cut the paper on top, refrigerate. Let them cool in a baking sheet.

Ingredients for the icing sugar

1 cup powdered sugar

Add sugar to hot water.
Rub the mixture using the convex side of the spoon.
When the icing is too thick, add a little water. When it's too runny, add the icing sugar.

NOTE Ingredients for making a solution of raw yeast are subtracted from those for yeast dough.

How to make yeast dough roll with poppy seeds

What New Year's holidays can you meet without a pastry roll with delicious poppy filling? Then let's get down to another recipe.

Ingredients for 2 rolls of about 35 cm

500 gr wheat flour
50 g fresh yeast
50 grams of sugar
200 ml milk
4 egg yolks
50 gr butter

additionally take nuts and cranberries for the poppy filling

850 gr poppy seeds
4 squirrels
50 g of nuts and 50 g of dried cranberries
2 tablespoons white bread crumbs

for sugar glaze

1/2 lemon juice + about 1 cup powdered sugar
4 tablespoons of candied orange peel, to garnish.

Yeast dough: how to cook

Put some flour in a heaped bowl, make a depression, pour in the dissolved yeast and sprinkle with sugar.
Gradually pour warm milk into the hole, stirring with yeast and, at the same time, pouring a few tablespoons of flour into the mixture. Stir.
Cover with a towel and leave to rise for 10 minutes.
Add the eggs and begin to gently mix all the ingredients with a spatula.
When the ingredients are almost combined, add the melted warm butter and start mixing well with your hands.
Knead the dough for 10-15 minutes, until smooth and elastic.
Shape into a ball, place in a bowl, cover with a towel and leave in a warm place for about 1 hour to double in volume.

Poppy and nut filling in a meat grinder

Toss the twisted poppy seeds, chopped nuts, chopped cranberries, and breadcrumbs.
Whisk the protein into a stiff foam with a pinch of salt and mix gently with the poppy seed.

Forming and baking

Place the dough on a floured countertop and knead it a little, divide it in two.
Roll one piece of dough into a rectangle about 30 x 35 cm, place half of the poppy filling on top and distribute it around the rectangle, not reaching the edges of about 1.5 cm.
Roll the roll along the long side and carefully blind the edges, place the roll on a baking sheet lined with oiled paper. Wrap the roll on top of the same paper, leaving about 2 cm in the middle for the dough to rise. Repeat the same for the second piece of dough.
Place both rolls (including paper) together on a large baking tray and leave to rise for 20 minutes.
Bake for 35 minutes in a preheated oven to 180 ° C.
After cooling down, pour the icing over the pastry: Combine the hot lemon juice with the orange peel and gradually add the icing sugar. Rub everything thoroughly.

Roll with poppy seeds from butter dough (with photo)

Holidays without a poppy roll? Impossible! Do not look for easy ways, but feel free to take it to work - make a homemade roll of yeast dough in milk, we will use honey, poppy seeds and a mixture of nuts in the filling. You definitely can't buy such a roll in a store ...

Ingredients for the dough

45 g fresh yeast
180 ml warm milk
3 cups wheat flour and extra flour for topping
6 yolks
6 tablespoons of sugar
half a teaspoon of salt
1.5 tablespoons of vegetable oil
2 tablespoons of rubbing alcohol
1 packet vanilla sugar
150 grams of melted and cooled butter.

How to prepare a poppy seed filling with raisins and nuts:

500 gr poppy seeds
1 liter of milk
250 g sugar
150 grams of chopped nuts and dried fruits. We take raisins, walnuts, hazelnuts, almonds, candied orange fruits, figs, apricots.
3 tablespoons honey
a few drops of almond essence
teaspoon of cinnamon

icing:

half a cup of powdered sugar
a few tablespoons of warm water

Step-by-step preparation of yeast for dough:

First, we need to prepare the yeast.
First step: stir the yeast with sugar and warm milk (it must be warm, otherwise the yeast won't work).
Leave the starter culture in a warm place for 15 minutes.
After this time, add the remaining ingredients:
sifted flour, egg yolks, salt, sugar, vanilla sugar, vegetable oil, alcohol and stir everything thoroughly with a spatula, and finally melted warm butter.
Knead an elastic dough and leave to rise in a warm place.

In the meantime, prepare the poppy filling:

Rinse the poppy with cold water and strain through a sieve.
Pour milk into a small saucepan, add sugar, add poppy seeds and simmer for about 25 minutes.
The poppy should absorb as much milk as possible and become full.
Place the poppy seeds on a sieve and spin through a fine-grated meat grinder twice.
Add nuts and dried fruits, honey, almond flavor, cinnamon and mix thoroughly.

With this recipe, you will get a dough for three rolls with poppy seeds filling.

Divide the dough into three parts and sprinkle with flour, roll out to one and a half centimeters thick.
Place the poppy filling on each of them. Wrap in rolls.
Wrap each one in oiled parchment paper, but not very tightly, and place on a large baking sheet.
Bake in a preheated oven at 180-190 degrees for about 30-40 minutes.
The dough should be nicely browned and visible through the paper.
Ready poppy rolls, after they have cooled down, pour with icing sugar, cooked and powdered sugar and hot water, sprinkle with candied orange fruits on top.

Poppy butter roll with photo

I present my simple recipe for roll with poppy seeds from yeast dough. The dough is simple and quick because there is no need to prepare the sourdough. And this roll looks quite wonderful on the Christmas table.

It will be enough to cover the roll with sugar icing and sprinkle with dry poppy changes so that it looks very beautiful on your festive table.

Cooking time: 2 hours
Baking time: 40 minutes

Ingredients for dry yeast dough

500 gr wheat flour
100 gr butter
1/3 cup sugar - 100 gr
2 egg yolks
half a glass of milk
40 g fresh yeast or 12 g dry

Ingredients for the poppy and glaze filling

600 gr poppy seeds
1 egg white, beaten
150 ml white sugar glaze
a spoonful of dry poppy

Glass with a capacity of 250 ml.

Remove eggs and other necessary food from the refrigerator in advance, as all the ingredients for the roll should be at room temperature.
To make a roll with poppy seeds, you will also need: baking paper to wrap the rolls ready to bake in it.
Place butter, milk, and sugar in a saucepan. Let the mixture dissolve over low heat and then immediately place the saucepan in the refrigerator. Refrigerate to about 40 degrees.
Break two egg yolks into a large bowl (one white is needed to make the poppy filling). Then add 40 grams of fresh yeast. Do the same if you start the dough with dry yeast. Combine the yolks with yeast and add the warm sweet butter mixture to the milk.
Sift flour and knead the dough for 5 minutes.
Form the dough into a ball and place in a bowl, covered with a towel or foil. Place the bowl of dough in a warm place to rise for 1.5 hours. The dough should rise three times.
Next, proceed with the filling. You can make the poppy filling using the recipe below.
Make the most of the poppy seed, as it can be frozen and stored for a long time, up to 1 year. After adding whipped protein to the mass, the filling is ready. Thanks to the protein, the mass will become dense and will not sleep out of the finished product during cutting into portions.

How to roll a roll with poppy seeds

This yeast dough contains a lot of oil and does not need to be sprinkled with flour while cutting. The dough should not stick to the wooden countertop. Roll out the dough to a thickness of 1-1.5 cm. Place the poppy filling on top and distribute without reaching the edges, about 1.5 cm.

Roll the poppy seed dough into a roll.

After that, put the finished roll on oily parchment paper for baking, wrap the roll twice in paper, wrap it loosely so that there is room for the roll to increase in volume during baking.
This roll is 50 cm long and may not fit in your oven. Therefore, it is better to divide it into 2 and wrap each one with paper and place on a baking sheet with a small distance from each other.
The oven should be heated to 180 degrees or 190 degrees in top-bottom mode. Yeast rolls are baked for 40 minutes. After they are ready after baking, let stand in the oven for another 15 minutes with the oven door slightly open. Then remove, cut the paper and let it cool completely.

You can sprinkle the baked goods with icing sugar or icing. I recommend the traditional white icing.

Bon Appetit!

Sweet roll with poppy seeds from puff pastry: recipe

The quick roll of yeast puff pastry is a combination of the very best recipes from French bakers. It turns out three rolls: delicious in taste. Crispy crust, soft and tender dough reminiscent of airy croissants. The recipe contains a lot of butter, which keeps the finished baked goods fresh and soft for a long time.

You will receive 3 poppy seed rolls from the recipe.

Ingredients for French Yeast Dough:

250 ml warm milk
1 tablespoon (12g) dry yeast or 24g fresh yeast
1 large egg
half teaspoon vanilla extract
525 gr wheat flour
3 tablespoons sugar
a pinch of salt
225 g butter at room temperature

Combine wheat flour with dry yeast, add the rest of the ingredients and knead the dough with your hands, and finally add 30 grams of melted butter. Knead the dough for a short time - just to combine all the ingredients; it should remain sticky.
Form a rectangle out of it and wrap it tightly with foil or cling film, then cool in the refrigerator for an hour.
Place the chilled dough on a pastry board and roll out into a 30 x 15 cm rectangle with the short sides at the top and bottom. Distribute the remaining amount of butter from the recipe (195 g) evenly over the dough (not reaching the edges).
Fold 1/3 of the dough from top to bottom in the center, then fold the bottom to cover the first (as we fold a sheet of paper). Glue the edges of the dough tightly, turn the dough 90º (to make it easier to roll out the dough) and gently turn it into a 25 x 17 cm rectangle, using the minimum amount of flour to dust. Roll it out.
Roll back into 3 pieces and refrigerate for 45 minutes in the refrigerator (wrap the dough in cling foil so it doesn't dry out).
Repeat the rolling and folding process three more times, cooling the dough between rolling for 30 minutes.
After the last rolling and folding, wrap the dough in cling foil and refrigerate for at least 5 hours, preferably overnight.

Filling with honey, nuts and cranberries

400 gr poppy seeds
80 g of liquid honey
80 g brown sugar
80 g dried cranberries
40 g walnuts, chopped
2 teaspoons almond extract or almond flavoring
1 teaspoon cinnamon
1 tablespoon butter at room temperature
70 gr candied orange candied fruits
3 squirrels (from large eggs)

Pour boiling water over the poppy seeds, set aside for cooling, drain excess water through a fine sieve, chop twice in a meat grinder using a fine grid.
Add remaining ingredients (excluding proteins), stir. Finally, gently combine with 3 whites, whisked into stiff foam.

Moreover:

1 beaten egg with 1 tablespoon milk to grease the surface of the roll before baking
candied orange peel for garnish

Ingredients for the glaze:

1 cup powdered sugar
3-4 tablespoons of hot water

Add sugar to hot water. Rub the sugar with hot water using the convex side of a spoon.

The process of making a puff roll from ready-made dough

Remove the cooled half of the French pastry from the refrigerator. Cut into 3 equal pieces. Divide the filling into 3 parts as well.
Roll out each piece of dough into a rectangle approximately 30 x 25 cm.
Spread the poppy filling on it and roll it into a roll, smooth it slightly.
Using a sharp knife, cut the roll forward, leaving one end uncut.
Glue the ends together and twist together while holding the ends.
Place the product on a baking sheet lined with baking paper, cover with a tea towel and leave in a warm place for about 40-50 minutes for the roll to rise twice.
Preheat oven to 190ºC.
Mix dry poppy seeds with beaten egg and milk, brush a roll with this mixture and place in the oven preheated to 190ºC.
Bake for about 25 minutes (do not burn the roll).
Take out the roll and let it cool slightly, then pour over the icing while still warm and sprinkle with candied orange fruits.

The taste is extraordinary!

How to make poppy filling for rolls and rolls

Check out the best poppy seed filling for many baked goods. This is a tried and true recipe and a very old recipe at the same time. Poppy filling with raisins, nuts and honey is ideal for yeast dough, crispy biscuits and biscuits.

Cooking time: 30 minutes.
Serving Size: about 900 gr.

Ingredients:

500 gr blue poppy
100 grams of raisins
50 gr walnuts
100 gr candied orange candied fruits
4 tablespoons honey
100 grams of sugar
a spoonful of butter

From this amount of ingredients, you will get about 900 grams of sweet poppy seed.

Cooking method:

Place the poppy seeds in a container, then pour boiling water over it to coat the seeds and let the mixture cool completely.
Use cheesecloth or a very fine sieve and drain off excess water.
Next, the poppy should be scrolled into a meat grinder, using a very fine wire rack, twice.
Add the rest of the ingredients to the finished poppy seed. Chopped nuts (can be pecans), honey and sugar, butter, any raisins (large can be cut into pieces) and candied orange or lemon candied fruits. I sometimes mix raisins with cranberries (50 grams of raisins and 50 grams of cranberries).
Mix everything thoroughly. You can also lightly fry the mixture in a saucepan to dry it a little.
You can store the prepared poppy seed in a glass container in the refrigerator for up to 7 days. Or freeze the mass and store for about 1 year.
Remember that before baking, the poppy filling should be thawed and the protein whipped into a strong foam (5-6 proteins for the whole mass) should be added.
The whipped poppy seed paste does not fall apart after baking and remains stable.

Bon appetit and good luck!

A roll with poppy seeds made from yeast dough is a delicious baked product that ideally complements breakfast, family tea and children's afternoon tea with a mug of milk or cocoa! This pastry emanates delicious baked goods, pleasant warmth and coziness! Delicate crumb, sweet glaze and an abundance of rich filling ... It's hard to refuse such a delicacy! In every home, poppy seed roll is prepared in its own way. The huge number of recipes is explained by the wide variability of the filling. An obligatory component is steamed poppy, and then you can experiment, add your favorite dried fruits, nuts, chocolate, citrus zest, cinnamon.

We dwell on the common version of "raisins-peanuts" - a proven duet. Knead the yeast base, lay out the prepared filling and form strong rolls. The delicate pliable dough keeps its shape, does not break, tightly binds the loosened poppy mass, forming a neat twisted cut. Finished products do not linger on the table, they quickly "fly away" over a cup of tea!

Ingredients:

For the test:

milk - 250 ml;
egg - 1 pc. (+ 2 egg yolks);
sugar - 50 g;
dry fast-acting yeast - 5 g;
salt - a pinch;
butter - 20 g;
flour - 450-500 g.

For filling:

poppy - 250 g;
egg whites - 2 pcs.;
sugar - 50 g;
honey - 50 g;
raisins - 50 g;
roasted peanuts (or any nuts) - 50 g;
vanilla sugar - 1 tsp.

For glaze:

icing sugar - 100 g;
water - 1-2 tbsp. spoons.

Roll with poppy seeds from yeast dough step by step recipe with photo

Cooking the dough. We measure out 350 g of flour, add fast-acting yeast, salt and sugar. Stir the dry mixture.
We introduce one whole egg and two yolks. We save the proteins for the filling - we place them in a clean, dry dish and put them in the refrigerator. In the future, we will whip the protein mass into a stable foam, so we make sure that no drops of yolk, shell fragments and other "debris" that can disrupt the process get to it.
Warm the milk slightly. We check the temperature - to activate the yeast, the liquid must be warm, but not hot. Pour the flour mixture and stir vigorously by hand or with a spoon. It turns out a sticky and viscous mass.
Melt the butter, cool until warm and pour over the dough. Stir in the oily liquid until completely absorbed.
Next, we proceed to active kneading with our hands. Gradually add flour, roll and crush a lump on the table for at least 10 minutes. You should get a soft, not at all tight dough, not sticking to the palms. We add flour only as needed and in small portions. We return the mixed mass to the working bowl and put it in a warm place. You can cover the dishes with a warm blanket, put them on the radiator, etc.
An hour later, we check the dough - it should grow noticeably. Press down a little, crush the swollen lump and leave it warm for another 1 hour.
Fill the poppy to the top with cold water (about 300-400 ml). Bring to a boil, turn off the heat and cover the pan with a lid. Leave for 20-30 minutes for the seeds to swell.
After the allotted time, we discard the poppy mass on a fine sieve - drain the remaining liquid. We return the seeds to the pan and punch with a hand blender.
Allow the poppy seeds to cool, then add honey, vanilla and regular sugar. We load raisins and peanuts, previously peeled and chopped in a blender bowl (can be replaced with any nuts). Stir the poppy seed.
We take out the cooled proteins, beat with a mixer into a fluffy stable mass, motionless when tilting and turning the bowl. We transfer the protein mixture to the poppy seeds.
Mix the filling components.
Formation of a roll with poppy seeds from yeast dough
Divide the re-increased dough into two equal parts. We roll one evenly into a rectangular sheet with a thickness of 3-5 mm.
We spread half of the poppy filling, retreating about 3 cm along the edges. Flatten the poppy layer.
Starting from the bottom, we fold the workpiece into a tight roll. Carefully "glue" the bottom seam with your fingers. We pinch the edges and turn them under the roll. We transfer the product to a baking sheet covered with parchment paper. Similarly, we form the second roll.
We leave the products warm for 20-30 minutes to rise. Then put in an oven preheated to 180 degrees for 20-30 minutes (until golden brown). Cool it down.
For the glaze, gradually add warm water to the icing sugar, knead. You should get a fluid, but not too liquid mass. Lubricate the rolls with a silicone brush.
Lightly decorate the baked goods if desired. Until the glaze has hardened, you can sprinkle the surface of the rolls with poppy seeds and / or almond petals.
As soon as the crust is dry, cut the baked goods and treat yourself to it! Roll with poppy seeds from yeast dough is ready!