There are no friends among my acquaintances who would not like pastries with poppy filling. Preparing such a delicious filling from food poppy is quite simple. I often cook it with a variety of berries, nuts, or just use one poppy to make the filling for pancakes, rolls, pies, or cakes. I even make Easter cakes and Easter cakes with her. The finished poppy filling can be stored in the refrigerator for about 10 days. I do not recommend storing it longer. My simple photo recipe with a step-by-step description will help you make a delicious filling that is suitable for baking from any (yeast, puff or pancake) dough.

We need to work:

• 200 grams of edible poppy;
• 25 grams of sugar;
• 50 grams of natural honey;
• 150 ml of water;
• 1 chicken egg (C-1);
• 50 grams of a mixture of dried apricots and raisins;
• 150 ml hot water.

How to make poppy seed filling at home

We wash dried apricots and raisins, fill them with hot water. We leave in such a state that they are well steamed and become soft. This usually takes no more than 18-20 minutes. After that, we drain the water and put the berries on a dry towel to wait in the wings.

Mix the poppy with sugar and punch with a blender. At this point, the sugar-poppy mixture will brighten slightly. Fill it with hot water and boil for about three minutes. We put it in a colander with gauze and wring it out.

While the poppy is still hot, add honey to it and stir.

Foam the egg with a fork, and cut dried apricots with raisins into small pieces, add all this to the poppy seed mixture and mix.

Our poppy seed cake filling is ready to eat. When baking, such a filling keeps its shape and does not crumble, and the baked products are not only tasty, but also beautiful.

Poppy is not only a beautiful scarlet wildflower, but also an amazing plant that is used for decorative, medicinal and food purposes. Poppy seeds are healthy and nutritious and contain carbohydrates, proteins and valuable fatty oils. Ripe seeds of the plant have a pleasant taste, therefore, have long been widely used in Slavic cooking. Dry grains are sprinkled on top of rolls, buns, bagels; they are added to halva, in ground form, they are used as a thickener for sauces. Also, a filling is prepared from poppy seeds, which is traditionally used to fill rolls, pies, rolls, bagels. Today we will take a closer look at how to easily and quickly prepare a delicious poppy filling at home.

Recipe Information

Cuisine: Slavic.

Cooking method: mixing of components.

Total cooking time: 15 minutes.

Ingredients:

• poppy seeds - 125 g
• milk - 50 ml
• butter - 25 g
• sugar - 60-70 g
• egg - 1 pc.

Cooking method

Note to the hostess:

• Instead of sugar, you can add honey to the poppy seed filling.
• You can add a handful of raisins to the poppy filling.
• For taste and aroma, you can add 20-30 g of brandy to the poppy filling.

Since these are buns with poppy seeds made from yeast dough, the recipe contains a detailed technology for its preparation. I tried not to forget about the rules for working with poppy baked goods in general. About another classic recipe - poppy seed roll -: an alternative recipe will complement the one on this page.

Ingredients

• milk 250 ml,
• wheat flour 500 - 600 g,
• dry yeast 18 g (fresh 50 g),
• egg 2 pcs.,
• vegetable oil 2 tbsp. l.,
• salt ½ tsp,
• granulated sugar 200 g,
• butter 95 g.

• poppy 180 g,
• milk 200 ml,
• sugar 2 tbsp. l.,
• vanilla sugar 1 sachet,
• egg 1 pc. (for greasing buns)

Preparation

Cooking any baked goods, including buns with poppy seeds, begins with the preparation of the base - yeast dough.

Yeast dough. Pour warm, but not hot milk into a bowl (temperature within 38 - 40 ° C), add 1 tbsp. l. granulated sugar with a slide and dry or fresh yeast. Stir thoroughly with a spoon.



For butter yeast dough, we use only premium wheat flour. Sift it through a sieve and add 2 tbsp. l. into the dough. Stir so that there are no lumps. Cover the dough with a linen napkin and put it in a warm place for 20-30 minutes. If the room is cool, it is worth pouring hot water into a saucepan and place a bowl of dough on top so that the bottom of the bowl does not touch the water.



In a warm environment, yeast begins to divide intensively. If everything is done correctly, the yeast is fresh and of high quality, then the dough is covered with bubbles and increases several times.



When the dough comes up, prepare the baking. Melt the butter in the microwave or on the stove.



Drive 2 eggs into a separate bowl and combine them with a glass of sugar.



Beat eggs with sugar with a mixer until the granulated sugar is completely dissolved. Then, without ceasing to beat, pour melted butter in a thin stream, and then lightly salt (half a teaspoon of salt is enough).



Pour vegetable oil into the dough.



Now, for the convenience of kneading the dough, pour the eggs beaten with sugar and butter into a deep bowl. And we will send the dough to the same place. Let's mix everything.



Gradually add flour to the prepared mass and knead the yeast dough. To prevent the dough from sticking to your hands, periodically moisten your hands with vegetable oil.
We will knead the dough for 15 minutes.



Butter yeast dough is smooth, elastic and does not stick to your hands. Let's give the finished dough a round shape, cover the bowl with a napkin and send it to a secluded warm place for 1 - 1, 5 hours.



During this time, the dough should fit well.



When the yeast dough comes up, knead it several times to release bubbles of carbon dioxide, cover the bowl with a napkin and send it back to a warm place so that it comes up again.



Filling for buns with poppy seeds. While the dough is coming up, prepare the poppy filling. Put poppy seeds in boiling milk and simmer for five minutes. Then remove from heat, cover the bowl with a lid and let the poppy brew for 1 hour.



After that, strain the poppy seeds through a sieve and press down with a spoon to remove the remaining milk to the last drop. Even if you get the impression that there is no milk in the poppy, you should still strain it. Residual liquid can precipitate the dough.



Our great-grandmothers ground the poppy seeds for buns and rolls in a mortar, today this can be done using a submersible blender.

Put the strained poppy seeds in a dry bowl, add granulated sugar and vanilla sugar to it and grind into small crumbs with a blender. If there is no blender, you can twist the poppy seeds several times through a meat grinder or skip this step, but with grated poppy seeds, the baked goods are much tastier.



We form and bake buns with poppy seeds. Meanwhile, the dough came up for the second time, and we need to knead it and divide it in half.

On the countertop, sprinkled with flour, lay out a part of the dough and roll it into a thin layer 3 - 5 mm thick. The thinner the dough is rolled out, the more layers the finished buns will have. Just do not overdo it so that the dough does not break when rolled into a roll.

Spread the poppy filling evenly on top and roll up the roll.



Cut the roll into 7 - 8 buns. We do the same with the remaining test. I have 15 buns 4 - 5 cm wide. You have - depending on how you roll out the dough and cut the roll, there may be a different amount.



Cover the baking sheet with baking paper and lay out the rolls. Put them in a warm place for proofing for 20 - 30 minutes. When the buns rise, brush the top with a beaten egg.



We will bake buns with poppy seeds in an oven preheated to 180 ° C for 20 -25 minutes, until the top is browned. The time is indicated approximately, since everyone's ovens are different.



Remove the baked goods from the oven and cool. Bon Appetit!

Poppy has been used since ancient times in cooking as a filling or powder in confectionery and bakery products. It is a traditional filler for muffins, pies, rolls, buns, bagels, puffs, croissants, cookies, etc. For dusting, usually not chopped poppy seeds are used, but for making poppy filling, poppy seeds must be crushed. This is done to improve the taste, aroma and so that the poppy does not squeak on the teeth, it acquires a more uniform, not crumbly consistency. At home, you can grind poppy seeds in several ways: grind with a pestle in a mortar; pass several times through a meat grinder; grind in a coffee grinder, blender, food processor, etc. Often, to make the poppy easier to grind and so that the poppy acquires some plasticity, it is pre-steamed with boiling water or boiling milk, sometimes boiled. Drain off excess liquid, add sugar or honey or sweet syrup. Other ingredients (ground nuts, raisins, butter, cognac, rum, liqueur, etc.) can also be added according to the recipe. If the filling turns out to be liquidish, then starch or semolina or an egg are added, which bind the water and prevent the filling from spreading during baking, which allows it to be used both in open and closed products.
Here are some great recipes for poppy seed filling:
Recipe number 1
POPPY FILLING
Ingredients:
3 tbsp. l. starch or semolina
1 st. l. butter
0.5 cups water or milk
1 cup of sugar
100g poppy seeds
Grind dry poppy seeds in a blender or coffee grinder.

Mix the poppy seeds, sugar and water (milk) and let it boil, tighten the fire and stirring constantly, cook for another 7 minutes, until the poppy swells well.

Let the mass cool down. Add butter, starch or semolina.

Recipe number 2
POPPY FILLING
1 chicken egg
75g almonds (or other nuts)
100g raisins
2 tsp liqueur (rum, cognac, brandy can be used)
2 bags of vanilla sugar
335 ml cream or milk
2 tbsp decoys
250g ground poppy
Grind the poppy seeds in a coffee grinder or in a way convenient for you. Boil milk (cream), add semolina, poppy seeds, sugar with constant stirring in a thin stream. Boil a little more, remove from the oven, add the rest of the food, add an egg at the end.
Recipe number 3
POPPY FILLING
Pour the washed poppy with boiling water and cook for half an hour over low heat. Remove from heat, let the poppy cool, drain the water and turn it through a meat grinder two or three times. Add sugar (honey), nuts, raisins to taste. You can also add lemon. To do this, wash the lemon, pour it over with boiling water, cut it, take out the seeds and also turn it through a meat grinder. In order for the filling to be thicker, add a few tablespoons of semolina or starch.
Recipe number 4
POPPY FILLING:
2 eggs
3/4 stack ground almonds
400g ground poppy
0.5 stack honey
150g stack. Sahara
2 tsp essence of vanilla
360 ml glass of milk
80g butter
Mix and bring to a boil honey, sugar, vanilla essence, butter, milk.
Add ground almonds and poppy seeds and cook for about two minutes.
Allow to cool slightly, then add two eggs to the mixture one by one and place the filling in a cool place, then use as directed.
Recipe number 5
POPPY FILLING
Pour poppy seeds with boiling water and cook for one hour over low heat, then squeeze the poppy seeds and pass through a coffee grinder three or four times, then add to the poppy seeds, butter, honey (sugar). Honey gives the filling some viscosity.
Recipe number 6
POPPY FILLING
Fill the poppy with boiling water, which we immediately drain. Add milk, honey (sugar) and butter to the poppy seeds and cook over low heat until the milk is completely evaporated, letting it cool. The poppy swells and becomes fragrant and soft.
Recipe number 7
POPPY FILLING
Ingredients:
5 tbsp. l. poppy
1 chicken egg
4 tbsp. l. Sahara
Pour the washed poppy into boiling water, let it boil, pour it onto cheesecloth or a fine sieve to filter the water. Then we grind the poppy in a mortar or grind it in a meat grinder with a thick grid or in a coffee grinder, then add sugar and an egg and mix everything.
Recipe number 8
POPPY FILLING
Ingredients:
3 tbsp. lies. honey
6 tbsp. lies. poppy
Put honey in the washed poppy seeds and cook for 8 minutes, stirring constantly. Let the filling cool.
Recipe number 9
POPPY FILLING
Ingredients:
300ml milk or cream
300g poppy seeds
powdered sugar (honey or vanilla sugar) to taste
Mix lightly fried in a dry frying pan and chopped poppy seeds with powdered sugar (honey or vanilla sugar). Heat milk (cream) over the fire and add powdered sugar in a thin stream, stirring constantly. Remove from oven and allow to cool.
Recipe number 10
POPPY FILLING
Rinse the poppy seeds, then pour boiling milk and let cool. Drain the milk, add honey and simmer in honey over low heat for 20 minutes. Beat with a blender. You can also add lemon juice. Or boil poppy seeds in milk with sugar (you need a little milk just to cover the poppy seeds) over low heat. Then grind.
Recipe number 11
POPPY FILLING
Steam the poppy with boiling water, leave to swell, then grind, add granulated sugar and other ingredients, you can also boil it with cream or milk. You can first grind dry poppy in a coffee grinder, and then boil it.
Recipe number 12
POPPY FILLING
Boil poppy seeds with sugar and butter. Add a little liquid to cover the poppy a little. Sugar and butter to taste. The filling is very juicy and tasty.
Recipe number 13
POPPY FILLING
Boil the poppy seeds in milk, add semolina and boil more. The semolina is almost not felt, but it gives the filling a moderately thick consistency. Add sugar or honey, raisins, candied fruits, a couple of drops of rum essence. Cook for a maximum of 10 minutes.
Recipe number 14
POPPY FILLING (for dumplings)
Pour the washed poppy with boiling water and cook for half an hour over low heat. Remove from heat, let the poppy cool, decant the water and pass it through a meat grinder two or three times. Add sugar, jam or honey to taste.
Recipe number 15
POPPY FILLING
Boil the poppy seeds (pour boiling water over) and twist twice through a meat grinder.
Boil a strong syrup and mix it with poppy seeds, you get a plastic mass similar to marzipan. For a roll, after brewing with boiling water, add 1 tbsp of boxes. rum or cognac for 500 g of poppy.

Delicate hearty pie with cottage cheese and poppy seeds.

Ingredients:

• 300 g flour
• 150 g butter
• 50 g sugar
• 50 g of nuts (almonds, peanuts, etc.)

• 400 g cottage cheese
• 100 g sour cream
• 100 g sugar
• 2 eggs
• 1 tbsp with a heap of starch

• 150 g poppy seeds
• 250 ml milk
• 70 g sugar
• 1 egg
• 1 tsp without a heap of starch

Delicious curd cake with delicate aromatic poppy filling, sprinkled with nuts crumbs. For the cake, it is best to use homogeneous cottage cheese (I used cottage cheese with a fat content of 9%), but if you have granular cottage cheese, then rub it through a sieve or fine colander.

Preparation:

Cooking the dough.
Pour flour and sugar into a container.
Grate the butter there on a coarse grater, then rub the butter and flour with your fingertips.

Pour one fourth of the crumbs into another container.
Pour 5-6 tbsp into the rest of the crumb. l. cold water, mold the dough into a ball.

Roll out the dough on the table into a circle 4-5 cm larger than the baking dish (I have a mold with a diameter of 22 cm).
Wrap the dough on a rolling pin and transfer to a mold, flatten.
Place the dough pan and remaining crumb in the refrigerator for 30 minutes or more.

Let's prepare the poppy filling.
Grind the poppy seeds in a coffee grinder or grinder (when using a grinder, it is better to add a little milk, then the poppy seeds will be easier to grind).

Put the poppy in a saucepan with a thick bottom, pour in the milk, add sugar.
Cook the poppy seeds over low heat for 5-10 minutes, stirring all the time.

As a result, the poppy should steam well and become soft, and all the milk should be absorbed (the mass turns out to be thick).

Cool the ready poppy, then add the egg and starch, mix.

For the curd filling, put all the ingredients in one container and beat until completely homogeneous.

Add finely chopped nuts to the pre-cooked crumbs (if you use almonds, pour boiling water over it for 5 minutes, peel and chop finely).

We form a cake.
Remove the form with the dough from the refrigerator, put the poppy in the form of a ring, as in the photo.

Put the curd filling on top using a spoon, filling in all the voids and covering the poppy ring.

Sprinkle with nut crumbs evenly on top.
Put the cake in an oven preheated to 180 degrees. Bake for about 40-50 minutes.

Cool the finished cake completely.

Serve curd pie with poppy seeds with your favorite drinks.

Pie or roll with poppy filling has a unique taste. It's tasty and healthy. It prepares quickly, especially if you use a ready-made dough bought in a store: the hostess only has to prepare a layer. But homemade pies are incomparably tastier, so it's worth exploring and putting into practice good recipes.

How to make poppy seed roll

The dough for poppy seed roll includes flour, semolina, cottage cheese, milk, eggs, butter. It should be airy, light, rise with yeast or baking powder. You should not give up the idea of ​​making a roll with poppy seeds from the store's puff pastry - with it, baking is also successful. Inside, as an interlayer, are placed, in addition to the main component - poppy, - dried fruits, nuts, jam, honey. Moderately sweet, beautiful in appearance, poppy roll will certainly become a favorite delicacy for the whole family.

Dough for roll with poppy seeds

There are many options for dough for roll with poppy seeds. On the Internet, you can find recipes for different doughs - rich and low-calorie. It rises successfully on dry and fresh yeast, kefir, soda, baking powder, it can be biscuit, puff, purchased or cooked at home. For the holiday, you can knead butter, for dinner or breakfast, whatever is easier.

Poppy seed roll recipe

Almost every woman can find the original recipe for roll with poppy seeds in old grandmother's notebooks. It is recommended to supplement it with vanilla or cinnamon, add raisins, a little honey and dried apricots. If you experiment with types of text, try different fillings, then the family will be able to enjoy the delicacy again and again. Try the simplest recipe first.

Roll with poppy seeds from yeast dough

• Quantity: for 14 persons.
• Caloric content: 295.4 kcal.
• Purpose: for a holiday.
• Cuisine: Russian.

Sometimes housewives, thinking about how to make a poppy roll, do not want to mess with the dough: it is troublesome, a lot of time is spent, after work you need to carefully clean the kitchen. It takes a habit, skill. However, if you follow the step-by-step instructions exactly, then preparing the yeast base will not be difficult. Then things will definitely go well, each time a roll of yeast dough with poppy seeds will turn out more magnificent, more aromatic.

Ingredients:

• milk - 250 ml;
• egg - 2 pcs.;
• vegetable oil - 50 ml., butter - 50 mg.;
• sugar - 150 gr.;
• flour - 3.5 cups;
• yeast - 40 g;
• milk - 150 g;
• poppy seeds - 150 g;
• honey - 2 tablespoons

Cooking method:

1. Pour the seeds with milk and boil for a couple of minutes under constant supervision, stir. Cover, let it swell.
2. Pour a cup of warm milk into a deep bowl, loosen yeast in it, dilute sugar, flour (a tablespoon each), put in a warm place.
3. After an hour, stir in a glass of flour.
4. Another hour later, add the remaining flour, sugar, beaten eggs, vegetable oil and butter.
5. Let the mass increase in size (one and a half to two hours), and then knead, knead thoroughly.
6. Strain the swollen seeds from the liquid, add honey, grind.
7. Divide the dough in half, roll out thinly, distribute a dark layer, roll up, put on a baking sheet.
8. Let it rise.
9. Bake a roll with poppy seeds from yeast dough for at least 50 minutes at 200 ° C.

Roll with poppy seeds without yeast

• Cooking time: 1, 5 hours.
• Quantity: for 4 persons.
• Calorie content: 227 kcal.
• Purpose: for children's table.
• Cuisine: international.
• Complexity of preparation: medium.

The habit of using yeast can become a thing of the past if you make a pie with cottage cheese. We offer you to master a simple recipe for roll with poppy seeds. Together with the preliminary preparation of the products, the whole baking process will take an hour and a half, no more. Such a roll with poppy seeds without yeast can be baked in the oven of a gas stove for Sunday morning tea.

Ingredients:

• flour - 300 g;
• cottage cheese - 125 g;
• sugar - 100 g;
• milk - 300 ml.;
• soda - 1 tsp;
• vegetable oil - 75 ml.;
• egg - 1 pc.;
• salt to taste;
• poppy - 100 g;
• raisins - 50 g.

Cooking method:

1. Boil the poppy seed until it thickens noticeably. Then cool, combine with raisins and sugar.
2. Put soda slaked with vinegar in flour, pour milk and butter, put sugar, salt, cottage cheese, knead the dough.
3. Roll out, grease with filling, roll up.
4. Allow to distance, apply with a small brush to the surface of the beaten egg.
5. Bake at 180 degrees for 45 minutes.

Puff pastry roll with poppy seeds

• Cooking time: 2.5 hours.
• Servings Per Container: 6.
• Caloric content: 295 kcal.
• Purpose: for breakfast, lunch.
• Cuisine: Russian.

Puff pastry is quite capable of cooking at home in familiar conditions. It will take sifted flour, butter or margarine, time, and skill, and that’s what chefs used to do. But now ready-made puff pastry (yeast and yeast-free) can be bought at any store. You just need to roll it thinly, and then spread the filling. Consider this version of a puff pastry roll with poppy seeds.

Ingredients:

• puff pastry - 250 g;
• poppy - 50 g;
• water - 75 ml;
• sugar - 3 tablespoons
• butter - 20 g;
• flour - 10-20 g.

Cooking method:

1. Defrost the puff piece.
2. Pour boiling water over the poppy and keep it hot for half an hour. Then bring to a low boil, and boil with sugar. At the end of the process, put softened butter, let everything cool, beat with a blender.
3. Roll out the dough.
4. Lay out the filling so that there is an even layer, leave the edge of the cake free.
5. Roll up, lay on baking parchment paper. Bake for half an hour at 220 degrees.

Sponge roll with poppy seeds

• Cooking time: 2.5 hours.
• Servings Per Container: 6.
• Caloric content: 450 kcal.
• Purpose: for dessert.
• Cuisine: European.
• Complexity of preparation: easy.

Biscuit dough is airy, light, very pleasant to the taste, and therefore requires careful attention. It should not fall off during baking, so it is better not to open the oven door unnecessarily, not to disturb the delicate product. There is a peculiarity in the proposed recipe: the sweet filling goes directly into the biscuit, it interferes with the dough.

Ingredients:

• flour - 250 g;
• eggs - 2 pcs.;
• sour cream - 125 g;
• sugar - 6 tablespoons;
• soda - 1 tsp;
• poppy - 3-5 tbsp.;
• jam - 160 g.

Cooking method:

1. Beat eggs with sugar.
2. Add half a glass of sour cream, a teaspoon of baking soda, which can be replaced with a sachet of baking powder. Pour poppy
3. Add flour, mix gently.
4. Preheat the oven to 200 degrees, pour the dough onto a baking sheet in an even layer. It will bake for 10-15 minutes.
5. Allow to cool slightly, then gently roll up.
6. Cut the sponge roll with poppy seeds into portioned pieces, grease them with jam.

Roll with poppy seeds and nuts

• Cooking time: 3 hours.
• Servings: for 12 persons
• Caloric content: 379 kcal.
• Purpose: for a solemn occasion.
• Cuisine: international.
• Complexity of preparation: medium.

Making a roll with poppy seeds and nuts creates a pre-holiday bustle. Such a culinary product made of white dough, a dark layer, and light inclusions of nuts looks spectacular, does not stale for a long time and does not lose its taste in a few days. To make the pie airy, sift the flour, steam the seeds thoroughly. The readiness of the product is checked with a wooden toothpick.

Ingredients:

• wheat flour - 450 g;
• butter - 180 g;
• sugar - 250 g;
• salt to taste;
• yeast - one time, sachet.
• eggs - 2 pieces;
• milk - 350 ml.
• poppy - 200 g;
• vanilla sugar - 4 tsp;
• hazelnuts - 200 g;

Cooking method:

1. Mix flour with yeast, 50 grams of sugar and salt. Add chopped butter, yolk, cold milk (150 ml), knead, wrap in plastic. It is better to place such a dough in the refrigerator for half an hour.
2. Pour 100 ml of hot milk into poppy seeds with 100 grams of sugar and vanilla, stir. Allow to cool and ceiling.
3. Make a poppy-like filling of hazelnut kernels.
4. Roll out two rectangles 2-3 mm thick on a table sprinkled with flour. Cover with the filling, leaving the edges empty, and roll up the rolls. Make a few pricks with a fork. Cover the form with oiled paper, place the future delicacy on it.
5. After smearing with yolk, leave the roll with poppy seeds for 45 minutes until the yolk is completely dry. Room temperature is just fine. Then cover with whipped egg white and let stand.
6. Preheat the oven, bake at 180 C for 20-30 minutes until fully cooked.

Butter roll with poppy seeds

• Cooking time: 1.5 hours.
• Servings Per Container: 10 Persons.
• Calorie content: 390 kcal.
• Purpose: holiday occasion.
• Cuisine: international.
• Complexity of preparation: medium.

Butter dough for roll with poppy seeds, pies, pies is ideal. They put more sugar in it than in non-tasty, as well as butter, margarine, eggs, milk. These ingredients give it great taste and fatness, and vanilla sugar, caramel and spices, which an excellent poppy roll recipe requires, make the baked goods fragrant and aromatic. Butter roll with poppy seeds has a high calorie content, but it is not prepared often: only for special occasions.

Ingredients:

• flour - 3.5 cups;
• butter -150 g;
• eggs - 3 pieces;
• salt 0.5 tsp;
• soda - 0.5 tsp;
• sugar - 1, 5 glasses;
• sour cream 150 ml;
• food poppy - 2 cups.

Cooking method:

1. Mix flour with baking soda, sift through a sieve. Cut the butter directly into the flour with a knife into small pieces, mix, make a depression in the mixture.
2. Pour in beaten eggs, add sour cream, sugar, salt, knead the dough. It should not be stored for long, 40 minutes, but always in the cold.
3. Crush poppy seeds, mix with chopped nuts, sugar.
4. Roll out the dough 1 cm thick, cover with filling, wrap. Top with a layer of beaten egg, sprinkle with nuts.
5. Bake for at least 35 minutes at 230 degrees.

Roll with poppy seeds and raisins

• Cooking time: 4-5 hours.
• Servings: for 8 persons
• Calorie content: 340 kcal.
• Purpose: for breakfast, lunch, festive table.
• Cuisine: international, homemade.
• Complexity of preparation: medium.

The hostesses are trying to make a stunning roll with poppy seeds and raisins, honey and nuts for the festive table, which will look no worse than any exotic dessert. To make your work easier and shorten the cooking time, you need to grate the zest in advance, soak the raisins, peel the nuts, pour the seeds with milk.

Ingredients:

• dry yeast - 2 sachets (or 50 g fresh);
• milk - 1 glass;
• sugar - 0.5 cups;
• lemon peel - 0.5 tsp;
• eggs - 3 pcs. + 2 yolks;
• flour - 5 glasses;
• butter - 100 g.
• poppy seed - 2 glasses;
• milk - for soaking poppy;
• granulated sugar - 4 tbsp. l .;
• honey - 4 tbsp. l .;
• butter - 50 g;
• raisins - 100 g;
• nuts - 4 tbsp l .;
• egg whites - 2 pcs.
• vegetable oil - 1 tablespoon

Cooking method:

1. Pour the yeast in a cup with warm milk, add a teaspoon of sugar, shake and set aside for 5-10 minutes.
2. Add sugar, zest, salt to the liquid mass and beat in 2 eggs and 2 yolks, flour sifted through a sieve, melted butter and knead into a homogeneous dough that will not stick to your fingers.
3. Transfer it to a spacious bowl, cover, put in a warm place for an hour.
4. Pour the milk over the poppy seeds. Bring to a boil over low heat and set aside to swell. You can use a meat grinder: the filling will become softer.
5. Mix poppy seeds with sugar, honey, raisins, nuts, butter, egg whites.
6. Knead the dough again, let rise, then put on the table, sprinkled with flour. Roll out the layer, spread with filling and roll into a long roll.
7. Leave on a baking sheet for proofing for half an hour. Preheat the oven.
8. Brush with whipped chicken protein. Bake for 20-25 minutes. You can eat warm and cold.

Rolls with poppy seeds - cooking secrets

Sometimes you want to vary the appearance of a dish. Small buns or rolls are just such a case. The secrets of making rolls with poppy seeds are not radically different from those that we use when baking large pies:

• Roll out the dough, cut into strips, then 10 by 10 cm squares and make mini rolls.
• It is better to boil poppy seeds in advance, and then pass through a meat grinder, but it is easier to grind them dry in a coffee grinder.
• For the filling, mix whatever you want: butter, honey, sugar, nuts.
• The filling should retain a viscous consistency and easily come off the walls of the container (saucepan).

Check out recipes for how to cook delicious.

Video: Roll with poppy seeds