How to cook a rich poppy seed roll from yeast dough

Delicious and fragrant rich roll with poppy seeds from yeast dough is popular in both Slavic and European cuisine. This is an absolute classic of desserts that our great-grandmothers prepared for the Great Church Holidays. The only difference is that they baked the delicacy in the oven, and today we use gas or electric ovens. And for some skillful hostesses, excellent baking is also obtained in a slow cooker.

The dough for this recipe is very soft and tender inside and with a thin, crispy crust on top. Its preparation does not like haste - the muffin needs to be kneaded well, give it enough time to come up. To achieve a high-quality result, it is desirable to take premium flour, homemade milk. And do not skimp on butter, if you replace it with margarine, it will turn out not so tasty, and the smell will resemble store rather than homemade cakes.

If desired, you can increase the amount of filling, and then the dessert will acquire a pronounced poppy flavor. Sweet pastries are ideal for tea, but they can also be served with fruit juice, coffee, milk or cocoa. It is especially tasty if you cut it into slices and spread butter on top, it turns out like a cake.

Ingredients:

Recipe Information

• Type of dish: pastry
• Cooking method: in the oven
• Servings:12
• 2 h 30 min

• dry yeast - 1 tbsp. l.
• milk - 200 ml
• granulated sugar - 5 tbsp. l. in the dough + 3 tbsp. l. into the stuffing
• egg - 1 pc.
• poppy - 50 g
• butter - 50 g
• sunflower oil - 3 tbsp. l.
• salt - 0.5 tsp.
• flour - 400 g.

How to cook

Sweet pastries are prepared in the sponge method. It takes longer to fiddle with the dough, but as a result, it turns out to be more magnificent and tender than when kneading in a non-dough way. Liquid dough is a nutrient medium for yeast fungi.

In this case, be sure to pay attention to the temperature of the products. It should be equal to 30-35 degrees.

For dough, mix 5 tablespoons of flour, yeast and 2 tbsp. spoons of sugar. Yeast can be used either wet or dry.


Then this dry mixture should be poured with warm milk and stirred until smooth so that no lumps remain. The dough must be left warm for 20-30 minutes for fermentation.

Whey is also suitable for cooking, thanks to which the pastries are tender and lush. Excellent baking is obtained on kefir (sour milk). In extreme cases, you can take water as the basis, but then the taste will turn out to be simpler and fresher. To enrich and saturate it, butter, cow's cream are added to the dough on water.

Sift the remaining flour into a large convenient container, mix it with salt and three more tablespoons of sugar. Separately, beat the chicken egg and sunflower oil with a whisk. This mixture must be poured into a container with flour. Prepared dough should also be added here.


First with a spatula, and then with your hands, you need to knead a soft yeast dough. It should be easy to gather into a lump and without a trace to stick off the hands. The dough should be placed in a greased container and covered with a towel.


It should be left to rise for 1-1.5 hours. During this time, the dough needs to be kneaded once. If the fermentation process is slow, the container with the dough can be placed in a bowl of water heated to 40 degrees or in an oven heated to the same temperature. Perfectly the dough is also suitable in a slow cooker, with the “Yogurt-dough” mode turned on. As a result, after the second rise, the dough should acquire a porous structure and double in size.

How to make poppy seed filling

The first step is to buy a good poppy.

The seeds of the plant should be ripe, have a dark gray color with a bluish tinge, but not greenish.

The product of a trusted manufacturer can be taken prepackaged in a package, this is more hygienic. The packaging protects the poppy from dust. But if you buy seeds on the market, it is better to take them in loose form by weight. So you can carefully examine the product and notice flaws, for example, if there are traces of mold on it, if the poppy has been eaten by pests. High-quality seeds are quite large, whole, have almost the same shape, there are no damages on the surface, there is no foreign smell.

Many inexperienced housewives mistakenly believe that you can put poppy seeds in their natural dry form inside a bun or other flour product. This is not true, because before starting work, the seeds of the plant must be carefully processed. Let us dwell in more detail on how to prepare poppy seeds for the filling.

For it, you need to grind poppy seeds in a coffee grinder or blender, and then combine it with butter and granulated sugar.


This mixture should be poured with three tablespoons of water and put on a slow fire. The filling should cook for 5-10 minutes, until all the liquid has evaporated. The swollen poppy should be left to cool completely.

How to prepare poppy seeds for baking if it is not perfectly clean, has traces of dust and cannot be ground immediately in a blender? Then the second method will suit you. Place the poppy in a bowl, rinse well with water. Then fill the grains with hot water and leave for 20-30 minutes to swell. Then strain the seeds through a sieve and mix with additional flavoring ingredients. For example, you can add some raisins (or other dried fruits), chopped nuts, a mixture of milk and honey, small pieces of apples, chocolate, sugar, lemon or orange juice, butter, candied fruit, fruit jam, vanilla to the grains. But the classics of the genre always remain a mixture of poppy seeds with sugar in a 2: 1 ratio.

Wet poppy seeds prepared in the second way cannot be ground in a coffee grinder; you can use a blender or meat grinder with the finest sieve to grind. After grinding the grains and combining them with honey, sugar, chocolate or other components, the viscosity of the product increases, it is more convenient to spread it on the dough. Unprocessed poppy crumbles, does not stick to the dough, spills out when the roll is cut.

Assembly and baking

Yeast dough must be laid out on parchment and rolled out into a layer 4-5 mm thick.


Then it should be smeared with poppy seed filling, evenly distributing it over the entire surface. Only two edges should be left 1 cm free. When twisting the product, the filling should not fall out.


The dough must be rolled into a loose roll, starting from the free edge.


To prevent the roll from spreading, it should be wrapped in parchment so that there is free space only on top or laid in an oblong shape. The dough should be put for proofing for 20 minutes in a warm place. In the meantime, preheat the oven to 180 degrees. Bake should be 35-40 minutes. 10 minutes before the end of baking, the surface of the product can be greased with a mixture of 1 egg yolk, 1 tsp. milk (water) and 0.5 tsp. Sahara. This will give the product a beautiful shine and ruddy color. Then you need to get it out of the oven and cover with a towel. When the roll has completely cooled, it can be sprinkled with powdered sugar, cut and served. Do not cut hot pastries - they will crumble, break, dry out faster.


The calorie content of this bakery product is quite high and amounts to 340-370 kcal / 100g. This flour product is quite satisfying, well stored and does not get stale for at least three days. Therefore, it is convenient to take it with you on a trip or to work as a snack.

To prevent the roll from drying out and remaining soft for the next few days, put it in a saucepan, cover with a towel on top, and then a lid.

If you place the product in a container in a cool place, it can be stored for 4-5 days.

Freezing will help extend the shelf life of the muffin. Put the cooled pastries in a plastic bag, tie it, put it in the freezer. The roll can be stored in it for 20-30 days. When necessary, remove the product and defrost naturally for 2 hours, or in a microwave oven set to “defrost” mode for 10-15 minutes.

Note to the owner

• If the poppy seed filling was cooked in excess, you can place it in a glass jar with a lid or a plastic container and refrigerate. In this form, the filling can be stored for a week and used as needed.
• If the filling is dry, brush the surface of the dough with beaten egg white using a pastry brush before spreading it out. The protein has binding properties, and the filling will not spill out when cut.