Plaid with poppy seeds from yeast dough step by step. Curly braided rolls

Stir yeast in water, pour into a bowl of flour and knead the dough (5 minutes). Tighten the bowl with plastic wrap and leave the dough to ferment for 3.5 hours at 30 ° C.

Dissolve salt and sugar in water, pour into a bowl of flour, add dough and knead the dough (about 5 minutes), add soft margarine and knead the dough for another 12-18 minutes. The dough is firm, elastic, not sticky.
Put the dough in a bowl, tighten with plastic wrap and leave to ferment for 1-1.5 hours at 30 * C until doubled, with a wrinkle half an hour after the start of fermentation.

Weigh the fermented dough, divide into 3 equal parts, roll each piece into a ball, cover with a towel and leave for 5-10 minutes.
Then roll each part with a rolling pin into a long, narrow layer and roll it into a roll along the long side. Pinch the seam and edges of the roll, if the dough does not stick well, brush the edge with water. Roll the resulting long thin tourniquet on the working surface, finally smoothing the seam, at the same time bringing the tourniquet to a length of about 30 cm.

Weave a pigtail with 3 plaits. Please note that it will increase in volume during proofing, so the pigtail should not be tight. Press the ends of the braids tightly together and tuck them under the bottom of the braid.

Leave the braid to proof on a sheet of parchment for 35 minutes to 1 hour, the braid should double in size.
Before planting in the oven, brush the wicker with yolk, sprinkle with poppy seeds and once again walk with a brush dipped in yolk over the poppy seed dressing.

Bake on the hearth, I have a pizza stone, or just on a hot baking sheet, at 215 * C for 25 minutes.
Cool the finished braid on a wire rack.

Dear friends, today I will tell you a recipe for making a very tasty braid with poppy seeds, the unforgettable taste of which we have known since childhood. An unusually delicate airy texture of the dough and a ruddy crispy crust - that's what made me start making braided poppy seeds at home. Traditionally, such a delicious braid is served with tea or fresh milk by spreading slices of it with your favorite jam, honey or butter.

Ingredients:

• wheat flour - 420 grams;
• water - 250 milliliters;
• dry yeast - 2 grams;
• sugar - 30 grams;
• butter - 13 grams;
• salt - 6 grams;
• chicken egg - 1 piece (for lubricating the braid);
• poppy for sprinkling.

Delicious braid with poppy seeds. Step by step recipe

1. First of all, we will deal with the preparation of dough for poppy braid.
2. Sift 140 grams of flour through a sieve.
3. Pour two grams of dry yeast (or 5 grams of fresh) into a deep bowl for dough and pour 120 milliliters warm water... Stir until smooth and leave for five minutes.
4. Then gradually add 140 grams wheat flour and knead well. The consistency of the dough should resemble thick sour cream.
5. Cover the bowl with cling film or a kitchen towel and leave in a warm place for 3 to 4 hours.
6. To prepare the dough for the poppy braid, sift 280 grams of wheat flour through a sieve.
7. Heat 130 milliliters of water a little and dissolve sugar and salt in it.
8. When the dough has risen well, knead it a little with a spoon and pour out the resulting solution.
9. Then add a little flour and knead the dough.
10. We transfer the dough to the work surface and knead by hand for 5 minutes.
11. Add soft butter and continue to knead for another five to eight minutes.
12. The finished dough should be soft, elastic and slightly sticky to your hands.
13. We round it off, send it back to the bowl, cover it with cling film and let it rest for 1, 5 - 2 hours. During this time, knead the dough 2 times.
14. Then ready dough we divide into three identical parts. We round them and leave them for 5 - 7 minutes. To prevent the dough from drying out, cover it with cling film.
15. We roll each part of the dough with a rolling pin into a small layer, and then we roll the layer into a tourniquet (we twist it like a roll).
16. We pinch the seam and edges.
17. We roll it on the table, smoothing the seam, and stretch it a little in length to get a length of about 30 centimeters.
18. We braid a pigtail from three plaits (rolls). It is best to start doing this in the middle. The pigtail should not be too tight.
19. We pinch the ends and hide them under the bottom of the braids.
20. We transfer the delicious braid to a baking sheet covered with parchment paper.
21. We leave it for proofing for 40-60 minutes.
22. Beat one egg with a fork or whisk and grease our braid.
23. Then generously sprinkle it with poppy seeds on top and iron the poppy a little with a brush so that it adheres well to the surface of the braid. We do all this just before planting in the oven.
24. We preheat the oven to a temperature of 215 degrees and bake a very tasty wicker basket with poppy seeds for 25 minutes.
25. We shift the finished braid to cool on the wire rack.

That's all. Gorgeous, delicious wicker basket with poppy seeds - on your table. Brew tea and enjoy homemade poppy wicker under a pleasant conversation, for pleasure. It is these moments that are remembered by relatives for life. The team "I love to cook" wishes you bon appetit.

Cooking the dough. From the total amount of flour, we take 100 g, add yeast to it, 1 tbsp of sugar - mix with a whisk. Heat the milk to 37-40 degrees (I heat it in the microwave for 40 seconds), add flour and yeast to the mixture, and mix thoroughly with spatula. Cover the container with foil and put it in a warm place for 15-20 minutes. My "warm place" is the oven, which I heat up to 50 degrees, then turn off the heating, but leave the light on - the dough rises perfectly in such conditions. After 20 minutes, the dough should rise with a bubble cap.

I knead the dough in a stationary mixer with a hook attachment, you can knead it by hand. Melt the butter. Pour into a bowl. There are also 3.5 eggs (i.e. 3 whole eggs, and break the fourth into a bowl, shake and pour half into a bowl, and the remaining egg will go for coating before baking), salt, sugar, the dough that has come, mix. I add all the flour at once - the mixer kneads the dough perfectly, if done manually - add flour in parts. The dough turns out to be very elastic and, as they say, pleasant to work with))) The dough fits in the same bowl in which the kneading was made. I just cover the top with a film and put it in the same "warm place". After 1.5-2 hours, the dough should increase 2-3 times. It must be transferred to a work surface, dusty with flour, kneaded, and you can immediately form products.

Cooking the fillings. Mix poppy seeds with sugar, milk and bring to a boil. It is better to pre-grind the poppy seeds in a blender before boiling. If it seems that the filling is watery, "drain" the excess liquid through a strainer. For the cinnamon sugar filling: combine both types of sugar, add cinnamon, mix thoroughly with a whisk. For this filling, you also need to melt 50 g of butter and set aside.

We form buns. Roll out a piece of dough into a rectangle of about 20 by 15 cm. Simply spread the poppy filling with a thin layer over the surface of the rectangle. We fold the rectangle into a tight roll, taking the longer side by the base. Next, the rectangle must be cut not across (as into cinnabons), but along, while leaving the upper part of the roll uncut. Roll up a flagellum from each half, twist the plaits together and roll them into a wreath. For a cinnamon bun, all the manipulations are the same, only a pre-rolled rectangle of dough must be greased with a brush with melted butter, and then sugar mixed with cinnamon is poured onto it.

Place the buns on a baking sheet lined with baking paper

I want to bring to your attention a worthy option for complementing Easter cakes for festive feast... It will be a soft and fragrant, airy Easter wicker with poppy seeds. The process of forming such a braid is quite simple, any hostess can handle it. A batch butter dough can simplify kitchen appliances and you won't get tired of preparing for the Easter holidays.

Ingredients

• pressed yeast 25 g;
• sugar 120 g;
• salt 0.5 tsp;
• milk 220 ml;
• chicken eggs 3 + 1 pc. (to lubricate the braid);
• wheat flour 500-550 g;
• butter 70 g;
• vegetable oil 50 ml;
• orange peel 1-2 tsp;
• orange juice (from half an orange);
• cognac 25 ml;
• poppy seed mixture 150 g;
• walnuts optional;
• powdered sugar 2 tbsp. l.

Preparation time: 2 hours. Cooking time: 1.5 hours.

Preparation

For butter dough, you need fresh pressed yeast (25 g).


Heat milk slightly (up to 30 degrees). Now remove the milk from the stove and add yeast to it. To activate the yeast faster, add a tablespoon of sugar and half a glass of flour to the milk, mix thoroughly with a whisk. Cover the mixture with a towel and set aside (15 minutes).


In the meantime, proceed with other test preparation processes. Three egg yolk send to a deep bowl, add sugar to them. It is better not to use egg whites in the dough for pies or cakes, because it makes its structure heavier.


Whisk the yolks and sugar until completely dissolved.


Rub the zest from one orange and add to the yolks. Squeeze the juice from half of the orange and add to the mixture as well, stir.


Place the sifted flour and a pinch of salt in a clean and deep container.

By this time, the opara had already brewed well, rose with a fluffy hat.


Make a depression in the flour and pour the yolk mass and dough into it. Start kneading the butter dough by hand or in a food processor.


For piquancy finished baked goods you can add a little cognac to the dough.


Within 10 minutes knead the dough so that it does not stick and gets a uniform consistency.


Add soft butter to the dough.


After all the butter has mixed well into the dough, it can be sent for proofing. To do this, use a deep container, greased vegetable oil... Cover the top with plastic wrap and put it in a draft-free place in your kitchen for one hour.


While the dough is rising, prepare poppy filling for braiding. I have a poppy filling from a bag today. He represents grated poppy seeds with added sugar and starch. You just need to pour out the contents of the package and pour boiling water over it. If you have regular poppy seeds, then boil the poppy seeds (50-70 g) for a few minutes, and then grind it in a mortar. Transfer the strained poppy seeds to a bowl and add sugar and walnuts to taste.


The dough stood and increased several times.


Sprinkle the table with a little flour and put the dough on it, roll it out in a rectangular layer.


Use a sharp knife to make slanting notches around the edges of the dough.


Place the poppy filling in the center on a layer of dough.


Form a braid by overlapping strips of dough.


Very carefully, transfer the wicker to a baking sheet with parchment. For proofing, cover the braid with foil, let it rest for 20-30 minutes. Preheat the oven to 190 degrees. Lubricate the braid with a mixture of yolk and milk and send to hot oven.


Bake the braid for 10 minutes, then lower the temperature to 170 degrees and cook for another 30 minutes. If the top starts to burn, cover it with foil. Ruddy baked goods remove from the oven, immediately cover with a slightly damp towel. After 10 minutes, your braid will become very soft, the rough crust will disappear.


Decorate the cooled Easter braid with powdered sugar and colored sprinkles. Covered, such baked goods are stored for 3-4 days and do not stale.

If the same sweet tooth lives with you in the house, as well as with me, then this recipe is especially for you and your sweet tooth.

I really love to cook pastries with poppy seeds and today I will tell you how to make a poppy seed roll "Pletenka", which is not only delicious, but also incredibly beautiful.

It only at first glance seems that it is not so easy to cook it, but it only seems, although a little time will have to be devoted to the dough.

So, in order to please ourselves and our loved ones with a magnificent poppy roll, the name of which is "Pletenka" we need:

• Wheat flour - 500 grams;
• Kefir - 250 grams;
• Sugar - 200 grams (for dough) + 2 table. spoons (for yeast) + 100 grams (for filling);
• Chicken egg - 1 pc.;
• Sunflower oil - 7 tablespoons. spoons (for dough) + 4 table. spoons (for filling);
• Yeast (for baking) –7 grams;
• Salt - 1 tsp a spoon;
• Poppy - 100 grams.

So that the poppy in the filling is not dry and "empty", it must be soaked in hot water.

Pour half a glass of warm kefir into a small plate and add a couple of tablespoons of sugar and yeast there. My yeast is special for baking, so it is dark in color.

Stir to dissolve yeast and sugar in warm kefir. Place this plate aside so that the yeast starts to play.

In another bowl, mix the remaining half a glass of kefir, egg, salt and sugar.

Stir the contents of this bowl, not forgetting to add the sunflower oil as well.

Now you can pour the contents of the yeast plate into the bowl with the egg and sugar.

Pour in the sifted flour.

Knead yeast dough... It should not be too tight and "hammered". Put the dough in a plastic bag and in the refrigerator for a couple of hours.

Then take out the dough and roll it into a large thin cake.

Grease the dough with vegetable oil. To make it easier to do this, you can use a culinary brush.

Sprinkle sugar over the dough.

Spread poppy evenly on top.

Then roll up a tight roll. Close up the edges of the roll.

Transfer the poppy seed roll to a baking sheet greased with sunflower oil.

Now we need to give our roll an attractive shape. We will do this with kitchen scissors. Make cuts along the entire roll at an angle of 45 degrees at a distance of 1 cm from each other. Turn the incised plates to the right, then to the left, then leave in the middle. And so in turn.

Put a baking sheet with rolls in an oven preheated to 180 degrees.

After 25 minutes, the poppy roll is ready! It is advisable to remove it from the baking tray while it is still hot, otherwise the glaze will harden and "grab" tightly.

Serve such beauty warm. I hope your sweet tooth was satisfied with such a poppy roll.