Recipe for braiding from yeast dough according to GOST. Poppy seed roll
Gorgeous fluffy, airy braid from my childhood. My husband often idealizes those times, but I think that in my childhood the trees were bigger, the sky was higher, and the pants were full of happiness ... But, what, they knew how to bake bread then!
Delight your family with a fresh hot and airy braid with poppy seeds! Braid is delicious White bread from yeast dough... The idea is to make this bread look like a braided braid. Everyone braids the braid differently: someone weaves a loaf of three parts, and some can weave more complex patterns. In any case, the taste does not change from this. Since I learned how to bake wicker, I no longer buy it in stores - homemade is much tastier! The recipe is quite simple and not very long. So boldly to work and a ruddy fragrant braid for tea is provided for you. Its plus is that homemade braids can be stored for a long time and do not get stale. 
Flour - 3 cups;
Milk or water - 1 and 1/4 cup;
Dry yeast - 3 teaspoons;
Sugar - 3 teaspoons;
Flour - 3.5 - 4 cups (2.5 in the dough + 1 glass for mixing and a little more);
Creamy margarine - 50 grams;
Egg - 1 pc. (yolk only);
Salt - 1/2 teaspoon;
Milk - 2 tablespoons;
Poppy - for powder.
Let's start making the dough with dough. In a small container, combine yeast and sugar and dissolve in warm milk or water. It is necessary to dissolve completely, so that there are no dry lumps. 
Cover the container with the dough with a bag or cling film and put in a warm place to approach. Depending on the quality of the yeast, this will take approximately 15-30 minutes. 
Put the margarine in the refrigerator in advance - it should be slightly soft, but not leak. In a separate container, it must be cut into large pieces. 
Pour 2.5 cups of sifted flour into the margarine, add salt and rub the margarine with flour into small crumbs with your hands. 
When the dough is suitable, it must be added to a container with crumbs and a spoon, mix everything thoroughly. You will get a viscous sticky dough. 
It is good to sprinkle the table with flour and put the dough from the bowl on the flour bed. Gradually adding flour, knead a homogeneous, smooth dough that does not stick to your hands. This will require approximately 1 more glass of flour. 
Put the ball with the dough in a bowl, cover with cling film and put in a warm place to rise for about 1 hour. 
When the dough rises, it must be kneaded and divided into 2 parts. Each part will make one braid. 
Now we divide each part into 3 equal parts and roll identical sausages from each, the ends of which we carefully connect. 
We braid the sausages. Thus, we got 2 braids, which we put on a baking sheet, lightly sprinkled with flour. Cover the baking sheet with a film or napkin and leave the braids to rise for about 20-30 minutes. 
Mix the yolk thoroughly in a small bowl raw egg and 2 tablespoons of milk (no need to whip). This is how we got a leyon for lubricating the braids. 
Lubricate the matched braids with a leon from above and from the sides. It is convenient to do this with a culinary brush. 
Now carefully sprinkle the braids with poppy seeds. Poppy adheres well to braids oiled with lies. 
From above, it is again necessary to lubricate with a leon again. Smear directly on the poppy seeds. 
The oven must be preheated to a temperature of 200 degrees and a baking sheet must be placed in it for 10 minutes. Then we reduce the temperature to 180 degrees and bake for another 20 minutes until cooked and formed. golden brown... When the braids are ready, remove them from the oven and let them cool slightly. 
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
- First of all, let's start preparing the dough for the poppy braid.
- Sift 140 grams of flour through a sieve.
- Pour two grams of dry yeast (or 5 grams of fresh) into a deep bowl for dough and pour 120 milliliters of warm water. Stir until smooth and leave for five minutes.
- Then gradually add 140 grams wheat flour and knead well. The consistency of the dough should resemble thick sour cream.
- Cover the bowl with cling film or a kitchen towel and leave in a warm place for 3 to 4 hours.
- To make the dough for the poppy braid, sift 280 grams of wheat flour through a sieve.
- Heat 130 milliliters of water a little and dissolve sugar and salt in it.
- When the dough has risen well, knead it a little with a spoon and pour out the resulting solution.
- Then add a little flour and knead the dough.
- We transfer the dough to the work surface and knead by hand for 5 minutes.
- Add soft butter and continue to knead for another five to eight minutes.
- The finished dough should be soft, elastic and slightly sticky to your hands.
- We round it, 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.
- 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.
- We roll each part of the dough with a rolling pin into a small layer, and then we turn the layer into a bundle (we twist it like a roll).
- We pinch the seam and edges.
- We roll it on the table, smoothing the seam, and stretch it a little in length to get a length of about 30 centimeters.
- 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.
- We pinch the ends and hide them under the bottom of the braids.
- We transfer the delicious braid to a baking sheet covered with parchment paper.
- We leave it for proofing for 40-60 minutes.
- Beat one egg with a fork or whisk and grease our braid.
- 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 wicker. We do all this just before planting in the oven.
- We preheat the oven to a temperature of 215 degrees and bake a very tasty wicker basket with poppy seeds for 25 minutes.
- 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 the family for life. The team "I love to cook" wishes you bon appetit.
Braid with poppy seeds - delicious homemade baking, made in the form of a kind of pigtail. It is made from butter or lean yeast dough with the addition of raisins, cinnamon, vanillin or lemon zest. Today's article presents interesting selection simple recipes similar products.
Margarine option
These delicious soft baked goods have a delicate texture and a light honey aroma. It is prepared using an extremely simple technology. But the process itself takes a certain amount of time. Therefore, you need to start it only when you are in no hurry. To make a braid from yeast dough, you will need:
- 350 grams of bread flour;
- 125 milliliters of pasteurized milk;
- 75 grams of creamy margarine;
- a teaspoon of dry yeast;
- 75 grams of sugar;
- large egg;
- vanillin.
Because the this recipe braids with poppy seeds assumes the presence of not only dough, but also filling, in addition you will need:
- 40 milliliters of linden honey;
- 200 grams of poppy seeds.
The yeast is dissolved in a little warm milk. A little sugar and flour are also added there. All this is well mixed and put away in a warm place. In a separate container, combine the remnants of warmed milk and sweet sand. An egg, melted margarine and vanillin are added to the resulting solution. The risen dough and flour are also sent there. The resulting mass is thoroughly kneaded by hand and left to stand.
After twenty minutes, the dough is lightly kneaded and wait about half an hour. Then it is rolled out in a centimeter layer, greased with a filling of pre-steamed and ground poppy and honey, rolled up and cut lengthwise into two equal parts. The ends of the resulting strips are fastened together, braided and left to proof. After a quarter of an hour, the product is smeared with whipped yolk and put into the oven. A braid with poppy seeds is prepared at 180 degrees for 30-40 minutes.
Option with mayonnaise
This aromatic pastries has an airy texture and does not lose its original freshness for a long time. It is prepared according to a very simple technique that any beginner can easily handle. To do this, you will need:
- ½ bag of yeast;
- 4 large spoons of sugar;
- 150 milliliters of milk;
- a couple of large spoons of mayonnaise and vegetable oil;
- a pinch of salt.
Since this recipe from yeast dough assumes the presence of a filler, you will have to additionally add to the above list:
- a bag of poppy;
- 4 large spoons of powdered sugar;
- 50 milliliters of pasteurized milk.
To decorate the finished product, stock up in advance ground cinnamon and powdered sugar.
Algorithm of actions
Warmed milk is poured into a bowl and yeast, salt and sweet sand are dissolved in it. Ten minutes later, mayonnaise, vegetable oil and flour are added to the fermented dough. All are well kneaded and left for a short while in a warm place. The dough that comes up is divided into three parts. Each of them is rolled out into a thin layer, greased with a filling made of poppy, powdered sugar and milk, and rolled up with a tourniquet.
The resulting blanks are cut lengthwise and made of them two braids with poppy seeds, consisting of three strips. They are baked at 180 degrees until cooked. Sprinkle the browned braids with a mixture of cinnamon and powdered sugar.
Sour cream option
The pastry, made according to the method described below, turns out to be moderately sweet and very fluffy. On top, it is covered with cherry glaze, which gives the product a pleasant berry aroma. To bake it, you will need:
- 25 grams of fresh yeast;
- 30 milliliters of refined vegetable oil;
- 4 large spoons of sugar;
- 200 milliliters of pasteurized milk;
- a large spoonful of butter;
- a pound of bread flour;
- a large spoonful of sour cream;
- salt and vanillin.
Since this recipe from yeast dough provides for the presence of a filler, you will have to write in the above list:
- 200 grams of poppy;
- 3 large spoons of sugar.
To prepare the glaze you will need:
- 7 milliliters of cherry syrup;
- a couple of large spoons of sugar.
Sequencing
In a deep bowl, combine warm milk, sour cream, salt, butter and vegetable oil. Vanillin, sugar and yeast, previously dissolved in a small amount of heated water, are poured there. All this is mixed with flour and left warm.
While the dough is coming up, you can start filling. To create it, the poppy is poured with hot water and boiled until the liquid completely evaporates. The resulting mass is insisted under the lid, thrown into a colander, whipped with a blender, and then mixed with sugar and a pinch of salt.
The risen dough is divided into five equal pieces. Each of them is rolled out in a thin layer, greased with a filling and rolled into a roll. The edges of the harnesses obtained are fastened together and braided with a pigtail. The future challah with poppy seeds is left for proofing. Then it is smeared with a beaten egg and sent to a warm oven. Bake it at 170 degrees until the dough is completely ready. The browned braid is poured with a glaze made from sugar and cherry syrup and left to cool.
Option without milk, eggs and butter
As a basis for creating such products, you can use not only butter, but also lean dough... Such a wicker with poppy seeds turns out to be no less soft and tasty. In addition, it can be offered to those who are fasting. To prepare it, you will need:
- dry yeast packaging;
- 400 milliliters of filtered water;
- 150 grams of sugar;
- 150 milliliters of vegetable oil;
- ½ teaspoon salt;
- a bag of vanillin;
- a kilo of bread flour;
- zest of one lemon.
All these components are required to knead the dough, from which the braided poppy seeds will be prepared. The baking inside is full sweet filling consisting of:
- 150 grams of sugar;
- 250 g poppy seeds.
Process description
It is necessary to start the process by obtaining the filling. To do this, the poppy is poured into a deep bowl, poured with boiling water and left for a couple of hours. The steamed mass is filtered, washed, thrown into a colander and grinded together with sugar until a homogeneous gruel is obtained.
In a bowl with warm water dissolve the right amount sugar, salt and vanillin. Vegetable oil is also added there. Whisk everything lightly and then pour into a bowl filled with oxygen-fortified flour, crushed lemon zest and dry yeast. All are well kneaded by hands and left warm for a short time. The dough that has increased in volume is kneaded without adding flour, and again set aside. As soon as it rises again, it is divided into four equal pieces. Each of the parts is rolled into a rectangular layer, greased with a filling and rolled up. Then they take the two resulting bundles, fasten them together and braid them. Do the same with the remaining rolls.
Raw braids are laid out in a mold and left to proof. Then they are lightly greased vegetable oil and put in a warm oven. The products are baked at 180 degrees until a golden crust appears. The readiness of the braids is checked with an ordinary toothpick. If it remains completely dry, then the baked goods can be served. If traces of dough are clearly visible on the toothpick, then the products are briefly returned to the oven.
I will make this article long, but with pictures. Although Anya only talked about pictures, hmm ..
In short, braided bread made of premium flour. On the dough.
Compound:
Wheat flour, premium grade - 100
Instant yeast - 0.33
Salt - 1.5
Sugar - 6
Table margarine - 2.5
Water by calculation, for dough with a moisture content of 42%
Poppy for sprinkling - how much you do not mind
For two braids, weighing 400 gr.
Dough
Flour - 280 gr.
Water - 160 gr.
Instant yeast - 2 gr.
3.5-4 hours at room temperature
Dough: 
Dough:
Flour - 280 gr.
Water - 140 gr.
Salt - 8.5 g
Sugar - 33 gr.
Margarine - 14 gr.
Melt margarine. Dissolve sugar and salt in water. Pour margarine into water and stir. Mix the dough, water and remaining flour. Knead the dough. In a bread maker, this will take 14-15 minutes. Exactly the same amount of time will be needed for manual kneading. At first, the dough will be dry, but you cannot add water, a rather steep dough starts up on the braids, otherwise then there may be problems with weaving the bundles. So that the flour swells properly - 30 minutes of autolysis, after the initial kneading, under the film. After autolysis - the main batch, and oh, miracle - the dough is perfectly kneaded without adding water. That is, the initial batch of ingredients is 5 minutes, the pause is 30 minutes, the main batch is 10 minutes. This is for hand kneading. In a bread maker, everything will be kneaded normally, it is two-core.
Fermentation - 60-90 minutes.
A well-kneaded and equally well-fermented dough has one distinctive feature- air bubbles on the very surface of the dough bun. Take a closer look:
(C) Trablin. The dough is at its zenith.
Put the dough on the table, cut in half with a scraper. Divide each half into three pieces.
Flatten each piece into a cake, wrap the edges inward, there will be 6-8 dough pieces in total. Turn the seam down and roll inside the palm folded in a boat. This will make a round bun. Form 6 koloboks in this way and let them rest under the foil for 10 minutes. Then roll each into a thin layer. There is one subtlety here, with such a dough you cannot crawl back and forth with a rolling pin, but you need to make two movements, with a separation. First from the center to the top edge, then from the center to the bottom edge, or vice versa. Then the dough will not break and on a tourniquet, into which each layer must be rolled up, no explosions will appear and the braids will end up being beautiful and stately.
If there is no weaving skill, then it is better to make the bundles in turn, i.e. we made 3 pieces and we shape the braid, and the remaining 3 koloboks are still lying down, otherwise, while we braid out of the first three, the second three may wind up.
How to weave. The easiest way is to weave from the middle of the future roll. In this manner:
We put three bundles parallel to each other.
Shift the right one a little. Left, the middle of the left, put in the middle of the center.
In the middle of the central one we put the middle of the right one.
We put the left harness in the middle, then the right one, then the left one and so on to the end.
Slightly flatten the ends of the braids so that they stick together, then repeat the same with the second half of the braid.
Put the finished braids on a baking sheet covered with parchment.
Sprinkle with water and place in the oven, with the light on, for proofing.
Proofing for 45-60 minutes. To prevent the dough from drying out once or twice, you can spray it with water. 20 minutes before the end of the proofing, we take out the braids and turn on the oven at 180C. I was lucky, I have a quick warm-up, and the stove heats up to 180C in 7 minutes, be-be-be.
Frusting .. uh-uh-uh, we again spray the prepared blanks with water and sprinkle with poppy seeds.
We put in a preheated oven, on the middle level. I lowered the temperature to 170C, but this is not necessary, I just wanted a harder, but not thicker, crust.
After 3 minutes from the start of baking:
The total baking time at 170C is 40 minutes.
And a little more aesthetics and cut:
An obligatory attribute of the festive Easter table is fragrant, tender and fluffy Easter cakes. Someone prefers to use family recipes, which are passed down from generation to generation and the taste of which he anxiously awaits every year. Others love all kinds of culinary experiments and are happy to try more and more new recipes. If you, like me, belong to this curious company, let's prepare braided pies with poppy seeds for the holiday. Rolls with such a filling are often baked for Easter, but the recipe for this braid will surprise you with its tenderness. Its secret lies in a special curd dough, thanks to which the product turns out to be very airy, soft, with a bright creamy aroma. It is so strong that it becomes an equal companion to the filling. But poppy is an ingredient with a very expressive and easily recognizable taste!
Recipe will come in handy curd dough not only for poppy seed cake, but also for many other types of baked goods. Feel free to cook on it sweet bread, breakfast rolls and even holiday cakes! To your taste, you can supplement the dough with citrus zest, candied fruits, dried fruits or nuts.
Cooking time: about 3.5 hours / Yield: 1 braid weighing almost 1 kg
Ingredients
To make a poppy seed pie you will need:
- white wheat flour 380-400 grams
- cottage cheese 150 grams
- milk 150 grams
- butter 50 grams
- 1 egg (plus another half for greasing the braid before baking)
- sugar 3 tbsp. spoons for the dough plus 50 grams for the filling
- dry yeast 1 tsp
- a pinch of salt
- vanillin on the tip of a knife
- poppy 100 grams
- water 150 grams.
Preparation
Big photos Small photos
Melt the butter and let cool slightly.
Now send the milk and melted butter to the bowl of the breadmaker (or bowl if you will be kneading the dough by hand).
Then add flour, sugar, yeast, salt and vanillin.
Then add the egg and cottage cheese to the bowl.
Select the mode of kneading yeast dough (4-6 minutes for the first batch, 20 minutes for rest, 8-10 minutes for the second batch and 1 hour for fermentation).
When kneading, the dough will be tender and soft.
While the dough is preparing, start filling. To do this, combine poppy seeds, water and sugar in a small saucepan.
Put the poppy seeds on fire and bring to a boil.
Reduce heat and simmer the poppy seeds, covered, until the water has practically evaporated.
Then put the poppy seeds in a blender and grind until a white liquid starts to stand out.
During fermentation, the dough will double, or even more: its curd variety rises very easily.
Place the dough on a floured table, knead and divide into 3 parts.
Roll each part into an oblong layer 5 mm thick.
Lay out on each layer poppy filling, distribute it and roll each piece into a roll.
From these rolls, weave a braid.
Cover the wicker basket and leave for 20-25 minutes to rise, then brush with a lightly beaten egg.
Sprinkle the wicker with poppy seeds and send to the oven, heated to 200 degrees.
Bake fragrant poppy seed cake will be about 30-35 minutes. After cooking, let it cool down, after which you can enjoy the great taste.
