Rolls with poppy seeds. Butter roll with poppy seeds made from yeast dough. Forming a yeast roll with poppy seeds

Since childhood, I have loved the poppy seed roll made from yeast dough, which my mother prepared, and the recipe was passed on to me and now I cook for my family. Everyone here loves poppy seed roll, from young to old. Do you know which one is the most delicious? What is the secret of a delicious roll? It is necessary that the dough is thin enough and there is a lot of filling. Then it's incredibly tasty!

Mom always prepared these for us before, and now her signature pastry is nut roll, which I’ll also tell you about someday. Oh, there is so much more I want to tell you. It’s just that there’s no way to be zealous. To stay in shape and not lose my waistline, I cook often, but in moderation.

You can prepare a large and thick roll, or you can cut it into pieces and prepare portioned sweet rolls with poppy seeds from yeast dough. I like the second option better, so I propose to focus on it today.

Ingredients

330 ml milk
1 egg
1/3 cup sugar
1 tsp vanilla sugar
50 g butter
4.5-5 cups wheat flour
1.5 tsp. dry yeast
1 cup poppy seeds for filling
0.5 cups sugar for poppy seed filling
1 egg for brushing the rolls
2 tbsp. butter for greasing the pan

How to make yeast roll with poppy seeds

First you need to prepare the filling. It’s better to do this long before cooking. For 3-4 hours, soak the poppy seeds in cold boiled water and leave to swell. If you don’t have time, then 1 hour before cooking you can pour boiling water over the poppy seeds and leave to cool.
To make the baked goods soft and tender, you need to prepare yeast dough for rolls with poppy seeds. To do this, add sugar and vanilla sugar, dry yeast to the flour. Pour warm butter into warm milk. Mix dry ingredients with liquid and knead into a soft dough. Leave it for 1-1.5 hours in a warm place without drafts.
While the dough is rising, you can start making the poppy seed filling. To do this, grind the poppy seeds with sugar in a mortar or using a meat grinder.
Roll out the finished dough into a thin layer.
Place poppy seeds on top.
Using a spoon, level it evenly.
We roll the roll, being careful to press it tightly so that it does not unravel.
Cut the large roll into portions.
Place them in a baking dish, grease it with butter. Brush the pieces with egg.
Place them in the oven and bake at 180 degrees until golden brown (about 25-30 minutes)
Let the finished poppy seed rolls made from yeast dough cool, after which they can be served.

The poppy seed roll exudes homely warmth and coziness when we bake it from yeast dough. A festive atmosphere settles into the house. Perhaps the memory of our ancestors is triggered, since in the distant past our grandmothers prepared beautiful baked goods with poppy seeds for the Great Church Holidays. Nowadays you can’t find Russian ovens, so we cook it easily, in the oven.

But the taste does not suffer at all from this; the yeast roll turns out rich, fluffy, with a delicate filling. I offer a step-by-step recipe with photos of the process of preparing the roll.

Yeast roll with poppy seeds

Proper preparation involves the use of live yeast. Finding them nowadays is quite difficult. Don’t get lost, replace it with more familiar ones – dry ones.

You will need:

Flour – 300 gr.
Milk – 150 ml.
Granulated sugar – 60 gr.
Pressed yeast – 20 gr. (when replacing with dry yeast, take 5-6 grams).
Egg.
Butter – 40 gr.
Salt – ½ small spoon.
For filling:
Poppy – 100 gr.
Milk – 100 ml.
Sugar – 75 gr.

How to cook a roll step by step

We will not make dough as such. We will skip this step. We knead the dough without sponge, which will not affect the taste and fluffiness of the roll. But we'll save time.

Pour warm milk into a bowl, add sugar in the amount suggested for the dough. Stir. Add the yeast, crumbling it with your hands. Stir again to revive the yeast.

Separately, add salt to the flour and mix.

Gradually start adding milk and yeast into the bowl.

Stir until the ingredients combine into a mass.

Beat in the egg and mix the dough mixture again.

The next step is to add butter softened at room temperature. Mix it into the dough. Work with a spoon or spatula at first.

Then place it on the table and continue using your hands. The dough will stick a little to the table and hands. This is fine. After a quarter of an hour, the dough will become elastic, easily kneaded, and will no longer stick to your fingers.

After kneading the dough thoroughly, form a lump and place it in a bowl. Cover with cling film and place in a warm place for 1 hour, let it grow.

Use this time to prepare the poppy seed filling.

How to prepare poppy seeds for roll filling

Pour milk into a saucepan and heat it up.

Without removing from heat, add all the sugar from the ingredients intended for poppy seeds. Stir and wait until the sweetness dissolves.
Next send the poppy. Stir the contents again. Cook for 2-3 minutes until the poppy seeds are soaked in milk. Remove from the burner and leave to steep for approximately 40-60 minutes.
After the specified time, place the poppy seeds in a sieve to drain the liquid.
Now the poppy needs to be crushed. I know several ways, but the old one is better, in a mortar. Many are passed through a meat grinder, crushed with a blender or coffee grinder.

How to make a roll

The dough came out perfectly, no need to knead it anymore.

Roll out with a rolling pin into a rectangular layer approximately 30 by 30 in size. Approximately 0.5 cm thick.

Since we decided to bake not only a rich, but also a beautiful poppy seed roll, I suggest decorating it with braids.

To do this, measure approximately a third of the length of the layer and draw a line.

Place the poppy seeds on the dough, taking 2/3 of the size, as in the photo. Level it out.

For decoration, cut ribbons with a knife.

Then braid your hair like you would for your daughters.

Roll up the roll. Grab your hands on the opposite side of the braids. Make the first bend 1-1.5 centimeters.

Gently twist the roll, pushing a little on the braids so that the base sticks together.

Shape it a little with your hands.

Throw on the braids - throw them at the top and secure them at the bottom.

Leave the roll to proof for 40 minutes, covering with film.

The roll will grow well. All that remains is to grease it with an egg beaten with water or milk.

Place in an oven preheated to 180°C for baking. Baking time is 35-40 minutes.

The roll will turn out tall and ruddy. I advise you to immediately grease it with melted butter. Then the top will be soft, the crust will not be hard.

You can decorate the baked goods with powdered sugar.

To help novice cooks, I’ve put together a video with a step-by-step description of how to prepare a gorgeous poppy seed roll. Let your home always smell like delicious baked goods!

Sweet pastry on your table - poppy seed roll! It’s very easy to prepare at home: with nuts, candied fruits, raisins.

Roll with poppy seeds made from yeast dough is a bright representative of poppy seed pastries. I don’t know why, but baking with poppy seeds gives off a feeling of homely warmth and comfort. Probably the whole point is that our ancestors were sensitive to various types of products made from dough and poppy seeds. Bagels, buns, pies, poppy pies, strudel, gingerbread, buns, pretzels, dumplings and many other pastries were a frequent guest on everyday and holiday tables.

If you prefer dry yeast, replace the wet compressed yeast with a packet of dry yeast. Now let's look at how to prepare a yeast roll with poppy seeds step by step with a photo.

Ingredients for the dough:

Eggs – 2 pcs.,
Sugar – 100 gr.,
Milk 2.5% fat - one and a half glasses,
Wet yeast – 40 gr.,
Salt - a pinch
Vanillin packet,
Refined sunflower oil – 0.5 cups,
Wheat flour – 450-500 gr.

Filling ingredients:

Water – 1 glass,
Poppy – 1 glass,
Honey - 3 tbsp. spoons,
Sugar - half a glass,
Egg for brushing the rolls.

Let's prepare yeast dough for roll with poppy seeds. Beat the eggs into a bowl. Add sugar. Using a mixer, beat the eggs with sugar until fluffy foam forms.

Pour warm milk into another bowl.

Crumble wet yeast into it or add a packet of dry yeast.

Add a pinch of salt and the required amount of granulated sugar.

Use vanillin to flavor yeast dough. You can take a packet of vanillin or vanilla sugar. In the first case, the dough will have a more pronounced vanilla aroma.

Whisk the milk with all the ingredients. Leave the milk with yeast for 15 minutes. During this time, the yeast will have time to activate.

After 15 minutes, pour in the beaten eggs and sugar.

Stir with a whisk. Pour in refined sunflower oil. Instead of sunflower oil, you can use ghee. For this amount of food, 100 grams will be enough. butter.

Whisk the liquid base again to prepare the yeast dough.

Sift the wheat flour through a sieve into a separate bowl. This way you will be sure that there are no impurities in the flour, but you will also enrich it with oxygen, as a result of which the dough will rise perfectly and be airy and porous.

Add flour to the dough in small portions.

After each addition of flour, stir the dough. The finished yeast dough for roll with poppy seeds should be moderately thick. At this stage of cooking, it still sticks to your hands. However, the consistency of the dough is clearly visible in the photo.

Cover the bowl with the dough with a clean towel. This is necessary to ensure that the dough does not dry out. In addition, the temperature in the bowl with the dough will rise and the dough will rise much faster.

While the dough is rising, you can prepare the poppy seed filling. Boil water in a saucepan. Add poppy seeds to boiling water.

Stir. Cover the pan with a lid and remove from the stove. Leave the poppy seeds in hot water for 20 minutes. Strain the poppy seeds from the liquid through a fine mesh sieve lined with two layers of gauze.

After the poppy seed has dried and the excess liquid has drained from it, place it in a mortar. Remember pestle for about 10 minutes.

If you don’t have a mortar or this procedure seems too labor-intensive, pass the poppy seeds through a meat grinder or grind it in a coffee grinder. Place poppy seeds in a bowl. Add sugar to it. Add honey.

Mix the poppy seed filling for the roll.

After an hour, knead the risen dough and mix it again.

Sprinkle the table with flour. Divide the dough into two parts. This amount of dough and poppy seed filling will make two rolls. Roll out the dough into a rectangle with a rolling pin. The thickness of the dough is about 1 cm.

Place half of the poppy seed filling on it.

Roll the dough along the long side.

Cover a baking sheet with parchment. Place the prepared poppy seed roll made from yeast dough onto it. Beat the egg and brush the roll with it.

The second poppy seed roll from yeast dough can be prepared in the form of a round braid. The beginning of making the roll is exactly the same as in the first version. Roll out the remaining dough into a rectangle. Spread with poppy seed filling. Roll the dough with poppy seeds into a roll. Flatten the resulting roll. Using a sharp knife, cut the roll lengthwise into two parts.

Twist the two resulting strips of dough from the poppy seed filling. Connect the ends of the resulting braid. Place the yeast roll with poppy seeds into a baking dish. To give it a golden crust, brush it with the remaining beaten egg.

Place the yeast rolls with poppy seed filling in the oven preheated to 180C. Bake them for about 20-25 minutes until golden brown. Transfer the finished rolls to a plate, removing them from the baking sheet with a spatula.

To give the rolls a glossy shine, brush them with honey or sugar syrup. Pour a tablespoon of honey into a glass of hot water. Stir until the honey dissolves. Grease the rolls with cooking bone.

Any yeast poppy seed roll can be cut into even and beautiful pieces only after it has cooled completely. As you can see in the photo, there was quite a lot of poppy seed filling in the roll. I wish you a pleasant tea party. I’ll be glad if you liked this poppy seed roll recipe made from yeast dough.

Recipe 2: poppy seed roll made from butter dough (with photo)

A rich roll with poppy seeds is quick to prepare. The main thing is to knead the dough and you can go about your business, and then... it’s a matter of a few minutes! You will be satisfied with the result, and your family will be grateful to you. The dough turns out soft and airy!

Milk – 250 ml.
Dry yeast – 20 g.
Sugar - 2 tablespoons.
Salt - a pinch.
Vegetable oil - 4 tablespoons.
Cream margarine – 50 g.
Egg – 1 pc.
Flour – 400 g.
Poppy - 50-60 g.

Pour sugar and yeast into warm milk, mix and leave for 5-10 minutes.

When bubbles appear on the surface, add the remaining ingredients: salt, vegetable oil, soft or melted margarine, beaten egg and flour.
Don’t rush to pour out all the flour at once, add it gradually while kneading the dough.
It should not stick to your hands and at the same time be soft. Now cover our dough with film or a lid and place it in a warm place to rise for about an hour. The dough should double in size.

At this time, prepare the filling for the roll. Fill the poppy seed with water so that it covers the surface and put it on the fire. When the water boils, cover the pan with a lid, reduce the heat and leave the poppy seeds to cook for 10-15 minutes.

Afterwards, place the finished poppy seeds in a sieve to drain all the water. Then add sugar to it to taste (I added 4 tablespoons) and mix thoroughly (you can grind it in a blender). That's it, our filling is ready!

Our dough has risen and increased in size. Now you can start forming the roll.

On a table dusted with flour, knead the dough and divide it into two equal parts so that we get two small rolls. But if you want to make one large roll, then there is no need to divide the dough. Then roll out the dough into a layer 0.5 - 0.8 cm thick.

Lightly grease the surface of the dough with vegetable oil and spread the poppy seed filling.

Now roll the dough tightly into a roll and place it on a baking sheet lined with baking paper.

Leave the roll to rise for 15 minutes, then brush the surface with beaten egg and place in the oven, heated to 180 degrees for 20-30 minutes.

Delicious airy roll with poppy seeds is ready! Let it “rest” and cool, then you can cut it and start drinking tea!

Recipe 3: Butter roll with poppy seeds made from yeast dough

I would like to offer you a recipe for homemade poppy seed roll, which is easy to prepare and tastes tender and soft. During the baking process, the aroma in the kitchen is such that it is difficult to resist snatching a piece of roll straight from the hot oven. The dough is especially fragrant thanks to the addition of grated lemon zest. You can use any yeast dough for such a roll - butter dough or fresh dough with water. But there is no doubt that real baked goods, mixed with milk, butter and sour cream, turn out to be especially tasty and fluffy.

milk 0.5 cups
water 0.5 cups
yeast 15 g
sour cream 3.5 tbsp. l.
butter 2.5 tbsp. l.
salt 1 tsp.
sugar 5-6 tbsp. l.
lemon zest
vanilla sugar 1 tbsp. l.
poppy seed 0.5-1 cup
flour 2.5-3.5 cups

If you are not very comfortable with yeast dough, then use live pressed yeast for baking it; it is they that help any dough rise perfectly.

First of all, you need to mix warm milk and water with yeast (crumb them).

Then add 3 tablespoons of sugar and salt, and also add a few tablespoons of flour. Stir the mixture lightly and leave for 10 minutes, covered with a towel, to allow the yeast to start working.

After a yeast cap of bubbles forms, add sour cream and vanilla sugar.

If you want to add a fresh touch to the dough, you should grate a little lemon zest into it. To add a special spicy aroma, you can add cinnamon.

It's time to add the sifted flour. Add flour and mix gradually until you get a homogeneous, thoroughly kneaded dough. Lightly melt the butter and add to the dough, mix well again and transfer it to a deep bowl. Cover the top with a towel and leave it for one hour. The bowl should be kept near a warm radiator or in a closed, switched off oven to avoid drafts.

The dough increased significantly within an hour. Now it needs to be kneaded again for 5-10 minutes. Then put the dough back into the bowl, cover with a towel, and put it in a warm place for another 30 minutes.

In the meantime, rinse the poppy seed with water and boil it in clean water (add enough water to lightly cover the poppy seed). Cook the poppy seeds over medium heat for about 20 minutes. After this, strain the poppy seeds through a sieve, add a few tablespoons of sugar and grind with a pestle.

Take out the dough and roll it out on your workbench. Using a pizza cutter, make slits around the edge of the crust.

Spread the poppy seeds over the part of the dough that remains uncut. Roll the dough into a roll.

Thanks to the cut part of the cake, you will get a beautiful roll pattern. Brush the roll with milk or egg yolk.

Sprinkle the roll with poppy seeds and leave to stand for 20-25 minutes to allow the dough to rise again. At this time, turn on the oven so that it heats up to 180 degrees. Bake the roll for about 40 minutes, cool on a wire rack under a towel.

Bon appetit!

Recipe 4: poppy seed roll (step by step photos)

We offer you a recipe for delicious homemade pastries made from aromatic butter dough. A roll made from yeast dough stuffed with small poppy seeds and raisins will definitely please your household.

For the test:

Fresh pressed yeast - 30 g
Milk – 250 g
Sugar - 0.5 cups
Eggs - 2 pcs.
Margarine - 100 g
Salt - 0.5 teaspoon
Vanilla sugar - 1 sachet
Flour - approximately 800 g

For filling:

Poppy – 2 cup
Sugar - 100 g
Raisins – 100 g
Honey - 2 tbsp. spoons

Stir a teaspoon of sugar into approximately 100 ml of warm (no more than 38 degrees) milk and dissolve all the yeast. Leave the bowl with yeast for 10 minutes to activate the yeast. Melt the margarine.

In a separate bowl (large bowl), combine 1 egg, 1 egg white (the yolk is useful for greasing baked goods), sugar, vanilla sugar, and the remaining warm milk. Mix everything. Add cooled margarine to the mixture.

Pour the fermented yeast mixture into the same bowl and sift 200 g of flour. Stir everything. Cover the resulting liquid dough with film.

After half an hour, the batter will rise, having greatly increased in volume.

Knead the elastic dough, gradually adding sifted flour. Set aside.

Meanwhile, prepare the filling. Pour boiling water over poppy seeds. After 10 minutes, drain the water. Add sugar to poppy seeds. Pass everything through a meat grinder. Next, blend the mixture with a blender. Add raisins to the poppy seeds and simmer over low heat, stirring the mixture continuously until all the moisture has evaporated. Remove the poppy seed filling from the heat and stir it with the honey. Leave the roll filling to cool.

After 40 minutes the dough will rise well. Divide the dough into 4 equal parts. Turn on the oven and preheat to 190 degrees.

Roll out each piece with a rolling pin. You should get a layer 1 cm thick.

Place the prepared filling on the rolled out layer. Roll up the roll. Do the same with all the dough and transfer the rolls to a baking sheet.

After 10 minutes, brush the rolls with yolk. Place the yeast rolls with poppy seeds into the preheated oven.

In about 20 minutes, poppy seed rolls made from yeast dough will be ready. Bon appetit!

Recipe 5: poppy seed rolls made from yeast dough

330 ml milk
1 egg
1/3 cup sugar
1 tsp vanilla sugar
50 g butter
4.5-5 cups wheat flour
1.5 tsp. dry yeast
1 cup poppy seeds for filling
0.5 cups sugar for poppy seed filling
1 egg for brushing the rolls
2 tbsp. butter for greasing the pan

First you need to prepare the filling. It’s better to do this long before cooking. For 3-4 hours, soak the poppy seeds in cold boiled water and leave to swell. If you don’t have time, then 1 hour before cooking you can pour boiling water over the poppy seeds and leave to cool.

To make the baked goods soft and tender, you need to prepare yeast dough for rolls with poppy seeds. To do this, add sugar and vanilla sugar, dry yeast to the flour. Pour warm butter into warm milk. Mix dry ingredients with liquid and knead into a soft dough. Leave it for 1-1.5 hours in a warm place without drafts.

While the dough is rising, you can start making the poppy seed filling. To do this, grind the poppy seeds with sugar in a mortar or using a meat grinder.

Roll out the finished dough into a thin layer.

Place poppy seeds on top.

Using a spoon, level it evenly.

We roll the roll, being careful to press it tightly so that it does not unravel.

Cut the large roll into portions.

Place them in a baking dish, grease it with butter. Brush the pieces with egg.

Place them in the oven and bake at 180 degrees until golden brown (about 25-30 minutes).

Let the finished poppy seed rolls made from yeast dough cool, after which they can be served.

Recipe 6: how to cook a butter roll with poppy seeds

A recipe for a delicious poppy seed roll made from yeast dough, photos will make the preparation several times easier.

This delicious, aromatic, rich dessert will provide a wonderful end to the meal and add a pleasant finishing touch to it. The baked goods are not too sweet and do not leave a cloying aftertaste. Your friends and family will devour the roll on both cheeks.

Flour – 400 gr.
Milk – 200 gr.
Yeast – 15 gr.
Sugar – 170 gr.
Eggs – 2 pcs.
Butter – 50 gr.
Vanilla sugar – 10 gr.
Salt – 2 gr.
Poppy – 250 gr.

To make a sponge dessert based on choux pastry, I first start with a dough. To do this, I sift 50 grams. wheat flour in a bowl and mix it with 180 gr. hot milk.

It should not be boiling, a temperature of 80-90 degrees is enough. Stir with a spatula until smooth.

The dish is prepared using pressed yeast step by step. I mix them with the remaining 20 grams of hot milk (temperature no higher than 37 degrees) and 10 grams of sugar. This is about a tablespoon. I also mix everything to a homogeneous consistency.

Cool the milk mixture to body temperature and mix with yeast. Cover the bowl with cling film and place in a warm place for 30-40 minutes until the dough rises and doubles in volume.

At this time I begin to prepare the rest of the dough. To do this, I separate the whites from the yolks and leave the whites for the filling, and mix the yolks with 40 grams of sugar. Pour vanilla sugar, softened butter and salt into the same bowl. Mix everything thoroughly with a whisk or tablespoon.

I add the mixture to the suitable dough and mix everything well, bringing it to a homogeneous mass.

To get our lean, sweet roll, I gradually add the rest of the flour, constantly stirring the dough to knead elastic and soft.

To do this, I knead it for 10 minutes. After this, I cover the bowl with the dough with cling film and leave it in a warm place for 1-1.5 hours to allow it to double in size.

I pour the poppy seeds for the filling into a saucepan and add water.

I put it on the fire and bring it to a boil. After this, cook for another 15 minutes, stirring constantly.

After cooking, I strain the poppy seeds to drain the water and squeeze them well, getting rid of any remaining liquid. I grind it thoroughly using an immersion blender.

I stretch the risen dough into a rectangle with my hands and then fold it as follows.

Visually I divide the dough into three strips and put the sides inside one by one. Next, I again visually divide it into three parts and again fold the ends inward.

I cover the resulting lump with a bowl and leave for 30 minutes. After this time, I repeat all the steps and again leave it under the bowl for 30 minutes.

Now it’s time for the whites. Using a mixer, I beat them until they form a stable foam.

Without stopping whisking, gradually pour 120 grams of sugar into the bowl. I don’t stop until I see stable, beautiful foam.

I mix poppy seeds with the protein mixture. I get a juicy filling. You can replace it with a mixture of one or more types of nuts. It’s also delicious to make a raisin roll.

I cut the dough into two equal parts.

Roll out half into a rectangle measuring approximately 30 by 30 centimeters.

Spread half of the filling in an even layer over the dough.

I roll it into a tight, even, beautiful roll on the inside. I do the same with the second half of the products.

Don't know how to bake a delicious dish without burning? Very easy. I use baking paper for this, which is easy to find in kitchen supply stores. I grease it with butter and wrap the resulting rolls, leaving at least 5 centimeters of empty paper on the sides.

I leave them on the baking sheet for 5-10 minutes so that they rise and spread out.

I preheat the oven to 190 degrees and place a baking sheet with the preparations in it to bake for 35 minutes.

After this time, I take out a baking sheet and transfer the rolls in paper to a wire rack to cool.

I cut it into portions and serve it to guests or for breakfast to loved ones. Bon appetit!

Recipe 7: butter roll with poppy seeds and nuts (step by step)

For the test:

1 chicken egg
100 ml milk
15 g fresh yeast
2 tsp honey
a pinch of salt
2 tbsp. vegetable oil
about 200 g flour (maybe a little more)

For filling:

150 g crushed poppy seeds
2 tbsp. honey
2 tbsp. raisins
50 g walnuts
30 g butter
1 egg white

For decoration:

1 tbsp. milk
half a cup of powdered sugar
colorful candied fruits
almond flakes

First, dissolve the required amount of honey in heated milk,

and then add a piece of fresh yeast to it - mix everything thoroughly with a whisk.

All that remains is to sift the flour and add a couple of tablespoons of sunflower oil while kneading the dough.

Wrap the dough in a damp towel and leave to rise.

Now let’s get started with our poppy seed filling. I used already ground poppy seeds. Otherwise, you need to prepare it - rinse it a couple of times, then pour boiling water for 10 minutes or boil it, squeeze out as much moisture as possible, and then grind it - as a rule, a blender or coffee grinder will help with this.

The raisins also need to be thoroughly washed and dried.

Finely chop the nuts with a knife.

Melt the butter and cool.

Beat the egg white into a fluffy foam.

Now we combine all the ingredients - add raisins and nuts to the poppy seeds.

Then add honey and melted butter. Mix.

Then add the whipped protein foam.

After mixing thoroughly, our generous poppy seed roll filling is ready.

Now knead the risen dough and roll it into one large or two smaller rectangles.

Distribute the filling evenly along the entire perimeter of the layer, making indents from the edge of 1.5-2 cm.

Now we roll up the roll and wrap it in 2-3 layers of parchment paper, leaving a small margin for the dough to rise - this technique should help us maintain the beautiful shape of the roll when baking.

Immediately turn on the oven to preheat to 180 degrees and leave the workpiece in this form alone for 15 minutes.

After the specified time, put the roll in the oven and bake for 20 minutes - the top of the baked goods will become rosy and very appetizing.

Decorate the cooled roll with festive decor - I used milk icing, multi-colored candied fruits and almond petals.

Recipe 8: poppy seed roll with honey and nuts

milk - 1.5 cups;
flour - 3.5 cups;
chicken eggs - 3 pieces;
granulated sugar - 1 cup;
butter - 100 grams;
dry yeast - 2.5 teaspoons;
poppy – 250 grams;
honey - 3 tablespoons;
walnuts - 50 grams;
salt - 0.5 teaspoon;
vegetable oil - 2 tablespoons

I make yeast dough in a bread maker, we bought it not so long ago, but everything works fine in it, so now I’m experimenting, and it’s much easier - I don’t have to keep an eye on the dough when it falls or rises. So, pour milk into the container of the bread machine, you can warm it up a little.

Pour sugar - 1 cup and salt - 0.5 teaspoon.

Put in 2 eggs.

100 grams of butter.

Then pour in flour - 3.5 cups.

Make 2 small indentations.

We set the program for yeast dough and after 2 hours 20 minutes this is the dough we get.

While the dough is preparing, you need to bring 0.5 cups of milk to a boil.

Add the poppy seeds, cook for 3 minutes, close the lid and let the poppy seeds sit until they swell.

When the dough is ready, add 3 tablespoons of honey to the poppy seeds, you can add more and mix everything well.

Also chop the walnuts, I chop them with my hands so that the nuts are larger.

Then divide the dough into 2 parts, roll out each part with a rolling pin.

Spread well with poppy seeds and sprinkle with walnuts.

Then roll it up and place it on a baking sheet greased with vegetable oil.

Brush with beaten egg to make the rolls more beautiful.

Place in the oven at 180 degrees for 1 hour. This is what happened.

Recipe 9: Butter roll with poppy seeds and chocolate

The amazing smell of this poppy seed roll will enchant anyone; you instantly feel the atmosphere of home comfort, warmth, safety, and a joyful feeling that you are loved and waited for here. Airy and delicate curls of the most aromatic pastry, harmoniously combined with a delicious poppy seed filling with a hint of honey - an excellent treat for tea drinking with family and friends. There is a lot of pleasure, and preparing such baked goods is very simple. Let happiness and comfort settle in your home!

for the dough:

milk (warm) – 180 ml
active dry yeast – 1 tsp
premium wheat flour – 100 g
granulated sugar – 70 g

for test:

premium wheat flour – 300 g
butter – 30 g
chicken yolks – 2 pcs.
salt – 1 tsp

For filling:

poppy seed – 100 g
powdered sugar – 2 tbsp. l
natural honey – 2 tbsp. l
sunflower seeds – 50 g
black raisins – 50 g
vegetable oil – 3 tbsp. l
cognac – 3 tbsp. l

For decoration:

white chocolate – 20 g
almond petals – 2 tbsp. l
any cut into small pieces - 2 tbsp. l.

Prepare the dough. To do this, pour warm milk into a cup, add the required amount of granulated sugar and dry active yeast. Mix well with a whisk until smooth. Important! Milk should be at a temperature of 35-38 degrees. Then add flour to the yeast mixture, having previously sifted it. Mix well with a pastry whisk until the mixture is homogeneous without lumps and has the consistency of slightly thick sour cream.

Cover the cup with the dough with cling film and leave in a warm place to rise for 30-40 minutes. Tip: It is very convenient to use a disposable shower cap instead of cling film. During this time, the dough should rise well and increase in volume by 2-2.5 times. This indicates that the yeast is active and suitable for kneading yeast dough.

Add yolks, salt and melted and cooled butter to the prepared dough. Mix with a whisk until smooth.

Sift the flour and add to the sponge mixture.

Mix the flour mixture with a wooden spoon. When it becomes difficult to mix, place this mass on a cutting board sprinkled with flour and knead into an elastic dough that does not stick to your hands.

Shape the dough into a ball, place in a clean bowl of suitable size, cover and leave in a warm, draft-free place for 1.5-2 hours to rise. Attention! When choosing a container, keep in mind that the dough will increase in volume by 2-2.5 times.

While the dough is rising, prepare the poppy seed filling. To do this, lightly fry the required amount of poppy seeds in a dry frying pan, cool and grind in a coffee grinder. Place the crushed poppy seeds in a cup, add powdered sugar, black raisins, natural honey and crushed, but not crumbled, sunflower seeds, add vegetable oil and cognac.

Mix the poppy mixture well with a spoon. The mass should be homogeneous and slightly viscous in consistency.

Place the risen dough on a cutting board sprinkled with flour and knead well. Divide the dough into 2 parts of equal weight, about 390 grams each.

Sprinkle the working surface of a cutting board with flour and roll out one piece of dough into a rectangular layer about 5 mm thick.

Place ½ of the poppy seed filling evenly onto the rolled out layer of dough, stepping back about 1.5 centimeters from the edges.

Roll the layer of dough with filling loosely into a roll along the wide side, pinching the edges well. Form the second roll in the same way.

Wrap each roll in baking parchment in 2-3 layers, leaving about 1-1.5 centimeters of space inside so that the dough has room to grow during baking. Important! The rolls are wrapped in parchment so that after baking they have a beautiful round shape. This time it didn’t work out as planned. I think that next time I need to secure the baking parchment tightly so that the dough cannot unroll it. Place the pieces on a baking sheet, seam side down, and leave to proof for 20 minutes.

Bake in an oven preheated to 180 degrees for about 20 minutes, until browned. Remove the finished baked goods from the oven, unwrap and cool. Melt white chocolate in a water bath, and using a pastry brush, coat the tops of the rolls with it and sprinkle with almond petals and chopped candied fruits.

The poppy seed rolls are ready. Cut them into portions. Bon appetit!

Recipe 10: Sweet yeast roll with poppy seeds

Baked goods made from sweet shortbread yeast dough are very tasty and tender. Pies, pies, rolls are made from this dough... We offer you a recipe for a roll made from sweet shortbread yeast dough with poppy seeds.

Flour – 500 grams
Butter – 150 grams
Eggs – 2 pieces
Egg yolk – 3 pieces
Sugar – 150 grams
Sour cream – 150 grams
Dry yeast - 2 tablespoons or 50 grams of fresh yeast
Vanilla sugar – 10 grams
Salt - a pinch

Poppy – 300 grams
Nuts – 80 grams
Sugar – 150 grams
Egg – 1 piece

Let's prepare the poppy seed filling. If necessary, rinse 300 grams of poppy seeds with cold water, add boiling water and leave for a few minutes.

After a few minutes, drain the water. We pass poppy seeds and 150 grams of sugar two or three times through a meat grinder with a fine grid.

Place the resulting mixture in a frying pan with a thick bottom and, stirring all the time, heat for 4-5 minutes.

Break one egg into a bowl and mix the yolk and white. Add the egg to the poppy seed and sugar mixture, stirring vigorously all the time. Add 80 grams of chopped nuts, mix well again, the filling is ready.

Let's prepare sweet shortbread yeast dough. Sift 500 grams of white flour, add 150 grams of butter and chop the butter and flour with a knife, mix and grind lightly.

Add 150 grams of granulated sugar, 2 tablespoons of dry yeast, 2 teaspoons of vanilla sugar, a pinch of salt and mix.

Add 3 yolks, 2 eggs, 125 grams of sour cream and quickly knead the dough. If the dough turns out stiff, add a little sour cream and knead the dough again. Let's start preparing the rolls right away.

From this amount of products we will get two rolls, so we divide the dough in half, roll each half into a rectangular layer measuring approximately 25 by 35 centimeters.

Spread the prepared filling in an even layer, leaving a margin of two centimeters on each side, and roll it up. Cover the rolls with a towel and place in a warm place for 30 minutes to proof.

Sometimes you really want to eat something delicious with tea. By the way, store-bought baked goods do not always live up to our expectations. We suggest you prepare a quick poppy seed roll!

If you want to try a truly high-quality product, make homemade cakes. It’s not difficult and quite quick to prepare a roll with poppy seeds . We will provide some simple recipes. Fragrant, fresh homemade baked goods will certainly not leave your family and friends indifferent!

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

Prepare the dough. Place yeast, a little sugar and ½ cup flour in a glass of warm milk. Place the dough for 50 minutes in a warm place.
After this, add the rest of the ingredients, flour and knead the dough well so that it does not stick to your hands.
Place the finished dough in a pan, 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. Pour hot water over the poppy seeds, let stand for 20 minutes, then drain the poppy seeds through a fine sieve. Pass the poppy seeds through a meat grinder, add sugar and honey, and, if desired, the yolk (it will add stickiness to the mass).
Divide the finished dough into 2 parts. Roll out the pieces of dough into a layer of approximately 30*50 cm, and place the filling on top. Roll into a roll and place in a pan, first covering it with parchment paper.
Before putting the roll in the oven, it should stand in a warm place for 40 minutes. Brush the top of the roll with milk or yolk.
Bake at 200°C for 40-50 minutes. Enjoy your tea!
If desired, you can add chopped nuts and/or raisins to the filling.
The recipe below produces simply incomparable pastries! By boiling the nuts in caramel, the filling tastes amazing!

Roll with poppy seeds, caramel and nuts

To prepare poppy seed roll you will need:

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

For the test:

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

For filling:

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

Recipe for roll with poppy seeds

In a separate bowl, combine flour, yeast and sugar. Pour in about 1/3 of 1/2 cup warm water. Stir to form a homogeneous 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 cup of any liquid (milk, kefir, water, sour cream, etc.) into the dough.
Beat the eggs and add sugar and salt. Stir everything. Add approximately 4 cups of flour. Stir. It should be a sticky dough.
Continuing to stir the dough, add ½ cup of flour at a time until the dough can no longer be stirred with a spoon.
Pour half a glass of flour onto the table and lay out the dough.
Knead it with your hands, add flour until the dough becomes 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 film and leave until it has doubled in size.
Punch down the risen dough, cover it again with film and leave it to rise again.
Prepare the filling. Melt the butter in a small saucepan, add sugar and keep on heat, stirring constantly, until the sugar turns brown.
Remove the pan from the heat. After a minute, pour in the milk. It is advisable to bring the milk to a boil first, in this case the caramel will not completely harden.
Place the saucepan back on low heat and simmer until the mixture is smooth.
To make the caramel sweeter, add 1/4 cup of powdered sugar or sugar.
Grind the nuts in a coffee grinder. Large nuts can tear the dough.
Place the nuts in the caramel mass, stir and keep the bowl on the fire for another 1-2 minutes, stirring constantly.
Steam the poppy seeds for 10-15 minutes. Drain off excess liquid. Pass the poppy seeds through a meat grinder. Add it to the cooled filling.
Roll out the dough into a layer about 1cm thick. Spread the filling in an even layer without touching the edges. Brush the edges with egg or water.
Roll the dough into a roll. Place them on a baking sheet lined with parchment paper. If the roll does not fit on the baking sheet, bend it into a horseshoe.
Brush the top with water and leave the product in a warm place until it expands at least 1.5 times.
When the poppy seed roll is ready, brush it again with sweet water (2 tablespoons of water and 1 teaspoon of sugar) or 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 done (about another 30 minutes). Brush 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 you prepare the roll according to our recipe, you will probably be very satisfied!

Poppy seed roll stuffed with semolina

You will need:

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

For filling:

6 tablespoons of semolina;
100 g poppy seeds;
100 g 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 it with the remaining ingredients for the dough. The dough should not stick to your hands. Leave it to rise.
You can start filling: boil thick semolina porridge, add poppy seeds and sugar to it. When it cools down, break an egg into it.
Divide the dough into three parts, roll each part out, spread out the filling and roll it into a roll. Brush with beaten egg before baking.
Cook for about 15 minutes in the oven at 220 degrees.

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

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

Fragrant sweet pastries with more filling than dough - the dream of every child and adult! A variety of rolls are ideal for a festive table or as a daily treat with tea or warm milk. Even the most demanding sweet tooth will appreciate the rich poppy seed roll made from yeast dough, in which the moist filling is ideally combined with tender and airy dough. Prepare this roll for your family and it will definitely become one of your favorite treats.

Ingredients

Butter – 100 gr.;
Wheat flour – 500-550 gr.;
Egg – 1 pc.;
Fresh yeast – 30 gr.;
Kefir – 200 ml;
Sugar – 70 gr.
For filling:
Dry poppy seed – 250 gr.;
Sugar – 200 gr.;
Water – 100 ml;
Raisins – 100 gr.

How to make a poppy seed roll from yeast dough

Prepare all the ingredients for making kefir yeast dough. You can use milk or even water instead of kefir.

Knead the dough - thoroughly dissolve fresh yeast and 2 tbsp in warm kefir. Sahara. Leave in a warm place for 10-15 minutes. If the dough has increased in size and air bubbles have appeared, the yeast is good and you can continue working. Otherwise, pour everything out and knead the dough with other yeast. You also need to get rid of the dough if it has acquired a pinkish, bluish or gray tint. This indicates poor quality yeast. The secret of the perfect dough is to cook it in a glass bowl and under no circumstances use metal utensils to mix it.

Beat the egg into the resulting dough and add soft butter (you can melt it in the microwave or in a water bath).

Add sifted wheat flour little by little and knead the yeast dough. First, mix all the ingredients in a deep bowl with a pastry whisk.

When the whisk becomes difficult to work in the bowl, pour the contents into the flour on a flat surface and finish kneading by hand on the counter. The dough should be pliable, homogeneous and airy. After kneading well, you will get a mass that sticks perfectly and lags behind your hands.

Place the dough back into the bowl, cover with a towel and leave in a warm place for 40-50 minutes. If you did everything correctly, it should increase in size by about 3 times.

While the yeast dough is rising in a warm place, prepare the poppy seed filling. To do this, you first need to grind the poppy seeds. It is very convenient to use a coffee grinder for this.

Place the chopped poppy seeds into a saucepan, add sugar, add water and place on low heat. Cook until the filling thickens, stirring.

As soon as the poppy seeds thicken, add raisins and cook for another 5 minutes. Remove from heat and cool.

Leave the yeast dough to let the air out. Divide into two equal parts and roll one on a floured flat surface into a rectangular layer approximately 0.5 cm thick. The thinner you roll it, the more filling will fit into the poppy seed roll.

Spread the filling evenly over the entire surface of the rolled out layer.

Roll the rectangle into a roll with the smaller side, wrap the ends of the roll inward so that the filling does not leak out when baking. Do the same with the second part of the dough.

Place the poppy seed yeast rolls on a greased baking tray and leave to rise for another 20 minutes. Brush the surface of the rolls with beaten egg to create a delicious golden brown crust when baking.

Bake poppy seed rolls from yeast dough in an oven preheated to 180 degrees for 30-35 minutes.

Cool slightly before slicing. Serve and enjoy delicious and aromatic homemade cakes.