Poppy seed roll made from yeast dough recipe. How to make a rich poppy seed roll from yeast dough

To say that my husband and son love poppy seed roll is an understatement. They are ready to savor this bun every day, if only not for a couple of “buts”. Firstly, in nearby stores you can rarely find a truly tasty fresh roll with the right amount of filling. They like a lot of poppy seeds and little bread. Secondly, the cost of one such product is not very attractive. Of course, there is a way out.

Today we will learn how to prepare a poppy seed roll from yeast dough using a step-by-step recipe. I hope your men, as well as mine, will be satisfied!

Roll with poppy seeds made from yeast dough, recipe:

Ingredients for two rolls:

For the test:

• Egg (CO) - 1 pc.
• Wheat flour - 600 g.
• Water - 200 g.
• Salt - 1 teaspoon
• Sugar - 50 g.
• Vegetable oil - 20 g.
• Butter - 50 g.
• Dry yeast - 1.5 teaspoons

For filling:

• Poppy - 150-200 g.
• Sugar - 50 g.
• Oil - 2 tbsp. spoons

To coat the roll:

• Chicken egg - 1 pc.
• Milk - 2 tbsp. spoons

How to cook at home

Pour dry yeast (1.5 teaspoons) with warm (no more than 40 C) water (100 g) and add 1 tbsp. spoon of sugar. Stir and leave on the table to rise. This way we check how active the yeast is and whether it can raise the yeast dough.

This way you can check the viability of any yeast, no matter what you plan to bake: or pancakes. If you have a bag of dry yeast of unknown quality lying around: mix the yeast with warm liquid, add a little flour and sugar (or just sugar). When the mixture stands for a while at room temperature, a foam layer forms.

This foam is evidence that the yeast is usable. If there is no foam, the yeast is dead, there is no reason to continue further and use eggs, milk, butter, flour - you will only spoil the products and be disappointed.

While the yeast is activated, break the egg and stir. Add vegetable oil (20 g) and melted butter (50 g), it must be cooled to room temperature, otherwise the egg will curdle.

Fats in yeast dough (in this recipe it is butter and vegetable oil, egg) change not only the texture of the dough, but also its behavior during kneading, shaping, and baking. Unlike the unsweetened version (it only contains yeast, salt, flour), the dough for this recipe will be softer, and the roll will be tender and fluffy. Butter dough is used in all pie recipes on my website, including.

Butter and egg give the roll an appetizing golden color, and the crust will be softer, not crispy, as, for example, in baguettes or in yeast bread made from soft dough.

Stir until smooth.

Add salt 0.5 teaspoon.

Pour sugar into the dough (50 g) and stir again.

Pour the suitable dough into the egg-sugar mixture, add the remaining water (100 g)

Sift the wheat flour into the dough in parts, stirring constantly, achieving homogeneity.

First, mix the dough with a spatula or spoon. Then, when it becomes difficult to use a spoon, we involve our hands in the process. If at first the dough sticks to your hands and is pulled after them, then after just five to seven minutes you will feel that it begins to separate from the walls on its own and form into a lump. This allows us to judge that gluten begins to form in the dough, the yeast dough becomes smooth and elastic.

Cover the dough with a towel and place in a place without drafts for 1 hour. To prevent the dough from sticking to the bowl while rising, you can grease the walls of the dish in which you will place it for proofing with a thin layer.

There is such an interesting way of proofing yeast dough, which I came across on the Internet and successfully applied in practice. Set the oven to 40 C and convection. Place the bowl of dough in the oven and leave it there to prove. The dough rises very well!

After an hour, the yeast roll dough will look like an inflated ball. I want to warn you: the dough must be covered with a towel so that a weathered crust does not form on its surface.

We knead the dough with our hands and again leave it to rise for half an hour at room temperature (about 24 C).

Kneading the dough is necessary so that the nutrient medium for the yeast is evenly redistributed, the temperature of the dough is equalized, the gases accumulated during fermentation are released, and the gluten begins to develop even more intensively.
Knead the dough very carefully so as not to break the bonds in the dough that have already formed.

Usually the dough increases in volume faster the second time.

While the dough is rising, make the filling for the roll.

Filling for poppy seed roll

Pour boiling water over 200 grams of poppy seeds for 5-10 minutes. Let them swell a little.

Place the swollen poppy seeds into a blender bowl and grind until smooth.

Add one chicken egg to the poppy mixture and stir. Add 50 g of sugar and mix again.

Forming a yeast roll with poppy seeds

Place the dough on a cutting board. Let's knead.

Roll out the dough using a rolling pin into a rectangle (0.4 cm thick). Spread the poppy seed filling and roll it up.

Pinch the edges of the roll and leave to proof for another hour. It is recommended to cover the roll with a towel so that the dough does not dry out.

Before baking, coat the roll with a mixture of egg and water. If you want the crust to be not only beautiful, but also crispy, you can add a pinch of salt to the egg mixture.

Yeast roll with poppy seeds is baked in the oven at 170-180C for 35-40 minutes. Baking time varies for each oven, you may need a little more or less time. Focus on the golden brown crust and a dry toothpick, which you can use to pierce the roll and check readiness (if there are no wet lumps of dough on it, then the roll is ready).

Cool the baked goods in the oven and cut into pieces with a bread knife.

You can invite your family to tea and treats! The roll turns out airy, fluffy, and very tasty!
Look at the delicate structure of the dough! The roll just melts in your mouth!

Since the poppy seed filling will need time to cool (it is impossible to wrap it hot in yeast dough, the roll may not rise), we will first prepare the filling for the poppy seed roll.

First of all, we try the dry poppy seed: it should not be bitter. You can then rinse it, although this is not necessary. To make the poppy seed juicy and tasty, it needs to be steamed with boiling water, and ideally, boiled.

How to cook poppy seeds for roll correctly? First, we take water at the rate of 1.5-2 parts water to 1 part poppy seed. Don't worry, it's not a lot - the poppy will absorb almost all the water.

Fill the poppy seeds with water and place on low heat. Bring to a boil and simmer for 5 minutes. Then, cover with a lid, leave - let it brew for 10 minutes.

Then we line the colander with gauze and lay out the poppy seeds: even if there is a little water left, it will drain.

Now you need to get the sweet milk to come out of the poppy seeds. To do this, our grandmothers crushed poppy seeds with a pestle in a mortar; If you have these useful kitchen tools, use the old-fashioned but effective method. If not, you can turn to modern devices by rolling the poppy seeds through a meat grinder or in a blender.

Pour the washed raisins with warm boiled water for 7-10 minutes, let them become soft. You should not steam it with boiling water in order to preserve the beneficial substances in dried fruits. Then drain the water (you can drink it), squeeze out the raisins and add to the poppy seeds.

The poppy seed filling for the rolls is almost ready - we will add honey or sugar later, just before forming the roll. If you add it right away, the sugar will begin to dissolve and melt, creating excess moisture in the filling.

Let's return to the roll:

Let's prepare the dough to activate the yeast: crumble it into a bowl and rub it with a spoon with 1-2 tablespoons of sugar until the yeast melts and becomes liquid.

Add warm milk and stir. Cold or hot ingredients cannot be added to yeast dough! The ideal temperature for yeast is 36-37C. You can replace milk with water, but the dough tastes better with milk.

Sift a small amount of flour into a bowl, about 1 cup, and mix again to form a thin dough without lumps.

Place the dough in a warm place for 15-20 minutes, covered with a towel. I place the bowl on top of a second, larger bowl filled with warm (again, not hot!) water.

While the dough is rising, melt the butter so that it has time to cool to a warm state. When the dough rises and becomes full of bubbles and airy, it’s time to start kneading the dough. Beat the eggs with the remaining sugar: using a mixer for a minute, until fluffy; You can use a whisk. Add beaten eggs and warm melted butter to the dough and mix.

We begin to gradually add the sifted flour, kneading the dough: first, while it is sticky, with a spoon, and then with your hands. It is advisable to sift the flour so that it is enriched with oxygen necessary for yeast fermentation, and also cleared of impurities and lumps. Baking made from sifted flour is fluffier and airier.

Add salt along with the flour, and towards the end of kneading, add vegetable oil. Unscented sunflower or olive oil will do; Also, baked goods - not only rich ones, but also bread made from simple dough - turn out very tasty with mustard oil.

Knead the dough with your hands for 5-10 minutes: the longer you have patience, the better for the splendor of the muffin. You may need more or less flour, depending on its quality and moisture content. You can determine when to add enough by looking at the consistency of the dough.

It should turn out soft, elastic, not sticking to your hands, but not too hard: too much flour prevents the dough from rising. And if it sticks a little, it’s better to knead it thoroughly, while lubricating your hands and table with vegetable oil.

After kneading the dough, put it in a bowl greased with vegetable oil, cover with a towel and put it in a warm place again for 20-30 minutes. When the dough has risen, carefully knead it with your hands and on a table sprinkled with flour, roll it out into a rectangular layer about 0.5 cm thick.

Add honey or sugar to taste to the poppy seed filling and stir until smooth. Stepping back from the edges of the dough by 4-5 cm, distribute the filling over it and roll the layer into a roll.

We pinch the edge of the dough well and place it, seam side down (so that the roll does not open during baking) on ​​a baking sheet covered with a sheet of parchment greased with vegetable oil.

Let the roll rest in a warm place for 15-20 minutes. If you immediately put it in the oven, it will begin to rise rapidly and may crack.

Place the roll in the oven, preheated to 170-180°, and bake for about 25-30 minutes. To prevent the bottom crust from burning and to remain soft, place a baking dish or cast iron skillet filled with water on the bottom of the oven.

This will create steam, thanks to which the baked goods are not dry and hard, but soft. For the same purpose, after removing the finished roll from the oven, cover it with a clean towel for 10-15 minutes. If the bottom is still dry, place the roll along with the paper on a damp towel, it will steam and become soft.

When the roll is baked (we try it with a skewer, it should remain dry) and begins to brown - about 5 minutes before it is ready - take it out of the oven and brush it with beaten egg using a pastry brush, and then put it back in the oven. You can turn up the heat to 200C. The top crust will become ruddy, shiny, and a beautiful brown-golden color. An even better effect than a beaten egg is obtained by mashing the yolk with a teaspoon of milk.

After cooling the finished roll, cut it into slices 1-2 cm thick and enjoy! You can store the baked goods covered with a towel to prevent them from drying out. Although the dough from this recipe does not go stale for a long time, 2-3 days... but it is eaten much faster!

I'm not a fan of poppy seed pastries. But my husband loves poppy seed roll made from yeast dough. Usually, traditionally, my mother makes it for Easter. You could say, especially for my son-in-law.

This year the rolls were very small and were quickly eaten. I decided to bake a huge roll myself, for the second time in my life. The dough was extremely tender and the poppy seed filling had an interesting taste. I add more sugar, so the baked goods “release” delicious juice.

First of all, let's prepare the dough.

Dissolve yeast in warm water. Add sugar and a spoonful of flour. Leave until foamy.

Add milk, melted butter, egg and salt. Mix. Add flour and knead the dough.

Cover the dough and leave until it increases in volume.

When the dough has risen, you need to steam the poppy seeds.

Fill the poppy seed with water and put it in the microwave. Turn on for about 10 minutes.

All the water should evaporate. Look at your oven. You can also steam the poppy seeds on the stove.

Flatten the dough into a flat cake. It’s great to do this even with your hands.

Brush with melted butter.

Spread the poppy seeds. And sprinkle the entire surface with sugar.

Roll up. Leave to rest for 15 minutes.

Using a sharp knife, make cuts all over the roll.

Bake the poppy seed roll from yeast dough at 170 degrees until golden brown. Approximately 25-35 minutes.

Let cool slightly and you can cut.

Bon appetit.

Butter pastries are prepared using the sponge method. You have to work with the dough longer, but as a result it turns out more fluffy and tender than when kneading using the straight method. Liquid dough is a nutrient medium for yeast fungi.

In this case, you should definitely pay attention to the temperature of the food. It should be equal to 30-35 degrees.

For the dough you need to 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 there are no lumps left. The dough must be left warm for 20-30 minutes for fermentation.

Whey is also suitable for preparation, thanks to which the baked goods turn out tender and fluffy. Excellent baking is also made with kefir (sour milk). As a last resort, you can use water as a base, but then the taste will be simpler and bland. To enrich and saturate it, butter and cow's cream are added to the water dough.

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


First, use a spatula and then use your hands to knead the soft yeast dough. It should easily gather into a lump and come off your hands without a trace. The dough should be placed in an oiled 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. The dough also works perfectly in a slow cooker, with the “Yoghurt-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, dark gray in color with a bluish tint, but not greenish.

A product from a trusted manufacturer can be taken pre-packaged in a package, this is more hygienic. The packaging protects the poppy from dust. But if you buy seeds at the market, it is better to take them in loose form by weight. This way you can carefully examine the product and notice any shortcomings, for example, whether there are traces of mold on it, or whether the poppy has been eaten by pests. High-quality seeds are large enough, whole, have almost the same shape, there is no damage on the surface, and there is no foreign smell.

Many inexperienced housewives mistakenly believe that poppy seeds in their natural dry form can be placed inside a bun or other flour product. This is incorrect, because before starting work, the seeds of the plant must be carefully processed. Let's take a closer look at how to prepare poppy seeds for the filling.

To make 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 low heat. The filling should cook for 5-10 minutes, until all the liquid has evaporated. The swollen poppy seeds should be left to cool completely.

How to prepare poppy seeds for baking if they are not perfectly clean, have traces of dust and cannot be immediately ground in a blender? Then the second method will suit you. Place the poppy seeds in a bowl and rinse thoroughly with water. Then pour hot water over the grains 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 to the grains 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 fruits, fruit jam, vanilla. But the classic of the genre always remains a mixture of poppy seeds and sugar in a 2:1 ratio.

Wet poppy seeds prepared using the second method cannot be ground in a coffee grinder; for grinding, you can use a blender or meat grinder with the finest sieve. After grinding the grains and combining them with honey, sugar, chocolate or other ingredients, the viscosity of the product increases, making it more convenient to spread on the dough. Untreated poppy seeds crumble, do not stick to the dough, and fall out when cutting the roll.

Assembly and baking

The yeast dough must be placed on parchment and rolled out into a layer 4-5 mm thick.


Then it should be greased with poppy seed filling, distributing it evenly over the entire surface. Only 1 cm should be left free on both edges. 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 only free space at the top or placed in an oblong shape. The dough should be left to proof for 20 minutes in a warm place. In the meantime, you need to preheat the oven to 180 degrees. Bake for 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 rosy color. Then you need to remove it from the oven and cover with a towel. When the roll has cooled completely, you can sprinkle it with powdered sugar, cut and serve. Do not cut baked goods while hot - they will crumble, break, and 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 filling, can be stored well and does not go stale for at least three days. Therefore, it is convenient to take it with you on a trip or to work as a snack.

Our country will soon celebrate Orthodox Christmas, and traditionally poppy seed rolls are served on the table, for which there are many recipes. This dish is made not only for Christmas; many people prepare it on ordinary days. Both children and adults love poppy seed rolls and pies. Poppy seeds can be bought in stores at any time of the year.

In the article we will look at recipes for poppy seed rolls made with yeast dough and kefir. For people who want to enjoy poppy seed pastries during Lent, we will give recipes for making a Lenten roll. Let's take a closer look at how to prepare the filling, what else can be added to it to make the roll tasty and to prevent the filling from falling apart.

Yeast baked goods

To prepare the yeast poppy seed roll, we will describe the recipe step by step, so that even young and novice cooks can easily cope with the task. These rolls are distinguished by their splendor and aroma. Such beautiful pastries will decorate any holiday table.

First, we’ll tell you what products you need to prepare before starting work:

• 1 kilogram of millet. premium quality flour;
• half a liter of milk;
• fresh yeast (small package - 40 grams);
• half a pack of sl. margarine (100 grams);
• 2 chicken eggs;
• 100 ml plant. oils;
• 10 tbsp. l. Sahara;
• vanilla sugar - 1 piece.

Opara

Place the yeast in a container and knead it into crumbs directly by hand, then sprinkle with 2 tbsp. spoons of sugar, grind the mixture thoroughly, you can also use a fork. Pour half a glass of milk heated to 30 degrees into a homogeneous mass, stir so that there are no lumps of yeast left. Then add 3-4 tbsp. l. sifted flour and mix thoroughly again. There should be no lumps.

Add the rest of the warm milk a little at a time and stir again. The result is a batter or dough. Place it in a warm place without drafts and cover with a linen napkin. After a while, the dough will rise and you will see air bubbles in the dough. This means that the action of the yeast has begun. They are the ones who will make the baked goods fluffy and airy.

While the dough is rising, you can work on the next ingredients. Break eggs into a bowl and add sugar. Beat the mixture a little with a whisk and leave in a warm place so that the sugar is completely dissolved in the egg mixture. This is done before adding the sugar-egg mixture to the dough for the poppy seed roll according to the recipe, so that sugar crystals do not get into the finished dough.

How to prepare the filling?

While the yeast in the dough is reacting, you can make the poppy seed filling for the roll. First of all, let's deal with the poppy itself. These are hard grains that are processed. First, 250-300 grams of poppy seeds are poured into a metal bowl and poured with boiling water. Cover with a lid and leave for 20 minutes to allow the grains to swell.

Then the excess water is carefully drained into the washbasin, and the poppy seeds are ground through a meat grinder. If you like pies and rolls with poppy seed filling, then you need to purchase a special machine for grinding poppy seeds in the store. It resembles a meat grinder with a handle, but has wide millstones and narrow outlet passages.

Then add 5 tablespoons of sugar to the filling and knead the mixture well. You can grind poppy seeds together with sugar on a machine. Then the ground mixture is transferred to a stainless steel or enamel pan, 100 ml of milk and 50 grams of milk are added. oils Place the container on low heat and cook, stirring frequently, for about 30 minutes. After this treatment, the filling becomes tender and soft.

Kneading the dough

After the filling is prepared, it's time to look at the dough. It is considered ready when the dough has risen and fallen back a little. This is a signal that according to the poppy seed roll recipe, you need to add the remaining ingredients to the dough: a mixture of eggs with granulated sugar (don’t forget to leave a little for greasing the roll), sunflower oil and pre-melted and slightly cooled margarine.

After all the ingredients are thoroughly mixed, you need to add flour. The dough should be similar in structure to sour cream. It is again covered with a napkin and set aside for the second rise of the dough. Large quantities of air bubbles should appear on the surface of the dough. This means she is ready.

After this, flour, sugar and vanilla are thrown into the dough. Knead the dough first with a spoon, then with your hands. The consistency of the finished mass should be soft and pliable. After kneading, the dough is once again covered in the bowl with a napkin and placed for the last time in a warm place. It should increase in size nicely. Then take out the dough and divide it into three parts.

Forming the roll

The work begins by rolling out a sheet of dough to a thickness of 0.5 cm. Place the poppy seed filling for the roll in the middle of the sheet, distributing it over the surface in an even layer; do not put the poppy seed mixture on the very edge. Next we roll the sheet into a roll. The edge is secured by pressing with your fingers.

This is done with all three parts of the dough. The finished rolls are placed at a short distance from each other on a baking sheet. Yeast dough also increases in size when baked, so the distance between the rolls should be at least 5 cm. Grease a baking sheet with vegetable oil; you can cover it with parchment. First, the rolls are placed on a sheet in a warm place so that the dough rises a little, and only then the baking sheet is inserted into the oven, preheated to 180 degrees. Bake for half an hour.

Just before they are ready, remove the baking sheet and brush the rolls with the egg-sugar mixture. It is better to do this with a brush. Then put in the oven for another couple of minutes. After the rolls are removed from the oven, you need to cover them with a linen napkin and leave to cool. Then, before serving on the festive table, the rolls are cut into small slices.

Additives to the filling

You now already know how to prepare a poppy seed roll using yeast, now let's see what other products can be added to the filling to diversify the taste. Raisins steamed in boiling water are often added to such baked goods. You can add other dried fruits to the raisins - dried apricots, figs, prunes, etc. Walnuts cut into small pieces go perfectly with poppy seeds. Some people add candied fruits.

Poppy seed roll with kefir

Required Products:

• 300 grams of flour;
• 180 ml kefir;
• 1 egg;
• 2 tbsp. l. rast. oils;
• 100 g sugar;
• 100 ml milk;
• sl. butter and salt;
• packet of instant yeast.

For the filling, take poppy seed, cover it with sugar and pour milk. Cook until thickened, stirring constantly (approximately 15 minutes). Place aside to cool.

Mix flour, dry yeast and salt in a bowl. Mix everything with a spoon. Then add kefir, vegetable oil and egg. After the dough is well kneaded, you need to roll it into a ball and wrap the bowl with cling film. Place it in a warm place so that the dough rises a little. This process will take half an hour.

Then the dough is rolled out into a layer 4 mm thick and the filling is applied, leveling as in the previous description, that is, not to the very edge. Roll up the roll and place on the prepared baking sheet. Place in a warm place so that the dough rises a little more. Then put the roll in the oven.

Before placing the product for baking in the oven, it is recommended to pierce the roll with a fork or toothpicks and coat with beaten yolk.

Lenten roll

For people who are worried about their figure, at the end of the article we will give a recipe for a lean poppy seed roll. You will need 250 g of flour, dry yeast (at the edge of a teaspoon), the same amount of salt, a packet of vanilla sugar, 40 g of vegetable oil. butter, 70 ml water, 100 g poppy seeds and the same amount of sugar (brown).

Mix all the dry ingredients, add warm water, oil and knead the dough until it stops sticking to your hands. Cover with a napkin and place in a warm place. The filling is made in the usual way: pour boiling water over the poppy seeds a couple of times, mix the squeezed poppy seeds with sugar.

Roll out the dough into a thin sheet and cover with a layer of filling. Pierce the roll with a fork and coat it with strong, sweetened tea. Place in the oven for half an hour.

Delight your loved ones with baking! Bon appetit!