A fragrant roll of rich yeast dough, filled with tender, sweet poppy seeds, is now most often baked by housewives only on the eve of Easter together with. But I remember when our grandmothers often spoiled almost all of us with this delicious delicacy. Try baking a delicious roll using the recipes below.
Recipe for butter roll with poppy seeds
Ingredients:
- butter – 75 g;
- creamy margarine – 75 g;
- fat milk – 320 ml;
- flour (premium grade) – 750 g;
- yeast – 45 g;
- granulated sugar – 270 g;
- eggs (large) – 3 pcs.;
- thick sour cream - 2 tbsp. spoons;
- poppy – 140 g;
- – 5 tbsp. spoon;
- egg yolk – 1 pc.
Preparation
We break the yeast into the smallest pieces possible and put them in milk, preheated to somewhere around 45-50 degrees. We wait for the yeast to completely dissolve and then add granulated sugar. We also pour the melted butter and margarine into the milk. Add a couple of tablespoons of thick sour cream, beat in fresh chicken eggs and stir the whole mixture thoroughly with a large spoon, while gradually mixing in high-grade flour. We put this wonderful dough in the warmest place and knead it every 40 minutes, twice.
Pour boiling water into a bowl with poppy seeds. We let it stand for about 20 minutes and, after carefully draining the water, pour the poppy seed again for the same amount of time. Place it in clean gauze and when the remaining water has drained, transfer it back to the bowl. Add powdered sugar here and mix the filling.
Place the dough on the table and roll it out with a rolling pin greased with vegetable oil. We spread the sweet poppy seed filling, spread it evenly with your fingers and, from a convenient edge, roll the dough to the end, obtaining a beautiful roll. Using a brush, cover its outer surface with broken yolk, transfer it to a convenient baking dish and bake in the oven at 190 degrees for 25 minutes.
Recipe for butter rolls with poppy seeds and nuts
Ingredients:
- ready-made rich yeast dough – 2 packages of 450 g each;
- milk – 300 ml;
- butter – 100 g;
- poppy – 200 g;
- walnut kernels – 150 g;
- fine sugar – 160 g;
- chicken egg yolk – 1 pc.
Preparation
We remove the pastry from the packages, which we will use to bake excellent rolls with poppy seeds and nuts, and then leave 
it on the surface of the table for defrosting.
Boil the poppy seeds in good milk for 4-6 minutes, strain off the remainder, and cool the poppy seeds. Next, add walnuts minced through a meat grinder, fine sugar and mix everything together.
Divide the dough from each package in half, roll out each piece and spread with soft butter. We distribute the filling onto all four plates of dough, roll them into rolls, which we place on a baking sheet. Cover the tops with yolk and bake everything in the oven for about half an hour at 185 degrees.
Pamper your loved ones with homemade cakes and prepare them a poppy seed roll. A fragrant, appetizing and incredibly tasty yeast roll with poppy seed filling just melts in your mouth. This sweetness is very easy and simple to prepare. I suggest baking a yeast roll with poppy seeds along with “Very Tasty”.
The amount of ingredients is for four rolls.
Ingredients:
For the filling:
- 350-400 grams of ground poppy seeds;
- two tablespoons of thick jam;
- two tablespoons of sugar;
- a pinch of salt.
For the roll:
- one teaspoon of salt;
- one kilogram of wheat flour;
- 500 milliliters of milk;
- 250 milliliters of water;
- one glass of sugar;
- 70 grams of butter;
- 40 grams of fresh yeast;
- three chicken eggs;
- 10 grams (one sachet) vanilla sugar;
- 50 milliliters of vegetable oil.
Butter roll with poppy seeds. Step by step recipe
- Combine milk with water and heat to a temperature of 37 degrees.
- Dissolve the yeast in a small amount of warm milk.
- Add a couple of tablespoons of sugar to the total milk, pour in the yeast mixture and a little sifted flour (knead the dough to the consistency of rare jelly). Place the finished dough in a warm place for 40 minutes.
- Since the butter rolls will be filled with poppy seeds, you need to prepare the poppy seeds, and now I’ll tell you how to do it correctly: steam the poppy seeds with boiling water: add boiling water to the poppy seeds little by little until you get a paste-like mixture.
- Place the poppy seeds for steaming in a water bath and cover with a lid.
- Combine three chicken eggs, vanilla sugar, the remaining granulated sugar and a teaspoon of salt and mix with a mixer.
- When the dough for the butter roll is ready, combine it with the beaten eggs and mix.
- Add sifted flour to the dough in small portions and knead the dough. When the dough becomes thick, add cooled melted butter (you can use margarine instead of butter).
- Wetting your hands in vegetable oil, knead the dough (so that the dough is homogeneous and the flour is mixed in).
- Cover the finished dough with a towel and leave to rise in a warm place for one hour.
- When the roll dough has increased in volume, knead it and leave for another 30 minutes.
- Add two tablespoons of jam, sugar, a pinch of salt to the steamed poppy seeds and mix well.
- Divide the finished dough into four parts.
- Roll out one part of the dough into a rectangular layer, apply the filling evenly onto the dough, roll it up, turn it seam side down and make cuts on the top of the roll with a knife. Do the same for each subsequent part of the test.
- Line a baking tray with baking paper, grease the paper with margarine, place the rolls with poppy seeds, and brush the tops of the rolls with beaten egg.
- Bake in an oven preheated to 200 degrees for about one hour (you can check the readiness of the pie with a wooden toothpick: pierce the roll with a toothpick and if it is dry, then the pie is ready).
Delicious homemade poppy seed roll, very soft and aromatic. Bake a sweet, poppy seed, butter roll for your family, and they will be pleased.
Roll with poppy seeds made from yeast dough– 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 yeast roll with poppy seeds step by step with photos.
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.
Roll with poppy seeds made from yeast dough - recipe
Let's prepare yeast dough for with poppy seeds. Beat the eggs into a bowl. Add sugar. Using a mixer, beat the eggs with sugar until a 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 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 Mriya 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 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 will be glad if this yeast poppy seed roll recipe you liked it. You can also cook
In my opinion (both as a cook and as a sweet tooth), there is no simpler and tastier pie than a poppy seed roll. No carved flowers-leafs, figured lattices, braids and other jewelry decorations, which not everyone has the skills to make. Roll the dough coated with filling into a tight roll - and the beautiful pastry is ready to go into the oven. The filling is also one of the most successful: it never leaks, looks cozy when cut and is widely available all year round. Therefore, I suggest you bake and try a homemade poppy seed roll made from soft yeast dough. 2 recipes with photos and text descriptions of preparation will help you make baked goods in 2 versions: classic and more original.
Classic yeast roll with delicate poppy seed filling
Ingredients:
Dough:
Filling:
Coating:
How to bake a delicious poppy seed roll (simple recipe with step-by-step photos):
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Mix yeast with a spoon of sugar in a deep bowl. Heat the milk to 38-40 degrees (so that it becomes very warm). Pour into dry ingredients. Stir until the grains dissolve. Cover the bowl with a cloth. Leave on the kitchen counter for 10-15 minutes. The yeast will “wake up” when exposed to heat and sugar. Has a head of foam appeared? The yeast has activated. “Live” yeast for this amount of products will require 30-40 g. |
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While the dough is maturing, melt the butter. |
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Add the remaining sugar, salt and vanillin to the eggs. Beat with a mixer or hand whisk. |
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In a large bowl, mix the yeast dough and egg mixture. Pour in the cooled oil. Sift the flour. Add it to the liquid components in several stages. |
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Knead the dough. It will turn out smooth, oily, homogeneous. Yeast baked goods love the warmth of your hands. Therefore, knead the mass for at least 7-10 minutes so that the roll turns out soft, airy and beautiful when cut. The dough may initially stick to your palms and work surface. To prevent this, lubricate the inside of the brushes and the table with vegetable fat. If the dough still doesn't obey, try adding a little more flour. Return the dough back to the bowl. Cover with a napkin. Allow 1-1.5 hours for the climb. To speed up the process, place the container closer to a heat source or in hot water. |
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Prepare the poppy seed filling. Pour boiling water over the poppy seed. Leave for 10-15 minutes until the water partially cools. Repeat the procedure 2 more times. Place the steamed seeds in a fine sieve to drain the liquid. Boil the milk. Pour it over the poppy seeds. Place on the stove. After boiling, cook for 5-6 minutes. Remove from heat. Cool to room temperature. Add sugar or natural honey to poppy seeds. Beat with a blender to make the filling more tender. Beat the egg whites until fluffy. Mix into the poppy mixture. Note:If the filling is too liquid, potato starch will help thicken it. For variety, add nuts or dried fruits to the filling. |
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Knead the risen dough. |
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Divide into 2-3 parts depending on the desired number of rolls. Roll out into a rectangular layer approximately 0.5 cm thick. Distribute the poppy seeds. |
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Roll it up. Pinch the edge. Place the pieces on a baking sheet with the seams facing down. Brush the top with a mixture of milk and yolk. Place in a preheated oven at 180-190 degrees on a medium level. Bake for 30-40 minutes until the top is browned. |
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Cool the finished roll a little. Cut and help yourself! |
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Beautiful roll with poppy seeds “Kosa” made from yeast dough
List of required products:
Dough (glass - 250 ml):
Poppy filler:
How to cook poppy seed roll (detailed recipe with photo):
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The dough can be prepared with water or milk. Pour the liquid into the saucepan. Preheat to approximately 40 degrees. Cast a third. Divide the cast portion in half and pour into 2 cups. Pour the crumbled yeast into one. In the second, add salt. Stir until dissolved. Return the remaining milk to the stove. Place butter in it, chopped into small pieces. Add all the sugar. Dissolve while stirring. Sift the flour into a separate bowl. Measure out a third of the glass. Add in portions to the milk-butter mixture. Cook, stirring constantly with a spoon, until the mixture becomes homogeneous. The consistency will be similar to liquid sour cream or raw condensed milk. |
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Remove the custard portion of the dough from the heat. Add the egg. Stir. Pour in the dissolved yeast and salt. |
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Gradually add the remaining flour. Knead elastic dough. It will have a smooth, buttery texture. It may stick a little to the skin of your hands. But after getting up, it will be comfortable to work with him. Cover the yeast roll base. Leave to rise for 40-60 minutes. |
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Place the poppy seeds in a bowl. Pour boiling water over it. Steam the grains for 35-45 minutes. Hot water will “pull out” the essential oils that make stale poppy seeds bitter. The grains will become softer and increase in volume. Drain the water. Drain the poppy seeds in a colander. Grind through a meat grinder with the finest strainer. Or use a blender to puree. Add granulated sugar. Stir until it dissolves. The filling will become blue-black, glossy and sweet. |
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This is how the butter dough came together. Place it on the table. Knead it. From this amount I got 2 small rolls. Cut half of the ball. |
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Roll out into a rectangle on the table. Approximate thickness - 3-4 mm. Apply the prepared poppy seed in an even layer. |
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Roll into a thin roll. Pinch the free end so that the filling does not leak out when further shaping the baked goods. Cut the roll in half lengthwise. |
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Intertwine the resulting halves with a flagellum. Place in a rectangular muffin tin. Brush the top generously with yolk. Bake the shaped roll in a preheated oven. Cooking time - 40-50 minutes. Temperature - 180 degrees. |
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This is how the baked goods look when cut. Fragrant and beautiful! |
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Pamper your family with home-baked goods and prepare them a poppy seed roll. A fragrant, appetizing and incredibly tasty yeast roll with poppy seed filling just melts in your mouth. This sweetness is very easy and simple to prepare. I suggest baking a yeast roll with poppy seeds together with “Super Chef”.
The amount of ingredients is for four rolls.
Ingredients:
For the filling:
- 350-400 grams of ground poppy seeds;
- two tablespoons of thick jam;
- two tablespoons of sugar;
- a pinch of salt.
For the roll:
- one teaspoon of salt;
- one kilogram of wheat flour;
- 500 milliliters of milk;
- 250 milliliters of water;
- one glass of sugar;
- 70 grams of butter;
- 40 grams of fresh yeast;
- three chicken eggs;
- 10 grams (one sachet) vanilla sugar;
- 50 milliliters of vegetable oil.
- Combine milk with water and heat to a temperature of 37 degrees.
- Dissolve the yeast in a small amount of warm milk.
- Add a couple of tablespoons of sugar to the total milk, pour in the yeast mixture and a little sifted flour (knead the dough to the consistency of rare jelly). Place the finished dough in a warm place for 40 minutes.
- Since the butter rolls will be filled with poppy seeds, you need to prepare the poppy seeds, and now I’ll tell you how to do it correctly: steam the poppy seeds with boiling water: add boiling water to the poppy seeds little by little until you get a paste-like mixture.
- Place the poppy seeds for steaming in a water bath and cover with a lid.
- Combine three chicken eggs, vanilla sugar, the remaining granulated sugar and a teaspoon of salt and mix with a mixer.
- When the dough for the butter roll is ready, combine it with the beaten eggs and mix.
- Add sifted flour to the dough in small portions and knead the dough. When the dough becomes thick, add cooled melted butter (you can use margarine instead of butter).
- Wetting your hands in vegetable oil, knead the dough (so that the dough is homogeneous and the flour is mixed in).
- Cover the finished dough with a towel and leave to rise in a warm place for one hour.
- When the roll dough has increased in volume, knead it and leave for another 30 minutes.
- Add two tablespoons of jam, sugar, a pinch of salt to the steamed poppy seeds and mix well.
- Divide the finished dough into four parts.
- Roll out one part of the dough into a rectangular layer, apply the filling evenly onto the dough, roll it up, turn it seam side down and make cuts on the top of the roll with a knife. Do the same for each subsequent part of the test.
- Line a baking tray with baking paper, grease the paper with margarine, place the rolls with poppy seeds, and brush the tops of the rolls with beaten egg.
- Bake in an oven preheated to 200 degrees for about one hour (you can check the readiness of the pie with a wooden toothpick: pierce the roll with a toothpick and, if it is dry, the pie is ready).