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How to bake a poppy seed roll. Sponge roll with poppy filling

Home warmth and coziness emanates from the poppy seed roll when we bake it from yeast dough. The atmosphere of a holiday settles in the house. Perhaps the memory of ancestors is triggered, since our grandmothers in the distant past prepared beautiful pastries with poppy seeds for the Great Church Holidays. Now you can't find Russian stoves, so we cook easily, in the oven.

But the taste does not suffer from this at all, the yeast roll turns out to be rich, fluffy, with a delicate filling. I suggest step by step recipe with a photo of the process of making a roll.

Yeast dough roll with poppy seeds

Proper preparation involves the use of live yeast. It is rather difficult to find them nowadays. Do not get lost, replace with more familiar 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 gr.).
  • 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. Knead the sponge dough without affecting the taste and splendor of the roll. But we will save time.

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

Separately, add salt to the flour, stir.

Gradually start adding to the bowl of milk and yeast.

Stir until the ingredients are combined to a mass.

Beat in an egg, mix the dough again.

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

Then put it on the table, continue to act with your hands. The dough will stick a little to the table, hands. This is fine. After a quarter of an hour, the dough will become elastic, easy to crumble, and will stop sticking to your fingers.

After kneading the dough well, make a lump, transfer to a bowl. Cover cling film and put in a warm place for 1 hour, let it grow.

Spend this time making the poppy filling.

How to make poppy seeds for filling a roll

Pour milk into a saucepan, heat it up.

  1. While on the heat, add all the sugar from the poppy ingredients. Stir, wait for the sweetness to dissolve.
  2. Send poppy next. Mix the contents again. Cook for 2-3 minutes so that the poppy seeds are soaked in milk. Remove from the hotplate and set aside to swell for about 40-60 minutes.
  3. After a specified time, fold the poppy onto a sieve to glass the liquid.
  4. Now the poppy needs to be pounded. I know several ways, but the old-fashioned way is better, in a mortar. Many are passed through a meat grinder, chopped with a blender, coffee grinder.

How to make a roll

The dough fits perfectly, you don't need to crush it anymore.

Roll with a rolling pin into a rectangular layer about 30 x 30. Thickness about 0.5 cm.

Since we decided to bake not only rich, but also beautiful poppy seed roll, I propose to decorate it with pigtails.

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

Spread out the poppy seeds on the dough, occupying 2/3 of the size, as shown. Flatten.

For decoration, cut the ribbons with a knife.

Then braid the braids as you would for your daughters.

We twist the roll. Grasp your hands on the opposite side from the braids. Make the first fold 1-1.5 centimeters.

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

Shape it slightly with your hands.

Throw on pigtails - throw up and secure at the bottom.

Proof the roll for 40 minutes, cover with plastic wrap.

The roll will grow up well. It remains to grease it with an egg beaten with water or milk.

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

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

You can decorate pastries icing sugar.

To help novice cooks, I have selected a video with a step-by-step story about making a chic poppy roll. Let your home always smell of delicious pastries!

Today I wanted to bake an unusual sponge roll with poppy seeds. And its unusualness lies in the filling, since it is not just poppy, but a delicious mixture of several ingredients. The roll turns out to be lush, tasty and soft thanks to air test and impregnation.

Homemade roll from biscuit dough cooking is very easy, even if you don't make biscuits often. I tried to describe everything in as much detail as possible so that everyone who wants to do it, even if it's a beginner, can repeat everything without problems. I used to think that biscuit dough can only be made by culinary geniuses, but in fact, it is so easy to prepare that it always turns out. Here the main thing that needs to be understood is to what consistency to beat eggs with sugar, and then follow simple rules and you will succeed.

I will also show you how to make a poppy seed filling to make it thick and at the same time very tasty. I think that not every one of you tried to add to it semolina and milk, so it is worth trying this method. And so that the roll is also soft, I advise you to make the simplest impregnation and soak the base with it.

You can decorate it on top as you like, but I smeared it with melted chocolate and sprinkled coconut flakes... If you don't have chocolate on hand, you can brew a regular one. chocolate icing from cocoa or simply sprinkle with powdered sugar on top.

The child really liked this dessert, and he asked to make more. Recently I did, I advise you to watch it as well.

Ingredients:

  • Flour - 1 tbsp. (200 ml.)
  • Sugar - 1 tbsp.
  • Chicken egg - 4 pcs.

Impregnation:

  • Water - 6 tablespoons
  • Sugar - 3 tablespoons

Poppy filling:

  • Poppy seeds - 5 tablespoons
  • Semolina - 3 tablespoons
  • Raisins - 2 tbsp
  • Sugar - 4 tablespoons
  • Milk - 300 ml.

Additionally:

  • Chocolate - 50 g
  • Milk - 2 tablespoons
  • Butter - 10 g
  • Coconut flakes - to taste

How to make a biscuit roll at home

The first thing I do airy dough, for this I drive 4 eggs into the mixer bowl and add a glass of sugar. One glass contains 200 ml. Beat them with a mixer at high speed for 5 minutes until thick foam. Please note that if you have a weak mixer, the whipping time can be up to 12-15 minutes. The main thing is that in the end you get a thick enough foam. After that, I add flour sifted through a sieve into the whipped mass and stir. If you did everything right, then you will have a very airy dough and you do not need to add soda or baking powder to it.

I cover the baking sheet for the roll with parchment paper, in the corners I make appropriate folds from it so that the corners are baked evenly. After that, pour the dough onto a baking sheet and distribute it evenly over the entire area.

I bake it in a preheated oven at 180 degrees for 10-15 minutes. The exact time depends on the size of the baking tray and the thickness of the base to be baked. As usual, I check the readiness with a wooden toothpick, piercing the dough in several places. If the toothpick comes out of it dry, then it is ready.

When it is baked, I quickly take it out from the oven, and use a towel to roll it into a roll. Be careful as it is very hot. The easiest way to do this is to help yourself with a dry towel. Also, do not try to immediately remove the parchment, but you need to roll it up with it. I leave it to cool down room temperature, and at this time I will prepare the filling.

Now I will show you how to make a poppy filling. Pour half of the milk into a small saucepan and put it on the fire to boil. I add poppy seeds, raisins, sugar and semolina to the rest of the milk. Remember to rinse the raisins first.

Then I stir them to get a homogeneous mass.

When the milk has boiled, I add the rest of the mixture to it and stir. I put all this on a small fire, and cook until the poppy filling begins to thicken. This takes about 5 minutes. Now I put it aside so that it cools down a little.

I carefully remove the parchment from the biscuit so as not to damage the edges. Do not spin it too much, and do not do it abruptly, because it can crack. Next, I prepare an impregnation for him, for this I mix water with sugar and put on fire. Once the sugar is dissolved, the impregnation is ready.

I pour the biscuit with the impregnation, and then distribute all the filling over it, which has already cooled down a little. It turned out to be quite thick, so it does not spread and keeps its shape well. Then I twist the roll so that the edge is at the bottom.

After that, I transfer it to a dish and prepare a chocolate icing. To do this, I break the chocolate into pieces, add milk and butter. Then I put them on fire and melt them. By the way, you can do this in a water bath or in the microwave. Cover the roll with melted chocolate and sprinkle with coconut on top. I have prepared such a simple roll recipe for you.

Sponge roll you can even make poppy seeds for a festive table, because if you decorate it beautifully, it will be a worthy dessert for a holiday. I hope I described everything in detail and you can easily do it as well. Cook for your health and bon appetit!

Butter baked goods are prepared in a sponge way. You have to tinker with the dough longer, but as a result, it turns out to be more fluffy and tender than when kneading in a safe way. Liquid dough is nutrient medium for yeast fungi.

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


For dough, you need to mix 5 tablespoons of flour, yeast and 2 tbsp. tablespoons of sugar. Yeast can be used both wet and dry.

Then this dry mixture should be poured with warm milk and stirred until smooth so that no lumps remain. The dough must be left warm for 20-30 minutes for fermentation.


Milk whey is also suitable for cooking, thanks to which the baked goods are tender and fluffy. An excellent baking is also obtained on kefir ( sour milk). As a last resort, you can take water as a base, but then the taste will turn out to be simpler and bland. To enrich and saturate it, butter and cow's cream are added to the dough on water.


Sift the remaining flour into a large, convenient container, mix it with salt and three more tablespoons of sugar. Beat separately with a whisk egg and sunflower oil... This mixture must be poured into a bowl of flour. Prepared dough should be added to this.


First with a spatula, and then with your hands you need to knead a soft yeast dough... It should easily gather into a lump and come off your hands without a trace. Place the dough in a greased container and cover with a towel.


It should be left to rise for 1-1.5 hours. During this time, the dough must 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 is also perfect in a multicooker, when the "Yogurt-dough" mode is on. As a result, after the second rise, the dough should acquire a porous structure and double in size.

How to make a poppy seed filling

The first step is buying a good poppy.

The seeds of the plant should be ripe, dark gray with a bluish tint, but not greenish.

The product of a trusted manufacturer can be taken in packaged form in a package, it is more hygienic. The packaging protects the poppy from dust. But if you buy seeds on the market, it is better to take them loose in bulk. So you can carefully examine the product and notice imperfections, for example, whether there are traces of mold on it, 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, there is no foreign smell.

Many inexperienced housewives mistakenly believe that natural dry poppy can be put inside a bun or other flour product. This is not true, because the seeds of the plant must be carefully processed before starting work. Let's take a closer look at how to prepare poppy seeds for the filling.

For her, you need to grind the poppy in a coffee grinder or blender, and then combine it with butter and granulated sugar.


Pour this mixture with three tablespoons of water and put on low heat. The filling should be cooked for 5-10 minutes, until all the liquid has evaporated... The swollen poppy should be left to cool completely.

How to prepare poppy seeds for baking if it is not perfectly clean, has 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, rinse well with water. Then fill in the grains hot water 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 a certain amount of 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 is always a mixture of poppy and sugar in a 2: 1 ratio.

Wet poppy seeds prepared in 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 components, the viscosity of the product increases, it is more convenient to spread it on the dough. Unprocessed poppy crumbles, does not stick to the dough, spills out when cutting the roll.

Assembling and baking

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


Then it should be lubricated poppy filling, evenly distributing it over the entire surface. Only two edges should be left free by 1 cm. 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 left on top or laid in an oblong shape. The dough should be placed for proofing 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 ruddy color. Then you need to take it out of the oven and cover it with a towel. When the roll is completely cool, you can sprinkle it with powdered sugar, chop and serve. Do not cut baked goods hot - they will crumble, break, dry faster.


The calorie content of this bakery product is quite high and amounts to 340-370 kcal / 100g. it flour product satisfying enough, well stored and does not stale for at least three days. Therefore, it is convenient to take it with you on a trip or to work as a snack.

Since the poppy filling will take time to cool down (you cannot wrap a hot one in a yeast dough, the roll may not rise), first of all we will start preparing the filling for the poppy seed roll.

First of all, we try dry poppy seeds: it should not taste bitter. You can then rinse it, although this is optional. In order for the poppy to become juicy and tasty, it must be steamed with boiling water, and ideally boiled.

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

Fill the poppy with water and put on a small fire. Bring to a boil and boil for 5 minutes. Then, covering with a lid, leave - let it infuse for 10 minutes.

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

Now you need to ensure that sweet milk is released from the poppy. For this our grandmothers pounded poppy seeds with a pestle in a mortar; if you have these useful kitchen gadgets, use an old-fashioned, but effective way... If not, you can turn to modern devices by scrolling the poppy through a meat grinder or in a blender.

Pour the washed raisins for 7-10 minutes with warm boiled water, let it become soft. It is not worth steaming with boiling water in order to preserve useful substances in dried fruits. Then we drain the water (you can drink it), squeeze 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 the roll is formed. If you put it right away, the sugar will begin to dissolve and melt, creating excess moisture in the filling.

Let's go back to the roll:

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

Pour in warm milk and stir. Do not add cold or hot ingredients to yeast dough! The ideal temperature for yeast is 36-37C. You can replace milk with water, but milk tastes better with milk.


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

Put the dough in a warm place for 15-20 minutes, cover 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 coming up, melt the butter so that it has time to cool down to a warm state. When the dough rises, becomes full of bubbles, airy, it's time to start kneading the dough. Beat the eggs with the remaining sugar: you can use a mixer for a minute, until fluffy; you can whisk. Add beaten eggs and warm melted butter to the dough, mix.

We begin to gradually add the sifted flour, kneading the dough: first, while it is sticky, with a spoon, and then with our hands. It is desirable to sift flour so that it is enriched with oxygen necessary for yeast fermentation, as well as cleansed of impurities and lumps. Sifted flour baked goods are fluffier and fluffier.

Add salt along with flour, and vegetable oil towards the end of mixing. An odorless sunflower or olive oil will do; also baked goods - not only butter, but also bread from simple test- it turns out very tasty with mustard oil.

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

It should turn out to be soft, elastic, not sticking to your hands, but not too steep: an excess of flour prevents the dough from going well. And if it sticks a little, it is better to knead it well, while lubricating the hands and the table. vegetable oil.


After kneading the dough, put it in a bowl greased with vegetable oil, cover with a towel and put it back in the heat for 20-30 minutes. When the dough comes up, gently knead it with our hands and on a table sprinkled with flour, roll it into a rectangular layer about 0.5 cm thick.

Put honey or sugar to taste in the poppy filling and mix until smooth. Departing 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 spread it with the seam 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 sit warm for 15-20 minutes. If you put it in the oven right away, it will start to come up quickly and may crack.

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

This will create steam so that the baked goods are soft and not dry. For the same purpose, after taking it out of the oven for 10-15 minutes, cover the finished roll with a clean towel. If the bottom is still dry, put the roll together 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 stay dry) and it starts to brown - about 5 minutes before it's done - take it out of the oven and grease it with a beaten egg using a cooking brush, and then put it back in the oven. You can add heat up to 200C. The top crust will become a ruddy, shiny, beautiful brown-golden color. An even better effect than a beaten egg is the yolk crushed with a teaspoon of milk.


Having cooled the finished roll, cut it into slices 1 - 2 cm thick and treat yourself to it! You can store baked goods by covering them with a towel so that they do not dry out. Although the pastry dough according to this recipe does not get stale for a long time, 2-3 days ... but it is eaten much faster!

Perhaps the poppy seed roll is the most cozy, warm, delicious homemade baking that you can think of. Maybe that's why it was the poppy roll in my family that regularly appeared on festive table during Easter and Christmas, no one cooked it better than my grandmother, it is so delicious that among ourselves we still call it magical.

Properly cooked, it melts in your mouth with sweet rivers, disintegrates into millions of breathtakingly crunchy particles, explodes with tenderness butter dough... It is light and tasty, pleasant and appetizing, delicate and wonderful.

Most likely, you have your own poppy roll recipe in your notebook. Chances are it's good and proven. I suppose that your whole family loves it. However, I bet that the grandmother's option is still better. Try it - the dough according to this recipe turns out to be incredibly convenient to work with, it does not “age” for a long time, it remains soft and pleasant even after a few days (once a 5-day-old roll was lost in the bread bin - it was checked: it does not stale and remains tasty !).

Ingredients

For the test:

  • 400 g flour;
  • 100 g butter;
  • 150 ml of milk;
  • 7 g dry yeast;
  • 60 g sugar;
  • 1/3 tsp salt;
  • 1 egg.

For the poppy filling:

  • 250 g poppy seeds;
  • 2/3 cup sugar
  • if desired - nuts, dried apricots, raisins;
  • 1 egg for greasing the dough.

Preparation

Big photos Small photos

    We heat the milk a little (to a comfortable 37 degrees - that's the thing), pour dry yeast into a saucepan. Options "instant", "moment" and other fast-acting comrades remain on the shelf, I have "SAF-Levure", look for analogues.
    To the same company - sugar. We remove it to a warm place (this time in my case there was a stool next to the radiator, in summer nothing is required - the air temperature in the room is enough).

    While the essence is yes, we sift the flour. We are not lazy, as I am (I sifted only this time - to show you how it should be), we ennoble the flour with air and eliminate possible lumps of garbage.
    There is also salt. Necessarily: it emphasizes the taste of sweetness, it generally emphasizes any taste, so do not neglect the advice and add it to any dough, and especially to sweets.

    After 10-15 minutes, the yeast will begin to "play" - we proceed to the next stage.

    Melt the butter, wait a couple of minutes until it cools down a little. Pour into a bowl of flour.

    There is also an egg.

    Further - a simple use of physical force: roll up your sleeves, knead a homogeneous, rather dense dough... We knead for at least 10 minutes: yeast mixtures love to be touched, turned over, crumpled and pressed.

    I am a lazy housewife, besides, I do not like it when the dough is under the nails, this is some kind of awful horror! For this reason, I take out the mixer, the corresponding attachments and press the coveted button. One, two - and you're done. Hands are clean, the dough is perfectly kneaded.

    We form a ball, put it in a bowl, cover it with a towel and put it away in a warm place (remember, yes? A stool next to the radiator or a window sill on the sunny side of the house).

    While the dough is growing and rising, let's start filling.
    Pour the poppy into a saucepan.

    And pour boiling water - a little to cover the poppy with a small top.

    We leave it for 10-15 minutes - during this time the poppy will absorb a certain amount of water.

    We put on the stove, add sugar and boil over low heat for about 5-7 minutes. Remove and wipe the poppy well with a blender - white poppy milk should appear.

    My filling turned out to be a little thin, so I added a handful of nuts and additionally worked with a blender.

    Instead of nuts, you can take raisins, prunes, dried apricots, a couple of tablespoons of starch and ordinary crackers.

    The dough has grown as it should - at least doubled.

    We spread it on the table and roll it into a rectangle. The thickness of the dough is 5-7 mm.

    Put the poppy filling on the long side - not over the entire surface of the dough, cover about 2/3 of the part. Leave a 1 cm gap around the edges.

    Cut the remaining "canvas" into strips about 1 cm wide.

    We begin to wrap the roll with poppy seeds from the side of the "whole" dough.
    Press the edges carefully. The dough is very pliable, very easy to use, so in this roll you will be able to avoid thick "butts" with a huge amount of dough and a complete lack of filling.

    Do not forget to fix the edge after each turn of the roll.

    We wrap it up to the very end, after which we carefully transfer the roll to a baking sheet.

    Covering with a clean towel, leave it for proofing for about half an hour - the roll should visually increase in size. After proving, grease with a slightly beaten egg and send to an oven preheated to 180 degrees for half an hour.

    We follow the color - the baking time may depend on the individual characteristics of your oven, do not miss the moment of readiness. Of course, it will not change dramatically, but 5-10 minutes can significantly spoil the mood with the help of a burnt crust.

    After taking the poppy seed roll out of the oven, do not rush to brew tea - the yeast dough should cool down. Well, just a little bit! Transfer the baked goods to a wire rack or wooden board, cover with a towel and forget about them for an hour. Well, okay, I went too far, forgetting will not work, the smell will be stupefying. Okay ... then take the dog for a walk. Go to the nearest store for fresh milk. Take a walk in the park.

    But after returning home, cut off a piece of the roll and enjoy the taste of childhood, grandmother's pastries, cozy holidays and family gatherings.
    Bon Appetit!