Ever since I was a child, I have loved the yeast-raised dough roll with poppy seeds that my mother cooked, and I got the recipe and now I am cooking for my family. Everyone loves poppy seed roll: from young to old. Do you know what is the most delicious? What is the secret of a delicious roll? It is necessary that the dough was thin enough, and there was a lot of filling. That's when it's unrealistically delicious!

Mom always used to cook these for us, and now her signature pastry is a nut roll, which I will also tell you about someday. Oh, how 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 waist, I cook often, but in moderation.

You can cook a large and plump roll, or you can cut it into pieces and cook portioned sweet rolls with poppy seeds from yeast dough. I like the second option more, so I propose to dwell 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 stuffing
  • 0.5 cup sugar for poppy seed filling
  • 1 egg for brushing rolls
  • 2 tbsp butter for greasing the mold

How to cook yeast roll with poppy seeds

  1. First you need to prepare the filling. It is better to do this long before cooking. For 3-4 hours, soak the poppy seeds with cold boiled water and leave to swell. If there is no time, then 1 hour before cooking, you can pour boiling water over poppy seeds and leave to cool.
  2. To make the pastry soft and tender, you need to prepare a yeast dough for a roll 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 wet ingredients and knead into a soft dough. We leave it for 1-1.5 hours in a warm place without drafts.
  3. While the dough is coming up, you can already do the poppy seed filling. To do this, grind poppy seeds with sugar in a mortar or with a meat grinder.
  4. Roll out the finished dough into a thin layer.
  5. Put the poppy on top.
  6. Smooth it out evenly with a spoon.
  7. We twist the roll, the old press it tightly so that it does not unfold.
  8. Cut a large roll into portioned pieces.
  9. We send them to the baking dish, greasing it with butter. Lubricate the blanks with egg.
  10. We send them to the oven and bake at a temperature of 180 degrees until golden brown (about 25-30 minutes)
  11. We cool the finished rolls with poppy seeds from yeast dough, after which they can be served at the table.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Mar 7 2017

Content

Pie or roll with poppy seed filling has a unique taste. It's delicious and healthy. It cooks quickly, especially if you use ready-made dough bought in a store: the hostess only has to prepare a layer. But homemade pies are incomparably tastier, so it’s worth studying and putting into practice good recipes.

How to cook roll with poppy seeds

The dough for poppy seed roll includes flour, semolina, cottage cheese, milk, eggs, butter. It should be airy, light, rise with yeast or baking powder. Do not give up on the idea of ​​making a roll with poppy seeds from a store-bought puff - baking with it is also successful. Inside, as a layer, they put, in addition to the main component - poppy, - dried fruits, nuts, jam, honey. Moderately sweet, beautiful in appearance, poppy seed roll will certainly become a favorite treat for the whole family.

Roll dough with poppy seeds

There are many test options for roll with poppy seeds. On the Internet you can find recipes for various doughs - rich and low-calorie. It successfully rises on dry and fresh yeast, kefir, soda, baking powder, it can be biscuit, puff, purchased or cooked at home. For the holiday, you can knead the butter, for dinner or breakfast, whichever is easier.

Poppy seed roll recipe

Almost every woman can find the original recipe for poppy seed roll in old grandmother's notebooks. It is recommended to supplement it with vanilla or cinnamon, add raisins, a little honey and dried apricots. If you experiment with types of text, try different fillings, then the family will be able to enjoy the delicacy again and again. At first, try the simplest recipe.

Roll with poppy seeds from yeast dough

  • Quantity: for 14 persons.
  • Calorie content: 295.4 kcal.
  • Purpose: for the holiday.
  • Cuisine: Russian.

Sometimes housewives, thinking how to cook a poppy seed roll, do not want to mess with the dough: troublesome, a lot of time is wasted, after work it is necessary to carefully clean the kitchen. It takes habit, skill. However, if you follow the step-by-step instructions exactly, then preparing the yeast base will not be difficult. Then things will definitely go smoothly, each time the yeast dough roll with poppy seeds will turn out more magnificent, more fragrant.

Ingredients:

  • milk - 250 ml;
  • egg - 2 pcs.;
  • vegetable oil - 50 ml, butter - 50 mg;
  • sugar - 150 gr.;
  • flour - 3.5 cups;
  • yeast - 40 g;
  • milk - 150 g;
  • poppy seeds - 150 g;
  • honey - 2 tbsp

Cooking method:

  1. Pour the seeds with milk and boil for a couple of minutes with constant supervision, stir. Cover, let it swell.
  2. Pour a cup of warm milk into a deep dish, stir the yeast in it, dilute the sugar, flour (one tablespoon each), put in heat.
  3. After an hour, stir in a glass of flour.
  4. An hour later, put the remaining flour, sugar, whisked eggs, vegetable and butter.
  5. Let the mass increase in size (one and a half to two hours), and then knead, knead thoroughly.
  6. Drain the swollen seeds from the liquid, add honey, grind.
  7. Divide the dough in half, roll out thinly, distribute the dark layer, roll up, put on a baking sheet.
  8. Let rise.
  9. Bake roll with poppy seeds from yeast dough for at least 50 minutes at 200°C.

Roll with poppy seeds without yeast

  • Cooking time: 1.5 hours.
  • Quantity: for 4 persons.
  • Calorie content of the dish: 227 kcal.
  • Purpose: for a children's table.
  • Cuisine: international.
  • Difficulty of preparation: medium.

The habit of using yeast can become a thing of the past if you make a cottage cheese pie. We offer to master a simple recipe for roll with poppy seeds. Together with the preliminary preparation of products, the entire baking process will take an hour and a half, no more. Such a roll with poppy seeds without yeast can be baked in a gas stove oven for Sunday morning tea.

Ingredients:

  • flour - 300 g;
  • cottage cheese - 125 g;
  • sugar - 100 g;
  • milk - 300 ml;
  • soda - 1 tsp;
  • vegetable oil - 75 ml;
  • egg - 1 pc.;
  • salt - to taste;
  • poppy - 100 g;
  • raisins - 50 g.

Cooking method:

  1. Boil the poppy mass until it thickens noticeably. Then cool, combine with raisins and sugar.
  2. Put soda slaked with vinegar into flour, pour in milk and butter, put sugar, salt, cottage cheese, knead the dough.
  3. Roll out, grease with stuffing, roll up.
  4. Let stand, apply a beaten egg with a small brush on the surface.
  5. Bake at 180 degrees for 45 minutes.

Roll with poppy seeds from puff pastry

  • Cooking time: 2.5 hours.
  • Servings Per Container: 6.
  • Calories: 295 kcal.
  • Purpose: for breakfast, lunch.
  • Cuisine: Russian.

Puff pastry is quite capable of preparing at home familiar conditions. It will require sifted flour, butter or margarine, time and certain skills. This is how cooks used to do it. But now ready-made puff pastry (yeast and without yeast) can be bought at any store. It just needs to be rolled out thinly, and then smeared with stuffing. Consider this version of a roll with poppy seeds from puff pastry.

Ingredients:

  • puff pastry - 250 g;
  • poppy - 50 g;
  • water - 75 ml;
  • sugar - 3 tbsp.
  • butter - 20 g;
  • flour - 10-20 g.

Cooking method:

  1. Defrost puff pastry.
  2. Poppy pour boiling water and hold hot for half an hour. Then bring to a low boil, and boil already with sugar. At the end of the process, put softened butter, let everything cool, beat with a blender.
  3. Roll out the dough.
  4. Lay out the filling so that there is an even layer, leave the edge of the cake free.
  5. Roll up, lay on baking parchment paper. Bake for half an hour at 220 degrees.

Biscuit roll with poppy seeds

  • Cooking time: 2.5 hours.
  • Servings Per Container: 6.
  • Calories: 450 kcal.
  • Purpose: for dessert.
  • Cuisine: European.
  • Difficulty of preparation: easy.

Biscuit dough is airy, light, very pleasant in taste, therefore it requires careful attention. It should not fall off during baking, so it is better not to open the oven door without special need, not to disturb the delicate product. The proposed recipe has a peculiarity: the sweet filling goes directly into the biscuit, it interferes with the dough.

Ingredients:

  • flour - 250 g;
  • eggs - 2 pcs.;
  • sour cream - 125 g;
  • sugar - 6 tablespoons;
  • soda - 1 tsp;
  • poppy - 3-5 tablespoons;
  • jam - 160 g.

Cooking method:

  1. Beat eggs with sugar.
  2. Add half a glass of sour cream, a teaspoon of soda, which can be replaced with a bag of baking powder. Pour poppy
  3. Add flour, mix gently.
  4. Preheat the oven to 200 degrees, pour the dough onto a baking sheet in an even layer. It will bake for 10-15 minutes.
  5. Let cool slightly, then carefully roll up.
  6. Cut the biscuit roll with poppy seeds into portioned pieces, grease them with jam.

Roll with poppy seeds and nuts

  • Cooking time: 3 hours.
  • Number of servings: for 12 persons
  • Calories: 379 kcal.
  • Purpose: for a solemn occasion.
  • Cuisine: international.
  • Difficulty of preparation: medium.

Cooking a roll with poppy seeds and nuts creates a pre-holiday fuss. Such a culinary product made of white dough, a dark layer, and light blotches of nuts looks spectacular, does not get stale for a long time and does not lose its taste after a few days. To make the cake airy, the flour must be sifted, the seeds should be steamed well. The readiness of the product is checked with a wooden toothpick.

Ingredients:

  • wheat flour - 450 g;
  • butter - 180 g;
  • sugar - 250 g;
  • salt - to taste;
  • yeast - at one time, a bag.
  • eggs - 2 pieces;
  • milk - 350 ml.
  • poppy - 200 g;
  • vanilla sugar - 4 tsp;
  • hazelnuts - 200 g;

Cooking method:

  1. Mix flour with yeast, 50 grams of sugar and salt. Add chopped butter, yolk, cold milk (150 ml), knead, wrap in cling film. This dough is best placed in the refrigerator for half an hour.
  2. Pour 100 ml of hot milk into poppy seeds with 100 grams of sugar and vanilla, stir. Let cool and refrigerate.
  3. Make a filling of hazelnut kernels, similar to poppy seeds.
  4. On a table sprinkled with flour, roll out two rectangles 2-3 mm thick. Cover with stuffing, leaving the edges unfilled, and roll up the rolls. Make a few pricks with a fork. Cover the form with oiled paper, place the future treat on it.
  5. Lubricate with yolk, leave the roll with poppy seeds for 45 minutes until the yolk is completely dry. Room temperature is just right. Then cover with whipped protein and let stand.
  6. Preheat the oven, at 180 C bake for 20-30 minutes until fully cooked.

Sweet roll with poppy seeds

  • Cooking time: 1.5 hours.
  • Number of servings: for 10 people.
  • Calorie content of the dish: 390 kcal.
  • Purpose: holiday occasion.
  • Cuisine: international.
  • Difficulty of preparation: medium.

Butter dough for roll with poppy seeds, pies, pies is ideal. They put more sugar in it than in lean, as well as butter, margarine, eggs, milk. These ingredients give it an excellent taste and fat content, while vanilla sugar, caramel and spices, which an excellent recipe for poppy seed roll requires, make baking fragrant and fragrant. Sweet roll with poppy seeds has a high calorie content, but it is not prepared often: only for special occasions.

Ingredients:

  • flour - 3.5 cups;
  • butter -150 g;
  • eggs - 3 pieces;
  • salt 0.5 tsp;
  • soda - 0.5 tsp;
  • sugar - 1.5 cups;
  • sour cream 150 ml;
  • poppy food - 2 cups.

Cooking method:

  1. Mix flour with soda, sift through a sieve. Chop the butter directly in the flour with a knife into small pieces, mix, make a depression in the mixture.
  2. Pour in beaten eggs, put sour cream, sugar, salt, knead the dough. It should be stored for a short time, 40 minutes, but always in the cold.
  3. Poppy crush, mix with chopped nuts, sugar.
  4. Roll out the dough to a thickness of 1 cm, cover with filling, wrap. Top with a layer of beaten egg, sprinkle with nuts.
  5. Bake for at least 35 minutes at 230 degrees.

Roll with poppy seeds and raisins

  • Cooking time: 4-5 hours.
  • Number of servings: for 8 persons
  • Calorie content of the dish: 340 kcal.
  • Purpose: for breakfast, lunch, festive table.
  • Cuisine: international, domestic.
  • Difficulty of preparation: medium.

The hostesses are trying to make a stunning roll with poppy seeds and raisins, honey and nuts for the festive table, which will look no worse than any exotic dessert. To facilitate your work and reduce cooking time, you need to grate the zest in advance, soak the raisins, peel the nuts, pour the seeds with milk.

Ingredients:

  • dry yeast - 2 sachets (or 50 g fresh);
  • milk - 1 glass;
  • sugar - 0.5 cups;
  • lemon zest - 0.5 tsp;
  • eggs - 3 pcs. + 2 yolks;
  • flour - 5 glasses;
  • butter - 100 g.
  • poppy - 2 cups;
  • milk - for soaking poppy seeds;
  • granulated sugar - 4 tbsp. l.;
  • honey - 4 tbsp. l.;
  • butter - 50 g;
  • raisins - 100 g;
  • nuts - 4 tbsp. l.;
  • egg whites - 2 pcs.
  • vegetable oil - 1 tbsp.

Cooking method:

  1. Pour the yeast in a cup with warm milk, add a teaspoon of sugar, shake and set aside for 5-10 minutes.
  2. Add sugar, zest, salt to the liquid mass and beat in 2 eggs and 2 yolks, flour sifted through a sieve, melted butter and knead a homogeneous dough that will not stick to your fingers.
  3. Transfer it to a large bowl, cover, put in a warm place for an hour.
  4. Fill with poppy milk. Bring to a boil over low heat and set aside to swell. You can use a meat grinder: the filling will become softer.
  5. Mix poppy seeds with sugar, honey, raisins, nuts, butter, egg whites.
  6. Knead the dough again, let it rise, then put it on a table sprinkled with flour. Roll out the layer, spread with stuffing and roll into a long roll.
  7. Leave on a baking sheet for proofing for half an hour. Preheat oven.
  8. Brush with beaten chicken. Bake 20-25 minutes. Can be eaten warm and cold.

Rolls with poppy seeds - cooking secrets

Sometimes you want to vary the appearance of the dish. Small buns or rolls are just such a case. The secrets of making rolls with poppy seeds are not radically different from those that we use when baking large pies:

Discuss

Roll with poppy seeds - step by step recipes with photos. How to cook roll dough and poppy seed filling

Roll with poppy seeds from yeast dough- a bright representative of poppy baking. I don’t know why, but baking with poppy seeds smells of home warmth and comfort. Probably, the whole point is that our ancestors were kind to different kinds of dough and poppy products. 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 pressed yeast with a sachet of dry yeast. Now let's look at how to prepare yeast roll with poppy seeds step by step with photo.

Dough Ingredients:

  • Eggs - 2 pcs.,
  • Sugar - 100 gr.,
  • Milk 2.5% fat - one and a half glasses,
  • Wet yeast - 40 gr.,
  • Salt - a pinch
  • vanilla sachet,
  • Sunflower refined oil - 0.5 cups,
  • Wheat flour - 450-500 gr.

Filling Ingredients:

  • Water - 1 glass,
  • Poppy - 1 glass,
  • Honey - 3 tbsp. spoons,
  • Sugar - half a cup
  • Egg for greasing rolls.

Roll with poppy seeds from yeast dough - recipe

Prepare yeast dough for poppy seeds. Crack the eggs into a bowl. Add sugar. Beat eggs with sugar with a mixer until fluffy foam forms.

Pour warm milk into another bowl.

Crumble wet yeast into it or pour in a pack of dry yeast.

Pour in a pinch of salt and the required amount of granulated sugar.

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

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

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

Stir with a whisk. Pour in refined sunflower oil. Melted butter can be used instead of sunflower oil. For this amount of products, 100 gr will be enough. butter.

Stir the liquid base for the yeast dough again with a whisk.

In a separate bowl, sift the wheat flour through a sieve. Thus, you will be sure that there are no impurities in the flour, but also enrich it with oxygen, as a result of which the dough will rise perfectly, turn out to be airy and porous.

Add flour to the dough in small portions.

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

Cover the bowl with a clean towel. This is necessary so that the dough does not weather. In addition, the temperature in the dough bowl 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. Pour poppy seeds into boiling water.

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

After the poppy is dried and excess liquid drains from it, put it in a mortar. Remember the pestle for about 10 minutes.

If you do not have a mortar or this procedure seems too laborious for you, pass the poppy through the Mriya meat grinder or grind it in a coffee grinder. Put the poppy into a bowl. Pour sugar into it. Add honey.

Stir the poppy filling for the roll.

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

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

Put half of the poppy seed filling on it.

Roll up the dough along the long side.

Line a baking sheet with parchment. Transfer the finished roll with poppy seeds from yeast dough to it. Whisk an 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 the manufacture of the roll is exactly the same as in the first version. Roll out the remaining dough into a rectangle. Lubricate with poppy seed filling. Roll up the dough with poppy seeds. Flatten the resulting roll. Cut the roll in half lengthwise with a sharp knife.

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

Put the yeast rolls with poppy seed filling in the oven, heated 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 add a glossy shine to the rolls, grease them with honey or sugar syrup. Pour a tablespoon of honey with a glass of hot water. Stir until honey dissolves. Brush the rolls with the culinary 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 would be glad if this roll recipe with poppy seeds from yeast dough Did you like. You can also cook and

And in this article you will learn how easy it is to cook a delicious yeast roll with poppy seeds.

What is special about these poppy rolls? They are lush, soft, smell very tasty, especially if they are on a rich dough. And the sweet and juicy poppy seed filling will endlessly delight every taste bud on your tongue. Of course, provided that you like the poppy.

A good dessert for tea, a hearty snack during the day, a replacement for store-bought rolls and sweets. So this dish is also useful!

Or vice versa, small and thin rolls, it all depends on personal preferences, and the essence of cooking remains unchanged.

Below I will share some of the most popular recipes for yeast poppy seed rolls. These are basic cooking options, they are simple, understandable and very versatile. Based on them, you can do something new, more interesting and diverse. At the end of the article, I will share ideas and tips on this topic.

The photos correspond to the recipes, everything is step by step, in detail, I added a video somewhere else. Everything for the comfortable baking of these wonderful desserts.

Yes, I almost forgot! Be sure to check it out later:

Recipes

Yeast roll with poppy seeds

Delicious rich yeast roll with poppy seeds and raisins. It is not necessary to add raisins, but it is desirable - this is a natural sweetness.

You can take the dough ready, but here I will completely sign everything from A to Z!

The resulting dough is enough for 4 medium-sized rolls, just enough to fill the entire standard baking sheet.

Ingredients:

  • Milk (kefir) - 310 ml.
  • Dry yeast - 5 g.
  • Chicken eggs - 2 pcs.
  • Sugar - 100 g.
  • Butter (or margarine) - 120 g.
  • Wheat flour - 4 cups (you can add 1 more tablespoon);
  • Vanillin - 2 pinches;
  • Poppy seeds - 450 g.
  • Milk (water) - 500-600 ml.
  • Raisins - 150-200 g.

Let's start cooking

Dough

  1. Heat the milk slightly, stir in the yeast and a teaspoon of sugar. Wait 10-15 minutes until foam appears.
  2. Whisk the eggs, sugar, vanilla and melted butter in a bowl.
  3. Pour milk into the eggs, add flour and knead a homogeneous dough. Put the resulting dough aside, cover with a towel and leave to rest for 30-40 minutes. In the meantime, start stuffing.

Poppy filling

  1. Grind poppy seeds in a mortar, transfer to a saucepan and pour milk. Put on the stove, bring to a boil, then reduce the heat and simmer for about 10 minutes. The milk should be absorbed into the poppy, and it should become softer. You can not knead poppy seeds in a mortar, but then there will be less flavor, and it can creak on your teeth.
  2. Pour raisins with hot water for 5 minutes. It will be washed from dust and soften a little.

Forming and baking rolls

  1. Knead the dough and divide into 4 parts.
  2. Roll out the first piece of dough into a thin layer. Spread poppy seeds evenly in a thin layer, sprinkle a little raisins on top. There should be 2-3 cm of free dough left along the edges, not occupied by the filling.
  3. And now . Everything, repeat
  4. the same operation 3 more times with the remaining dough.
  5. Grease a baking sheet with oil or cover with special paper. Lay out the rolls.
  6. If desired, they can be brushed with beaten egg and sprinkled with sugar.
  7. Send the baking sheet to the oven preheated to 180-190 degrees for 35 minutes until blush.

Lenten roll with poppy seeds from yeast dough


And here is about the same thing, but in the "lean" version. This dessert will also go during fasting, and it is less high-calorie compared to the previous roll.

Ingredients:

  • Wheat flour - 520 g.
  • Warm water - 260 ml.
  • Sugar - 4-5 tbsp. spoons
  • Vegetable oil (odorless) - 110 ml.
  • Dry yeast - 1 teaspoon
  • Salt - 1 small pinch
  • Vanillin - 1-2 pinches
  • Poppy - 220 g.

Cooking

  1. Pour warm water into a cup, add yeast, mix.
  2. After 15 minutes, add sugar (2 tablespoons), salt, vanillin, flour and butter.
  3. Mix thoroughly until smooth. The dough should be elastic and soft.
  4. While the dough is infused (it will take 30-50 minutes), we will take care of the poppy seeds.
  5. Pour the poppy seeds with water (1 cup), add sugar, put on the stove. Bring to a boil, then cook for another 5 minutes until the water is absorbed.
  6. The dough has come up - knead it and roll it thinly into a wide layer.
  7. Put the poppy seed filling and roll the dough into a roll.
  8. Grease a baking sheet with oil, put a roll on it. Heat the oven to 180 degrees.
  9. Send the roll to bake for 35-40 minutes until golden.

Beautiful roll with poppy seeds from yeast dough


Another delicious roll prepared in a special way. It turns out very beautiful, and all you need to do is 2 additional steps.

Ingredients:

  • Poppy seed - 160 g.
  • Butter - 120 g.
  • Flour - 3.5-4 cups;
  • Chicken eggs - 2 pcs.
  • Dry yeast - 1.5 teaspoons;
  • Milk - 110 ml.
  • Sugar - 70 g.
  • Boiling water - 110 ml.

Cooking

Stir yeast in milk, let it infuse for 10 minutes.

In a separate bowl, beat the eggs with 30 g of sugar and 60 g of softened butter.

Mix milk with eggs, add flour. Knead a soft dough and leave it to infuse for 30 minutes.

Pour poppy seeds with boiling water, add sugar and butter. You can still sweat on the stove for 5-10 minutes until soft and thick.

That's it, divide the dough into two equal parts.

Roll out the first part into a thin layer. Lubricate it with poppy seed filling and roll up. Do the same with the second piece of dough.

And now, carefully with a knife, make several longitudinal cuts on top of each roll. See as in the photo.


Now just twist the rolls (like a rope) and place in greased molds or on one baking sheet.

Heat the oven to 180 degrees, put the rolls in it for 30-35 minutes until blush.

How can you diversify the usual taste? What's new to add to the composition? There are many ideas, show your imagination, maybe you will come up with an ingenious combination, and they will start calling you a culinary wizard!

  • The aroma of poppy seed filling can be varied with ground cinnamon, vanilla, cocoa powder or chocolate, a pinch of coffee, a couple of teaspoons of cognac.
  • Poppy goes well with nuts, raisins, dried apricots, prunes, bananas and apples.
  • Condensed milk can be used in the filling or as the first layer on the dough. See details in .

And here you can watch a video on the topic

Sweet muffin on your table - roll with poppy seeds! It is very easy to cook at home: with nuts, candied fruits, raisins.

Roll with poppy seeds from yeast dough is a bright representative of poppy seed baking. I don’t know why, but baking with poppy seeds smells of home warmth and comfort. Probably, the whole point is that our ancestors were kind to different kinds of dough and poppy products. 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 pressed yeast with a sachet of dry yeast. And now let's look at how to prepare a yeast roll with poppy seeds step by step with a photo.

Dough Ingredients:

  • Eggs - 2 pcs.,
  • Sugar - 100 gr.,
  • Milk 2.5% fat - one and a half glasses,
  • Wet yeast - 40 gr.,
  • Salt - a pinch
  • vanilla sachet,
  • Sunflower refined oil - 0.5 cups,
  • Wheat flour - 450-500 gr.

Filling Ingredients:

  • Water - 1 glass,
  • Poppy - 1 glass,
  • Honey - 3 tbsp. spoons,
  • Sugar - half a cup
  • Egg for greasing rolls.

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

Pour warm milk into another bowl.

Crumble wet yeast into it or pour in a pack of dry yeast.

Pour in a pinch of salt and the required amount of granulated sugar.

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

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

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

Stir with a whisk. Pour in refined sunflower oil. Melted butter can be used instead of sunflower oil. For this amount of products, 100 gr will be enough. butter.

Stir the liquid base for the yeast dough again with a whisk.

In a separate bowl, sift the wheat flour through a sieve. Thus, you will be sure that there are no impurities in the flour, but also enrich it with oxygen, as a result of which the dough will rise perfectly, turn out to be airy and porous.

Add flour to the dough in small portions.

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

Cover the bowl with a clean towel. This is necessary so that the dough does not weather. In addition, the temperature in the dough bowl 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. Pour poppy seeds into boiling water.

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

After the poppy is dried and excess liquid drains from it, put it in a mortar. Remember the pestle for about 10 minutes.

If you do not have a mortar or this procedure seems too laborious for you, pass the poppy seeds through a meat grinder or grind it in a coffee grinder. Put the poppy into a bowl. Pour sugar into it. Add honey.

Stir the poppy filling for the roll.

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

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

Put half of the poppy seed filling on it.

Roll up the dough along the long side.

Line a baking sheet with parchment. Transfer the finished roll with poppy seeds from yeast dough to it. Whisk an 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 the manufacture of the roll is exactly the same as in the first version. Roll out the remaining dough into a rectangle. Lubricate with poppy seed filling. Roll up the dough with poppy seeds. Flatten the resulting roll. Cut the roll in half lengthwise with a sharp knife.

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

Put the yeast rolls with poppy seed filling in the oven, heated 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 add a glossy shine to the rolls, grease them with honey or sugar syrup. Pour a tablespoon of honey with a glass of hot water. Stir until honey dissolves. Brush the rolls with the culinary 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 would be glad if you liked this roll recipe with poppy seeds from yeast dough.

Recipe 2: roll with poppy seeds from pastry (with photo)

Sweet roll with poppy seeds is quickly prepared. The main thing is to knead the dough and you can go about your business, and then ... a matter of a few minutes! You will be satisfied with the result, and your family will be grateful to you. The dough is soft and fluffy!

  • Milk - 250 ml.
  • Dry yeast - 20 g.
  • Sugar - 2 tablespoons.
  • Salt - a pinch.
  • Vegetable oil - 4 tablespoons.
  • Creamy 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.
Do not rush to pour out all the flour at once, add it gradually, kneading the dough.
It should not stick to your hands and at the same time be soft. Now we cover our dough with a film or a lid and put 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 poppy with water so that it covers the surface and put on 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.

After we put the finished poppy in a sieve, so that all the water is glassed. Then add sugar to it to taste (I added 4 tablespoons) and mix thoroughly (you can grind in a blender). Everything, our stuffing is ready!

Our dough has come up, it has 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 cook one big roll, then you do not need to divide the dough. Then roll out the dough into a layer with a thickness of 0.5 - 0.8 cm.

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

Now tightly roll the dough into a roll and put it on a baking sheet covered with baking paper.

Leave the roll to approach for 15 minutes, then grease the surface with a beaten egg and send it to the oven, heated to 180 degrees for 20-30 minutes.

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

Recipe 3: Sweet Yeast Dough Roll with Poppy Seeds

I want to offer you a recipe for homemade poppy seed roll, which is easy to prepare, and the taste is tender and soft. In the process of baking, 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 due to the addition of grated lemon zest to it. You can use any yeast dough for such a roll - rich or fresh on the water. But no doubt, real baking, mixed with milk, butter and sour cream, turns out to be especially tasty and lush.

  • milk 0.5 cup
  • 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 peel
  • vanilla sugar 1 tbsp. l.
  • poppy 0.5-1 cup
  • flour 2.5-3.5 cups

If you are not very “friends” with yeast dough, then use live pressed yeast for baking it, it is they who help any dough to rise perfectly.

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

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

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. Cinnamon can be added to give a special spicy flavor.

It's time to add the sifted flour. Add the flour and mix in gradually until you get a homogeneous, well-kneaded dough. Melt a little 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. Keep the bowl near a warm battery or in a closed, turned off oven so that there are no drafts.

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

In the meantime, rinse the poppy seeds with water, put it to boil in clean water (take it enough so that it slightly covers the poppy seeds). Cook poppy seeds over medium heat for about 20 minutes. After that, strain the poppy seeds through a sieve, add a few tablespoons of sugar and rub with a pestle.

Take out the dough and roll it out on your workbench. Make slits on the edge of the crust with a pizza cutter.

Spread poppy seeds on the part of the dough that remains without cuts. Roll the dough into a roll.

Thanks to the cut part of the cake, you will get a beautiful roll pattern. Lubricate 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 from fragrant pastry. Yeast dough roll stuffed with small poppy seeds and raisins will definitely please your household.

For test:

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

For filling:

  • Poppy - 2 cups
  • Sugar - 100 g
  • Raisins - 100 g
  • Honey - 2 tbsp. spoons

In about 100 ml of warm (no more than 38 degrees) milk, stir a teaspoon of sugar, dissolve all the yeast. Leave the bowl of yeast for 10 minutes to activate the yeast. Melt margarine.

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

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

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

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

Meanwhile, prepare the filling. Poppy pour boiling water. Drain the water after 10 minutes. Add sugar to poppy. Skip everything through a meat grinder. Next, beat the mixture with a blender. Add raisins to the poppy seeds and put to languish over a small fire, stirring the mixture continuously until all the moisture has evaporated. Remove the poppy seed filling from the heat and mix it with honey. Leave the stuffing for the roll to cool.

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

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

Put the prepared stuffing 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. Send yeast rolls with poppy seeds to a preheated oven.

After about 20 minutes, rolls with poppy seeds from yeast dough will be ready. Bon appetit!

Recipe 5: Yeast Dough Poppy Rolls

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

  • 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 stuffing
  • 0.5 cup sugar for poppy seed filling
  • 1 egg for brushing rolls
  • 2 tbsp butter for greasing the mold

First you need to prepare the filling. It is better to do this long before cooking. For 3-4 hours, soak the poppy seeds with cold boiled water and leave to swell. If there is no time, then 1 hour before cooking, you can pour boiling water over poppy seeds and leave to cool.

To make the pastry soft and tender, you need to prepare a yeast dough for a roll 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 wet ingredients and knead into a soft dough. We leave it for 1-1.5 hours in a warm place without drafts.

While the dough is coming up, you can already do the poppy seed filling. To do this, grind poppy seeds with sugar in a mortar or with a meat grinder.

Roll out the finished dough into a thin layer.

Put the poppy on top.

Smooth it out evenly with a spoon.

We twist the roll, the old press it tightly so that it does not unfold.

Cut a large roll into portioned pieces.

We send them to the baking dish, greasing it with butter. Lubricate the blanks with egg.

We send them to the oven and bake at a temperature of 180 degrees until golden brown (about 25-30 minutes).

We cool the finished rolls with poppy seeds from yeast dough, after which they can be served at the table.

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

The recipe for a delicious roll with poppy seeds from yeast dough, photos will make cooking several times easier for you.

This delicious, fragrant, rich dessert will provide a wonderful end to the meal and add a pleasant finishing touch to it. Baking is not too sweet and does not leave a cloying aftertaste. Your friends and relatives will gobble up 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 biscuit dessert based on choux pastry, I initially take up the dough. To do this, I sift 50 gr. 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. Mix with a spatula until smooth.

The dish is prepared with pressed yeast step by step. I mix them with the remaining 20 grams of hot milk (temperature not higher than 37 degrees) and 10 grams of sugar. It's about a tablespoon. I also mix everything until a homogeneous consistency.

I cool the milk mixture to body temperature and mix with yeast. I cover the bowl with cling film and put it in a warm place for 30-40 minutes so that the dough comes up and doubles in volume.

At this time, I begin to prepare the rest of the dough. To do this, I separate the proteins from the yolks and leave the proteins 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 a tablespoon.

Add the mixture to the approached dough and mix everything well, bringing to a homogeneous mass.

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

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

Pour the poppy seeds for the filling into a saucepan and fill with water.

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

After cooking, I filter the poppy seeds to drain the water and squeeze well, getting rid of the remaining liquid. Finely grind it with an immersion blender.

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

Visually divide the dough into three strips and lay the sides inside alternately. Then again I visually divide 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 proteins. With the help of a mixer, beat them until they become stable foam.

Without stopping whisking, gradually pour 120 grams of sugar into the bowl. I do not stop until I see a stable, beautiful foam.

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

I cut the dough into two equal parts.

I roll out half into a rectangle, about 30 by 30 centimeters in size.

Spread half of the filling evenly over the dough.

I roll a dense, even, beautiful roll inside. I do the same with the second half of the products.

Do not 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 it on the baking sheet for 5-10 minutes so that they rise and straighten.

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

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

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

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

For 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 warm milk,

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

It remains only to sift the flour and, while kneading the dough, put in a couple of tablespoons of sunflower oil.

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

And now we are engaged in our poppy filling. I used already ground poppy seeds. Otherwise, it needs to be prepared - rinse a couple of times, then pour boiling water for 10 minutes or boil, squeeze out moisture as much as possible, and then grind it - as a rule, a blender or a coffee grinder will help with this.

Raisins also need to be thoroughly washed and dried.

Finely chop the nuts with a knife.

Melt butter and set aside.

Beat the egg white into a fluffy foam.

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

Then add honey and melted butter. We mix.

After we introduce whipped protein foam.

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

Punch down the risen dough and roll out into one large or two smaller rectangles.

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

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

Immediately turn on the oven to heat up 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 baking will become ruddy and very appetizing.

We 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 machine, I bought it not so long ago, but everything suits me in it, so I’m experimenting now, and it’s much easier - you don’t need to follow the dough when it goes down or up. So, pour milk into the capacity of the bread machine, you can warm it up a little.

Pour sugar - 1 cup and salt - 0.5 teaspoon.

We put 2 eggs.

100 grams of butter.

Then pour flour - 3.5 cups.

We make 2 small indentations.

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

While the dough is being prepared, you need to bring the milk - 0.5 cups to a boil.

Pour the poppy seeds, cook for 3 minutes, close the lid and let the poppy seeds brew so that it swells.

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

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

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

Spread well with poppy seeds and sprinkle with walnuts.

Then roll up and place on a greased baking sheet.

Brush with beaten egg to make the rolls prettier.

Put in the oven at 180 degrees for 1 hour. Here's 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, a joyful feeling that you are loved and welcomed here. Airy and delicate curls of the most fragrant muffin, harmoniously combined with a delicious poppy seed filling with a hint of honey - an excellent treat for tea drinking with relatives and friends. There is a lot of pleasure, and preparing such pastries is very simple. Let happiness and comfort settle in your home!

for steam:

  • milk (warm) - 180 ml
  • active dry yeast - 1 tsp
  • wheat flour of the highest grade - 100 g
  • granulated sugar - 70 g

for the test:

  • wheat flour of the highest grade - 300 g
  • butter - 30 g
  • chicken yolks - 2 pcs.
  • salt - 1 tsp

For filling:

  • confectionery poppy - 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 steam. To do this, pour warm milk into a cup, pour 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, after sifting it. Mix well with a pastry whisk until a homogeneous mixture without lumps of the consistency of slightly thick sour cream.

Cover the bowl 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, increase in volume by 2-2.5 times. This suggests that the yeast is active and suitable for kneading yeast dough.

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

Sift the flour and add to the slurry.

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

Give the dough the shape of a ball, place in a clean bowl of suitable volume, cover and leave in a warm place without drafts 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 confectionery poppy in a dry frying pan, cool and grind in a coffee grinder. Put the crushed poppy into a cup, add powdered sugar, black raisins, natural honey and crushed, but not crushed, sunflower seeds, pour in vegetable oil and cognac.

Stir 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 equal parts, about 390 grams each.

Sprinkle the work surface of the cutting board with flour, roll out one part of the dough into a rectangular layer about 5 mm thick.

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

Roll the layer of dough with the 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 a space of about 1-1.5 centimeters inside so that the dough has room to grow during baking. Important! Rolls are wrapped in parchment so that after baking they have a beautiful round shape. I didn't get it right this time. I think that next time you need to firmly fix the parchment for baking so that the dough cannot unfold it. Put the blanks on a baking sheet with a seam 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 pastries from the oven, unroll and cool. Melt white chocolate in a water bath, and with the help of a confectionery brush, coat the top of the rolls with it and sprinkle with almond petals and chopped candied fruits.

Poppy rolls are ready. Cut them into serving pieces. Bon appetit!

Recipe 10: Sweet Yeast Poppy Seed Roll

Baking from sweet shortbread yeast dough turns out to be very tasty and tender. Pies, pies, rolls are prepared from such a 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

Prepare poppy seed filling. 300 grams of poppy, if necessary, rinse with cold water, pour boiling water and leave for a few minutes.

Drain the water after a few minutes. We skip poppy seeds and 150 grams of sugar two or three times through a meat grinder with a frequent grate.

Put the resulting mixture in a pan with a thick bottom and, all the time, stirring, warm up for 4-5 minutes.

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

Prepare a sweet shortbread yeast dough. Sift 500 grams of white flour, add 150 grams of butter and chop the butter with 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 turned out cool, add a little sour cream and knead the dough again. Let's start making rolls.

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

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

After 30 minutes, if desired, we make cuts in the rolls. Lubricate the rolls with an egg and bake in a preheated oven at 180 degrees Celsius for about 50 minutes. Put the finished rolls on a wooden board and let cool.