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

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 poppy seeds. Beat the eggs into a bowl. Add sugar. Using a mixer, beat the eggs with sugar until fluffy foam forms.

Pour warm milk into another bowl.

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

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

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

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

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

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

Whisk the liquid base again to prepare the yeast dough.

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

Add flour to the dough in small portions.

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

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

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

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

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

If you don’t have a mortar or this procedure seems too labor-intensive, pass the poppy seeds through a 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 pieces.

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 Did you like. You can also cook

A poppy seed roll will help to please your household and surprise guests at a warm family tea party. Poppy seeds crunch pleasantly in the mouth and harmonize with the taste of the rich, delicate dough. The roll is prepared in different ways. The dough can be made with yeast, puff pastry, lean or biscuit.

For the Christmas holidays or Easter, you should definitely prepare various baked goods from yeast dough. Of course, you will have to tinker with it, but then you will be able to treat not only your family, but also your friends with these butter rolls.

Products

For 1 roll you need:

Milk from a pack - 0.5 cups;
Yeast: if dry then – 7 g, fresh – 24 g;
Sifted flour - 2 cups;
Granulated sugar - half a glass;
Egg – 1 pc.;
Fresh sl. butter – 50 g;
Rast. oil – 10 ml;
Salt – 3 g;
Poppy seeds – 1 cup;
Nuts (almonds, peanuts) – 100 g;
Milk – 100 ml;
Natural honey -2 tbsp.

Preparation

Heat the milk in a saucepan until the temperature reaches 40°C. For the dough, mix yeast with sugar (1 tsp), flour (1 tsp) and add this mixture to the milk. Leave the dough in a warm place for 30 minutes. Important! In a milk, sugar and flour environment, yeast grows quickly!
Mix the solution with flour (half a glass) and leave it warm for 60 minutes.
After an hour, the dough is mixed with the rest of the products: sugar, salt, flour, beaten eggs, butter. The finished dough is placed in a warm place for final maturation.
Preparing the poppy seed filling. Poppy seeds must first be steamed in milk. To do this, place it on the stove and after boiling, add poppy seeds. After 2 minutes, remove the saucepan from the heat and set aside to swell.
Then the nuts are crushed manually or mechanically. By the time you prepare the poppy seeds for filling the roll, the dough will already be ready.
You need to sprinkle flour on the table and knead the dough so that it remains soft, becomes manageable and does not stick to your hands.
Then we move on to preparing the filling. Pass the swollen poppy seeds through a sieve to remove excess milk. Mix it with sugar or honey. For grinding we use a mortar.
Now you need to roll out the dough. It needs to be thin and beautiful.
Fill a thin layer with prepared poppy seeds. Sprinkle chopped nuts onto the second layer.
Wrap the dough into a roll and place it on a greased baking sheet. To get a beautiful crust, brush the dough with egg.

Place the baking sheet with the roll in the preheated oven for 40 minutes. Serve the baked goods chilled for tea.

Lenten recipe for making a delicious roll

Many people try to observe Lent, so they collect recipes for Lenten dishes and baked goods.

Compound:

0.5 kg of sifted flour;
3 tbsp. potato starch.
10 g dry yeast;
300 g edible poppy seeds;
10 g vanilla sugar;
20 ml sunflower oil;
60 g granulated sugar;
250 g of boiled water;
Salt.

Cooking process

Mix yeast with granulated sugar and warm water.
After fermentation begins, add flour, vegetable oil, vanillin and knead the dough.
It should be dense and elastic.
Soak poppy seeds in a bowl of boiled water. After fifteen minutes, it is cooled and transferred to a strainer to drain excess water.
After the grains have dried, they are transferred to a bowl and mixed with starch. You can add honey.
Roll out the finished dough onto a thin sheet and wrap the poppy seed in it.

Before putting the roll in the oven, set it aside until it rises.

After an hour, you can put it in an oven preheated to 180 C for 40 minutes.
The finished baked goods have a pleasant smell. Try making this roll and you will be able to taste it.

From puff pastry

With poppy seeds you can make not only buns with bagels, but also rolls. If you have time, you can knead the dough with yeast. To avoid fussing for a long time, it is better to make pastries from puff pastry. You can prepare it the day before baking or buy a ready-made package. To get an excellent contrasting filling with poppy seeds, add nuts, raisins, dried apricots and any other dried fruits.

Products:

1.2 kg puff pastry;
400 g granulated sugar;
400 g poppy seeds;
2 liters of water.

Advice! Roll the dough in one direction so that the layers of dough are properly separated. The puff pastry product can be placed on an ungreased baking sheet because the fat will drain from the dough. The baked pastries are left to cool and only then cut .

Preparation

The recipe will use ready-made dough, so let's move on to preparing the filling.

Pour boiled water over the poppy seeds. Set them aside for half an hour to allow them to swell.
We transfer the poppy seeds into a strainer and leave it there until all the water has drained out.
Grind the poppy seeds with sugar in a food processor until the poppy seeds turn dark blue.
Roll out the defrosted piece of dough. In this case, you need to follow the direction so as not to spoil the layered structure.
Distribute the poppy seed mixture evenly over the dough. The edges need to be left a little. We wrap the roll.
First, cover the baking sheet with parchment, then place the product. To give the roll a golden crust, its surface is greased with yolk and sprinkled with sesame seeds.
The baking sheet is placed in a preheated oven for 30 minutes.

The finished puff pastry roll can be cut when it has cooled. It is served with tea, coffee or cocktail.

Soft sponge roll with poppy seeds

Any housewife will love this recipe, because not many products are used here. But to make delicious poppy seed rolls, you need to take some points into account. For example, the filling should always be a little damp so that the dough is saturated with it from the inside.

Compound:

150 g granulated sugar;
170 g sifted flour;
4 fresh eggs;
20 g potato starch;
5 g vanillin;
1 glass of fat milk;
1 cup poppy seeds;
Granulated sugar for filling 20 g;
1 cup raisins;
2 tbsp. natural honey.

Preparation

Slowly add sugar and a pinch of salt to the beaten eggs. Then add some flour and starch and mix the composition with the rest of the mass.
The filling is made from poppy seeds. First you need to soak the poppy seeds in milk and cook them over low heat.
When it swells, it is filtered and mixed with honey and raisins.
The liquid biscuit mass is poured onto a baking sheet covered with parchment paper and baked for a quarter of an hour.
Then, while the cake has not cooled, you need to lay it on a napkin, add the filling and roll it into a roll.
To obtain a golden brown crust, place the product back in the oven for 4-5 minutes.

The finished roll is served chilled.

Curd rolls stuffed with poppy seeds

In this recipe we will prepare a roll from curd dough, which turns out to be very plastic and does not stick to the palms at all. Making baked goods from dough is very convenient. Household members and honored guests will appreciate its taste.

Products

We will need:

Sifted flour 2 tbsp;
Cottage cheese 1 pack (it’s better to take it in packs, there are no lumps);
Sugar 100 g;
Butter 100 g;
Chicken eggs 2 pcs.;
lemon;
Baking powder 5 g;
Almonds 60 g.

For filling:

Poppy 200 g;
Sugar 100 g;
Milk 1 tbsp.

Preparation

Mix flour with baking powder, a pinch of salt, sugar and lemon zest.
Add grated butter and cottage cheese. Mix until you get fine crumbs. Important! Use dry cottage cheese from a pack in the recipe. There may be lumps in bulk. They are not needed here.
Mix the crumbs with the egg and yolk. Gather the mass into a lump, wrap it in film and put it in the refrigerator for half an hour.
Grind the poppy seeds until a special aroma appears. You can add boiled water to speed up the procedure. Grinding is done to ensure that the grains in the filling are juicy.
Boil milk and dissolve sugar in it. Place the poppy seed in hot milk and wait until it swells. Excess water must be drained.
Divide the dough into several parts and roll out circles. Sprinkle chopped almonds on top. This is necessary to ensure a crispy, flaky dough with a pleasant nutty aroma.
Then the poppy seed filling is added.
Wrap the dough into a roll and place in a preheated oven for 40 minutes. Grease the finished baked goods with butter. Sprinkle powdered sugar on top.

Unusual recipe with raisins

To prepare poppy seed roll with raisins, you can use yeast, puff pastry or biscuit dough. The recipe for making the dough can be found in this article above. The same products are used, only here you need to add 200 g of jam and 100 g of raisins.

The poppy seed filling is also prepared by soaking it in milk and sugar.

Preparation

Prepare the dough. Roll into a thin flat cake.
Spread jam, swollen poppy seeds and sprinkle with raisins.
Wrap the dough into a roll and place in a preheated oven (180 C).
After 30-40 minutes, you need to take it out, grease it with oil and sprinkle it with powder.
The roll can be served cooled.

Raisins complement the taste of poppy seeds and make baked goods sweeter. It's nice to drink tea or coffee with baked goods.

Recipe from Yulia Vysotskaya with lemon

In this recipe, the poppy seed roll will be prepared from yeast dough.

Compound:

Flour - half a kilo;
Sl. butter - half a pack;
Large lemons 2 pcs.;
Eggs 2 pcs.;
Granulated sugar 1 cup;
Fresh yeast 15 g;
Milk 1.5 cups;
Poppy seeds 250 g;
Almond seeds 150 g;
Powdered sugar 10 g;
Vegetable oil 1 tbsp;
Honey 2 tbsp.

It is better to remove the lemon zest with a special tool.

Preparation

Bring the milk to a boil.
Put half the butter and sugar there. Mix and leave to cool.
Dissolve 5 g of sugar with flour and yeast in 50 ml of warm milk, put in a warm place.
Mix the fermented solution with cooled milk. Add the remaining butter and flour. Next you need to knead the dough. Place the resulting smooth ball in a warm place for 60 minutes.
Place the poppy seeds for filling the roll in a saucepan with water over low heat for 30 minutes. During this time, the grains will swell and absorb liquid. Excess water needs to be poured out.
The grains are ground in a mortar until powder is obtained.
Mix poppy seeds with chopped almonds, remaining sugar, butter, zest and honey.
Roll out the dough into two layers and cover with filling. Grease the surface of the roll with egg white.

Place the rolls in a preheated oven (180 C) for half an hour. Apply powdered sugar on top.

Bon appetit!

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

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

Roll with poppy seeds. Classic recipe

3.5 cups flour
1 glass of milk
2 eggs
50 g butter
1 cup of sugar
1 tsp salt
30 g yeast
For filling:
2 cups poppy seeds
1 tbsp. Sahara
½ cup honey

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

Roll with poppy seeds, caramel and nuts

To prepare poppy seed roll you will need:

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

For the test:

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

For filling:

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

Recipe for roll with poppy seeds

In a separate bowl, combine flour, yeast and sugar. Pour in about 1/3 of 1/2 cup warm water. Stir to form a homogeneous thick dough. Pour in the remaining warm water.
Leave the dough in a warm place until bubbles appear in the dough.
Pour vegetable oil and 1 cup of any liquid (milk, kefir, water, sour cream, etc.) into the dough.
Beat the eggs and add sugar and salt. Stir everything. Add approximately 4 cups of flour. Stir. It should be a sticky dough.
Continuing to stir the dough, add ½ cup of flour at a time until the dough can no longer be stirred with a spoon.
Pour half a glass of flour onto the table and lay out the dough.
Knead it with your hands, add flour until the dough becomes smooth and soft.
It is advisable to knead the butter dough for a few more minutes. This will make the dough even more delicious.
Form the dough into a ball, cover with film and leave until it has doubled in size.
Punch down the risen dough, cover it again with film and leave it to rise again.
Prepare the filling. Melt the butter in a small saucepan, add sugar and keep on heat, stirring constantly, until the sugar turns brown.
Remove the pan from the heat. After a minute, pour in the milk. It is advisable to bring the milk to a boil first, in this case the caramel will not completely harden.
Place the saucepan back on low heat and simmer until the mixture is smooth.
To make the caramel sweeter, add 1/4 cup of powdered sugar or sugar.
Grind the nuts in a coffee grinder. Large nuts can tear the dough.
Place the nuts in the caramel mass, stir and keep the bowl on the fire for another 1-2 minutes, stirring constantly.
Steam the poppy seeds for 10-15 minutes. Drain off excess liquid. Pass the poppy seeds through a meat grinder. Add it to the cooled filling.
Roll out the dough into a layer about 1cm thick. Spread the filling in an even layer without touching the edges. Brush the edges with egg or water.
Roll the dough into a roll. Place them on a baking sheet lined with parchment paper. If the roll does not fit on the baking sheet, bend it into a horseshoe.
Brush the top with water and leave the product in a warm place until it expands at least 1.5 times.
When the poppy seed roll is ready, brush it again with sweet water (2 tablespoons of water and 1 teaspoon of sugar) or egg.
Place the product in an oven preheated to 250°C for 10 minutes. Then reduce the temperature to 200°C, cover the roll with foil and bake until done (about another 30 minutes). Brush the finished roll with water and cover with a towel. Bon appetit!

Despite such a detailed description, the poppy seed roll is prepared quite quickly, and once you prepare the roll according to our recipe, you will probably be very satisfied!

Poppy seed roll stuffed with semolina

You will need:

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

For filling:

6 tablespoons of semolina;
100 g poppy seeds;
100 g sugar.

How to cook:

Pour some water into a bowl, put a spoonful of sugar there to dilute the yeast and let it rise.
Melt the margarine and combine it with the remaining ingredients for the dough. The dough should not stick to your hands. Leave it to rise.
You can start filling: boil thick semolina porridge, add poppy seeds and sugar to it. When it cools down, break an egg into it.
Divide the dough into three parts, roll each part out, spread out the filling and roll it into a roll. Brush with beaten egg before baking.
Cook for about 15 minutes in the oven at 220 degrees.

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

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

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

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

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

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

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

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

First, use a spatula and then use your hands to knead the soft yeast dough. It should easily gather into a lump and come off your hands without a trace. The dough should be placed in an oiled container and covered with a towel.

It should be left to rise for 1-1.5 hours. During this time, the dough needs to be kneaded once. If the fermentation process is slow, the container with the dough can be placed in a bowl of water heated to 40 degrees or in an oven heated to the same temperature. The dough also works perfectly in a slow cooker, with the “Yoghurt-dough” mode turned on. As a result, after the second rise, the dough should acquire a porous structure and double in size.

How to make poppy seed filling

The first step is to buy a good poppy.

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

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

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

To make it, you need to grind poppy seeds in a coffee grinder or blender, and then combine it with butter and granulated sugar.

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

How to prepare poppy seeds for baking if they are not perfectly clean, have traces of dust and cannot be immediately ground in a blender? Then the second method will suit you. Place the poppy seeds in a bowl and rinse thoroughly with water. Then pour hot water over the grains and leave for 20-30 minutes to swell. Then strain the seeds through a sieve and mix with additional flavoring ingredients. For example, you can add to the grains some raisins (or other dried fruits), chopped nuts, a mixture of milk and honey, small pieces of apples, chocolate, sugar, lemon or orange juice, butter, candied fruits, fruit jam, vanilla. But the classic of the genre always remains a mixture of poppy seeds and sugar in a 2:1 ratio.

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

Assembly and baking

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

Then it should be greased with poppy seed filling, distributing it evenly over the entire surface. Only 1 cm should be left free on both edges. When twisting the product, the filling should not fall out.

The dough must be rolled into a loose roll, starting from the free edge.

To prevent the roll from spreading, it should be wrapped in parchment so that there is only free space at the top or placed in an oblong shape. The dough should be left to proof for 20 minutes in a warm place. Meanwhile, you need to preheat the oven to 180 degrees. Bake for 35-40 minutes. 10 minutes before the end of baking, the surface of the product can be greased with a mixture of 1 egg yolk, 1 tsp. milk (water) and 0.5 tsp. Sahara. This will give the product a beautiful shine and rosy color. Then you need to remove it from the oven and cover with a towel. When the roll has cooled completely, you can sprinkle it with powdered sugar, cut and serve. Do not cut baked goods while hot - they will crumble, break, and dry out faster.

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

Step 1: prepare the poppy seeds.

Turn the stove on to medium, place a pan of milk on it and let it boil. While the milk is boiling, grind the poppy seeds into a deep bowl, using a meat grinder or coffee grinder.

Add sugar to taste, I always put it on 1 cup poppy seeds 1 cup sugar. Grind the sugar and poppy seeds with a tablespoon. Then add the required amount of boiled hot milk, and let the poppy seeds brew and steam, at least 1 hour, at best, a couple of hours, during which time it will absorb all the milk.

Step 2: prepare the yeast dough.

First, check the yeast to see if it rises well. To do this, pour half the milk, it should be warm, not hot, into a deep bowl. Pour it in yeast and 1 tablespoon of sugar. Mix the ingredients with a tablespoon, place the bowl in a warm place and let it sit for about 15 minutes. The yeast should rise to 5 – 8 centimeters up in the form of an air cap. If this does not happen, then run for fresh yeast, since the dough with such yeast simply will not rise and all your efforts will be in vain. If everything is in order and the yeast has risen, add the remaining warm milk and sugar and salt to it. Mix the ingredients with a tablespoon.

Turn the stove on low, place a bowl of butter on it and melt it. The oil should not boil! Allow the melted fat to cool until approximately 30 degrees and add to the dough. Then beat the eggs into a separate deep plate, having previously put one yolk in a glass, it will be useful later. Beat the eggs with a fork for 1 – 2 minutes and add to the dough. Mix the total mass with a tablespoon and add 1 part of the flour and mix everything again, the dough should be of medium thickness. Let the dough sit and rise for 20 – 25 minutes.

Through 25 minutes add the last of the flour to the dough and knead it directly in the bowl with clean hands. Then, dust the kitchen table with flour, place the dough on it, and knead it in flour until it reaches the consistency you need. To prepare this type of roll, the dough should be soft and stick to your hands a little, but not too much! Let the finished dough rest 45 minutes and you can start preparing the rolls.

Step 3: form the rolls.

Re-dust the table with wheat flour. With clean hands, divide the dough into 2 equal parts, place one in a bowl and cover with a kitchen towel, and roll the second on the table using a rolling pin into a long and wide layer, with an approximate thickness of 1 centimeter.

On its surface, using a tablespoon, apply a layer of poppy seeds steamed in milk and moisten it with a baking brush, sugar syrup previously diluted in an iron mug. Approximate thickness of the poppy layer up to 5 millimeters or whatever you like.

Roll the roll, fold the edges at the ends under the main part of the roll. Place it on a non-stick baking sheet, pre-greased with vegetable oil. Make the second roll in the same way.

Step 4: bake the rolls.

Place the baking tray in a warm place and let the rolls rise for 35 – 40 minutes. Beat the yolk in a glass with a fork and brush the risen pastry with the egg yolk using a pastry brush.

During this time, preheat the oven up to 200 degrees. Place the tray with the risen rolls in the oven and bake them for 10 minutes. Then open the oven and re-brush the rolls with yolk.

Close the oven and bake the rolls until fully cooked for 30 – 40 minutes. In 2 minutes until fully cooked, re-brush the rolls with egg yolk, this will soften the crust and give them a beautiful brown color. Remove the baking sheet with the finished rolls from the oven, let them cool and then transfer them to a plate using a kitchen spatula. Cut the finished rolls into portions before eating.

Step 5: Serve the poppy seed roll.

Grandma's poppy seed roll is served warm or at room temperature. The roll is cut into portions and served on a large flat dish or in portions on plates. A poppy seed roll is a pleasure to savor with freshly brewed tea and any kind of jam! Tasty and not expensive! Bon appetit!

- − For this type of yeast dough, you can use any other minced meat, for example, stewed vegetables, meat, minced offal, mushrooms, fruits, eggs and herbs or any other fillings.

- − The poppy seed filling can be made not with milk, but with regular boiled water.

- − If you are not sure of the quality of your baking sheet, you can cover it with baking paper and apply a thin layer of fat on its surface, then your rolls will definitely not burn.

- - Sometimes, if desired, poppy seed rolls are sprinkled with dry poppy seeds, vanilla sugar or ground cinnamon. This is done immediately after the first treatment of the rolls with beaten egg.

- − If you don’t have a baking brush, you can use a piece of sterile bandage folded in several layers instead. Dip it into the beaten eggs and lightly apply a layer of them onto the surface of the rolls so as not to crush the risen dough.