Roll with poppy seed filling

Roll with poppy seed filling

Category: Bakery products

Ingredients
dry yeast	1 st. l
milk	300gr
sugar	100gr
butter	100gr
salt	0.5 teaspoon
flour

Cooking method

• for the test we need: 1 tbsp. l. dry yeast, 300 g of milk, 100 g of sugar, 100 g of butter, 0.5 tsp. salt and flour. add all the ingredients to the slightly warmed milk. Melt butter. add flour and knead not very hard dough. the dough is very docile and mixes well. put in a warm place.
• filling: from 2 glasses of milk and 4 tbsp. l. semolina cook a thick porridge. add 100 g of sugar and 100 g of poppy seeds. mix everything thoroughly. when it cools down, beat 1 egg into the porridge. Divide the dough into 3 equal parts - we will have 3 rolls. Roll one part into a rectangle of about 30 cm by 40 cm, put 1/3 of the filling and distribute over the entire dough, wrap one edge, cover with the other half, carefully pinch all the seams, put the seam down on a baking sheet and do the entire procedure with the remaining parts. it turns out 3 rolls. I do not let them part, but immediately bake at a temperature of 200 degrees for about 30 minutes.
• 

Note

With a minimum of products, excellent taste! I found this recipe on the Internet, now I bake constantly. very tender and tasty roll.



The flour product roll has been known since ancient times, when such a diverse range of baked goods was prepared as it is today. The abundance of flour products in modern everyday life is now perceived as a completely ordinary fact, which does not surprise anyone. In the recent past, a roll was an obligatory assortment of a festive table. Sometimes it was very impressive in size: after all, it was not baked for one family, and, at times, for several families or the whole village.

To prepare the dough for roll, you need high quality flour, in addition, the dough must be thoroughly kneaded: then you can vouch with confidence. that the finished product will be delicious. The dough kneaded with good flour stretches easily, the poor quality of the flour affects the dough as well - it breaks when rolled out. Making a roll is not too difficult a task for a modern housewife, since there is ready-made dough in stores (in the convenience store departments). semi-finished products in the form of bags with a set of ready-made products. One has only to carefully read the instructions and follow the recommendations - and the finished roll is already on the table.

The rolls are stuffed with various fruits, fresh berries and fruit fillings. So, in the spring you can cook a roll with rhubarb, then with cherries, cherries. apples, grapes, etc. Rolls with cottage cheese, nuts are tasty and healthy. jam Having rolled out the dough into a thin layer, you can make a roll with ham, which is served as an appetizer.

Sometimes the dough is rolled out not too thinly and stuffed with fruits or other simple fillings, a list of products. for which it is small. However, even for such "ordinary" rolls, the dough should be thoroughly kneaded.

I took it to the bookmarks - the filling intrigued!

try it, it is done quickly, a minimum of products (sometimes it helps), and very, well, very tasty. I have not eaten other such rolls like this. I do it once a week for sure. husband's favorite roll.

Karinochka, just my youngest asks for a sweet bun, so tomorrow I will definitely bake a roll!

Karinochka, just my youngest asks for a sweet bun, so tomorrow I will definitely bake a roll!

It is precisely said, "sweet", not sugary, completely unlike other poppy rolls. if you cook, write how it happened.

I will definitely write an impression! Are your rolls braided and not just twisted?

I will definitely write an impression! Are your rolls braided and not just twisted?

these yes, since I did it (it’s better not to do that, I didn’t have it twisted inside, and it turned out wrong), I was trying to learn how to weave a braid, I decided to practice these rolls, as they always work out. but I don't do that anymore, I twist it constantly as before, it tastes better (it's just that in those all the filling was in the middle, and it seemed that there was too much of it, and when it was twisted, that was it!)

What an interesting recipe! Thank you! Tell me, do not soak the poppy beforehand and do not beat it with a blender, do not twist it in a meat grinder? otherwise I'm worried that the poppy will be harsh.
PS Spread the filling over the entire sheet of dough and just roll up a roll? but it is somehow tricky written.

Also bookmarked the Recipe INTERESTING, there will be time I will

What an interesting recipe! Thank you! Tell me, do not soak the poppy beforehand and do not beat it with a blender, do not twist it in a meat grinder? otherwise I'm worried that the poppy will be harsh.
PS Spread the filling over the entire sheet of dough and just roll up a roll? but it is somehow tricky written.

I don’t soak the poppy, it’s still delicious. poppy is poured into hot semolina, and must cool down, maybe he has time to steam while it is in semolina. and then eggs fly there, and everything mixes. and the roll is curled like this: and cover with the other end, and carefully pinch all the edges.

That is, it turns out that the roll does not rise very much during baking?
Karina, how long do you keep the dough warm and what yeast do you use?

That is, it turns out that the roll does not rise very much during baking?
Karina, how long do you keep the dough warm and what yeast do you use?

Not more than an hour, yeast is different every time ... I try to take the saf moment. the dough rises well, I just love when there is less of it than the fillings, it tastes better, I roll it out stronger)) believe me, with such a filling, you will forget about the dough. it will be enough)

I also always use Saf-moment yeast. But today there was no, and the roll was already outlined by the oven, so I baked from others, so I put 12g on 1/2 portion of dough. The dough stood for about 15-20 minutes. Of course, during this time it did not rise. And now I looked into the oven iiiii .... - the roll has risen! Hopefully it will fall off after cooling down. We will try soon

I also always use Saf-moment yeast. But today there was no, and the roll was already outlined by the oven, so I baked from others, so I put 12g on 1/2 portion of dough. The dough stood for about 15-20 minutes. Of course, during this time it did not rise. And now I looked into the oven iiiii .... - the roll rose! Hopefully it will fall off after cooling down. We will try soon

and you make 1 roll for 1/2 portion? I'm waiting for a report

One. Longer such. It was necessary to divide the dough into 2 parts, but it’s too late to bake. I take out ...

One. Longer such. It was necessary to divide the dough into 2 parts, but it’s too late to bake. I take out ...

Well, there will be more dough for you, try it, and share with us whether you like it

Shash, Prague .. Yes, my daughter is still standing next to me: "Give me batioyoyon." Now he is eating a piece: "Autumn is delicious" Through the mouth of a baby, he speaks the truth.
In short, it tastes good! The dough turned out to be thin, but inside, probably from the damp filling, as if it was not baked. Nevertheless, as you said, Karina, you don't pay attention to the dough because of the filling. I think the cold roll will be no less tasty. Thanks for the recipe and thanks !!! In the evening I will check on my husband and mother

Thank you kearina! for such a clear answer. I will try, but after NG, otherwise I already have no strength for goodies. Happy Holidays, everyone!

Shash, Prague .. Yes, my daughter is still standing next to me: "Give me batioyoyon." Now he is eating a piece: "Autumn is delicious" Through the mouth of a baby, he speaks the truth.
In short, it tastes good! The dough turned out to be thin, but inside, probably from the damp filling, as if it was not baked. Nevertheless, as you said, Karina, you don't pay attention to the dough because of the filling. I think the cold roll will be no less tasty. Thanks for the recipe and thanks !!! In the evening I will check on my husband and mother

:) I'm glad I liked it! it will be tastier cold, of course, maybe because of a warm roll and it gives the impression of not baked dough. And that's why the dough is thin, all the attention to the filling, as for me, I just adore it, although I don't really like other poppy rolls. The main thing is that the child liked it, it pleases

I have a huge thank you for the recipe, yesterday I cooked everything very much.

I have a huge thank you for the recipe, yesterday I cooked everything very much.

to your health! how delicious you have it in the photo. And here I am on a diet ... and then I am corroded with such buns

Finally made this roll, for a long time lay in the bookmarks. Thank you, the whole family loved it

Roll with poppy seed filling

Category:
Bakery products

Ingredients
dry yeast

1 st. l
milk

300gr
sugar

100gr
butter

100gr
salt

0.5 teaspoon
flour
Cooking method
for the test we need: 1 tbsp. l. dry yeast, 300 g of milk, 100 g of sugar, 100 g of butter, 0.5 tsp. salt and flour. add all the ingredients to the slightly warmed milk. Melt butter. add flour and knead not very hard dough. the dough is very docile and mixes well. put in a warm place.

filling: from 2 glasses of milk and 4 tbsp. l. semolina cook a thick porridge. add 100 g of sugar and 100 g of poppy seeds. mix everything thoroughly. when it cools down, beat 1 egg into the porridge. Divide the dough into 3 equal parts - we will have 3 rolls. Roll one part into a rectangle of about 30 cm by 40 cm, put 1/3 of the filling and distribute over the entire dough, wrap one edge, cover with the other half, carefully pinch all the seams, put the seam down on a baking sheet and do the whole procedure with the remaining parts. it turns out 3 rolls. I do not let them part, but I immediately bake at a temperature of 200 degrees for about 30 minutes.


Note

With a minimum of products, excellent taste! I found this recipe on the Internet, now I bake constantly. very tender and tasty roll.

And how much flour per g do you put in the dough?

tried it yesterday did
instead of 3 it turned out 2 but I liked the big ones, thanks

And how much flour per g do you put in the dough?

I subscribe to the question. Some strange recipe, without specifying the amount of flour. I understand, of course, that flour up to a gram is not put, but still I would like to know what to focus on. I was very interested in this roll, but I cannot make it due to the lack of flour dosage in the recipe, since I am still with yeast dough for "you" and it is difficult for me to orient myself "by eye".
And what kind of dough should be kneaded, like a bun on white bread, or softer?

I also baked I'm waiting for it to cool down

[EXCELLENTLY TURNED OUT]

I subscribe to the question. Some strange recipe, without specifying the amount of flour. I understand, of course, that flour up to a gram is not put, but still I would like to know what to focus on. I was very interested in this roll, but I cannot make it due to the lack of flour dosage in the recipe, since I am still with yeast dough for "you" and it is difficult for me to orient myself "by eye".
And what kind of dough should be kneaded, like a bun on white bread, or softer?

I put flour equal to about 4 HP glasses, about 600g. All EXCELLENTLY TURNED OUT : girl_clap
But I took 2 teaspoons of yeast, it seems to me 1 tbsp. l. - lot. The dough went well

[Albina]

Albina, thanks for the answer. I'll try to do it. If it doesn't make it more difficult, maybe you can describe how approximately the dough should turn out, that is, if it is formed in the form of a bun, then how soft should it be? Thankful in advance

variety, this dough has a lot of oil, so it can take a lot of flour. The more you put in flour, the tighter the bun will be. The dough is soft and elastic. True, I in HP gave him 2 times to rise, although 1 will probably be enough. Rolls out easily.

[Albina]

Albina, thanks for answers. I will try next week

Thanks a lot for the recipe!
A very tasty and soft roll turned out. And, most importantly, the filling holds well, does not crumble.



There is truth in cooking one difficulty It is very difficult to refrain from not eating the filling before it hits the roll

Insanely delicious roll. Very good dough. It does not rise much, which does not create the taste of "a lot of dough - little filling". The filling is so tasty and good in consistency. Thanks to the semolina, not a drop of poppy fell out. Before the layer of roll, I beat it with a blender foot. Delicious. I could not resist - ate the crust while still hot - delicious!
Thank you so much for the recipe, sorry the author left the site. I take it to the catalog of my favorites.

Girls, if you do it with fresh yeast, how much should you take according to the recipe?
And another question: how do you think it will work without an egg? The eggs are out ...

Added Saturday 25 Feb 2017 10:46 PM

Baked! It smells and looks very tasty! Let's try tomorrow!
🔗

[Tumanchik]

Tumanchik, Irish, how much flour do you put in the dough?

[Tumanchik]

Tumanchik, Irish, how much flour do you put in the dough?

Elechka was kneading in HP. Beginning from the glass, and further down the kolobok)))

[Irish,]

Thank you, Irish, I must try, I was more interested in the filling.