Poppy seed roll is a taste from childhood. A combination of an airy bun and a juicy filling soaked in the dough. Delicious and aromatic pastries for tea, which can be prepared even by those who do not like working with yeast dough.
It is necessary
- • packaging (1 kg) of flour;
- • 300 ml of cow's milk;
- • 5 egg yolks;
- • 1 cup of sugar;
- • 150 g of oil;
- • a handful of salt;
- • 150 g of honey;
- • 35 g of yeast;
- • 300 g of poppy seeds;
- • half a glass of sugar (for the filling).
Instructions
Step 1
Heat milk, but do not boil, add yeast and let it dissolve, sift some of the flour, stir. Make sure that there are no flour lumps and leave to swell.
Step 2
Separate the yolks from the whites. Grind the yolks with sugar and add to the dough, season with salt. Sift the other part of the flour and knead the dough.
Step 3
Melt butter or margarine, pour into the dough. It is important that the dough does not stick to the sides of the dish while kneading. Sprinkle with flour, cover with a paper towel and leave in a warm and dry place.
Step 4
The next stage of cooking will be the poppy filling. It is necessary to pour the poppy into a saucepan, pour in boiling water, cover with a lid and leave for a while. Then the excess water is drained, the poppy should dry out a little. Then it must be thoroughly rubbed with honey, gradually adding sugar to form a thick, jam-like mass.
Step 5
The dough is rolled out about 1 centimeter thick, then the poppy filling is laid out and distributed along the entire length of the sheet, the dough is rolled into a roll and transferred to oiled baking paper. You can give the dough some time on a warm stove to rise.
Step 6
Preheat the oven to 200 degrees, cover the roll with beaten egg yolk and bake for about 30 minutes. Vanillin or ground lemon zest can be added to the dough for aroma.
