Poppy Seed Bun (Roll)
by Editorial Staff
Poppy seed rolls (or roll) are baked from sponge dough. The recipe for poppy seed buns is simple, so go for it, and fragrant ruddy buns will delight your loved ones!
Cook: 4 hours
Ingredients
For dough:
- Wheat flour – 1 glass
- Milk – 2 cups
- Sugar – 2-10 tbsp
- Active dry yeast – 2 sachets (22 g)
- or fresh yeast – 60-100 g
- Wheat flour – 7 glasses
- Milk – 2 cups
- Eggs – 6-10 pcs.
- Salt – 1 teaspoon
- Butter – 200-300 g
- or margarine 200-300 g
- Vegetable oil – 100 g
For filling:
- Sugar – 100 g
- Butter – 100 g
- Eggs – 2 pcs.
- Poppy – 500 g
- Honey – 100 g
For impregnation:
- Sugar – 200 g
- Wine – 100 g
- Water – 140 g
For glaze:
- Sugar – 100 g
- Cocoa – 10 g
- Water – 130 g
Besides:
- Eggs for greasing buns – 3 pcs.
- Vegetable oil for greasing a baking sheet – 10 g
Directions
- Preparation of the filling: poppy seeds, sift, rinse with warm water, add water, bring to a boil, put on a sieve and cool.
- Then pass the poppy 2 times through a meat grinder.
- Add sugar, honey, butter and beaten eggs and grind well. The filling is ready.
- Prepare dough. Heat milk, dissolve yeast in it, add sugar.
- Sift and add flour.
- Stir until smooth. Put the dough in a warm place for fermentation (for 30-40 minutes). The volume of the dough should increase by 2-3 times. The dough is ready the moment it starts to fall off.
- Dissolve the salt in warm water (50 ml).
- Melt the butter over the lowest heat.
- Add the rest of the milk (warm), salt and eggs dissolved in a little water to the dough.
- Pour in the remaining flour.
- Knead the dough until it is smooth, elastic, and easily detached from your hands and table (or crockery). At the end of the batch add melted butter or margarine, vegetable oil.
- Lightly sprinkle the dough with flour, cover and put in a warm place for 2-2.5 hours to rise. During this time, do 1-2 workouts.
- The finished dough is rolled out to a thickness of 0.5 cm.
- Then cut into strips 25 cm wide. They are evenly covered with poppy filling.
- Then rolled up in the form of a roll.
- The rolls are cut into pieces weighing about 50 g (width about 2.5 cm). Without turning, they are pushed from above with a thin rolling pin with a diameter of 1.5 cm, as a result of which a layer of dough with poppy seeds is squeezed out on both sides.
- Buns with poppy seeds are placed on a sheet (baking sheet), greased with oil, leaving free space between them. The yeast dough buns are allowed to stand for 40-50 minutes.
The buns are greased with an egg. Place the baking sheet in the preheated oven on the middle shelf.
- Buns with poppy seeds are baked at 180 degrees for about 25 minutes, until golden brown.
- Impregnation is done. To do this, wine is mixed with warm water, sugar is added. Stir until sugar is completely dissolved.
- After cooling, the top of the buns is soaked in sugar syrup.
- For the glaze, put cocoa and sugar in a bowl.
- Stir sugar with cocoa powder. While stirring, add a little water, put on medium heat and cook with continuous stirring until thickened (2-3 minutes). Cool to 70-80 degrees.
- Grease buns with glaze.
Poppy seed rolls are ready.
Bon Appetit!
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