Buns "Poppy curls"

Category: Bakery products
Buns Poppy curls

Ingredients

Wheat flour 250 g
Milk 100 ml
Sugar 2.5 tbsp. l.
Salt pinch
Butter 30 g
Vanilla extract a few drops
Yeast (I have Fermipan) 2/3 tsp
Egg 1 PC.
Filling:
Poppy 100g
Sugar 70-80 g

Cooking method

  • The dough was kneaded in a bread maker. After the first proofing and kneading, the dough was covered with foil and sent (!) To the refrigerator overnight. And now I will quote one curious post from the site:
  • "There is another method to get an excellent result when baking from yeast dough - proofing the dough in the refrigerator, although it is generally accepted that cold is the main enemy of proofing. The thing is that in addition to proofing, there are a number of processes invisible to our eye, All these processes occur very slowly, much slower than proofing, but they are not at all less important.Thus, leaving the dough for a long time in the refrigerator, we slow down the proofing, that is, the dough rises very slowly, which allows you to activate other processes and the dough comes, so to speak, to the desired condition.With a long proofing, enzymes (enzymes) are involved that break down proteins and complex types of sugar, the dough is enriched with amino acids and simple types of sugar, and we get easily digestible food, which our stomach is good And most importantly, we do not recover from it. This is in a nutshell about the most difficult process, learn more about which we can but after studying the material about the Maillard reaction, a French chemist and doctor.
  • Proofing in the refrigerator is the second proofing after the dough has risen. It should be precipitated and sent from the refrigerator to the top shelf, since the temperature should be about 5 °. There, the dough can go at least 4 hours if you're in a hurry. This time is already enough to feel the difference. But it can stay there for 24, 36 hours and even longer. This only makes the dough better. "
  • Poppy for the filling is boiled with boiling water for 15 minutes, and then either rubbed with sugar in a blender, or passed through a meat grinder (preferably a couple of times). Roll out the finished dough into a rectangle and evenly distribute the filling on it.
  • 🔗
  • We fold this rectangle over the length three times.
  • 🔗
  • Lightly crush the dough and cut across strips ~ 3 cm wide.
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  • Now we twist each strip several times along the axis and fasten the ends of the "curls"
  • 🔗
  • It remains to place the blanks on a baking sheet covered with baking paper, grease them with yolk and bake for 15 minutes in a heated to ~ 210about oven.
  • 🔗

The dish is designed for

8 pcs.

Time for preparing:

from 4-5 hours and more)

Cooking program:

bread maker + refrigerator + oven

Note

The author of the recipe, from which I started, is Natalya Imshenetskaya. She cooked these buns using the sponge method and used a tablespoon of yeast for 500 g of flour, which, as it seemed to me, is a lot with such a long proofing of the dough.

Joy
Super buns. I took it to the bookmarks.
Rita
Abaaaaaaaaaaaaaaaaaaa buns with poppy seeds !!!!!!!!!!!!!!!! Especially those where mmnoo poppy !!!! (here is a smiley dripping with saliva).
Krasssssssssooooooooooot niiiiiischschschschschaaaaaaaaa a!
dopleta
Ritochka, calmer, calmer! And then - come in before you are eaten!
New vitamin
dopleta!
Thanks for the recipe!
I have already imagined how I will sculpt gourds!
And thanks separately for the "cold proofing"

And the saliva is really capturing !!
dopleta
To your health! And thank you !
Melanyushka
Wonderful buns! I took it to bookmarks.
Rita
Quote: dopleta

Ritochka, calmer, calmer! And then - come in before you are eaten!
Fuck you ?! While I run 300 km, you will eat all the rolls !!!
Tatiana Gnezdilova
Dopleta, thank you so much for the recipe !!! for baking with poppy seeds "selling home"! And the dough from the refrigerator is generally a THING! I often use this method for both bread and baking.
Twist
Dopletochka, the buns are super! So beautiful and delicious!
Freesia
buns are beauty! molding
New vitamin
sorry for the idiocy
Do you need to melt before baking - or right into the oven?
Omela
THE BEAUTY!!!!!
dopleta
Quote: Novelty-vitamin

sorry for the idiocy
Do you need to melt before baking - or right into the oven?
No need to ask for forgiveness New vitamin, this is a normal question - I defrosted the dough in the bread maker until the first short kneading.
Thank you for the praise girls - bow, bow, bow.
New vitamin
dopleta !!!
I apologize once again - did you mold the buns, and then proof them or go straight into the oven?
Galinaind
Oh, girls, what a delicious beauty.
I took it to my bins ... I really like baked goods "with gusto"

Thanks for the recipe
dopleta
Quote: Novelty-vitamin

dopleta !!!
I apologize once again - did you mold the buns, and then proof them or go straight into the oven?
Stop apologizing! Of course, it won't get any worse, but it will only be better if you leave them to stand for 15-20 minutes, "settle down", but I baked right away, and all the same, the dough turned out to be fine - soft, airy, with a crispy crust.
kirch
Dopleta, explain to the stupid one: is it necessary to warm the dough before cutting and did not understand where to wrap the dough for the third time.
BlackHairedGirl
I am as wildly delighted as Rita ... I am already writing down the recipe ...
Sabrina
Wow !!! What a lovely Thank you !!!
Damn, how can you follow the figure with such craftswomen
And most importantly, we do not recover from it. that would be true.
MariS
What wonderful buns - I entered the queue for production !!! Thanks for the recipe!
dopleta
Quote: kirch

Dopleta, explain to the stupid one: is it necessary to warm the dough before cutting and did not understand where to wrap the dough for the third time.
No, kirch, you do not need to heat anything. And as for folding, it is bent towards the center, filling inside first 1/3 of the length on one side (as in the picture - the lower one), and then the other third is also placed on top. Clear? If not, do not hesitate, I will show you in more detail on a piece of paper.
Once again, thank you all for the kind words!
Ilona
My God, what rolls, what rolls !!! Urgently bookmark, otherwise I'm still on the 2nd day on a diet, but if Doplet will please us, then diets will not save !!! Can you resist here?
kirch
Quote: dopleta

No, kirch, you do not need to heat anything. And as for folding, it is bent towards the center, filling inside first 1/3 of the length on one side (as in the picture - the lower one), and then the other third is also placed on top. Clear? If not, do not hesitate, I will show you in more detail on a piece of paper.
Once again, thank you all for the kind words!
Thank you. I thought so, but it seems to turn out that it folds twice, so I doubted
New vitamin
Quote: dopleta

Stop apologizing! Of course, it won't get any worse, but it will only be better if you leave them to stand for 15-20 minutes, "settle down", but I baked right away, and all the same, the dough turned out to be wonderful - soft, airy, with a crispy crust.

Thank you !!!!
Yesterday I already kneaded the dough. Only malova-something!
dopleta
Quote: kirch


Thank you. I thought so, but it seems to turn out that it folds twice, so I doubted
Yes, it would probably be more correct to write "in three layers", but "twice" is also not so.

Quote: Novelty-vitamin

Thank you !!!!
Yesterday I already kneaded the dough. Only malova-something!
So I have it written - for 8 buns! Who prevents to increase the proportions?
Merri
Master Class!!!
MariS
dopleta, Loved the curls according to your recipe !!! Delicious, aromatic, and the dough is super, so obedient at work!
I will definitely repeat!
Special thanks from mom.

Buns Poppy curls
Ilona
Oh, also Marina with her photo report ... I am already counting down the days, bending my fingers, when will it be mono to bake such deliciousness and beauty, and most importantly, not only to relatives, but also to put in my mouth
dopleta
Quote: MariS

dopleta, Loved the curls according to your recipe !!! Tasty,
I am very happy, MariSthat expectations were met! Thanks for the report, and a big hello to mom!
New vitaminand where are your rolls? It seems that it is high time for them to be in time and be eaten ... Are there really no pictures left?
New vitamin
Quote: dopleta

New vitaminand where are your rolls? It seems that it is high time for them both to be in time and to be eaten ... Are there really no pictures left?

The rolls turned out !!!
dopleta!!! Thanks for the recipe !!!
My husband and I got only one each. The rest - the children were crushed. And they look with such eyes, and how much more can we?

There were 8 buns - exactly on a baking sheet. Only when I took the dough out of the refrigerator in the evening did I realize that there was no poppy at home. As a result, the rolls became nutty. It's good that at least the walnuts remained in the refrigerator. I pounded them in a mortar a little, mixed with sugar. A little oil on a layer of dough, a nut mixture with sugar and the rest according to the recipe. I did the proofing - 30 minutes. I anointed the top with yolk greasy - the nuts stuck tightly and not a single one fell out! And how beautiful! Now you need to buy a poppy

And there will be no pictures! The rolls are hopelessly eaten! And they ask for more! Oh-oh-oh-oh! My spoiled plushkin-pampushkins appreciated!
The recipe is very simple. And it is convenient when you work until late: on the first evening you knead, on the second baked. I recommend it to everyone!
dopleta
Quote: New Vitamin

And they ask for more! Oh-oh-oh-oh! My spoiled plushkin-pampushkins appreciated!
This is the main thing! Therefore, the lack of photos is forgiven!
Ilona
Quote: New Vitamin

The recipe is very simple. And it is convenient when you work until late: on the first evening you knead, on the second baked. I recommend it to everyone!
My God - My God !!! Well, then this is generally my option !!! I always bother with baking because of proofing. And here, what a charm - you can bake in a day !! Hurrah!!! it's not for nothing that these buns immediately glanced at me. My diet is over, so wait for me, Dopleta, with a report, if I have time to finish the cake tonight (after work), then today I will knead, and tomorrow after work (it means `` c) bake, and then for 6 days I’ll go to my father’s village, I’m not sure there is where the stove is (I’ve never been there yet).
dopleta
Quote: ilonnna

so wait for me, Doblet, with a report
Waiting, waiting!
Ilona
I knead the dough, there was no flour, only general purpose, so the question is: will the dough be kneaded into a bun or not? Add flour?
Ilona
So, everything seemed to be normalized, I realized
New vitamin
Ilona! How are the rolls?
And I bought a poppy
Ilona
Yes, so far in no way, yesterday I collected the cake, I will bake the rolls now, I went to make poppy seeds
Ilona
Oh, and I've been heating the dough for 2 hours after the refrigerator, I'm waiting for it to come up, but it turns out it's not necessary?
New vitamin
Quote: ilonnna

Oh, and I have been heating the dough for 2 hours after the refrigerator, I wait for it to come up, but it turns out not necessary?





This is the beauty - rolled it out, rolled it up, waited 30 minutes if desired and baked it to your health!
kirch
Now, after 24 hours, I took the dough out of the refrigerator. Strong smell of yeast. Is that how it should be?
Ilona
And I don't smell like yeast, I did it without NTX on sourdough, it turned out SUPER !!! Thanks to the author again, but I'm not sure that I can post the pictures, because now behind Tver in a remote village from the phone I'm writing in a pile - the network is constantly falling.
dopleta
kirch, I also had no smell of yeast. Well, where are the rolls?
PapAnin
Quote: ilonnna

Is the dough kneading into a bun or not? Add flour?
Quote: ilonnna

So, everything seemed to be normalized, I realized
AND?...
kirch
The rolls have already been eaten. I messed up something with poppy seeds. After I ground it with sugar, it became watery. Apparently she drained it badly. As a result, when I was spinning the rolls, I got it out. It did not affect the taste. Hooks
dopleta
Quote: PapAnin

AND?...
So here it is:
Quote: ilonnna

it turned out SUPER !!! Thanks to the author again, but I'm not sure that I can post the pictures, because now behind Tver in a remote village from the phone I'm writing in a pile - the network is constantly falling.
PapAnin
Quote: dopleta

So here it is:

I meant something else, I expected an answer to the question:
Quote: ilonnna

... is the dough kneading into a bun or not? Add flour?
New vitamin
Quote: PapAnin


I meant something else, I expected an answer to the question:

The dough is an excellent bun - kneaded in HP. And Ilonna seemed to be doing it with sourdough, maybe this is why this question arose?
PapAnin
Quote: Novelty-vitamin

The dough is an excellent bun - kneaded in HP.
Thank you so much.
This is what interested me.
Ilona
I did it too, I started sounding the alarm early! The gingerbread man did not immediately gather. But I also had shitty flour - they call it ridiculous in Ukraine (I don’t know what this means, my husband told me about bad flour that does not take moisture).

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