Yeast poppy roll with raisins

Category: Yeast bread
Yeast poppy roll with raisins

Ingredients

fresh yeast 20g
milk 250ml
eggs 2pcs large
sugar 110-120g
draining. oil 90g
salt 1/3 tsp
vanilla
flour (I have 1 grade) 550-600g
Filling:
poppy 100g
sugar 4c. l. with a slide
raisins 2/3 stack.
Impregnation:
water 30-40ml
sugar 50g

Cooking method

  • Today I decided to pamper myself with one of my favorite rolls, which I often did before, but recently, she undeservedly changed something, in view of her passion for new inventions.
  • So, everything is very simple.
  • I knead the dough in a bread maker, in order to save time and effort.
  • First, I dissolve the yeast in warm milk and let it froth for 15 minutes in a bucket.
  • I pour all the flour onto the mixture (it is better to start with only 550g), then add if anything.
  • Then I warm up the oil a little to \ "almost floatability \", I shake the eggs (for some reason, I have been draining one protein lately, well, it seems to me too much, and the eggs from domestic chickens are very large), if you really want to put instead of the second protein, the yolk (that is: only 3 yolks + 1 protein).
  • I make a hole in the flour and put everything there, add sugar, salt and vanilla as well. I turn on the Dough mode, a full cycle, I have it - 1.30 min.
  • IMPORTANT: do not overdo it with flour! The dough should smear quite a bit around the shoulder blade and not be as springy as a bread roll, but very soft.
  • At this time, we are engaged in filling. I love poppy seeds, but I really don't like messing with it, and this filling tastes grateful when you do it right. But I also have a very capacious version, taking into account the help of technology. I used to cook it in syrup, then grind it or skip it in a meat grinder ... uzhoss.
  • And now very quickly with the same result:
  • 1. I fill it with boiling water from a kettle so that the water is a couple of fingers higher than the poppy and let it swell covered for about 15 minutes.
  • 2. Then pour into a sieve with double gauze, let it drain and wring out a little.
  • 3. Pour sugar into it and beat with a leg blender at high speed for a couple of minutes. All!
  • Separately wash and dry the raisins. We set aside.
  • When the program signaled that the dough is ready (it will almost come out of the bucket for you), put it on the table greased with butter and roll it out into a rectangle (I got a huge 50/50 cm square). The thickness of the dough is such that you feel that it will not break when rolling, well, somewhere a little less than 1 cm. The dough is very soft, will squeak when rolling.
  • We spread the poppy mixture on the layer first, a little short of the edges, and then on top, evenly sprinkle the raisins. We turn it into a roll. We pinch the edges of the dough and put it either directly on a greased baking sheet or on paper, as you are used to. I did not fit it straight onto the sheet, I had to pour it in with a crescent.
  • My hands were just itching to do something final with him, and for some reason I took the scissors and scratched the cuts on top. Apparently I wanted something romantic, but it turned out funny. This is it even before the proofing:
  • Yeast poppy roll with raisins
  • We give it a distance of about half an hour (I put it in the oven at 30 degrees).
  • Before baking, I did not grease with anything (because, carried away by putting things in order after the test on the table, I quickly washed \ "some bowl with something dull \", which turned out to be whipped yolk). This actually did not spoil the view.
  • I turn on the stove at 180 degrees (along with the roll standing there) and set it to 35-40 minutes. Together with the heating time of the oven, this is just enough for readiness. If you put it in a heated one, then 25-30 minutes.
  • I had to transfer it to the table tray, since there is no suitable dish to place it, it turned out to be so huge. Immediately got the name - Wow! some \ "mutant caterpillar \":
  • Yeast poppy roll with raisins
  • While he was baking, she cooked the syrup.I let the water with sugar boil over low heat for a couple of minutes so that the sugar dissolves well.
  • I take out the roll with a brush, soak it several times with the syrup until it cools down, - absolutely everything is absorbed:
  • Yeast poppy roll with raisins
  • ALL!
  • It is advisable to let the roll cool, but I never succeed))
  • Yeast poppy roll with raisins
  • BON APPETIT!!!

The dish is designed for

about 1.5 kg

Time for preparing:

2 hours

Cooking program:

oven

National cuisine

my home

Note

Despite the fact that I haven’t bought high-grade flour for several months (I had to urgently use a bag of the first grade), I came to the conclusion that the baking could be very wonderful on the first one too. I have never regretted it.

Sana
I used to cook it in syrup, then grind it or skip it in a meat grinder ... uzhoss

And you can talk about this process in more detail, otherwise I don't have a blender ...

I love old recipes!
Inusya
If there is no blender, then do the same, but after decanting, pass the poppy through a meat grinder - twice and then mix thoroughly with sugar (the fuss is still that, of course, and the sugar is desirable so that it completely dissolves, but the most disgusting is that everything is in this poppy, and until you scrub everything ...).
(There is another option, but this is already for "completely masochists": in the finished syrup they boil until thick (do not miss it so that it does not burn) and then rub it in a mortar so that the poppy becomes a gruel, but there you have to guess how much water, so as not to cook for a long time and then hammer with rubbing, I'm not ready for such a feat for any yummy ...)
PYSY. I love that in any products with poppy seeds there is a lot of it and it was not whole grains, as in a cheap public catering, but homogeneous, pasty and sweet, then the filling is really worthy!
Sonadora
Inusyawhat a roll! And the slice says so - eat me!

Truncated ... the roll is already talking to me ...
barbariscka
InusyaThe roll is simply royal !! With such a poppy filling, you can swallow it with your fingers ... but that does not have time to cool down.
Inusya
Quote: Sonadora

Inusyawhat a roll! And the slice says so - eat me!

Truncated ... the roll is already talking to me ...

Oh, Man, you made me laugh ...
Want today's prehistory? When I made this "sausage" half a meter on a sheet, I thought, how could I bring it to the baking sheet? ... (and there is no one at home).

Well, I somehow put it on my hand and aloud I say: "What if it blips right now?" ...
And then she froze and thought - and think, if someone answered ... ... ...
Omela
inusik, what a squiggle !!!!
Inusya
Yeah, shit-INTO your olive "catfish" (as Krosh did), current curve and wounded by a harpoon ... poppy overeat ... So your catfish now has a brother!
Twist
Inusya, very tasty roll! So it begs in the mouth! The crust is so beautiful !!!
MariS
Inna, thanks for the recipe! Recently I was just thinking about this ... Now my daughter will be delighted!
nut
I made a roll: yahoo: The dough turned out to be two very big rolls: swoon: The poppy took a double rate - I love it when poppy is a lot, I added a raw egg to the poppy and a little plum. butter (I always do this so that the filling does not pour out) - well, very tasty And the dough is just a fairy tale - tender, pliable at work and squeaks INNOCHKA - thank you for the recipe, now I will often have rolls
Inusya
Irusik, I'm glad I liked it! Bake to your health!
And the dough is really squeaky when rolling. By the way, this time I still, before sprinkling with poppy seeds, a little smeared the dough with the spreading butter remaining in the plate (like washed a plate), this is certainly not necessary, but you can, - then the dough turns out to be even more layered. But this is a matter of the case, when something superfluous comes to hand, - I can smear with sour cream ... It's always like this with me, - I take something as a basis, but in the process I can dream up.
And since you still have butter in the filling, then it just happened!
Inusya
nut, Irus, I made today according to your example - two, but "small types", but they still fit the whole baking sheet ...
Yeast poppy roll with raisins
... again my "flippers" in the frame, tree-sticks ... I'm a photographer ...
The operation to "dismember" the Siamese twins was successful ... everyone is happy, especially my stomach ...!
Ikra
I came to bookmark the recipe I liked the dough very much!
There are two considerations for the poppy filling: take dry poppy seeds and blender them. I even smashed it in a cocktail jug, it worked. What is good - a minimum of dirty dishes, since the poppy is still dry, we do it before boiling it.
And in order to prevent the poppy from falling out of the roll, I will give you the most important secret that I learned in Israel. Only ts-sss! Nobody!
They add date paste to the boiled poppy !!!! It's easy to do - take the dates, take out the seeds, grind in a meat grinder and put them in poppy seeds. I think you can take not only dates, but also raisins - if only you get a sticky sweet mass that will glue the filling.
I will not say the proportions, since I do everything by eye. And I found out the secret here:
🔗
This is the Chef Laban website.
Inusya
Irochka, I'm glad I liked it!
As for the poppy, this is also an option! And you can have less sugar, because the dates are very sweet.
Thanks for the idea! In the next. just try to do it this way.
Although my poppy does not fall out, and even if it does, I soak it with a roll from a plate, I really love poppy!
Elenask
Add a couple of spoons of condensed milk to the poppy filling! Delicious and will not crumble! 👌
Mila61
Hello, Inna! Excellent roll! I also bake this, I love baking with poppy seeds! Good idea with impregnation, take note, thanks! Can you please tell me what kind of flour do you buy in our city?
Yeast poppy roll with raisins
Inusya
Hello, Lyudmila! I'm glad that I liked the recipe.
Only today I brought it from the Azov market (which is on Kuprin, behind Amstor), I have been using only the first grade for three years (I even bake Easter cakes on it, no one even guesses), and so today I took a 50 kg bag of Zaporozhye, 1st grade - 470 UAH (I have already taken it, it is very good, it does not float, it cannot be distinguished from the highest in work), I have enough for half a year, I don’t buy bread in a store - since 2010, I bought a bread machine. I have never regretted it. I think that if you decide, it's time to take now, it is not known what will happen next with the price ... and availability ...
If anything, ask. Thanks again for your feedback.
Inusya
Quote: Elenask

Add a couple of spoons of condensed milk to the poppy filling! Delicious and will not crumble! 👌
Oh, Lenochka, even without condensed milk they do not have time from him and crumbs to reach the floor ... ... so with my sweet tooth not a single cup will wake up ...
Loksa
Inusya, I'll take myself such a roll! I love him very much. At the expense of the poppy, I have been twirling it dry in a coffee grinder for a long time, then I add warm water, a gorgeous squirrel. You can have a little water and protein. My grandmother always rubbed in the makitra, as I recall, I really like the coffee grinder, I got a separate one for the poppy. and boiled and swollen not very wrinkle.
Mila61
Thank you, I have to buy. I also bake bread myself (since 1995), when my first bread machine appeared.
Yesterday I bought a 5 kg packet of flour "Eat at home" Nikolaev, the highest grade for 52.20 UAH. and 2 kg pack "Zaporizhzhya standard" the highest grade for 16.60 UAH.
You can contact me with "you"
Quote: Inusya

today I took a 50kg bag of Zaporozhye, 1 grade - 970 UAH
is this not a typo? today was at Azov, 1 kg of Zaporizhzhya flour 1 grade 4.70 hry

Inusya
Lyud, thanks, I have already fixed- 470 I paid hryvnias for a bag (I messed everything up in a heap, - 9.70 UAH was for a kilo) ...
So I don't know why you saw at 4.70 ... I'm surprised myself ...
... Or maybe you were mistaken? .. There was a large marker written on the bag - 470 UAH (meaning - for a bag), maybe you took this figure as a price per kilo, current without a comma? Stopudovo ...
Mila61
No, that's right! I also checked with the saleswoman. And the highest grade at 4.80, sugar at 17.50 - a little cheaper!
Inusya
... Well, nifigase ... But how did I buy a bag - for 470 UAH (50kg)? ...
Maybe they made a special "action" for me (twice as expensive)? ... I don't understand ...
Mila61
That's why I didn't buy, you wrote the same price, here it is so many times cheaper: girl-th: and the bag is 50 kg, what is there ??? maybe in vain, because the next day there was no 1st grade flour
Inusya
Lyud, well, today I specially asked all my girls friends, they goggle at me, they say, there is already such a price - 4.70 ... They say that at least it starts from eight UAH per kilo ... ... Tomorrow I'll go shopping and see ...
Mila61
.
Inusya
Lyudochka, I live not far from the "patch", so I know all the local prices))) Yesterday I looked everywhere, prices for flour were higher than 10 hryvnias. So I bought it normally))).
Yesterday again I decided to pamper my own with a roll, probably I will be on the trail. increase the rate by one and a half times and do two things, otherwise one big one is enough for a day))) I will hide the second one the next morning ...))) Well, they can't "try" in moderation))))) ...
Ekaterina2
Yeast poppy roll with raisins Yeast poppy roll with raisins
What a glorious recipe! Such are my super-croissants, as my husband said. The dough is very tasty, kneaded in HP.
I will certainly bake something like this again, only I will put more raisins, otherwise I saved something, although I myself like a lot of raisins.
Inusya
Wow, how far my roll has taken, as far as Khanty-Mansiysk!
Handsome men turned out, nice to see!
Katyusha, you can see it, too, like me, couldn't you fit it straight onto the sheet?
I, too, when I fold it, it seems like a small one, but as I shift it, it turns out that a small one is a baking sheet!
Thanks for the photo report! Bake to your health!
By the way, I often use this dough with other fillings when there is no poppy ...
Ekaterina2
Inusya, next time I will divide the dough into 3 parts and try to make straight rolls
And the filling here can be different, that's for sure. Apples go well, cherries. Although I don't have cherries, I have cranberries. ... And I'll shove the cranberries!
By the way, the poppy seed roll is already over ...
toffee
Here, check it out.
Yeast poppy roll with raisins
Two rolls with poppy seeds. One went to the hostel to the hungry students. In my opinion, the poppy was old, with some kind of aftertaste. I thought it would pass after the oven, but no. Then I'll sign off on the taste.
Inusya
Irus- ...
Probably the one on the right left with a "drunken" gait? ...
... And sometimes I come across an old poppy when I don’t look at the date on the pack ...
But nothing, this in our house does not affect the rate of extermination of the pie ... And for students, even more so ...
toffee
Aha I call in the evening: "What are you doing?" "We eat everything that we brought."
Inusya
Well, and you were worried ... They wouldn't even notice that there was a filling there ...
Albina
Inusya, re-read the recipe and messages on it. I'll take it to bookmarks
Inusya
Albin, do not keep tabs for a long time, bake nada! ...
Albina
Inusya, I would love to, but I don't have time. Yesterday I baked a biscuit roll. Today sausages are in dough
Inusya
Well lan, I persuaded ... I want ...


PySy. I need you to see me for a couple of days ...
I also want a biscuit roll ... and sausages

Albina
Quote: Inusya
I also want a biscuit roll
Inusya, this roll is prepared in just half an hour https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=171475.0 Take longer with yeast dough (but I love it)
I still have half the dough. So you can bake a roll with poppy seeds tomorrow
Inusya
Thank you, druhh, - carried away ...

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