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Poppy roll (roll)

Cooking recipes / Recipes for dough products / Buns / Poppy rolls

4 hours (your 40 min)
4 hours your 40 min

Poppy rolls (or roll) are baked from sauté opar dough. The recipe for poppy rolls is uncomplicated, so go for it and the fragrant blush buns will delight your loved ones!

For opara:, Wheat flour - 1 cup, Milk - 2 glasses, Sugar - 2-10 tbsp. spoons, Dry active yeast - 2 bags (22 g), or fresh yeast - 60-100 g, *, For dough:, Wheat flour - 7 glasses, Milk - 2 glasses, 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., Mac - 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, *, In addition:, Eggs for lubricating buns - 3 pcs., Vegetable oil for lubricating a baking sheet - 10 g

The recipe products are in front of you.

Preparation of the filling: sift the poppy, rinse with warm water, pour water, bring to a boil, roll on a sieve and cool.

Then pass the poppy 2 times through the meat grinder.

Add sugar, honey, butter and beaten eggs and rub well. The filling is ready.

Cook the opara. Heat milk, dissolve yeast in it, add sugar.

Sift and add flour.

Stir until homogeneous. Put the opara in a warm place for fermentation (for 30-40 minutes). The volume of the pair should increase by 2-3 times. Opara is ready the moment she starts to fall.

Dissolve the salt in warm water (50 mL).

Melt butter on the smallest heat.

Add the rest of the milk (warm) dissolved in a small amount of water salt and eggs to the steam.

Pour in the remaining flour.

Knead the dough until smooth, elastic and easy to get behind the hands and table (or cookware walls). At the end of the mixture, add melted oil or margarine, vegetable oil.

Lightly sprinkle the dough with flour, cover and place in a warm place for 2-2. 5 hours to rise. During this time, make 1-2 obminki.

The finished dough is rolled to a thickness of 0. 5 cm.

Then they are cut into strips 25 cm wide. They are evenly covered with poppy filling.

Then it is rolled up in the form of roll.

The rolls were cut into pieces weighing about 50 g (about 2. 5 cm wide). Without turning, they are pressed 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 is squeezed out on both sides.

Poppy rolls are placed on a sheet (baking sheet) lubricated with oil, leaving free space between them. Yeast dough buns are parted for 40-50 minutes. The buns are greased with egg. The tray is placed in a preheated oven on the middle shelf.

They bake additional poppy rolls at 180 degrees for about 25 minutes, until ruddy.

Impregnate. To do this, the wine is mixed with warm water, sugar is added. Mix until the sugar dissolves completely.

After cooling, top part of buns is impregnated with sugar syrup.

For the glaze, put cocoa and sugar in a bowl.

Stir the sugar with the cocoa powder. Stirring, add water a little, put on a medium heat and cook with continuous stirring until thickened (2-3 minutes). Cool to 70-80 degrees.

Grease the buns with glaze.

Poppy rolls are ready. Enjoy your meal!

Quality requirements: the poppy bun has the shape of an oyster, its surface is glossy brown, the layers of poppy are clearly visible, the edges are without tears, the filling does not crumble. According to the same recipe, you can bake a roll with poppy.