If the same sweet tooth lives with you in the house as with me, then this recipe is especially for you and your sweet tooth.

I really like to cook pastries with poppy seeds, and today I will tell you how to make the Pletenka poppy seed roll, which is not only delicious, but also incredibly beautiful.

It only seems at first glance that it is not so easy to cook it, but it only seems, although a little time will have to be devoted to the test.

So, in order to please yourself and your loved ones with a magnificent poppy seed roll, the name of which is “Pletenka”, we need:

• Wheat flour - 500 grams;
• Kefir - 250 grams;
• Sugar - 200 grams (for dough) + 2 table. spoons (for yeast) + 100 grams (for filling);
• Chicken egg - 1 pc.;
• Sunflower oil - 7 table. spoons (for dough) + 4 table. spoons (for filling);
• Yeast (for baking) -7 grams;
• Salt - 1 tsp. the spoon;
• Poppy - 100 grams.

So that the poppy in the filling is not dry and “empty”, it must be soaked in hot water.

Pour half a glass of warm kefir into a small plate and pour a couple of tablespoons of sugar and yeast into it. I have special yeast for baking, so they are dark in color.

Stir so that the yeast and sugar dissolve in warm kefir. Set this plate aside so that the yeast begins to “play”.

In another bowl, mix the remaining half a glass of kefir, egg, salt and sugar.

Stir the contents of this bowl, while not forgetting to add sunflower oil.

Now you can pour the contents of the plate with yeast into the bowl with the egg and sugar.

Pour in the sifted flour.

Knead yeast dough. It should not be overly tight and "clogged". Place the dough in a plastic bag and refrigerate for a couple of hours.

Then take out the dough and roll it into a large thin cake.

Grease the dough vegetable oil. To make it easier to do this, you can use a culinary brush.

Sprinkle the dough with sugar.

Spread poppy seeds evenly on top.

Then roll up a tight roll. Seal up the edges of the roll.

Transfer the poppy seed roll to a baking sheet greased with sunflower oil.

Now we need to give our roll an attractive shape. We will do this with kitchen scissors. Make 45-degree cuts all over the roll, 1 cm apart. Turn the incised plates to the right, then to the left, then leave in the middle. And so on in turn.

Put a baking sheet with rolls in an oven preheated to 180 degrees.

After 25 minutes, the poppy seed roll is ready! It is advisable to remove it from the baking sheet while it is still hot, otherwise the icing will harden and “grab” tightly.

Serve this beauty warm. I hope from this poppy seed roll your sweet tooth will be satisfied.

Braid with poppy seeds - delicious homemade baking, made in the form of a kind of pigtail. It is prepared from rich or lean yeast dough with the addition of raisins, cinnamon, vanilla or lemon zest. Today's article presents an interesting selection simple recipes similar products.

Variant with margarine

This delicious soft pastry has a delicate texture and a light honey aroma. It is prepared using extremely simple technology. But the process itself takes a certain amount of time. Therefore, you need to start it only when you are not in a hurry. To make a braided yeast dough, you will need:

• 350 grams of baking flour;
• 125 milliliters of pasteurized milk;
• 75 grams of creamy margarine;
• a teaspoon of dry yeast;
• 75 grams of sugar;
• large egg;
• vanillin.

Since this recipe for braided poppy seeds requires not only dough, but also filling, in addition you will need:

• 40 milliliters of linden honey;
• 200 grams of poppy.

Yeast is dissolved in a small amount of warm milk. A little sugar and flour are also added there. All this is well mixed and cleaned in a warm place. In a separate container, the remains of heated milk and sweet sand are combined. An egg, melted margarine and vanillin are added to the resulting solution. The risen dough and flour are also sent there. The resulting mass is thoroughly kneaded by hand and left to approach.

After twenty minutes, the dough is lightly punched and wait for about half an hour. Then it is rolled out in a centimeter layer, smeared with a filling of pre-steamed and ground poppy seeds and honey, rolled up and cut lengthwise into two equal parts. The ends of the resulting strips are fastened together, braided with a pigtail and left to proof. After a quarter of an hour, the product is smeared with whipped yolk and put into the oven. Braid with poppy seeds is prepared at 180 degrees for 30-40 minutes.

Option with mayonnaise

This fragrant pastries has an airy texture and does not lose its original freshness for a long time. It is prepared according to a very simple method, which any beginner can easily handle. For this you will need:

• ½ bag of yeast;
• 4 large spoons of sugar;
• 150 milliliters of milk;
• a couple of large spoons of mayonnaise and vegetable oil;
• a pinch of salt.

Since this yeast dough recipe assumes the presence of a filler, you will additionally have to add to the above list:

• poppy bag;
• 4 large spoons powdered sugar;
• 50 milliliters of pasteurized milk.

To decorate the finished product, stock up on ground cinnamon and powdered sugar in advance.

Action algorithm

Warmed milk is poured into a bowl and yeast, salt and sweet sand are dissolved in it. Ten minutes later, mayonnaise, vegetable oil and flour are added to the fermented dough. Everything is well kneaded and left for a short time in a warm place. The risen dough is divided into three parts. Each of them is rolled out in a thin layer, smeared with a filling made from poppy seeds, powdered sugar and milk, and rolled up with a tourniquet.

The resulting blanks are cut lengthwise and two braids with poppy seeds are made from them, consisting of three strips. Bake them at 180 degrees fully prepared. Sprinkle browned pigtails with a mixture of cinnamon and powdered sugar.

Option with sour cream

Muffin, made according to the method below, is moderately sweet and very lush. It is covered with cherry glaze on top, which gives the product a pleasant berry aroma. To bake it you will need:

• 25 grams of fresh yeast;
• 30 milliliters of refined vegetable oil;
• 4 large spoons of sugar;
• 200 milliliters of pasteurized milk;
• a large spoonful of butter;
• a pound of baking flour;
• a large spoonful of sour cream;
• salt and vanillin.

Since this yeast dough recipe provides for the presence of a filler, you will have to enter in the above list:

• 200 grams of poppy;
• 3 large spoons of sugar.

To prepare the glaze you will need:

• 7 milliliters of cherry syrup;
• a couple of large spoons of sugar.

Sequencing

In a deep bowl, combine warm milk, sour cream, salt, butter and vegetable oil. Vanillin, sugar and yeast are also poured there, previously dissolved in a small amount of heated water. All this is mixed with flour and left warm.

While the dough is coming up, you can work on the filling. To create it, poppy is poured hot water and boil until the liquid is completely evaporated. The resulting mass is insisted under the lid, thrown into a colander, whipped with a blender, and then mixed with sugar and a pinch of salt.

The risen dough is divided into five equal pieces. Each of them is rolled out in a thin layer, smeared with stuffing and rolled up. The edges of the resulting bundles are fastened together and braided with a pigtail. The future challah with poppy seeds is left for proofing. Then it is smeared with a beaten egg and sent to a warm oven. Bake it at 170 degrees until the dough is ready. The browned braid is poured over with a glaze made from sugar and cherry syrup, and left to cool.

Option without milk, eggs and butter

As a basis for creating such products, you can use not only butter, but also lean dough. Such a braid with poppy seeds turns out to be no less soft and tasty. In addition, it can be offered to those who are fasting. To prepare it you will need:

• dry yeast packaging;
• 400 milliliters of filtered water;
• 150 grams of sugar;
• 150 milliliters of vegetable oil;
• ½ teaspoon salt;
• a sachet of vanillin;
• a kilo of baking flour;
• zest of one lemon.

All these components will be required to knead the dough from which the poppy braid will be prepared. Baking inside is filled sweet stuffing, consisting of:

• 150 grams of sugar;
• 250 g poppy.

Process description

You need to start the process with getting the filling. To do this, poppy seeds are poured into a deep bowl, poured with boiling water and left for a couple of hours. The steamed mass is filtered, washed, thrown into a colander and ground together with sugar until a homogeneous gruel is obtained.

In a bowl of warm water, dissolve the right amount of sugar, salt and vanillin. Vegetable oil is also added there. All are lightly beaten with a whisk, and then poured into a container filled with oxygenated flour, ground lemon zest and dry yeast. Everything is kneaded well with your hands and left warm for a while. The dough that has increased in volume is punched down without adding flour, and again set aside. As soon as it rises again, it is divided into four equal pieces. Each of the parts is rolled into a rectangular layer, smeared with stuffing and rolled up. Then they take the two resulting bundles, fasten them together and braid them with a pigtail. Do the same with the remaining rolls.

Raw braids are laid out in a mold and left to proof. Then they are lightly greased with vegetable oil and put into a warm oven. Bake products at 180 degrees until golden brown. The readiness of the braids is checked with an ordinary toothpick. If it remains completely dry, then pastries can be served on the table. If traces of dough are clearly visible on the toothpick, then the products are briefly returned to the oven.

Dear friends, today I will tell you a recipe for making a very tasty wicker with poppy seeds, unforgettable taste which we have known since childhood. The unusually delicate airy texture of the dough and the ruddy crispy crust - that's what made me start making wicker with poppy seeds at home. Traditionally, such a delicious braid is served with tea or fresh milk, spreading its pieces with your favorite marmalade, honey or butter.

Ingredients:

• wheat flour - 420 grams;
• water - 250 milliliters;
• dry yeast - 2 grams;
• sugar - 30 grams;
• butter - 13 grams;
• salt - 6 grams;
• chicken egg - 1 piece (for lubrication of the braid);
• poppy for sprinkling.

Very tasty wicker with poppy seeds. Step by step recipe

1. First of all, let's prepare the dough for poppy wicker.
2. Sift through a sieve 140 grams of flour.
3. Pour two grams of dry yeast (or 5 grams of fresh) into a deep bowl for dough and pour 120 milliliters of warm water. Stir until smooth and leave for five minutes.
4. Then gradually add 140 grams wheat flour and mix well. The consistency of the dough should resemble thick sour cream.
5. We cover the bowl cling film or kitchen towel and leave in a warm place for 3 - 4 hours.
6. To prepare the dough for poppy wicker, you need to sift 280 grams of wheat flour through a sieve.
7. We heat 130 milliliters of water a little and dissolve sugar and salt in it.
8. When the dough has risen well, we crush it a little with a spoon and pour the resulting solution.
9. Then add flour little by little and knead the dough.
10. Transfer the dough to a work surface and knead with your hands for 5 minutes.
11. Add soft butter and continue kneading for another five to eight minutes.
12. The finished dough should be soft, elastic and slightly sticky to your hands.
13. We round it, send it back to the bowl, cover with cling film and let it rest for 1.5 - 2 hours. During this time, knead the dough 2 times.
14. Then ready dough divided into three equal parts. Round them up and leave for 5-7 minutes. To prevent the dough from drying out, it must be covered with cling film.
15. We roll each part of the dough with a rolling pin into a small layer, and then we turn the layer into a tourniquet (twist it like a roll).
16. We pinch the seam and the edges.
17. We roll it on the table, smoothing the seam, and stretch it a little in length to get a length of approximately 30 centimeters.
18. From three bundles (rolls) weave a pigtail. It is best to start doing this from the middle. The pigtail should not be very tight.
19. We pinch the ends and hide the pigtails under the bottom.
20. We transfer the delicious wickerwork to a baking sheet covered with parchment paper.
21. Leave it for proofing for 40-60 minutes.
22. Beat one egg with a fork or whisk and grease our braid.
23. Then generously sprinkle poppy seeds on top of it and smooth the poppy a little with a brush so that it sticks well to the surface of the braid. We do all this immediately before planting in the oven.
24. We heat the oven to a temperature of 215 degrees and bake a very tasty braid with poppy seeds for 25 minutes.
25. Transfer the finished braid to cool on a wire rack.

That's all. Gorgeous, very tasty wicker with poppy seeds - on your table. Brew tea and, with a pleasant conversation, for pleasure, enjoy homemade poppy wicker. It's moments like these that people remember for the rest of their lives. The Love to Cook team wishes you bon appetit.

Mandatory attribute of the festive Easter table are fragrant, tender and lush Easter cakes. Some prefer to use family recipes, which are passed down from generation to generation and the taste of which he anxiously expects every year. Others love all kinds of culinary experiments and are happy to try more and more new recipes. If you, like me, belong to this inquisitive company, let's prepare pies with poppy seeds for the holiday. Rolls with such a filling are often baked for Easter, but the recipe for this braid will surprise you with its tenderness. Its secret is in a special curd dough, thanks to which the product turns out to be very airy, soft, with a bright creamy aroma. It is so strong that it becomes an equal companion to the filling. But poppy is an ingredient that has a very expressive and easily recognizable taste!

Useful recipe curd dough not only for poppy seed cake, but also for many other types of pastries. Feel free to cook on it sweet bread, breakfast buns and even holiday cakes! According to your taste, you can supplement the dough with citrus zest, candied fruits, dried fruits or nuts.

Cooking time: about 3.5 hours / Yield: 1 braid weighing almost 1 kg

Ingredients

To make poppy seed pie you will need:

• white wheat flour 380-400 grams
• cottage cheese 150 grams
• milk 150 grams
• butter 50 grams
• 1 egg (plus 1/2 more for greasing the braid before baking)
• sugar 3 tbsp. spoons for the dough plus 50 grams for the filling
• dry yeast 1 teaspoon
• pinch of salt
• vanilla on the tip of a knife
• poppy 100 grams
• water 150 grams.

Cooking

Melt the butter and let it cool down a bit.



Now put the milk and melted butter into the bowl of your bread maker (or into a bowl if you're kneading the dough by hand).



Then add flour, sugar, yeast, salt and vanilla.



Next, add the egg and cottage cheese to the bowl.



Select the yeast dough kneading mode (4-6 minutes for the first batch, 20 minutes for rest, 8-10 minutes for the second batch and 1 hour for fermentation).

When kneading, the dough will be tender and soft.



While the dough is preparing, get on with the filling. To do this, mix poppy seeds, water and sugar in a small saucepan.



Put the poppy seeds on the fire and bring to a boil.



Reduce the heat and cook the poppy seeds under the lid until the water has almost evaporated.



Then send the poppy seeds to a blender and grind it until a white liquid begins to stand out.



The dough during fermentation will double or even more: its curd variety rises very easily.



Turn the dough out onto a floured board, punch down and divide into 3 pieces.



Roll each part into an oblong layer 5 mm thick.



Put the poppy seed filling on each layer, distribute it and roll each part into a roll.



Weave a braid from these rolls.



Cover the braid and leave to rise for 20-25 minutes, then brush with a lightly beaten egg.



Sprinkle the braid with poppy seeds and send it to the oven, heated to 200 degrees.



bake fragrant poppy seed cake will be about 30-35 minutes. After cooking, let it cool down, after which you can enjoy the wonderful taste.

I will make this article long, but with pictures. Although Anya only talked about pictures, hmm ..
In short, bread woven from premium flour. On steam.

Compound:
Premium wheat flour - 100
Instant yeast - 0.33
Salt - 1.5
Sugar - 6
Table margarine - 2.5
Water according to calculation, for dough with a moisture content of 42%
Poppy for sprinkling - how much is not a pity

For two braids, weighing 400 gr.

Opara
Flour - 280 gr.
Water - 160 gr.
Instant yeast - 2 gr.

3.5-4 hours at room temperature

Opara:

Dough:
Flour - 280 gr.
Water - 140 gr.
Salt - 8.5 gr
Sugar - 33 gr.
Margarine - 14 gr.

Melt margarine. Dissolve sugar and salt in water. Pour margarine into water and stir. Mix the dough, water and the remaining flour. Knead the dough. In a bread maker, this will take 14-15 minutes. Exactly the same amount of time is needed for manual kneading. At first, the dough will be dry, but you can’t add water, rather steep dough starts on the braids, otherwise there may be problems with weaving the bundles later. In order for the flour to swell properly - 30 minutes of autolysis, after the initial kneading, under the film. After autolysis - the main batch, and oh, a miracle - the dough is perfectly kneaded without adding water. That is, the initial batch of ingredients is 5 minutes, the pause is 30 minutes, the main batch is 10 minutes. This is for hand kneading. In the bread machine, and so everything is kneaded normally, it is two-core.
Fermentation - 60-90 minutes.
A well-kneaded and just as well-fermented dough has one distinctive feature - air bubbles on the very surface of the dough ball. Take a closer look:

(C) Trablin. Dough at the zenith.

Put the dough on the table, cut it in half with a scraper. Divide each half into three pieces.

Flatten each piece into a cake, wrap the edges inward, there will be 6-8 dough twists in total. Flip seam side down and roll inside the palm of your boat. Get a round bun. Form 6 koloboks in this way and let them rest under the film for 10 minutes. Then roll each into a thin layer. There is one subtlety here, with such a test you cannot crawl back and forth with a rolling pin, but you need to make two movements, with a margin. First from the center to the top edge, then from the center to the bottom edge, or vice versa. Then the dough will not tear and on the tourniquet, into which each layer must be rolled up, there will be no explosions and the braids will eventually turn out to be beautiful and stately.

If there is no weaving skill, then it is better to make harnesses in turn, i.e. we made 3 pieces and we form a braid, and the remaining 3 koloboks are still lying down, otherwise, while from the first three weave, the second three can wind up.

How to weave. The easiest way is to weave from the middle of the future roll. In this manner:
We lay three bundles parallel to each other.

Slightly shift the right. Left, middle of the left, put in the middle of the center.

In the middle of the central we put the middle of the right.

We put the left tourniquet in the middle, then the right, then the left, and so on until the end.

Slightly flatten the ends of the bundles to stick together, then repeat the same with the second half of the braid.

We put the finished braids on a baking sheet covered with parchment.

Spray with water and put in the oven, with the light on, for proofing.

Proofing 45-60 minutes. To prevent the dough from drying out once or twice, you can spray it with water. 20 minutes before the end of the proofing, we take out the braids and turn on the oven at 180C. I was lucky, I have a quick warm-up, and the stove heats up to 180C in 7 minutes, be-be-be-be.
Frustrated .. uh-uh, the spaced blanks are again sprayed with water and sprinkled with poppy seeds.

Put in a preheated oven, on a medium level. I lowered the temperature to 170C, but this is not necessary, I just wanted a harder, but not thick, crust.

After 3 minutes from the start of baking:

The total baking time at 170C is 40 minutes.

And a little more aesthetics and a cut: