Perhaps the poppy seed roll is the coziest, warmest, most deliciously homemade pastry you can imagine. Maybe that’s why it was the poppy seed roll that regularly appeared on the holiday table in my family during Easter and Christmas; no one prepared it better than my grandmother, it is so delicious that among ourselves we still call it magical.
Properly prepared, it melts in your mouth like rivers of sweetness, breaks up into millions of breathtakingly crispy particles, and explodes with the tenderness of butter dough. It is light and tasty, pleasant and appetizing, delicate and wonderful. The authors of “Quick Recipes” have prepared for you a small selection of recipes for making rolls with poppy seeds.
Delicious recipe
Few people know how to make a delicious sponge roll with poppy seeds. Those rolls that our grandmothers have baked for a long time are especially tasty. They are especially appropriate on the Easter festive table. Lovers of real baked goods will appreciate the fluffy, delicious dough with a juicy poppy seed filling. In this recipe, poppy seeds are brewed with semolina and milk. So take:
- poppy – 100 g;
- a glass of sugar;
- five eggs;
- semolina - three tbsp. l.;
- flour – 160 g;
- vanilla;
- milk - two tbsp. l.
How to cook?
Prepare this sponge roll with poppy seeds as follows:
- Break the eggs, separate the yolks from the whites.
- Combine the whites with sugar, beat into a thick, fluffy mass.
- Add 5 yolks one at a time.
- Mix the mixture with flour, gently stirring the dough with a spoon so as not to damage the airiness.
- Cover a baking sheet with oiled parchment and spread the dough evenly over it.
- Bake the roll at 180°C for 15 minutes.
- Now get to the poppy seeds. Grind the poppy seeds and semolina in a coffee grinder, pour the ingredients into a saucepan, pour in the milk and brew until boiling for 7 minutes.
- Remove the finished cake from the paper and turn the beautiful side up.
- Spread the poppy seed filling evenly over the entire surface of the crust and immediately roll it into a roll.
- Trim the edges of the roll and place it in a cool place for a couple of hours (no need to put it in the refrigerator).
Cut the product into portions (10-12 pieces) and serve to the festive table.
With poppy seeds and raisins
This sponge roll with poppy seeds and raisins turns out delicious and fluffy thanks to the impregnation and airy dough. You can easily make homemade rolls from biscuit dough, even if you are new to this business. Here it is important to follow simple rules, and you will succeed.
You can decorate the top of the product as you like: with melted chocolate and coconut flakes, cocoa glaze or just powdered sugar. The kids really like this dessert and ask for more. For the test we take:
- one glass of sugar;
- four eggs;
- one glass of flour (200 ml).
For impregnation you will need:
- three tbsp. l. Sahara;
- six tbsp. l. water.
For the poppy seed filling, take:
- three tbsp. l. semolina cereals;
- five tbsp. l. poppy;
- four tbsp. l. Sahara;
- two tbsp. l. raisins;
- 300 ml milk.
Additionally you need to have:
- two tbsp. l. milk;
- 50 g chocolate;
- 10 g cow butter;
- coconut flakes (to taste).
Roll with poppy seeds made from yeast dough
Ingredients:
- Wheat flour – 500 gr.
- Butter – 50 gr.
- Milk – 250 ml.
- Sugar – 4 tbsp.
- Yeast – 20 gr.
- Poppy food – 300 gr.
- Honey to taste
- Eggs – 4 pcs.
- Salt to taste.
General information:
- Cooking time: 1 hour 30 minutes;
- Number of servings 4:
Cooking method:
- Milk (half a serving) needs to be heated to about forty degrees, and then add 2 tablespoons of sugar and yeast. Now add flour in parts and immediately knead the dough. And leave it in a warm place for 10–15 minutes. It is advisable to first make the dough so that the yeast is activated, and only then knead the dough.
- Now beat 3 chicken eggs into the dough, add salt, add softened butter and mix. Leave in a warm place again for 30 minutes.
- Then prepare the filling: mix milk with honey, one spoon of sugar and all the poppy seeds. Microwave the mixture for 15 minutes at medium power. Then beat the poppy seed mixture in a blender.
- Roll out the finished dough into a thin layer, then brush it with egg white. And put the filling on top. Wrap with a roll and brush with yolk. Place the roll in the oven at 220 degrees for 20 minutes. The yeast roll with poppy seeds is ready. Bon Appetit everyone!
Preparing the roll
This recipe with a photo of sponge roll with poppy seeds suggests the following steps:
- First make an airy dough. To do this, beat 4 eggs into a mixer bowl and add a glass of sugar. Beat the ingredients to a thick foam at high speed for 5 minutes. If you have a weak mixer, beat a little longer - up to 15 minutes.
- Add sifted flour to the whipped mixture and stir. You should have an airy dough that does not need to add baking powder or soda.
- Line a baking sheet with parchment and make folds in the corners so that the dough bakes evenly. Then pour the dough onto the baking sheet and distribute it evenly over the entire area.
- Bake the biscuit for 15 minutes at 180°C. Check readiness with a toothpick: if you pierced the dough in different places and the toothpick is dry, then the product is ready.
- Remove the biscuit from the oven and roll it into a roll using a dry towel. Do not remove the parchment immediately, roll it up with it. Leave the cake to cool to room temperature.
- Now make the filling. To do this, pour half the milk into the pan and put it on the fire until it boils. Add sugar, poppy seeds, semolina and raisins (pre-washed) to the remaining milk. Stir everything until you get a homogeneous mass.
- When the milk boils, add the rest of the mixture to it and stir. Place it all on low heat and cook until the filling thickens. This will take you about five minutes. Next, set the mixture aside to cool.
- Carefully remove the parchment from the cake so that the edges are not damaged. Do not twist it too much or do it sharply, otherwise it may crack.
- Now make the impregnation. To do this, combine water with sugar and put on fire. As soon as the sugar dissolves, the impregnation is ready.
- Pour the soaking mixture over the biscuit and spread all the chilled filling over it. It is quite thick, so it holds its shape well and does not spread.
- Roll the roll so that the edge is at the bottom.
- Transfer the product to a plate and start making chocolate glaze.
- Break the chocolate into pieces, add butter and milk, put on fire and melt. This can be done in the microwave or in a water bath.
- Cover the roll with melted chocolate and sprinkle coconut flakes on top.
Delicious roll with poppy seeds
A poppy seed roll is prepared quite quickly, and having prepared a poppy seed roll from yeast dough according to this recipe, you will certainly be very pleased!
Ingredients:
- Flour – 3.5 Art.
- Milk – 1.5 tbsp.
- Egg – 2 pcs.
- Butter – 50 g.
- Salt – 1 g.
- Yeast – 30 G.
- poppy seeds – 2 tbsp.
- Sugar – 1 tbsp. l.
- Honey – 1 tbsp. l.
General information:
- Cooking time: 1 hour 30 minutes;
- Number of servings 2:
Cooking method:
- Prepare the dough. Place yeast, a little sugar and ½ cup flour in a glass of warm milk. Place the dough for 50 minutes in a warm place. After this, add the rest of the ingredients, flour and knead the dough well so that it does not stick to your hands. Place the finished dough in a pan, cover it with a napkin and place in a warm place for 2 hours. During this time, the dough should be kneaded twice.
- Prepare the filling. Pour hot water over the poppy seeds, let stand for 20 minutes, then drain the poppy seeds through a fine sieve. Pass the poppy seeds through a meat grinder, add sugar and honey, and, if desired, the yolk (it will add stickiness to the mass). Divide the finished dough into 2 parts. Roll out the pieces of dough into a layer of approximately 30*50 cm, and place the filling on top. Roll into a roll and place in a pan, first covering it with parchment paper.
- Before putting the roll in the oven, it should stand in a warm place for 40 minutes. Brush the top of the roll with milk or yolk. Bake at 200°C for 40–50 minutes. Enjoy your tea! If desired, you can add chopped nuts and/or raisins to the filling for the poppy seed roll.
- This recipe makes simply incredible baked goods! By boiling the nuts in caramel, the filling tastes amazing. A delicious poppy seed roll made from yeast dough is ready!
Another recipe
Let's look at another attractive step-by-step recipe for sponge roll with poppy seeds. For the test you will need:
- one glass of flour;
- four eggs;
- a pinch of salt;
- one glass of sugar;
- 0.5 tbsp. corn starch;
- vanilla sugar – 1 tsp.
For the cream take:
- powdered sugar - two tbsp. l.;
- cream 33% - 30 ml;
- thickener for cream – 1 tsp;
- Violette cheese – two tbsp. l.
For the filling you need to have:
- honey - one tbsp. l.;
- poppy seed – one glass;
- sugar - three tbsp. l.;
- milk - one glass;
- cow butter – 30 g.
For decoration:
- sweets;
- melted chocolate.
Prepare this sponge roll with poppy seeds as follows:
- Separate the yolks from the whites, beat with ½ part sugar and salt.
- Mash the yolks with the remaining sugar and vanilla sugar until white.
- Combine carefully, add starch and flour, stir.
- Grease a baking sheet with oil, pour the dough onto it, level it and place in the oven, heated to 200°C.
- Bake the sponge cake until golden brown, 15 minutes.
- Place the hot biscuit on a towel and spread with cream. Place the filling, wrap and leave in a towel in the cold for 1 hour. Next, decorate the product, cut and serve.
- Prepare the cream like this. First, whip the cream for 1 minute, add powdered sugar and thickener, beat until thick. Then add the cheese and bring the mixture until smooth.
- How to make the filling? Combine poppy seeds with sugar, soak in milk, simmer over low heat for 10 minutes, stirring constantly. Leave for 20 minutes to swell. Strain the mixture through cheesecloth and squeeze out the remaining milk. Add honey and soft butter, knead.
Decorate the roll the way you like. This could be, for example, melted chocolate.
Roll with poppy seeds: recipe from yeast dough
Ingredients:
- 250 gr. flour
- 125 ml water
- 1 tbsp. l. Sahara
- 1 tbsp. l. odorless vegetable oil
- 1/4 tsp. salt
- Zest of 1/4 lemon or orange
- Vanillin - on the tip of a knife
- 5 g dry yeast
For the poppy seed filling:
- 1 cup poppy seeds
- 1/3 cup raisins
- 1/3 cup walnuts
- 1/3 cup candied fruit (or zest of 1/2 lemon or orange)
- 2 tbsp. l. Sahara
- 2 tbsp. l. honey
- 1 tbsp. l. starch
- Vanillin, cinnamon, cardamom - to taste
General information:
- Cooking time: 2 hours 30 minutes;
- Number of servings 4:
Cooking method:
- In a deep bowl, grind the yeast with half the sugar. Leave for 10–15 minutes. Knead the dough, gradually adding water, sifted flour, sugar, salt, butter and finely grated zest. It should be elastic and not stick to your hands.
- Cover the finished dough with a towel and leave to rise for 1 hour or until doubled in volume. Knead and let rise again for 30 minutes.
- Measure poppy seeds using a 300 ml cup. Pour boiling water over, stir thoroughly and place in a sieve.
- Return the poppy seeds to the pan, pour in 0.5 liters of boiling water, bring to a boil and cook until the liquid is completely absorbed.
- Grind the boiled poppy seeds using a meat grinder or blender. Mix with raisins, chopped nuts, candied fruits or zest, sugar, honey and starch. Add spices.
- Roll out the dough into a layer measuring 35x40 cm. Distribute the filling evenly over the dough, retreating 2-3 cm from the edge. Roll into a log, pinch the edges well and place on a baking sheet lined with parchment, seam side down.
- Leave for 1 hour, covered with a towel. Before putting into the oven, brush the roll with strong sweet tea. Bake the poppy seed roll for 40–45 minutes in an oven preheated to 180 C.
- Grease the finished hot roll with poppy seeds with sugar syrup, boiled at the rate of 0.5 cups of sugar per 3 tbsp. l. water.
With raisins without soaking
We invite you to familiarize yourself with another version of the poppy seed roll. There is no need to fuss with biscuit dough here, since this recipe does not include impregnation. For the test we take:
- five eggs;
- a glass of flour;
- a glass of sugar.
For the filling take:
- 4 tbsp. l. Sahara;
- 5 tbsp. l. poppy;
- 3 tbsp. l. semolina cereals;
- 2 tbsp. l. raisins;
- 300 ml milk.
To decorate you need to have:
- 100 ml chocolate glaze.
Classic poppy seed roll recipe
Ingredients:
- 1 glass of milk
- 50 gr. fresh yeast (17 g dry)
- 3.5 cups flour + flour for kneading dough
- 1 cup of sugar
- 1/2 tsp. salt
- 2 eggs
- 100 gr. butter
- 2 tbsp. vegetable oil
Filling for poppy seed roll
- 150 gr. poppy
- 150 gr. walnuts
- 150 ml. milk for steaming poppy seeds
- 3 tbsp. sugar or honey
General information:
- Cooking time: 2 hours 30 minutes;
- Number of servings 2:
Cooking method:
- The best way to start preparing a poppy seed roll is by steaming the poppy seeds. Place a saucepan with milk on the fire. When the milk boils, add poppy seeds.
- Boil for a couple of minutes over low heat and turn off. Cover the saucepan with a lid and leave the poppy seeds to swell.
- Let's prepare the walnuts right away. You can crush them by hand, use a food processor, or simply crush them with a rolling pin.
- Now let's prepare the dough for our yeast dough. Pour a glass of warm, but not hot milk into a large bowl or saucepan. The ideal temperature is about 40°C (temperatures above 50°C kill the yeast).
- We dilute fresh yeast in milk. Add a tablespoon of sugar and a tablespoon of flour. Stir everything and put in a warm place for half an hour. Warmth, milk, sugar and flour are good environments for yeast to grow quickly. If the yeast is fresh, the dough will rise at least two to three times.
- Add a glass of flour to the dough and put the pan in a warm place again for an hour. Please note that the glass is 250 ml. holds 170 g. flour. After an hour, add all the other ingredients: two glasses of sifted premium flour, a glass of sugar, salt, two beaten eggs, which must first be removed from the refrigerator so that they warm up. Pour in the butter melted over the fire or in the microwave, add vegetable oil. Mix everything.
- Cover the saucepan with a clean napkin and put it back in a warm place for an hour and a half. The dough should rise several times. If the dough rises well and quickly, which is clearly a good sign, the dough can be kneaded once.
- Place the dough on a floured table and knead thoroughly. If necessary, add more flour a little at a time. How much more flour the dough will take depends on many factors: the moisture content of the flour, whether the eggs were large or small, and the accuracy of measuring the remaining ingredients. As a result, we should have a soft but manageable yeast dough that does not stick to our hands or the table.
- Cover the dough with a napkin. It is very important that the kitchen is warm, since even temporary cooling of the dough greatly affects the growth of yeast.
- So, carefully strain the poppy seeds through a fine sieve. Even if it seems to you that there is practically no milk left, that the poppy seeds have absorbed all the liquid, we still filter it.
- Then add two or three tablespoons of sugar or honey to the strained poppy seeds. Grind the poppy seeds with a mortar. Taste and adjust the amount of sugar to your liking if necessary.
- Now we take the dough and divide it into two parts, we will make two large butter rolls with poppy seeds.
- Cover one part again with a napkin, and roll out the second piece of yeast dough thinly. The thinner we roll it out, the more beautiful the poppy seed roll will be, but on the other hand, very thin dough is difficult to roll.
- Spread half of the cooked poppy seeds evenly over the thin flatbread. Sprinkle chopped nuts on top.
- Carefully begin to roll up the poppy seed roll. We do not roll it very tightly, leaving a small gap so that the roll does not tear during baking.
- Place the poppy seed roll on a baking sheet, which we first grease with vegetable oil or place on baking paper.
- Similarly, we roll up the second poppy seed roll, which we also place on a baking sheet at a fairly large distance from the first poppy seed roll.
- Leave the rolls in a warm place for about twenty minutes to let them rise.
- Paint rolls with poppy seeds with beaten egg and place in a well-heated oven, bake for 40–45 minutes at 200°C.
- Since baking time depends very much on the oven, we keep an eye on our rolls. You can check readiness using a wooden toothpick or a thin knitting needle (pin). We pierce the roll; if the dough does not stick to the toothpick, then the poppy seed roll is ready.
- Remove the poppy seed rolls from the oven and let them cool. Before serving, cut the poppy seed roll into slices. Bon appetit!
Create a delicious dessert
Prepare this roll like this:
- Beat eggs with sugar until sugar is completely dissolved. Add the sifted flour and mix carefully.
- Line a baking sheet with parchment, make sides and pour the dough evenly.
- Bake the sponge cake in an oven heated to 180°C for 12 minutes.
- Remove the baking sheet from the oven, immediately roll up the cake along with the paper and cool.
- Now make the filling. To do this, boil ½ part of the milk. Add semolina, sugar, poppy seeds and raisins to the rest. Add the mixed ingredients to boiled milk and cook until thickened.
- Remove the paper from the biscuit, spread the filling on the cake and roll it up.
- Top the sponge roll with chocolate icing combined with raisins and poppy seeds.
Bon appetit!
