Today, poppy seed recipes can be found in huge numbers on the Internet or in print at every bookstore. There are plenty of options, but the recipes for poppy seed rolls from yeast dough are especially tasty. As a rule, they are rolled up in the form of a simple roll and stuffed with delicious poppy seed filling in combination with dried fruits, nuts or cinnamon. You can also show imagination and roll a double roll.
Almost all European nations have their own unique recipes for poppy seed rolls, which differ only in the type of dough used, stuffed with sugar or dried fruits in different combinations. Yeast poppy rolls of different cuisines can be thick and thin, lush and dense, firm and tender, chopped often or only in some places, long and short, notched, smooth, with or without sprinkling. Moreover, a variety of products act as dusting: almond petals, crushed peanuts, and powdered sugar. Rolls are glazed and even covered with cream and fudge.
It may seem to an inexperienced reader in cooking that all recipes for poppy seed rolls are practically no different from each other. And the type of filling or molding the roll is a matter of fiction and imagination of the cook, and they can be completely independent of the recipe. But this is far from the case. In the process of making the roll, many different tricks and tricks are used that make the baking truly unique. For example, before putting the filling on the prepared dough, it can be preliminarily greased with vegetable oil, and then the finished roll will turn out to be loose and layered. If you grease a layer of dough with an egg, then baking, on the contrary, will be monolithic and will not fall apart when cutting. Before baking, the molded roll with poppy seeds is sometimes greased with butter or an egg in order to get a beautiful golden crust.
It’s very simple to prepare the poppy seed filling for the roll: in boiling water you need to pour the right amount of poppy, cleaned of impurities, bring to a boil and put on a sieve. After the water drains completely, you need to skip the poppy several times through a meat grinder or grind it. Add sugar to taste. You can optionally add raw eggs, nuts and dried fruits to the poppy seed filling. But on the shelves of our stores poppy very often comes in dirty, with a huge amount of dust and litter. Therefore, before preparing the filling, the poppy should be washed under running water and lightly dried in a sieve.
In order for the poppy seed roll to work out well, you need to properly prepare the yeast dough. It is usually prepared either in a parsnip or parsnip method. Surely, every housewife is familiar with these basic ways of making yeast dough. But for rolls it is necessary to prepare it very carefully, knead for a long time, knead several times to make the dough light and finely porous. It should turn out to be very soft and plastic, and not stick to either tools or hands. After the yeast dough is prepared, it is necessary to give it about 20 minutes to proof. Then it will roll out well. And after the roll is formed, it is necessary to leave it under the cling film for an hour , then when baking it will not break and the poppy seed filling will not come out.
Now, knowing how to cook rolls with poppy seeds, you can give free rein to the imagination and depart from the traditional rules for baking rolls. They do not have to be baked on a baking sheet. You can use a cake or bread pan. You can wrap a lot of filling in roll or, conversely, make thin layers of poppy filling. You can cook a double roll with two different fillings in each layer. You can make a flat bread roll in width occupying almost the entire baking sheet. The secret to making unique poppy seed rolls is determined only by your imagination. Bon Appetit!