Braid with poppy seeds - delicious homemade baked goods made in the form of a peculiar pigtail. It is prepared from butter or lean yeast dough with the addition of raisins, cinnamon, vanillin or lemon zest. This article presents an interesting selection of simple recipes for such products.
Option with margarine
This delicious soft pastry has a delicate texture and a light honey aroma. It is prepared using an extremely simple technology. But the process itself takes a certain amount of time. Therefore, you need to start it only when you are in no hurry. To make a braid from yeast dough, you will need:
- 350 grams of baking flour;
- 125 milliliters of pasteurized milk;
- 75 grams of cream margarine;
- a teaspoon of dried yeast;
- 75 grams of sugar;
- large egg;
- vanillin.
Since this recipe for wicker with poppy seeds requires not only dough, but also toppings, you will additionally need:
- 40 milliliters of linden honey;
- 200 grams of poppy.
Yeast is dissolved in a small amount of warm milk. Some sugar and flour are added there. All this is thoroughly mixed and cleaned in a warm place. In a separate container combine the remains of warmed milk and sweet sand. An egg, melted margarine and vanillin are added to the resulting solution. The risen dough and flour are sent there. The resulting mass is thoroughly kneaded by hand and left to fit.
Twenty minutes later, the dough is slightly crushed and wait another about half an hour. Then it is rolled out with a centimeter layer, lubricated with a filling of pre-steamed and ground poppy and honey, rolled up with a roll and cut lengthwise into two equal parts. The ends of the resulting strips are fastened together, braided with a pigtail and left for proofing. After a quarter of an hour, the product is smeared with whipped yolk and put into the oven. Prepare a wicker with poppy seeds at 180 degrees for 30-40 minutes.
Mayonnaise Option
This fragrant pastry has an airy texture and does not lose its original freshness for a long time. It is prepared according to a very simple technique, which any beginner can easily handle. To do this, you will need:
- ½ sachet of yeast;
- 4 large spoons of sugar;
- 150 milliliters of milk;
- a pair of large spoons of mayonnaise and vegetable oil;
- a pinch of salt.
Since this recipe from a yeast dough suggests the presence of a filler, you will additionally have to add to the above list:
- a bag of poppy seeds;
- 4 large spoons of powdered sugar;
- 50 milliliters of pasteurized milk.
To decorate the finished product, stock up with ground cinnamon and powdered sugar in advance.
Action algorithm
Heated 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. All is thoroughly kneaded and briefly left in a warm place. Approached dough is divided into three parts. Each of them is rolled out in a thin layer, greased with a filling made from poppy seeds, icing sugar and milk, and rolled up with a tourniquet.
The resulting blanks are cut lengthwise and made of them two braids with poppy seeds, consisting of three strips. Bake them at 180 degrees until fully cooked. Brown the pigtails with a mixture of cinnamon and powdered sugar.
Sour cream option
The baking made according to the method described below turns out to be moderately sweet and very magnificent. From above, it is covered with cherry glaze, giving 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 spoon of butter;
- a pound of baking flour;
- a large spoon of sour cream;
- salt and vanillin.
Since this recipe from a yeast dough involves 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, previously dissolved in a small amount of heated water, are poured there. All this is mixed with flour and left to warm.
While the dough will be suitable, you can do the filling. To create it, poppy is poured with hot water and boiled until the liquid evaporates completely. The resulting mass is insisted under a lid, reclined in a colander, beat with a blender, and then mixed with sugar and a pinch of salt.
The rising dough is divided into five equal pieces. Each of them is rolled out in a thin layer, lubricated with filling and twisted with a roll. The edges of the obtained bundles are fastened together and braided with a pigtail. The future challah with poppy seeds is left for proofing. Then it is greased with a beaten egg and sent to a warm oven. Bake it at 170 degrees until the dough is ready. Brown the wicker with a glaze, cooked from sugar and cherry syrup, and leave 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 wicker with poppy seeds turns out to be no less soft and tasty. Moreover, it can be offered to those who fast. To prepare it, you will need:
- packaging of dry yeast;
- 400 milliliters of filtered water;
- 150 grams of sugar;
- 150 milliliters of vegetable oil;
- ½ teaspoon of salt;
- a bag of vanillin;
- a kilo of baking flour;
- zest of one lemon.
All these components will be required to knead the dough from which the wicker with poppy seeds will be prepared. The pastries inside are filled with a sweet filling consisting of:
- 150 grams of sugar;
- 250 g of poppy seeds.
Process description
It is necessary to start the process with getting the filling. To do this, poppy is poured into a deep bowl, pour boiling water and leave for a couple of hours. The steamed mass is filtered, washed, thrown into a colander and rubbed together with sugar until a homogeneous slurry is obtained.
The right amount of sugar, salt and vanillin is dissolved in a bowl of warm water. Vegetable oil is added there. Whisk lightly with a whisk, and then pour into a container filled with oxygen-rich flour, chopped lemon peel and dry yeast. All are thoroughly kneaded with hands and briefly left warm. Increased in volume dough is crushed, 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, lubricated with a filling and rolled up. Then they take two of the resulting tows, fasten them together and braid them. Do the same with the remaining rolls.
Raw braids are laid out in a mold and left for proofing. Then they are lightly greased with vegetable oil and cleaned in a warm oven. Bake products at 180 degrees until a golden crust appears. The readiness of the braids is checked with an ordinary toothpick. If it remains completely dry, then the pastries can be served on the table. If traces of the dough are clearly visible on the toothpick, then the products are briefly returned to the oven.