Butter buns with poppy seeds made from yeast dough - 4 recipes for delicious and beautiful buns

We all love some kind of baked goods: pies, especially with cabbage, and buns, always with poppy seeds. The poppy seed filling or topping always evokes appetite and has that unique and special taste from our distant childhood. We're not just talking about buns, because there are so many different baked goods you can make with poppy seeds. All this is especially loved by both adults and children. Plus it's useful. Pies, rolls, cakes, cookies and buns with poppy seeds are served to the table to our pleasure and delight. You can prepare any pie using these recipes; besides, poppy seeds go perfectly with cottage cheese, cream, chocolate, raisins, citrus fruits, nuts, etc. So, we can now choose the sweet dessert we like, a delicious pie, roll or cake. And also a lot of delicious buns, for example, yeast buns with poppy seeds.

Poppy pie with icing

Let's start with a poppy seed cake covered in frosting. You can say that this is not a pie, but a real cake, it is so tender and tasty. Poppy seeds with a milky and creamy taste add aromatic notes that cannot be confused with anything else.

You will need:

Recipe: 180 g drained butter 6 eggs 300 g poppy seeds 1.5 cups sugar

Preparation:

1. Beat the butter with the yolks with a mixer. 2. Add poppy seeds ground in a coffee grinder, stirring gently with a spoon. 3. Beat the whites until stiff peaks form, add a tablespoon of powdered sugar and beat again. Gently add the whites to the dough, piece by piece, stirring with a spoon. 4. Place the dough in a mold, greased and sprinkled with flour. Bake at 180 degrees for 27 minutes. When cool, pour in glaze. You can buy ready-made glaze, for example, with the taste of marzipan.) Tasty, unusual.

Recipe for manna with kefir

Ingredients:

• 2 tbsp. spoons of poppy seeds;
• a pinch of vanillin and ground cardamom;
• half a package of semolina;
• 250 g flour;
• 100 g butter;
• 1 glass each of kefir and sugar;
• 1 teaspoon each of salt and soda.

Cooking method:

1. Mix all the ingredients into a dough at once. It is necessary to ensure that the products are evenly distributed throughout the mass.
2. Prepare a baking dish for semolina by greasing it with butter and lightly sprinkling it with semolina or flour.
3. Place the dough in it and bake for 50 minutes at 200 degrees.

You can make many delicious desserts from poppy seeds. In addition to everyone’s favorite pies and bagels, these can be cookies, cakes and pies. Poppy seeds can be safely combined with fruit filling, as well as with spices such as vanilla, nutmeg, cardamom and many others. And of course, we must not forget about the classic combination of raisins and poppy seeds.

Chocolate cake with poppy seeds and coconut

Dedicated to all lovers of poppy seed pastries! Delicious taste and with virtually minimal flour. Moist, tender with a chocolate taste, it captivated me. Shall we cook?

Here is the recipe: 0.5 tbsp. flour with baking powder, 2 cups ground poppy seeds, 1.5 tbsp. coconut flakes, 1 and 1/4 cup milk, a spoonful of honey, 1 cup sugar, 4 eggs, 3/4 vegetable oil.

For glaze: 200 grams of dark chocolate and 100 ml of cream, vanilla and chocolate essence.

Preparation: Preheat the oven to 175 degrees. Boil the milk, add the poppy seeds and cook until the milk is absorbed. Remove from heat, add honey and cool. We separate the eggs into yolks and whites. Grind the yolks with 100 grams of sugar, add flour, butter, coconut. Mix well with a spoon.

We also beat the whites into a foam with the remaining sugar and carefully add them to the rest of the mass. Line a baking dish with paper, pour out the dough and place in the oven for 40 minutes.

Meanwhile, prepare the ganache: melt the chocolate in a water bath, add vanilla and essence, cream and mix well.
Remove the finished cake and pour ganache over it. Let cool and enjoy.

Preparing poppy seeds

First you need to choose good poppy seeds: they should have a uniform, almost black tint and approximately the same small size. It is best to purchase poppy seeds in specialized stores or departments. The supplement is sold in packages and by weight: in the latter case, you can evaluate the quality in all respects.

Now let’s talk about how to properly prepare poppy seeds. Preparation includes the following steps:

1. First, the grains are washed well in running water and dried by laying them out in a thin layer on a flat surface. When washing, you can sort through the raw materials, removing all that is unnecessary.
2. To make the poppy seed in baking softer and more pleasant to taste, it should be poured with boiling water for twenty to thirty minutes to swell, or even boiled, but just for a minute. In this way, by the way, you will destroy all microbes.
3. If you want, grind the poppy seeds in any way: in this form they are used for various fillings. And if you want to feel the grains themselves, then you can not grind them at all or lightly crush them in a mortar.
4. Next, you can mix the mass or whole grains with granulated sugar or add them unchanged.

Apple pie with poppy seeds

There is no need to even praise this pie, it is simply incredibly tasty. You can see this for yourself!

For the dough: Fresh poppy seeds, ground 200 g Flour - 2 tablespoons Cookies, crushed into crumbs 2 tablespoons Baking powder - 2 teaspoons Vanillin to taste Proteins 8 pcs. Sugar 1 cup Yolks 8 pcs. Vegetable oil 1/4 cup Apples 4 pcs.

For glaze: Chocolate 100 g, cream 100 ml, butter 20 g

Another glaze recipe: Sour cream 5 teaspoons, sugar 3 tablespoons, cocoa 4 teaspoons, soft butter 1 tablespoon, vanillin to taste.

Mix the dry ingredients (ground poppy seeds and cookies, flour, vanillin and baking powder), add the yolks with vegetable oil. In a separate bowl, beat the egg whites with sugar, add to the poppy seed mixture, and mix gently. Grate the peeled apples on a medium grater into a separate bowl, squeeze lightly, add to the dough, stir. Bake in an oven preheated to 180 degrees for 30-35 minutes. Remove from oven, cool.

Prepare the glaze: Heat the cream, add the broken chocolate, butter, stir until smooth and pour the glaze evenly over the cake.

We prepare bagels according to GOST

Ingredients:

• 330 g flour;
• 2 tbsp. spoons of honey;
• water;
• 50 g sugar;
• 35 g spread or margarine;
• yeast;
• poppy;
• salt.

Cooking method:

1. Prepare a dough of yeast, 130 ml of water and 85 g of flour.
2. Add the remaining ingredients and knead a tight dough, from which you need to form a ball and let it brew for about 20 minutes.
3. Form the yeast dough into bagels and let them rest for 2 hours.
4. Boil 2 liters of water and add honey to it. Immerse each bagel in the boiling syrup for 4 to 6 seconds on each side.
5. Wipe off excess moisture from the rings with a paper towel.
6. Bring to readiness in an oven preheated to 240 degrees. The heat treatment time is 14 – 17 minutes depending on the power of the stove.

Pie “Grandma’s Napkin”

A fragrant, unusually soft pie, with a crispy top, delicious filling, and unique notes of poppy seeds and cream. It will take a long time to describe the preparation, but believe me, if you just want, you will get an equally tasty roll, and in the end, a “lace” pie “Grandma’s Napkin”.

Ingredients: 500 grams of flour 1 egg 1 tbsp. yeast 4 tbsp. sugar 1 glass of milk 1 tbsp. butter 3 tbsp. vegetable oil pinch of salt

Preparation: Knead the dough until it turns out stiff, let it rise for half an hour in a warm place, then knead it and let it rise for another half hour. While the dough is rising, let's make the filling. Boil half a glass of poppy seeds in water (or in milk, as you like); you can add 3 tbsp during cooking. Sahara. Then the water needs to be drained well so that there is no liquid. So, the dough is ready, divide it into two parts, so we get two pies. You can, of course, make one, but then it will turn out to be quite large. Roll out the dough. Grease with butter and sprinkle with three tablespoons of sugar. Place the poppy seeds and spread them well over the surface of the dough. We roll the dough into a roll, cut off the ends on both sides, from which we will make a central rose on the pie. We connect the ends of the roll into a ring and begin to cut it. Using scissors, we make cuts every 1 centimeter, but do not cut all the way through. We leave two leaves outside, turn the third one up towards the center and so we go in a circle. We carefully turn out the pieces that we cut from the ends of the roll, forming a rose. We put one piece inside (it will not be visible), the second will be on top. Place in a warm place for a while so that the dough rises a little more, then brush with yolk and place in the oven. Bake at 170 degrees for 15-20 minutes until the cake becomes a beautiful golden color. That's all, Grandma's Napkin pie is ready!

Poppy filling for pie without milk and eggs

In this cooking method, starch is added instead of protein - it binds the mass, so it does not fall apart and holds well in baked goods.

Source -

Products:

• 300 g dry poppy seeds
• 500 ml water
• 200 g sugar
• 1 tsp potato starch

1. Pour poppy seeds into a saucepan and cover with warm water. Leave to stand for 15-20 minutes, stirring occasionally. After this, strain through a sieve, additionally rinsing the grains under running water.

2. Place it in a saucepan and add 500 ml of liquid again. Cook over medium heat without a lid for 30-40 minutes. Then turn off the stove. After the poppy seed has cooled slightly, squeeze the water out of it through a fine sieve and cool completely.

3. Pass the boiled grains through a meat grinder (2-3 times) or grind with a submersible blender.

4. Add sugar, ground into powder in a coffee grinder, to the resulting slurry. Also add a little starch to prevent the filling from crumbling.

Stir the mixture thoroughly until you obtain a homogeneous paste.

Curd pie with poppy seeds

Pie with amazingly delicious filling. If you don’t have time to prepare yeast dough, you can use ready-made puff pastry dough (250 g).

You will need: Dough: 20 g of fresh yeast, 100 ml of kefir, 20 g of butter, one egg yolk, 1/3 teaspoon of salt; 2 tbsp. spoons of sugar; flour - 250 - 275 g. Filling: 250 g ricotta curd cheese (can be replaced with any low-fat cottage cheese); 150 ml milk, 2 tbsp. spoons of sugar; a bag of vanilla sugar; 1 egg; 1 tbsp. spoon of semolina; 120 g ready-made poppy seed filling; a pinch of salt; 1 large apple; a handful of raisins Topping: 125 g flour; 1 tbsp. spoon of sugar; a bag of vanilla sugar; 50 g butter. Preparation: For the dough, dissolve the yeast in warm kefir, add butter. Add salt, sugar to the flour, add the yolk and milk-yeast mixture. Knead the dough until it becomes elastic and does not stick to your hands (you can add flour). Place the dough in a warm place for about an hour. To prepare the filling , boil milk with sugar and salt. Add semolina and vanilla, stirring, bring to a boil and remove from heat, let cool slightly. Mix cottage cheese and egg. Place poppy seed mixture, raisins and apple, cut into small cubes, into the filling. For the topping, mix all ingredients until crumbs of the desired size are formed. Quickly knead the risen yeast dough, roll it out into a dia. 26 cm. Place the curd and poppy seed filling on top in an even layer. Distribute the crumbs evenly over the surface of the pie. Bake in an oven preheated to 180 C for about 45 minutes.

How to make bagels

Ingredients:

• 0.5 kg flour;
• 1 egg;
• 250 g poppy seeds;
• 175 ml milk;
• 170 g margarine;
• 140 g sugar;
• a pinch of vanillin;
• a little salt;
• a glass of hot water;
• dry yeast;
• a handful of dried lemon zest, finely grated.

Cooking method:

1. Mix the yeast base in advance and leave it warm to rise.
2. Dissolve sugar in boiling water. Add poppy seeds, zest and vanillin.
3. Roll out the dough into 4 circles with a diameter of 24 cm. Cut each of them into 8 triangles.
4. Place a tablespoon of filling in the middle of each piece of dough. It should be placed on the wide edge.
5. Roll the products into bagels and let them sit for 10 minutes. Brush each bagel with egg.
6. Bring the preparations to readiness in the oven (it will take about 15 - 16 minutes).

Orange pie with poppy seeds and zest

The pie turns out very aromatic and juicy due to the orange syrup. I’ll say right away that you don’t feel any bitterness from the zest.

You will need: Dough: poppy seeds – 3 tbsp. spoons (I use ready-made dry mixture); flour – 250 g; butter – 180 g; milk – 150 ml; sugar – 75 g; vanilla sugar – 1 sachet; eggs – 3 pcs; orange juice (fresh) – 120 ml; zest of one orange; baking powder - 2 teaspoons; a pinch of salt Syrup: sugar – 125 g; juice (about 150 ml) and zest from two oranges

Preparation: Beat soft butter with sugar and vanilla. Then add the eggs one at a time, beating well after each. Pour in milk and orange juice. In a separate bowl, mix flour, poppy seeds, baking powder and salt. Pour the flour mixture into the egg-butter mixture in portions and stir. For the syrup, thinly zest the oranges and cut into strips. Squeeze the juice from the oranges and pour into a saucepan. Add zest and sugar there. Place the saucepan on the fire and bring the mixture to a boil. Reduce heat and cook the mixture, stirring regularly, for 25-30 minutes (a drop of syrup should not spread over the plate). Place the dough in a cake pan and bake for about 45 minutes at 180 C. Cool the finished cake slightly, and then pour syrup and zest over it. The pie should cool and soak in the syrup.

Poppy puff pastry roll

To prepare this incomparable pastry you will need:

• Puff pastry without yeast - 1 layer.
• Poppy seeds – 250 g.
• Powdered sugar – 30 g.
• Salt – a pinch.
• Liquid honey – 50 g.
• One yolk.
• Milk – 220 ml.
• Butter – 60 g.

Pour the poppy seeds into a deep container, add boiling water and set aside for a quarter of an hour. Then place on a sieve to drain all the liquid and place on low heat to evaporate any remaining moisture.

Add bulk ingredients to this “company” - sugar, salt, pour in milk and honey. Mix everything well and put on low heat for half an hour, remembering to stir occasionally. Five minutes before the end, add a piece of butter. Set aside the prepared mixture and cool.

Roll out the flour mixture to a thickness of five millimeters, spread the prepared poppy seeds evenly on its surface. Wrap this thing in a roll. Beat the yolk and brush the dough with it.

Transfer the formed piece to a baking sheet and bake in the oven for half an hour at a temperature of 190 degrees. You can check the readiness of the baked goods by piercing it with a match or toothpick. If there are no dough residues on the item, then the puff pastry poppy seed roll is ready. This fragrant and attractive-looking pastry will become a favorite treat not only for the whole family, but also for guests. Therefore, every housewife should have a recipe for its preparation.

Apple pie with chocolate and poppy seeds

Oddly enough, all the ingredients of this pie combine perfectly, creating an unforgettable palette of taste.

You will need: Dough: 150 g butter; 100 g sugar; a bag of vanilla sugar; 2 eggs + 3 yolks; 150 g flour; 5 tbsp. spoons of ready-made poppy mixture (Parfait); 2 tbsp. spoons of sour cream or natural yogurt; 2 teaspoons baking powder; a pinch of salt; 1 tbsp. spoon of cocoa powder; 1 tbsp. spoon of cognac Filling: 4 apples (Antonovka or Golden) Glaze: milk chocolate – 100 g; cream (20-30%) – 50 ml

Preparation: Beat butter with sugar, vanilla and eggs (add one at a time). Add yolks, sour cream and cognac, mix. Mix flour with baking powder, cocoa, salt and poppy seed mixture. Gradually combine with the egg-butter mixture. Beat the mixture well with a mixer. The dough turns out quite airy. Peel the apples, remove the core and cut into small cubes. Place in a dia. 20-24 cm. Bake in the oven at 180 C for approximately 50-55 minutes. Leave the cake to cool in the pan for 10 minutes, then turn it out onto a plate. For the glaze, melt the chocolate and cream over low heat or in a water bath. Cover the cooled cake with glaze.

Very tasty roll

Ingredients:

• 500 g poppy seeds;
• 100 g honey;
• a pinch of salt;
• 13th century spoons of sugar (3 - for the base, 10 - for the filler);
• 500 g flour;
• 400 ml of milk (200 for the base, 200 for the filler);
• 150 g of butter and vegetable oil (50 for the base, you can use margarine, 100 for the filler);
• 3 eggs (2 for the dough, 1 for greasing);
• yeast.

There is no strict recommendation regarding the amount of yeast. It is worth focusing on a specific product, since each manufacturer indicates on the label the volume of flour for which the packaging is designed.

Cooking method:

1. Prepare a dough of yeast, a handful of sugar and 100 ml of warm milk. Place the resulting composition in a warm place until a “cap” forms.
2. Sift flour in a heap. Separately, heat half a glass of milk and dissolve butter in it, add salt.
3. Combine 2/3 of the flour with the milk-butter mixture, yeast, sugar and eggs. While stirring, gradually add the rest of the flour.
4. Mix the products with a mixer for 10 minutes, then roll the resulting dough into a ball, cover and leave it alone for 2 - 3 hours. It should rise 3-4 times. After this, it should be taken out and crushed well.
5. Steam poppy seeds for 10 minutes. Drain the water and repeat the procedure, reducing the time to 5 minutes. Remove excess liquid.
6. Grind the poppy seeds and sugar through a meat grinder.
7. Mix the seeds with honey and butter and gradually add milk (you may end up needing less than indicated). Cook for about an hour. The filling should be crumbly and not spread.
8. Roll out the dough into a rectangle shape, slightly rounding the edges. Spread the filling over it and roll it up from the longer side. Coat the product with egg diluted in 1 tbsp. spoon of milk.
9. Cook the poppy seed roll at 180 degrees for about 40 minutes, reducing the temperature by 20 degrees every 10 minutes.

Rolls with poppy seeds

Using this recipe, you can prepare one or two large rolls, but small ones are so convenient to take on the road or to the country house, then you get great pleasure on vacation with fragrant tea.

Preparation: It is important how to prepare poppy seeds for rolls, it must be prepared in advance so that it cools down. Pour 160 (150) g ​​of poppy seeds into a glass (200 ml) of milk and let it brew for 6-8 hours, it is better to do this at night, and add 80 g of sugar in the morning. Pour the mixture into a saucepan (ladle) and over low heat, stirring constantly), cook the poppy seeds for 30 minutes until thickened.

Prepare the dough for rolls: dilute 500 g of flour, 6 g of dry quick yeast for baking (in a bag of 12 grams per 1 kg of flour) in 50 ml of warm milk, add the remaining 75 ml of milk, let stand for 5 minutes and start kneading the dough. Pour milk with yeast into a bowl, add salt, 2 teaspoons of sugar (for pizza, do not add sugar, for savory pies and pies add a little sugar), 2 tablespoons of sunflower oil and flour to make the dough soft, airy, tender and leave for 1 hour. Add flour to the dough gradually and see how much it takes. Divide the dough into two parts, roll out, grease with poppy seeds, roll up, cut into pieces, brush with beaten egg, line a baking tray with baking paper and into the oven. Bake for 30 minutes at 160 degrees.

Chocolate glaze - 2 tablespoons of milk, 0.5 cups of sugar, 2 teaspoons of cocoa powder, 1 teaspoon of butter - boil over low heat for about 5 minutes. Let the steam escape and immediately pour over the rolls.

A simple and delicious recipe for poppy seed buns made from yeast dough

The most delicate, as fluff, delicacies with your favorite poppy seed layer, covered with a crispy sugar crust - a super harmonious combination of ingredients and taste sensations. Housewives, both experienced and beginners, will be very pleased to hear gratitude addressed to them. And this result is guaranteed.

The secret of buns with poppy seeds is that you always like them! And if they were made with love... Shall we get started?

We will need:

for test:

• flour – 500 gr
• warm milk - 200 ml
• sugar - 3 table. spoons
• eggs - 2 pieces
• soft butter - 40 g
• salt – 0.5 teaspoon spoons
• dry yeast - 1 teaspoon. spoon

For filling:

• poppy seed – 200 gr
• sugar - 5 table. spoons
• butter - 50 g

for glaze:

• powdered sugar - 15 table. spoons
• water (lemon juice) - 3 tablespoons. spoons

We use good quality ingredients for the dough, always fresh. This determines how tasty the baked goods will be. It is preferable to buy premium flour, and real butter, without vegetable additives.

Preparation:

1. First of all, sift the flour well. This simple procedure will protect against foreign impurities and lumps. Enriches with oxygen.

The airy structure will facilitate the work of the yeast, the dough will rise well, and the finished products will turn out as soft as feathers.

2. Heat the milk until slightly warm: approximately 30 degrees. You can put it in the microwave for 1 minute. Make a hole in the flour and slowly pour the liquid into it, without breaking the “walls.”

3. Pour in some of the sugar (about 1.5 tablespoons), mix gently.

4. Add yeast here and combine everything again. Cover the cup with a towel and leave the dough in a warm place for 10-15 minutes.

5. Now let's take care of the poppy seeds. Pour it into a bowl and pour boiling water over it until it is completely covered. You can simmer over low heat for 3 minutes, stirring. Then leave it in the water.

Poppy, swelling in water for an hour or more, becomes more tender and reveals its taste.

6. Let's start the test again. We see that the yeast has activated. Great! Add the remaining sugar, salt, soft butter and eggs. Combine products with flour.

If the butter is from the refrigerator, you can melt it in the microwave for 1 minute.

7. Knead the dough thoroughly until smooth, forming a bun. The process should take at least 15 minutes. If we feel that it is a little liquid, add a little flour to the board and continue kneading. We try to feel the “golden mean” so that the consistency does not turn out to be too dense. Then it will be more difficult to get up.

The amount of flour may vary slightly from recommended. It depends on its properties and grinding characteristics

8. When the dough becomes elastic, shiny, homogeneous and stops sticking to your hands, we place it in the cup again. Lightly grease its walls with sunflower oil. We remember that the mass will increase in volume, and there should be enough room for it to rise. Cover the container with cling film or wrap it in a plastic bag and place it in a warm place to proof. The optimal temperature in the kitchen at this time is 25 degrees.

By covering the dough with film, we stop the access of air. The lifting force is then increased by the carbon dioxide released by the yeast.

The dough does not like drafts. Experience has worked well when it is placed in a closed microwave for proofing. Of course, turned off. It's warm and calm there

9. After 40 minutes - 1 hour we check. The mass has increased significantly in volume. It turned from a dense, lumpy bun into an airy, bubbly beauty with a wonderful aroma.

10. We admire the resulting result. Then we take it out and place it on a lightly floured work surface. We knead it carefully. After this, let it rest for 5-10 minutes, and, without pressing too hard with a rolling pin, roll it into a rectangular layer approximately 3-4 mm thick.

11. Generously grease the workpiece with soft butter, about 1 cm not reaching the edges, so that the roll is well held together and the filling remains inside.

12. Sprinkle the next layer with sugar. We try to distribute it evenly. So that each bun contains not only joy, but also sweetness. For our loved ones.

13. It’s poppy’s turn. We have already drained the water from it through a strainer. Sprinkle with sugar, a little, stir to separate the grains from each other. And now we spread it onto the layer, keeping in mind: the thicker it is, the tastier it is. But whoever likes it however.

14. The filling is applied. Now carefully roll the roll from the long side, trying to form the sausage evenly and of the same thickness. And it’s tight enough so that the roll doesn’t fall apart into layers when baking.

15. When the roll is rolled, align the edge and pinch. Turn the sausage seam side down. And use a sharp knife to mark out portions for the buns. We choose a larger or smaller size, depending on how they like it in the house. But in the end all the products turn out the same.

16. Carefully, trying not to damage the layers, cut into mini rolls.

17. Place our blanks in a checkerboard pattern on a baking sheet. First we cover it with baking paper, lightly greased with vegetable oil. We place future treats vertically. We try to get them to turn around. If necessary, carefully press them down from the sides. A little…

If the outermost layer of the roll comes off during installation, we slightly stretch it and tuck it down. The bun, as it were, “steps on the edge of its skirt” and does not allow it to open))"

18. The time comes for the classic second proofing of the yeast dough - after the products are formed. Many experienced housewives successfully use a simple method for this purpose: place a baking sheet on the open oven door - at a temperature of about 40 degrees (depending on the height of the flame). After 20 minutes the buns grow and become fluffy. It's time to put them in the oven. At a temperature of 180-200 degrees they will be ready in 20-25 minutes.

19. While our curls are saturated with heat, blushing their cheeks and generously filling the kitchen with a wonderful aroma, we will start making glaze. This is not only a decoration in the form of a flirty hat for our poppy beauties, but also a very tasty surprise for those with a sweet tooth. The glazed buns are to die for! But let's get to the point! There is very little time left for tasting. Measure out the amount of powdered sugar recommended in the recipe.

20. Add water spoon by spoon and mix thoroughly. The result is a homogeneous, smooth, shiny and viscous mass.

21. Well, the buns are ready. We take them out of the oven, place them on a convenient dish or tray, wait for them to cool a little, and with the inspiration of an artist, apply generous strokes with a culinary brush. We try to apply the glaze evenly and not thinly. It’s also tastier!) And more beautiful!

We leave our elegant formation to continue to rest in the blazing heat. But we know that this languor is only visible. The process of magic, hidden from view, continues: the sweet, sticky glaze permeates the layers melted in the oven and combines with poppy seeds, butter, sugar, and dough. Humble homemade baked goods, made with love, turn into culinary masterpieces.

Soon, soon, in 10 minutes, there’s very little time left. And we will again solve the problem that we asked ourselves for the first time in childhood: “So, what is tastier, the poppy seed-sugar filling in the dough or the fudge?” And just like many years ago, we try fragrant pastries, barely restraining the enthusiastic “Wow!!!” Let’s answer ourselves: “Of course, EVERYTHING is delicious, all together!”

Curd pie with poppy seeds

You will certainly love the combination of poppy seeds and cottage cheese with lemon flavor. Dough: 125 g butter, 1 tbsp. flour, 1 egg, 3 tbsp. l. sugar, soda. Curd layer: 500 gr. cottage cheese, 50 grams of butter, 2 eggs, 2 tbsp. flour, soda, zest of 1 lemon (grated). Poppy layer: 1 tbsp. steam poppy seeds with boiling water for 20 minutes, drain, add 2 tbsp. Sahara. You can pass it through a meat grinder with a very fine grate. Place the dough in a mold with a diameter of 26 cm (preferably detachable), level it with your hands, make a side, place poppy seeds on top, and curd mass on top of the poppy seeds. Bake over moderate heat for about an hour, let cool in the pan.

Mushroom Cookies

Ingredients:

• 250 g butter or margarine (200 for dough, 50 for glaze);
• 650 g flour;
• 1 egg;
• a small pinch of soda and salt;
• 200 g sour cream;
• half a glass of powdered sugar;
• 50 g poppy seeds;
• 180 g granulated sugar (100 for the base, 80 for the glaze);
• 3 tbsp. spoons of milk, water and cocoa.

Cooking method:

1. Grind the chicken yolk with sugar, pour in the melted butter. Add salt.
2. Add sour cream, flour and soda and divide the resulting dough into 2 parts.
3. Form balls from the first part - these are the future tops of the “mushrooms”. Bake them in the oven for 15 minutes.
4. Form an equal number of “legs” from the remaining dough and bake in the same way for 15 minutes.
5. Make indentations in the “hats” using a knife. Dip the “legs” in sugar syrup and attach in the hole made. Let the mushrooms dry.
6. Then dip the lower part of the “legs” first in syrup, then in poppy seeds and dry again.
7. Dip the caps into the chocolate glaze and let it harden.

Pie with three fillings

Ingredients: In the dough - milk 125 ml, butter 50 g, sugar 75 g, egg 2 pcs., fresh yeast 18 g or dry (6 g), salt, flour 370-400 g

Filling: milk 100 ml, poppy seeds 50 g, walnuts 50 g, raisins 50 g, sugar 50 g, rum 1 tbsp. l., apple (sour) 3 pcs. Preparation: Heat milk, dissolve sugar and butter in it. Lightly beat the eggs (reserve one yolk) with a fork and a pinch of salt. Pour into cooled milk and mix. Grind fresh yeast with half the flour (if the yeast is dry, then just mix), pour the milk-egg mixture into the flour. Stir the dough thoroughly, gradually adding the rest of the flour, knead a soft dough that easily pulls away from the walls of the dish. The dough should form a ball and not stick to your hands. Cover and leave to rise in a warm place for an hour and a half. Wash and dry the raisins. Chop the nuts. Wash the poppy seeds, add to boiling milk, add sugar and simmer over low heat until the moisture has almost completely evaporated. Mix poppy seed filling with nuts and raisins, add rum. Peel and core the apples and cut into slices. When the dough has doubled in size, divide it into 7 koloboks. Roll each into an oval cake. Place the filling along one side of the wide edge. Roll into a thin roll. Then, roll each roll into a spiral, placing apple slices inside. You will get such a “flower”. Place all the “flowers” ​​in a springform pan (loosely). Cover and let rise for 30 minutes. Grease the surface of the pie with yolk diluted with water and sprinkle with sugar. Bake at 185* for 35-40 minutes. Cover the finished pie and let cool.

Butter bun in a slow cooker

Ingredients:

• 70 g sugar (plus 3 tablespoons for filling);
• 200 ml milk (plus 100 ml for filling);
• 1 egg;
• 70 g margarine;
• 40 g poppy seeds;
• 3 cups flour;
• dry yeast;
• a pinch of vanillin and salt.

Cooking method:

1. Using all the necessary ingredients, knead regular yeast dough.
2. Pour boiling milk over the poppy seeds, add sugar and cook until the grains absorb all the moisture. Cover with a lid and keep warm.
3. Form flat cakes from the prepared yeast dough. Place the filling in the middle of each future bun and fold the edges.
4. Oil the multicooker bowl and place the buns in it, seam side down. Cover the top of the baked goods with yolk.
5. Cook in the “Baking” mode for about an hour. Then, after the readiness signal, turn the product over and brown for another 15 minutes.

Yeast pie filled with raisins and poppy seeds

Prepare yeast dough: for a glass of milk, 15-20 g of yeast, 4 tablespoons of sugar, 1 egg, 50 g of margarine, flour. Roll into a rectangle and spread with filling. Then cut into strips and roll up loosely. The height of the rolls, that is, the width of the stripes, depends on the height of the mold. Place them in the mold at some distance from each other. Decorate with raisins, inserting them between the turns. Let them rise for at least 30-40 minutes, brush with egg, bake for 30-35 minutes. at 200 C. For the filling: mince boiled poppy seeds twice (!) - 100 g, along with 60-70 g of raisins, then add 2 tablespoons of honey and cinnamon.

Pies with raisins

Ingredients:

• 1 glass each of water and milk;
• dry yeast;
• 100 g each of raisins and poppy seeds;
• 1 kg flour;
• 1 tbsp. spoon of honey;
• 100 g granulated sugar;
• a pinch of salt;
• 1 egg.

Cooking method:

1. Following the classic recipe, make a dough, add flour to it and give the yeast dough time to rise. Then knead it thoroughly.
2. Pour boiling water over the poppy seeds and raisins and leave in this form for half an hour.
3. Drain excess water from the poppy seed mixture and puree with a blender. Add honey.
4. Make pies and place a small spoonful of filling inside.
5. Place the pies on an oiled baking sheet and coat with egg.
6. Bake for approximately 25 minutes.

Roll with poppy seeds and nuts

First prepare the dough dough: 0.5 l. warm milk, 1 tbsp. sugar, 1 pack. dry yeast (11 gr.), flour until sour cream thickens - stir without lumps, gently, without whipping. Cover the dough with a towel to keep warm. Let the dough “come up” a couple of times. Then knead the dough.

Add 3 eggs, 200 g to the dough butter (or crumpet margarine), vanillin (confectionery) 1 tsp. and flour, adding little by little, knead the dough. Lubricate your hands with vegetable oil for convenience. Knead the dough until it is ready, but not strong; if the dough does not stick to the knife (try cutting the dough), it is ready. Just like the dough - let it stand and breathe under a towel. As appropriate, you can roll out the rolls. This dough makes three rolls. Grease the rolled out circle of dough with butter, sprinkle with sugar, poppy seeds (more) and nuts (walnuts). You can add cinnamon instead of poppy seeds, it also turns out very tasty. Roll it all up into a roll. Pinch the edges. And let the pies rise for 10-15 minutes. Then bake until done. Preheat the oven in advance and bake them for 30-35 minutes. at 150 C. Grease the finished roll pies with yolk, beaten with sugar or strong sweet tea leaves.

How to make poppy seed filling?

There are many ways to make a delicious poppy seed filling. The most basic one is to soak poppy seeds in boiling water and then grind them using a blender or mortar. At the same time, honey or sugar is added to taste. Using milk instead of water and cooking the filling with butter will help enrich the taste of baked goods. If desired, the filling is supplemented with nuts, raisins or dried fruits.

Ingredients:

• poppy seed – 1 glass;
• granulated sugar – 5 tbsp. spoon;
• milk – 0.5 cups;
• butter – 50 g;
• honey – 50 g.

Preparation:

1. Pour boiling water over the poppy seeds twice and leave for 10 minutes.
2. Drain the water, add sugar, grind the ingredients using a meat grinder with a fine grid or a blender.
3. Add milk, add honey, butter, and place the ingredients on the stove.
4. The poppy seed filling will be ready after 30 minutes of cooking over low heat, or when all the moisture has evaporated.

Orange juice pie with poppy seeds

Tender, slightly moist, saturated with orange notes and orange juice. Extraordinarily delicious.

Ingredients: Butter - 200 gr., sugar - 200 gr., eggs - 3 pieces, wheat flour - 250 gr., baking powder - 1.5 tsp, juice of 2 oranges (about 200 ml), zest 1 orange, 50-100 gr. poppy First preheat the oven to 180 degrees. Grease a mold with a diameter of 20-23 cm with vegetable oil.

Preparation: Beat the butter and sugar until fluffy, then add the eggs one at a time, beating thoroughly after each. Add flour sifted with baking powder, stir, then pour in orange juice (150 ml), add zest and poppy seeds, previously calcined in a dry frying pan. Mix everything, place in the pan and bake for about 50 minutes until done (check with a wooden skewer). Remove the finished pie from the pan and soak in the remaining orange juice. Sprinkle the cooled pie with powdered sugar, cut into portions and serve.

How to prepare and use poppy seeds for baking

The key to successful baking with poppy seed filling is its proper pre-processing. Culinary experts provide a number of standard tips on how to prepare poppy seeds for baking.

Ingredients:

• poppy;
• sugar (the ratio with poppy seeds should be 1:2);
• water.

Cooking method:

1. Rinse the poppy seeds thoroughly in running water. This step should be skipped if the recipe requires ground seeds, since you cannot load them raw into a coffee grinder.
2. Pour boiling water over the product and allow time to swell (about half an hour). If the poppy seed is too dry, it makes sense to boil it for a couple of minutes.
3. Drain the water through a sieve.
4. If necessary, pass the poppy seeds through a meat grinder. However, those who love the very structure of the seeds skip this step or only grind the product a little in a mortar.
5. Mix poppy seeds with sugar until smooth.

Before you start cooking, you need to focus on choosing poppy seeds. Pre-packaged products should be preferred to bulk products, since only in them can the presence of defects or foreign impurities be monitored.