Open roll with poppy seeds

Cooking time:

1 hour

Active time:

30 minutes

Complexity:

Average

Need to defrost

To make the filling for this roll fragrant and tender, we first boiled the poppy, and then carefully twisted it through the meat grinder. This method allows you to reveal the whole taste of grains and achieve perfect consistency.

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Recipe "Open roll with poppy seeds"

Ingredients per 1 roll portion

layered yeast dough

1 pack (500 g)

poppy

200 g

water

400 + 65 ml

milk

200 ml

honey

50 g

sugar

40g + 35g

protein

20 g

lemon zest

5 g

lemon juice

5 ml

cinnamon

pinch

Step 1/7

Using 65ml water and 35g sugar, boil the syrup. Pour about 20 ml for subsequent lubrication of the bun.

Step 2/7

Fill the poppy seeds with the remaining water, add the lemon juice, bring to a boil and boil for 15 minutes. Drain the water and roll the poppy through the fine grate of the meat grinder 2-3 times.

Step 3/7

Add milk, honey, sugar, syrup, protein, cinnamon and lemon zest to the resulting mass. Mix thoroughly until smooth.

Step 4/7

Defrost the puff pastry according to the instructions on the package and roll out into a layer about 3 mm thick.

Step 5/7

Put 250 g of poppy seed filling on the dough, smear it in a thin layer and roll the layer into a roll. Make small longitudinal cuts at its ends and unscrew the dough on both sides through the resulting holes.

Step 6/7

Place the blank in a deep cake mold and leave for 15-20 minutes for proofing - so that the dough fits and increases in volume immediately before baking.

Step 7/7

Bake the roll in an oven preheated to 160 degrees for about 32 minutes. Then remove the baking sheet, grease the top with the previously left syrup and return to the oven for another 1 minute.

Pastries

For the holiday

To children