Poppy filling

To prepare homemade poppy mass, we will need the following ingredients: poppy seeds, drinking water, reed sugar, natural honey, sweet almonds, raisins, orange zuccats, egg whites and vanilla. I will sign all possible replacements of products in detail during the recipe.

First, in cold water we wash the seeds of poppy from dust and possible garbage.

We throw a poppy on a sieve that the glass is muddy water.

After that, we transfer the poppy to the suitable dishes, fill it with cold water and put on the plate on medium heat. I indicated the amount of water 300 milliliters, but you can add more or less. In the process of swelling, poppy seeds are absorbed as much as they need, and the rest will merge.

We bring to a boil — you do not need to cook. Now, if desired, at this stage you can flavor poppy using vanilla. If you have it, of course. If not, add a pinch of vanillin or a teaspoon of vanilla sugar. There is enough natural vanilla for half a pack — cut it along and scrape black seeds with a knife. Add to the poppy, mix. Do not throw the pod itself: put it in a jar of sugar and close it airtime, leave for a couple of weeks and ready homemade vanilla sugar. Natural, by the way!

We cover a saucepan with a steamed poppy and leave it right on the table for 20-30 minutes.

At this time, we will prepare the rest of the ingredients for poppy filling. Here we need almonds that need to be frying (in a dry pan, in the oven or microwave). Instead of almonds, you can use any other nuts — walnuts, hazelnuts, peanuts …

Grind crisp nuts in any convenient way. I like more in the combine, but you can just chop with a knife. The degree of grinding is medium, closer to small crumbs, but so that pieces are felt. Then I did not take a photo, I hope, and so it is clear without pictures. Raisins (any — light or dark) is sorted out, mine and dry. If you come across dry, steam it with boiling water, then dry it. I advise you to take the tsukats exactly orange (how to make them at home, see this recipe). Pour solid centers with hot water (literally a vapor of tablespoons is enough) or fragrant alcohol (rum, brandy, cognac) — let it stand until soft. If there are no such centers, just use the zest from one large orange.

Mac was steamed and absorbed all the liquid. It is desirable that there was no water left — there is a precious vanilla there.

Then we need to grind poppy — also in any convenient way. I have a submersible blender for this purpose. You can scroll the poppy through a meat grinder a couple of times. As a result, the seeds will fragment and release white milk. Why grind poppy if it is already miniature? Everything is simple: after a similar procedure, it will be even tastier and, moreover, it will not be so strongly stuck between the teeth.

We shift the chopped poppy in a bowl and let it cool to a warm state.

Then we add natural honey (which you like more or which you are in stock), brown sugar (you can use simple white), chopped nuts, raisins and centers (if large, cut a smaller knife).

Mix everything and, in fact, the poppy mass is ready. Be sure to try sweetness and, if necessary, add more sugar or honey. If you use it for sand rolls, cookies or as a filling for pancakes, for example, nothing else needs.

But in addition, we will add egg whites that need to be beaten with a mixer or a whisk in a persistent foam. Thanks to the beaten proteins, the poppy mass will be connected, and in the finished baking it will be not only more delicate and air, but also juicy. Beat chilled proteins in dry, clean and low -fat dishes with the same devices.

Then just shift the proteins to the poppy mass and everything is carefully, but mix thoroughly.

Homemade poppy filling is ready. It can be immediately put into business or stored in the refrigerator for several days. In the freezer, such a poppy mass also feels great for several months (before baking, just let it come to her senses in the refrigerator). True, there is one thing here: when stored in the refrigerator and freezer, proteins are not added (only the poppy base itself). We introduce whipped proteins into the mass immediately before the furnace, so that they do not settle and do not become liquid.

I hope this simple recipe will come in handy and you will be happy to repeat it at home. Delicious to you and fragrant pastries in poppy, friends! And you, Irishka, thanks for the reminder and such a healthy order — I’m sure that many culinary specialists will be grateful to you.