Roulet with poppy seeds

We will prepare the products that we need for the preparation of a poppy roulette. Thus, the following ingredients include the yeast dough recipe: high -grade wheat flour, milk of any fat content, chicken eggs, sugar, butter, salt and high -speed yeast (I will write about yeast below). As a filling, we will use the finished poppy mass (I shared the recipe with you the other day, look here). For chocolate glaze, take chocolate and butter, and if desired, you can also decorate the finished baking with almonds, if you want. In addition, for appetizing ruddy color of the finished roll test, you can grease it with egg yolk, milk or their mixture (did not indicate in the ingredients).

Let's start with the preparation of yeast dough, which I propose to make an in -pairing way. In the suitable dishes, we sift the wheat flour of the highest grade — I have 500 grams, but you can first use 450 grams, and then add more, as you need to sprinkle more.

About yeast: it is not necessary to take precisely fast -acting ones — just dry are perfect (also 5 grams — this is a teaspoon with a hill) or pressed (it is needed 3 times more, that is, 15 grams). Such yeast is not immediately mixed with flour, but previously activated in a warm sweetish liquid for 10-15 minutes. In our case, you can slightly heat half a glass of milk with a tablespoon of sugar and dissolve the yeast in it. Since I used fast -acting, I added them immediately to the flour, which I pre -sought twice. We put 50 grams of sugar and half a teaspoon of small salt there. We mix everything well so that dry ingredients are evenly distributed along the mixture.

We make a recess in the center and pour into it warm (not hot, namely pleasant warm) milk and a couple of raw chicken eggs of medium size (45-50 grams each). Mix everything with your hand or spoon so that the flour is moistened.

When you get such flour lumps, you can introduce melted, slightly warm butter (50 grams). We begin the knead of the dough with our hands or with the help of dough (bread makers).

To knead this yeast dough needs for a long time — at least 10 minutes, and even better longer. As a result, you will get a smooth, completely homogeneous dough. It should not be too dense — such a yeast dough holds its shape perfectly, it is elastic and elastic, while soft, delicate and supple. In the process of kneading, you may need a little more or slightly less flour than I indicated in the ingredients — it depends on its humidity. We roll up the dough into the ball and leave it in a bowl (I am always my dishes in which the dough roams — I just do not like dirty). We send the dough to heat for 1 hour, after which we make a light degree, re -rounding and again in heat for another 1 hour. Where is it better to wander the test and what does a warm place mean? There are several options. First of all, in the oven with a light bulb turned on (it turns out about 28-30 degrees — the temperature ideal for fermentation of yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (flax is best suited) so that the surface does not be swollen and not covered with a crust. You can also let the dough wander in a microwave, in which we pre -boil a glass of water. The dough will rise with a door closed, and the glass will stand there. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and there will be no roll.

After 1 hour, yeast dough is well suited — it will grow in volume at least 2 times (I have even more).

We crush it, round it and again from heat for 1 hour.

For the second time, the yeast dough will grow even more — exactly 3 times, and maybe 4 times. By the way, I want to talk a little about the time of fermentation of the yeast dough and the proofing of the workpieces. I hope you understand that this concept is relative. What does it mean? Well, for example, the recipe says that the test should be given to rest for 1 hour. You understand that 1 hour is the time that the author of this recipe was needed. +/- 10-15 minutes- quite acceptable deviation, the entire time of fermentation of the yeast test depends on many factors. Freshness (and as a result of activity) of yeast, the quality of flour, the temperature in the room, the amount of dough — this all affects the time of fermentation and proofing. Therefore, never clearly follow these recommendations — you must feel the dough, understand what he needs and then you will cook it purely intuitively.

We divide the dough into 2 equal parts, if we are going to make 2 rolls (I advise you to do just that, because even in this form the rolls are very large).

Sprinkle the working surface with wheat flour very slightly and roll one piece of dough into a square or rectangular layer with a thickness of not more than 1 centimeter.

Now we make such incisions from one edge (visually divide the layer into 3 parts) — it is most convenient to do this with a pizza knife.

We lay out half of the poppy filling on the opposite edge, level it, leaving a place on the sides.

Now we turn the roll — tight enough. We pin the ends. Cover the roll from the dough with a grate and slip it under the bottom of the pie.

It turns out such beauty. Similarly, the affairs of the second roll with poppy seeds.

We transfer the blanks to a baking sheet covered with parchment paper and slightly sprinkled with flour.

We give poppy roulettes to distance in the warmth for about 30-40 minutes. Do not forget to cover with a clean towel or tighten (loosely) with cling film. At this time, we heat the oven to 180 degrees.

Before baking, if desired, lubricate the workpieces with yellow, milk or their mixture for rosy crust. We prepare our delicious pies at 180 degrees for 30-35 minutes (focus on your oven) to a pleasant golden color at an average level.

We give ready -made rolls for 10 minutes to relax on a baking sheet, after which we carry their bars so that they cool down.

In the meantime, we will make chocolate icing. To do this, we break 100 grams of chocolate for pieces, put in a small bowl, add 50 grams of butter there. By the way, about the choice of chocolate: in this case, take the one that you personally like — bitter or milk. It is recommended to heat chocolate in a water bath, but it is much faster and more convenient to do this in a microwave oven in defrosting mode. The most important thing is not to overheat chocolate, otherwise it will curl up with lumps. Then there will be no way back. Every 5-10 seconds of heating, we take out a bowl of chocolate and butter, mix everything with a spoon or fork. When the chocolate heats up enough, simply mix it thoroughly — the pieces themselves will melt from heat and hot butter. By the way, bitter chocolate melts longer than milk.

If you decide to make a chocolate icing in a water bath, then the next advice is for you. What is a water bath? This is such a method when the dish is prepared not on fire, but on steam, due to which the probability of handling products is minimized. To do this, take another pot in which we pour water (about 3 fingers), and put the dishes with chocolate and butter on top. You can immediately pour boiling water so that the process goes faster. Stiring, drowning chocolate until smooth and complete homogeneity.

Already managed to cool enough poppy rolls with chocolate icing as you like best.

At the end, it remains to sprinkle them with almond petals (or simply chopped nuts), if you want. Let the glaze freeze and you can eat fragrant, delicate and very tasty rolls from yeast dough with poppy filling. Such a number of products will be enough for you for two large rolls, so if you do not eat everything right away, you can freeze part.

Irishka, thank you so much for such a delicious order — I hope that you wanted.

But so much delicious poppy filling is obtained if you cut the roll in the middle. Enjoy appetite, friends!