To make the poppy filling a success, the first step is to prepare the poppy seeds. They do this in different ways.
Place a glass of seeds in a gauze or cotton bag and rinse well in a bowl of water. Wring out the bag, boil water and steam the seeds in a ceramic or cast iron saucepan. Keep them covered for ten minutes, then drain the water and pour boiling water over the poppy seeds two more times. Steaming makes poppy seeds tastier and more aromatic.
Tricks for delicious poppy seeds
Finally, use boiled milk instead of water. Place the container on the stove, turn the heat to low and remove after five minutes. Remove the liquid using a sieve. Add sugar to the poppy seeds and pound with a pestle in a mortar or grind twice using a meat grinder. You should get a soft, homogeneous mass.
If you put poppy seeds through a coffee grinder or food processor, do not rinse them. Only dry food products can be placed there. The poppy seed filling is also sweetened with powdered sugar and honey.
There is another way to steam poppy seeds. After washing, put them in a clay pot and fill with boiled water. Keep covered for forty-five minutes. Drain the liquid and grind the poppy seeds using one of the above methods.
- Some cooks do not cook poppy seeds, they just steam them. Others cook in milk a little longer.
- To make the poppy seed filling tastier, add walnuts, peanut butter, grated apples, dried apricots, raisins, butter, dried figs, cinnamon and other ingredients to the steamed seeds.
- The filling with an egg, for example, is easy to prepare: steam and then chop six tablespoons of poppy seeds with the addition of two and a half tablespoons of sugar. Pour the beaten egg into the filling and mix thoroughly.
- It is also important to purchase high-quality poppy seeds: large, uncrushed, and not damaged by pests. You won’t see defects in the beans in the packaging, so it’s better to take the product by weight.
For most of her admirers, it is quite justified. Products with such filling are incredibly fragrant, tasty and appetizing. But few people know that poppy, in addition to its taste, also has a lot of beneficial properties. For example, the fatty acids omega-6, omega-9 and omega-3 contained in poppy seeds prevent the development of atherosclerosis and heart disease, and the lion's share of vitamins A, D, E, B3, as well as protein and calcium, help strengthen the nervous system and musculoskeletal system, normalize metabolism and regulate cholesterol levels in the body.
Thus, while enjoying a poppy seed roll, we combine business with pleasure. But the main thing is to know when to stop and not eat sweet pastries in the afternoon, so as not to harm your figure.
Today we will look at in our recipes how to properly prepare poppy seeds for rolls so that the product from it turns out really tasty and healthy.
How to properly steam poppy seeds and make a roll filling from it?
Ingredients:
- poppy – 480 g;
- butter – 90 g;
- granulated sugar –140 g;
- – 85 g;
- milk – 240 ml.
Preparation
First of all, we rinse the poppy seeds thoroughly, and then pour water heated to a boil for about fifteen minutes. As time passes, we refresh the water by pouring boiling water over the poppy seeds in the bowl again and leaving it to steam for another ten minutes.
After a while, mix the poppy seeds squeezed out of moisture with granulated sugar and turn them through a meat grinder three times. Now place the poppy seed mass in a saucepan or stewpan, add milk, honey and butter, place the vessel on the stove and simmer over moderate heat for about forty minutes or until the moisture has evaporated.
Before forming the roll, the prepared poppy seed filling must be cooled to room temperature.
How to prepare poppy seeds for rolls and cook them without milk?
- poppy – 280 g;
- nuts and raisins (optional) - to taste;
- granulated sugar – 140 g.
Preparation
The poppy seed filling for the roll can be prepared without milk. To do this, rinse the poppy seeds thoroughly, changing the water several times, and then pour boiling water over them and leave to steep for ten minutes. After this, place the vessel with the workpiece on the stove, add granulated sugar and, after boiling, cook for seven minutes, stirring. Now let the poppy seed mixture cool a little and puree it with a blender, adding chopped nuts in the process. If desired, you can also add washed and slightly steamed raisins to the roll filling.
How to cook poppy seeds for semolina roll?
Ingredients:
- poppy – 260 g;
- filtered water or whole milk – 420 ml;
- granulated sugar – 140 g;
- semolina – 50 g.
Preparation
The poppy seed filling for the roll can be prepared without additional grinding using a meat grinder or blender. To do this, squeeze out the thoroughly washed poppy seeds a little, fill them with filtered water or whole milk and place them on the stove burner over medium heat. After boiling, add granulated sugar, stir thoroughly, reduce the heat under the container with poppy seeds to the minimum and cook the mixture, stirring, for an hour. Now add the semolina, stirring the poppy seeds intensively, boil for a couple more minutes, remove from the heat and let the finished filling cool.
How to brew ground poppy seeds for rolls?
Ingredients:
Preparation
This option for preparing the filling for a poppy seed roll involves steaming already crushed grains. To implement it, we grind thoroughly washed and squeezed poppy seeds using a special mill or blender container. You can also simply grind it in a makitra or pass it three times through a meat grinder with a fine grid. Now mix the poppy seed mixture with granulated sugar, pour in milk heated to a boil and wrap for several hours. If the filling ends up being a little runny, you can squeeze it out a little or add some ground nuts to thicken it.
2015-01-25
Date: January 25, 2015
Tags:
Poppy filling is widely used for making rolls, pies, pies, bagels, strudels, as well as the very common . I have already introduced it to you. Today I would like to dwell in more detail on how the poppy seed filling is prepared.
The poppy seed filling is one of my favorites. With her I prepare my most “signature” one. You can buy the poppy seed filling in our stores ready-made - in jars. But it still cannot be compared with home-cooked food. I usually use blue Czech poppy - it is usually clean, without sand. The filling is juicy and tasty. In the Czech Republic, farmers grow poppy legally and exclusively for adding to confectionery and national dishes. A mixture is made from poppy seeds and sugar, which is sprinkled on homemade noodles - a dish that is very popular here in Transcarpathia. In fact, just mashed poppy seeds with sugar is the simplest poppy seed filling.
Poppy seed filling for rolls, pies, strudel, buns, bagels
Basic recipe
Poppy 400 grams
Milk 200 grams
Sugar 350-400 grams
Lemon zest from one lemon
Raisins 80-100 grams
Grind poppy seeds in a coffee grinder or pass through a special mill. Another option is to grind in a blender or other chopper. It is advisable to purchase a special kitchen “device” - nothing better than the mill of Soviet times has been invented yet.
Well, makitra is also a good thing. Do you have a makitrochka? That's it!
Mix poppy seeds with sugar, pour hot milk,
cook, stirring, 5-7 minutes until thickened and a viscous filling is obtained. Remove the zest from one lemon
rinse and add raisins to the filling.
Stir well. The filling is prepared in almost the same way not only from poppy seeds, but also from nuts. The poppy seed filling should be used after it has cooled.
My comments:
Poppy and halva filling
Poppy 400 grams
Halva 350 grams
Milk 170-200 ml
Raisins 80 grams
Lemon juice from half a lemon
Lemon zest from one lemon.
Grind poppy seeds in a mill or grind them in any available way. Pour hot milk into the prepared poppy seeds, cook, stirring, for about 10 minutes over very low heat. Then add the washed raisins, lemon zest, and squeeze out the lemon juice. Crush the halva or grate it on a coarse grater. Mix the poppy seed mixture and halva thoroughly - the filling is ready!
My comments:
- This filling is most suitable for rolls, buns, and shortcrust pastry pies.
- You can take any halva that you like best. I prefer the regular one, made from sunflower seeds.
Poppy and chocolate filling
Poppy 500 grams
Milk 170-200 ml
Chocolate 100 grams
Cocoa 100 grams
Sugar 100 grams
Cognac 50 ml
Orange zest from one medium orange
Candied orange peels 80 grams
Grind poppy seeds in a special mill, grind in a coffee grinder or grind in a blender. Place poppy seeds in a saucepan, add sugar, cocoa, zest, candied fruits. Cook over low heat for 7-10 minutes, be careful not to burn! Put chocolate, broken into pieces, into the cooled mixture of poppy seeds with additives, pour in cognac, stir, and cool. The filling should remain viscous.
The poppy seed filling can be stored in the refrigerator for 3-4 days, and in the freezer for up to three months.
Today, to the sound of the January rain, I wanted to listen to lines born in the corners and corners of my soul.
Ingredients:
(24 buns with poppy seeds)
- Yeast dough
- 1 glass of milk
- 45 gr. fresh yeast (17 g dry)
- 500 gr. premium quality flour
- 2 eggs
- 1 cup of sugar
- 1/2 tsp. salt
- 80 gr. butter
- 2 tbsp. vegetable oil
- Filling for buns with poppy seeds
- 150 gr. poppy seeds (you can take more)
- 150 ml. milk for steaming poppy seeds
- 2 tbsp. Sahara
- 20 gr. butter for greasing
- The preparation of any baked goods, including buns with poppy seeds, begins with the preparation of yeast dough. How to make the dough, how to knead the dough so that it fits well and turns out tasty, is described in detail in this step-by-step recipe.
- While our dough for buns with poppy seeds is rising, let's steam the poppy seeds. To do this, put milk on the fire. Pour poppy seeds into boiling milk in a thin stream.
- Boil for 3-4 minutes, cover with a lid and turn off the heat.
- Let the poppy seeds swell. It could be an hour, or it could be longer. Usually, while I'm fiddling with the dough, the poppy seeds sit with the milk. But when the dough for the buns is ready, I finish preparing the poppy seeds.
- Carefully strain the poppy seeds through a fine sieve to remove excess milk. Even if it seems to you that the poppy seed contains virtually no liquid, we still strain it. If this is not done, excess moisture may shrink the dough.
- Add two tablespoons of sugar to the strained poppy seeds and pound everything thoroughly with a mortar. In principle, you can skip this step, but if you crush the poppy seeds, the buns will turn out much tastier.
- So, we divide the finished butter dough into two parts. We put one part in a warm place, let it continue to rise, and roll out the second part thinly. To make it easier to work with the dough, grease your hands and table with vegetable oil.
- The thinner we roll out the dough, the more layers of poppy seeds the buns will have, but keep in mind that too thin dough is more difficult to roll and may break through. Therefore, we make the thickness such that it is convenient to work with.
- Using a brush, cover the dough with a thin layer of butter, which we first heat on the stove or microwave.
- Take half the prepared poppy seed and apply it in a thin layer over the entire surface of the dough.
- Carefully begin to roll up the poppy seed roll. We place the rolled roll with the “seam” down so that our poppy seed buns do not open up when baking.
- Divide the poppy seed sausage into 10-12 parts.
- Future buns can be left like this, they can be placed sideways to create nice curls, or you can use a knife to give them a more interesting shape.
- Place the buns on a baking sheet. It is convenient to use parchment. If there is no special baking paper, then simply grease the baking sheet with butter.
- We place the baking sheet with our future buns in a warm place for 20-30 minutes so that they rise. When the buns have grown properly, place them in a preheated oven.
- Before putting the buns in the oven, paint the surface of the buns with beaten egg. Then the buns will turn out shiny and rosy.
- Bake the buns for 15-20 minutes at 200°C. The exact time depends on the size of the buns and your oven.
- While the first batch of buns with poppy seeds is baking, take the second piece of dough, roll it out thinly and cover it with poppy seed filling. Roll up and cut into pieces. When the first batch of poppy seed buns is cooked, finish the second batch. As a result, we will get 20-24 delicious buns with poppy seeds. Cool the buns on a wire rack.
- We serve homemade buns with poppy seeds for tea, you can take them with you on the road, children are happy to take these buns to school to enjoy a tasty treat during recess. I also recommend preparing
The poppy seed filling will add a delicious and unique taste to any homemade baked goods. And to make it tender and juicy, you need to properly evaporate the seeds, soak and grind them. Let's figure out together how to properly prepare poppy seeds for baking.
How to steam poppy seeds for baking?
Ingredients:
- poppy seeds – 1 tbsp.;
- water;
- milk – 1 tbsp.;
- sugar - to taste.
Preparation
So, first of all, pour the poppy seeds into a fabric bag and dip them in a pan of water. We rinse thoroughly, let the poppy seeds drain and place them in a saucepan. Pour boiling water, cover tightly with a lid and leave for 10 minutes. Next, carefully drain the water, pour boiling water over the seeds again and simmer for another 10 minutes. We repeat this procedure several times, and then drain the liquid and pour boiling milk over the poppy seeds. Boil the mixture over low heat for 5 minutes and place the seeds on a sieve. Grind the poppy seeds, using a coffee grinder and mix with granulated sugar.
How to soak poppy seeds for baking?
There is another way to steam poppy seeds. We wash the seeds in the same way, put them in a clay dish, fill them with hot water, cover with a lid and leave for 45 minutes. After this, we twist the poppy seeds through a meat grinder and mix with granulated sugar.
Poppy seed filling for baking
Ingredients:
- dry poppy seeds – 455 g;
- milk – 265 ml;
- – 115 g;
- white sugar – 175 g;
- egg – 65 g;
- salt.
Preparation
We wash the poppy seeds, steam them and grind them in a coffee grinder. Place the butter in a saucepan, melt over low heat, add sugar and pour in milk. Mix everything thoroughly until smooth and the crystals are completely dissolved. Next, slowly add the eggs, stirring, and cook until the mixture thickens. Next, lay out the poppy seed pulp, mix thoroughly and remove the dishes from the stove. We use the finished filling for preparing homemade pastries or transfer it to a glass jar, close it tightly with a lid and 
Store for no more than a week in the refrigerator.
How to use poppy seeds in baking?
After the poppy seed filling is completely prepared, it can be used directly for its intended purpose: spread the sweet thick pulp onto the rolled out dough, spread it evenly over the layer, and then wrap it tightly and form a roll. Cut it into pieces and bake the resulting pieces in the oven. As a result, we get tasty, aromatic,...