Roll "Bernadette" with poppy seeds without kneading

Category: Bakery products
Bernadette roll with poppy seeds without kneading

Ingredients

wheat flour / grade 350 grams
egg 4 pieces
sugar 100g
butter (margarine) 170 gram
salt 1 tsp
pressed yeast 15 grams
vanilla taste
poppy filling (or any other) 150-170 grams
warm water 2 tbsp. spoons
powdered sugar option
flour for burning 50-70 grams

Cooking method

  • Dissolve the yeast in water.
  • Melt margarine or butter.
  • Sift flour into the dishes.
  • Add all the ingredients to the flour and stir with a spoon until the lumps disappear.
  • Bernadette roll with poppy seeds without kneading It turns out this dough.
  • Cover and refrigerate for at least 6 hours (I had the dough for 12 hours)
  • Bernadette roll with poppy seeds without kneading Sprinkle the table with flour and spread the dough.
  • Bernadette roll with poppy seeds without kneading We knead the dough for just a minute and get such a bun.
  • Bernadette roll with poppy seeds without kneadingBernadette roll with poppy seeds without kneading Grease the dough and the table with flour and roll it into a layer. We fold the layer in half and roll it out again. We repeat 3 times.
  • Bernadette roll with poppy seeds without kneading Roll the dough into a roll, cut into 6 pieces.
  • Bernadette roll with poppy seeds without kneading For the filling, I used ready-made poppy filling. If you do not have it, then the poppy should be steamed, crushed and added sugar or honey. But for some reason, I never get such a delicious filling as the purchased one. Can someone teach? You can use any filler or bake without it.
  • Flatten each piece, put the filling and pinch. Place in a mold greased with margarine. I put it seam up.
  • Proofing in a warm place for 3-4 hours. I had the dough for 4 hours.
  • Bernadette roll with poppy seeds without kneadingBernadette roll with poppy seeds without kneading Bula at the beginning and end of the proofing. 3x magnification
  • We put in cold oven. Set the temperature to 180 degrees.
  • We bake for 25-30 minutes after reaching the set temperature.
  • I covered the roll with foil after 10 minutes.
  • We take it out, take it out of the mold, let it cool, sprinkle with powder and enjoy.
  • Bernadette roll with poppy seeds without kneading
  • Bernadette roll with poppy seeds without kneading
  • Bernadette roll with poppy seeds without kneading
  • Bernadette roll with poppy seeds without kneading
  • Bernadette roll with poppy seeds without kneading
  • Bernadette roll with poppy seeds without kneading
  • Bernadette roll with poppy seeds without kneading
  • Enjoy your tea!

The dish is designed for

family or company

Time for preparing:

5 hours excluding refrigerator

Cooking program:

refrigerator, oven

Note

The recipe is taken from the Cook website. ru from Sugar. Thank her very much. My changes: I doubled the sugar, reduced the yeast by 5 grams, and added vanilla. I used a different filling.
Mind-blowing bun !!! Delicate, airy, melting in your mouth! Suitable for Easter cake. Minimum body movements and excellent results.
Recommend!

I also have such a bun without kneading.


Cinnamon Rolls (ang-kay)

Bernadette roll with poppy seeds without kneading

Poppy filling for pies from Krasi


250g poppy seeds (1 cup)
Boiling water
5 tablespoons of coarse granulated sugar (spoon under a knife)
50g butter
1/2 cup milk
1 teaspoon honey
Pour boiling water over the poppy so that it only slightly covers the grains. Let it brew for 20 minutes, drain the water and again pour boiling water over it. Insist for 20 minutes and put on a fine sieve so that the water glass well. The correct poppy will be crumbly, moist. Add sugar and mix well.
Twist the poppy in a regular manual meat grinder. It is important!
Add butter and milk. Do not pour out the milk all at once.
Put on the quietest fire on the stove and, stirring constantly, heat for 20-30 minutes until the liquid evaporates and the poppy seed mass looks like a plastic paste. Add honey and stir.

Sometimes I don't add honey. Optional.

Trishka
You Ubifza, Angela ...

🔗

And your photos are the same
please
This is a bun !!
Tanyulya
Oh, what a beautyaaaaa !!!! How puuuh !!! Angel, sooo pretty nice crumb !!!
Painting
This is yummy! And so by the way. I have a poppy too, I was thinking what to build so that it would be tasty and clean. And the filling is ready, is it like oily, juicy? I just never bought ready-made. Anyuta notglass taught me how to make a juicy buttery filling.With her, however, it is necessary to curse a little, but the taste is breathtaking. It's worth it. If the finished one is the same, then I can write a recipe.
On the weekend, just the children will come to visit, I will delight them with such delicious pastries.
ang-kay
Ksyusha, hope,, Tanyulya, Volume, thanks, girls, for your attention to the recipe and kind words. If you bake, you will not regret a single gram.
Quote: Painting
is she kind of oily, juicy?
Volume, it is juicy but not oily. Comparatively homogeneous and soft.
Quote: Painting
I can write a recipe.
Please write.
mamusi
Oh! How I want to bake such a roll with poppy seeds! My husband loves rolls with poppy seeds and always asks, but SUCH! ...
Quote: ang-kay
We put in a cold oven. Set the temperature to 180 degrees.
We bake for 25-30 minutes after reaching the set temperature.
... Damn, but I have a gas oven and ... when it reaches ANY temperature, I don't know ...

What to do, that is, I will set the degree to 180 * and immediately put on the bun ... and from what minute should I start counting? When will it reach 180 * there?
I bake bread and pies - I'm used to it - I let her warm up for 15-20 minutes. (I think so myself ... that I’ve already warmed up to the desired one - but he: girl_red: but on her own mind ...) It turns out well ... but here 20 minutes of warming up, but plus 15-20 according to your recipe - not will she have a lot?


Eh! When am I going to buy a thermometer?
Rada-dms
Angelka, I will go prisoner to you, just feed me such rolls! I will work in the garden!
Painting
I am happy to share:

Poppy filling for pie

250g poppy seeds (1 cup)
Boiling water
5 tablespoons of coarse granulated sugar (spoon under a knife)
50g butter
1/2 cup milk
1 teaspoon honey
Pour boiling water over the poppy so that it only slightly covers the grains. Let it brew for 20 minutes, drain the water and again pour boiling water over it. Insist for 20 minutes and put on a fine sieve so that the water glass well. The correct poppy will be crumbly, moist. Add sugar and mix well.
Twist the poppy in a regular manual meat grinder. It is important!
Add butter and milk. Do not pour out the milk all at once.
Put on the quietest fire on the stove and, constantly stirring, heat for 20-30 minutes until the liquid evaporates and the poppy seed mass looks like a plastic paste. Add honey and stir.

Sometimes I don't add honey. Optional.

I would be glad if I could help.
mamusi
Rada-dms,
I'll join with a big shovel! ..)))
mamusi
Painting, Tom! Thank you so much, I will also gladly use the poppy filling recipe.
Quote: Painting
I would be glad if I could help.
How could you help! (I will do it with honey!)
ang-kay
Margarita, Olenka... glad you noticed the bun. If you bake, you will definitely be satisfied.
Quote: mamusi
When am I going to buy a thermometer?
Margarita, that's where we need to start
Quote: mamusi
and the time from what minute to start counting?
As it reaches 180 degrees. I baked for 25 minutes.
Quote: mamusi
and here 20 minutes of warming up, plus 15-20 according to your recipe - won't she have much?
In fact, the times in recipes are always approximate. Everyone has their own oven and you need to focus on it. We put in a cold oven. The temperature is gained gradually, 20 minutes of heating, and what are the real degrees there during this time? Not 180. Maximum it will bake for 10 minutes of them. Then he is baked. The dough is like a pastry here. It is not baked quickly. The form is large. I didn't have much.Margarita, in short, you need to try and adapt.
Quote: Painting
I am happy to share:
Volume, Thank you. I'll try this way again.
Shyrshunchik
ang-kay, craftswoman, beauty, I will definitely try to drag it to the bookmark, I will definitely bake a poppy
ang-kay
Quote: Rada-dms
I'll go to your captivity, just feed them such rolls! I will work in the garden!
Olya, well you are cunning! Winter, what a garden Here, how the snow will fall, then I'll take it to give out a shovel
Babushka
Angela, is this a bun ?!
Take me, well take me! I'll wash the dishes!
ang-kay
Shyrshunchik, Babushka, two Tanya, thank you, my dears!
Quote: Shyrshunchik
I will definitely bake a poppy
Tatyana, you can adapt any filling.
Quote: Babushka
I'll wash the dishes!
I will soon gather some helpers. And I will only poke a finger on what to do and to whom.
Shyrshunchik
ang-kay, Angela, I recently filled your "Trio" bread with poppy filling between the layers, I brought bread to visit, so there are no pictures, everyone liked it very much
ang-kay
Quote: Shyrshunchik
"Trio" stuffed with poppy seeds between layers
An interesting solution. It is a pity that there are no pictures. I'm glad I liked this option too.
mamusi
ang-kay, My pies were baked for about 25 minutes - these are small ones, and big ones for 40! (But this is from a very preheated oven)
I understood everything already. I think I'll get used to it.
I was embarrassed to set it to COLD, and then (when it reaches .......) count down.
I'll figure it out along the way! Again, you have your eyes with you! ...
ang-kay
Margarita, I wrote this because everyone has different warm-up times. Of course you can figure it out. I hope you enjoy it.
Tanyulya
Quote: Rada-dms

Angelka, I will go prisoner to you, just feed me such rolls! I will work in the garden!
Ol, I am with you it hurts such a roll with hotzza milk
ang-kay
Quote: Tanyulya
Ol, I'm with you
I accept everyone. Grab the princess and some other device for me.
Tanyulya
Quote: ang-kay

I accept everyone. Grab the princess and some other device for me.
Okeyushki. We'll equip the wagon train with Olga and weeeeeee with songs
Svetlenki
Angela,

Indescribable beauty. Just a downy bun, wow. How does she hold the filling?!?!?!

The stars came together somehow, today my last bun with poppy seeds from the freezer is over ... I'll bake. And it's so convenient without mixing.

I thought about the purchased filling. We sell it in a Polish store. I'm going to stock up, since you praise her.

Thank you again and again. You are our engine of progress - you bring all new technologies here to bakers. Eh, the lemon cookie survived, I will break on the bun, I feel
ang-kay
: suport: Meeting on the highest level, if bold
ang-kay
Svetik, thank you!
Quote: Svetlenki
Today my last bun with poppy seeds from the freezer is over.
So I made it to order, specially guessed.
Quote: Svetlenki
We sell it in a Polish store. I'm going to stock up, since you praise her.
I do not know whose, but some kind of imported one. I also took Ukrainian one, somehow I came across it, also very, very much.
Quote: Svetlenki
Eh, the lemon cookies survived, I will break on the bun, I feel
We will lose weight together
Albina
Trishka, Ksyusha, move and I'm near 🔗
And even without mixing 🔗
galchonok
Angelawhat a fluffy crumb! I drag it away without hesitation! Thanks for the recipe!
tuskarora
Angel, I know you are kidding !!!!!! With your masterpieces, I won't get through the door soon! The car is already sinking under me! Well, where, where are you ischo dragged deliciousness ??? !!!!!!!!
But seriously, it's a great bun. !!!!! As always, the perfect combination of performance and design! Pro !.
Tumanchik
That's why I keep my can of poppy filling (I never used it - like Tsar Koschey I wither over gold)! And really mind-blowing! Thanks for the masterpieces! I will definitely repeat it closer to Easter or when we will celebrate the end of the renovation!
Helen
: girl_cray: I want such beauty !!!!!!!!!!!!
kirch
The loaf is cool. Here's what to come up with. No poppy.
Innushka
ang-kay, I already smack and savor looking at such a lick)
Svetlenki
kirch, Ludmila, nutella?

Angela, what do you think?
Svetlenki
Quote: ang-kay
We put in a cold oven.

Angela, I have convection. I am afraid that the dough will blow too much. Advise, pliz, how to be
ang-kay
Oh, girls, thank you so much attention!
Bake a bun unambiguously. I liked her very much.
Quote: Svetlenki
kirch, Lyudmila, nutella?

Angela, what do you think?
You can nutella, you can boiled condensed milk, just jam, candied fruits, ground almonds in the source, sugar, butter and an egg, something like marzipan. It's just delicious with an apple. And without anything.
Helen
How much dry yeast?
ang-kay
Quote: Svetlenki
I have convection. I'm afraid that the dough will blow too much. Advise, pliz, how to be
Make the temperature lower and cover. Light, up is down. Will not dry out in the mold.
ang-kay
Quote: Helen3097
How much dry yeast?
Divide by three and add one gram just in case. But it is better for such baking special dry yeast for baking, such as saf-moment gold.
Svetlenki
Angelahow smart you are! And I forgot about gold, but I have them just in the fridge. It's good that I haven't mixed it yet. That's it, let's go.
ang-kay
Sveta, absolutely praised
Arka
Angela, you are an impossible woman !!! So you tease with the crumb, I already nibbled the phone
Svetlenki
Arka, Nata, and I have already kneaded! This is after your pie today! Lord, right my brain! Figure goodbye!
Arka
Aaaaahahaaaaa! Found where to ask! .. There are no normal ones here !!!
Everyone is crazy, some quiet, some violent ...
So no chance
ang-kay
Quote: Arka
you are an impossible woman
NataI am so
Bridge
Angela, yesterday I was exhausted from your photos, I couldn't write anything. Today, too, there is nothing to say - the girls have already written everything. So I silently join all the admired ones.
On the weekend I will definitely take on your roll. I don’t know, really, what I’ll put in the filling. Tell me, is it probably better to make a pasty filling here, and not a juicy one?
ang-kay
Natasha, Thank you. It seems to me that everything is fine here. You don't put a lot of toppings, it won't flow. Well, even thick custard will be thicker or thicker Kurd.
Mom Tanya
Angela, beauty and ischa !!! So tempting!
And the proofing is 3-4 hours? Am I getting it right?
ang-kay
Tatyana, Thank you. You got it right.
Svetlenki
Quote: ang-kay
We fold the layer in half and roll it out again. We repeat 3 times.

Angela, when we roll out the dough after the refrigerator, does it not need to be turned 90 degrees after folding before the next rolling?

If you haven't written, then don't. But you know me ...

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