Sourdough poppy seed roll pie

Sourdough poppy seed roll pie

Category: Bakery products

Ingredients
Wheat sourdough 100%	200 BC
Wheat flour	550 BC
Milk (warm)	180 ml.
Sugar	0.5 tbsp.
Eggs	2 pcs.
Butter	50 g
Salt	0.5 tsp
Filling:
Poppy	150 g
Sugar	30 g
Honey	50 g

Cooking method

• Melt butter, grind eggs with a fork.
• Knead the dough from the ingredients.
• Let the dough stand in a warm place for 2 hours. The dough should increase in volume.
• For the filling, soak the poppy seeds in hot water (about a finger above the poppy seeds). In an hour, the poppy will swell, then the remaining water can then be carefully drained. Add honey and sugar to the swollen poppy. Beat everything with a blender until mushy.
• Place the matched dough on the table or on a large cutting board. Using a rolling pin, gently roll it into a layer approximately 1 cm thick. Put the poppy filling and gently distribute it throughout the dough.
• Roll the filled dough into a roll.
• Distance for 1.5 hours before baking.
• Preheat the oven to 180 * C, put a container of water down the oven.
• Bake for 30-40 minutes (depending on the oven)
• Cool the roll on the wire rack. Grease the top with oil.

Very beautiful and delicious roll!

[hope,]

hope,, Thank you for your kind words.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, seeing your work, I want to start a leaven. I had nothing to do with her, it seems to me a lot of fuss. What is yours?

[Irina]

a lot of fuss

Irina, no fuss - every three to four days, mix it with a solution of 25 g of flour and 25 ml. water))))
I have two leavens - rye and wheat. Ordinary, "eternal".

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, thanks for sharing your recipes!
I only bake with sourdough or liquid yeast. And it's great when there are ready-made recipes. And there is no need to recount and think over anything in time.

[Natasha]

Natasha, ANGELINA BLACKmore, can you still make a recipe for the step-by-step preparation of the leaven? I read the relevant topic, but there are so many nuances that it's scary to even approach. And I think I'm not the only one. Your recipes are incomparable, I would like to reproduce at least a small part. But without leaven it is impossible.

[Svetlana]

but there are so many nuances

Svetlana, but without nuances in any way. ))

[1st day:]

It will take 5 days to get the ready-made starter culture, but do not be alarmed, you need to do this only once and then you will always be with the starter culture.
For this entire procedure, you will need a container (at least 1.5 liters), rye flour and clean drinking water. If at the first stages the leaven has a not very pleasant smell, do not be alarmed, this is quite normal, you must go through the entire procedure to the end.

1st day:
In a prepared container, mix 100 g of rye flour with 150 ml of warm water (its temperature should not exceed 35-40 degrees, a high temperature can kill lactic acid bacteria that are constantly present on rye and in rye flour, and then the leaven will not work). You should get a batter that resembles sour cream or pancake dough in density. The container with the resulting substance is covered with a towel and left in a warm place for a day.

2nd day:
Stir the dough that has stood for 24 hours. Then add 100 g of rye flour and 100 ml of warm water to it and mix it all again. Cover the container with a towel and leave in a warm place for another day.

3rd day:
Everything is the same as on the 2nd day: mix, add 100 g of rye flour and 100 ml of water, mix again, cover it all with a towel and again leave it in a warm place for a day.

4th day:
What happened on the 2nd and 3rd day is repeated: everything is mixed, 100 g of rye flour and 100 ml of water are added, mixed again, covered with a towel and left for another day in a warm place.

5th day:
The sourdough for rye bread is ready.

The mass in the bank is a ready-made dough. You can already put bread on it. DO NOT FORGET before kneading, put aside 4 tbsp in a clean jar. l. starter culture (starter) for the next batch. Close with a tight lid and put in the refrigerator. I store it on the top shelf.
I use boiled water at room temperature.

But you still have to study the nuances. Because there is no point in talking about the subtleties or mistakes that you may not have.
As problems arise and ask questions. In the meantime, you are welcome to use the original leaven in the kitchen !!!

[Natalia]

thanks for sharing your recipes!
I only bake with sourdough or liquid yeast. And it's great when there are ready-made recipes. And there is no need to recount and think over anything in time.

NataliaThank you for your attention to my creative experiments.
As for the recalculations, it is not difficult for me. On the contrary, great interest and even excitement arose - I go to culinary sites, take my favorite recipes (yeast), shift the recipe to a sourdough manner and bake. There have not been any misfires yet, thank God. I'm glad if my "alterations" will help someone. And I will also be glad to help in recalculation (although, I admit that I could be wrong and keep the score incorrectly)

[Natasha]

Natasha, Thank you! : rose: We need to look for rye flour in the shops, we are not at home at the moment.

Light, good luck !!! And everything will definitely work out. Then this rye "eternal" leaven will be the parent of a noble, white leaven. So from it I bake a wheat yummy.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, yes, I also love to remake yeast recipes for sourdough ones. But now I have small children. And in hectic everyday life it is very convenient to use ready-made recipes

And in hectic everyday life it is very convenient to use ready-made recipes

Of course! That's why we are all here and gathered to share a ready-made recipe.

Light, good luck !!! And everything will definitely work out. Then this rye "eternal" leaven will be the parent of a noble, white leaven. So from it I bake a wheat yummy.

Thank you Natasha! If everything works out with rye sourdough, I will unsubscribe on this topic and ask for further instructions, I still need to explain everything in detail.

If everything works out with rye sourdough, I will unsubscribe in this thread

Will wait! I will be happy to help.

And I always heat the liquid in the range of 40-50 degrees. The bacteria are not just not dying, but a cane.

Thank you, Natalia. For the first time, I brought out wheat sourdough according to your recommendations and baked a roll. Everything turned out great, the roll turned out without sourness, it rose well. Happy holiday to you.

[Elena]

Happy Holidays, Girls !!!!

Added on Tuesday 08 Mar 2016 11:22 pm

Elena, well this is great !!!! Further, to you, successful sourdough pastries. If you are friends with sourdough, then it pleases with delicious baked goods.

Natalia, baked a dough on kefir sourdough according to your recipe, it turned out super))) and this is a cutter Thanks for the recipe for the cake itself

[Ir]

Ir, clever. How fast you are. Once and the recipe is already in use.
Beautiful pastries. Well ... but about the taste, and so everything is clear)))

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natalia, I just like simple and affordable recipes like yours, I also bake bread and pastry with sourdough, I decided not to postpone for a long time and try

I just like simple and accessible recipes

Ir, so I like these. Of course I study long, multi-step recipes, but only I study .... I like to make simple ones. Although stollen Rozhdestvensky did in winter (a very long process), but this is an exception)))

[Natasha]

every three to four days, mix it with a solution of 25 g of flour and 25 ml. water

Natasha, for this amount of feeding, how much starter do you have?

Then this rye "eternal" leaven will be the parent of a noble, white leaven.

can you talk about this in more detail?

for this amount of feeding, how much starter do you have?

I store this amount - together with this dressing there will be no more than 100g.

can you talk about this in more detail?

Yes, there are no tricks here. We just start feeding the rye sourdough with wheat flour and that's it.

we begin to feed the rye sourdough with wheat flour and that's it

how long does it take?

Added Monday 23 May 2016 8:04 PM

I store this amount - together with this dressing there will be no more than 100g.

it turns out 50 grams of starter plus 25 grams of flour and 25 grams of water?

Light, fed it a couple of times and consider that it is already wheat.
I always have two leavens - rye and wheat.

Added Monday 23 May 2016 8:06 PM

it turns out 50 grams of starter plus 25 grams of flour and 25 grams of water?

That much or a little less. I did not weigh the total. I only weigh the top dressing.

[Natasha]

Natasha, Thank you!
I liked your roll recipe very much, I want to try

[Shine]

Shine, be sure to try it. I think you'll like it.
I, as I got involved with sourdough, just love baking on it. Although the first baked goods were not very successful, for example. But the strength of my desire to master leavened baking was so great that I stubbornly walked forward. And now I am glad that I did not give up.

[Natasha]

Natasha, I also got hooked on sourdough, too, not everything was smooth at first, now I bake wheat-rye bread, but I did not dare to sweet pastries, now I want to try

did not dare to sweet pastries

We must make up our minds ...... It is not worth sitting within the framework of bread. Oh, what an unspeakable pleasure to indulge your family with delicious noble pastries. And what a smell .... And what beautiful products you can create. My sister, too, does not go further than bread (black and banal white). The argument - I need to hone this - is not convincing. You need to bake EVERYTHING.

I baked a roll today, it really turned out to be clumsy
Yes, and screwed it up with the filling, I got some kind of liquid, apparently it drained the water badly, and the honey and sugar melted and everything flowed ...
it was good that I baked on a silicone mat, the bottom did not burn, but I got the mat, then soaked and washed for half an hour
lies cooling down, hopefully baked



the dough stood for 3 hours, the dough for 4 hours, but there was not enough patience for the proofing, only 1 hour, probably this is not enough, but I was afraid that it would become completely wet from the leaking filling, although as it turned out it mostly leaked under the rug
I didn't use all the dough, I left half of it until tomorrow for buns, I hope staying in the refrigerator won't harm him
Natasha, and the dough turned out so beautiful, pleasant to the touch, I remembered that you call it noble, it exactly matches.
Thanks again for the wonderful recipe
tomorrow I'll try to bake buns with pavidl from it

[Svetochka]

Svetochka, the dough is noble. I idolize him as if he were alive. Probably for this it allows me to bake solid and delicate products with such dedication.
The filling is liquid, yes, due to the fact that it did not drain the water well. But not scary. the test will have nothing. But the proofing must be maintained, since many hours of preparation can go badly if the product is not given a finishing lift.
Light ... well, show the cutter when the roll goes to the meal. Huh?
And buns are curious to look at.
And for the last days I have been baking loaves of rolls (sprinkle sugar + cinnamon + cocoa on the dough layer and wrap it) So fragrant and elegant. And so weightless.

[Natasha]

Natasha, took a sample, even in spite of a small proofing, it turned out sooo delicious!
here is a cutaway


I suspect that I did not roll it right, too thin
well, I think it will do for the first acquaintance, now I will take into account my mistakes and achieve a better result
I will report on buns

[Shine]

Shine, what a pretty one.

I suspect that I did not roll it out correctly, too thin

Nothing is subtle, at least in the photo it looks neat and even.

[Natasha]

Natasha, Thank you

Added Wednesday 25 May 2016 7:12 PM

The continuation of the banquet from the wonderful dough turned out wonderful buns
it was a pity to throw away the remnants of yesterday's filling, I boiled off the water and stuffed her buns, sprinkled with streusel on top

What a delicious roll turned out, or rather, two huge rolls !!! NYAMKA! Simple, fast enough, but delicious! Thanks for such a wonderful recipe!



I did everything exactly according to the recipe, using French sourdough. The dough came in 2 hours, stood for 1.5 hours, baked for 40 minutes, the first 10 minutes with steam at maximum, and then with convection. But for cooling my small bread lattice was not enough, I had to take it from the oven

[Svetlana]

Svetlana, Ludmila, girls, I am very glad that the recipe came to court. It is truly universal. I also bake rolls and buns and a lot of other things on it. The dough is not problematic, not troublesome.
Good health to you !!!
Your products are beautiful and delicious. I will be happy if this recipe will be a guest in your kitchen.

What a delicious and beautiful dough. This time I did not make a roll, but something like a cupcake or Easter cake. Everything was exactly according to the recipe, when the dough rose, folded in the raisins (stretched, sprinkled with raisins, folded in half, and so on several times), rolled up with sausage and put in a cake pan. It turned out super !!!

At the junction, the "sausages" parted a little, rolled a little short

[Luda-a-a]

Luda-a-a, WOW !!! What a beauty ..... Uh-huh.
I’m thrilled with it, honestly! Here and again I have joy.
Thank you for the recipe to "live"

And also delicious !!! I have this recipe for permanent residence now

And also delicious !!! I have this recipe for permanent residence now

It is warm in my soul, from the fact that a good recipe fell into good hands.
🔗

[Natasha]

Natasha, thanks for the recipe! I really liked the bakery from this dough with poppy seeds. Now I have to try it with a roll.

[Luda]

Luda, good health !!! The dough is universal - you can arrange it in any design. Well, what you liked to taste is nice)))

Such a question. Can I have whole grain flour? and not white?

Such a question. Can I have whole grain flour? and not white?

Theoretically it is possible. I personally do not practice baking with 100% whole grain flour. The products are heavy. there is no airiness and lightness in them.