Wheat bread "Poppy curl" (bread maker)

Here you can clearly see ... Photo from Tantsulka ...
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What a treat! Please tell me how to make such a yummy if the bread maker does not have a separate "baking" function (I have an LG-156).

[nelli]

nelli, is there a fast mode? If so, how long does it take?

What a treat! Please tell me how to make such a yummy if the bread maker does not have a separate "baking" function (I have an LG-156).

Pause the stove, shape the loaf you want and press the pause button again - the stove will continue the same mode.
Also, using the pause button, you can take out the blade and skip the extra batch for rye bread in cases where there is no "rye bread" mode, as well as use the oven for proving on heating - without the blade it continues to work and heat, but does not knead ...

qween, my bread maker's fast mode is only 58 minutes.

[nelli]

nelli, very detailed Alexandra answered.

Run "Fast" as soon as the dough is kneaded, press pause, take out the dough, wrap the rolls, put it back. And when the dough comes up, then release the pause and baking will begin.

It may be more convenient if there is a time mode of ~ 2.5 hours. There, the dough will have time to come up once, and then you can cut it.

You write in your profile what kind of stove you have, it will be easier for everyone.

Gasha, Galyun, looking at your beloved beauty, decided to bake today too, this time with a pigtail:





Made on the basis of "awesome butter dough" (for 680 grams of flour), poppy filling according to a long-established recipe. Gasha, Gal, thanks for the idea with the pigtail, a kind of flirt turned out.

Take my curl into the box of coquettes
Well, very tasty. How could I not dare to do this before? Now this curl from our table, I feel, will not get off, because they diminished it, poor, yesterday in one sitting. Only with the filling I didn’t frown, I just went and bought a ready-made poppy filling. Here is such
And I had no choice but to go and put on a new one. Only today I'm going to try it with "awesome butter dough". Thank you so much for the recipe!

And my beauty in the form of pigtails, well, does not work out in any way. Flagella are torn, sometimes thin, and when baking they blur :-(

[Schapirinka]

Schapirinka, Irish, IN !!!
Tufifay , try it with Awesome dough ... it's very docile ...

dear people, help me, I want to bake this curl, I bought a bread machine recently, I have an LG-156 oven, above nelli also asked a question about this oven. There is no pause in this oven, there is no baking mode. There is a Russian cook, basic, special, French, fast, dough and jam. It turns out, as I understood, first make the dough in dough mode. And then take out the stirrer and bake on any suitable setting?

dear people, help me, I want to bake this curl, I bought a bread machine recently, I have an LG-156 oven, above nelli also asked a question about this oven. There is no pause in this oven, there is no baking mode. There is a Russian cook, basic, special, French, fast, dough and jam. It turns out, as I understood, first make the dough in dough mode. And then remove the stirrer and bake on any suitable setting?

You must have a baking schedule .. usually the very last one. In my opinion, you only bake in a cupcake (without kneading). No one has pauses in programs (well, maybe only in those stoves that can change the program), just unplug it after the dough (in dough mode) is ready. Sorry for the pun.So how to form a curl, leave it in the stove to come up for 1-1.5 hours. And then cupcake mode. Good luck!

Although.................... .... looked at your instructions ............ not t cupcake mode. And my friend said that the cake can be baked in it, only you need to knead it manually. I'll ask her in the evening. In the meantime ........ I would try the fast mode. While you are forming the dough, you can probably turn on the stove to work according to the "fast" program with a bucket and without a kneading paddle. Then after shaping (page 11 in your instructions) put the rolls ... and 52 minutes rise, baking is true 35 minutes. But as my experience shows, this time is enough .... leave 30 minutes after that in the heating mode just in case. We are waiting for the report!

I continue the conversation with myself! I asked a friend if you have the same model. So she has a cupcake mode .... only baking happens in it! On the panel, it goes after the jam. Although it is strange that in the description for the oven the cupcake mode is indicated, but the instructions that are posted on our (your ?!) website do not have it!

The baking mode is there not only 35 minutes. You can also change it. Simply, if you turn on the "baking" mode, the display automatically displays 35. And by pressing the "timer" button, we change the baking time. I baked for exactly 1 hour.

The baking mode is there not only 35 minutes. You can also change it. Simply, if you turn on the "baking" mode, the display automatically displays 35. And by pressing the "timer" button, we change the baking time. I baked for exactly 1 hour.

I meant fast baking ............. 35 minutes!

Thank you very much for your participation, I really do not have the KEKS mode, and after the JAM mode there is nothing, ask your friend how she all the same makes a cupcake in this HP. I only baked muffins with yeast added.

But in general, I am very annoyed that I bought an oven without a baking mode, it never entered my head that there are ovens without this mode.
My mother has Mulinex, and they offer if the bread is not baked or not brown enough, you can hold it on the "Cooking" mode. that is, jam if for LG. I tried, and the bread is really baked. I will probably try to knead the dough in the "Dough" mode, then turn on "FAST" without a mixer, and while it is kneading I will form rolls, as you advised me:
In the meantime ........ I would try the fast mode. While you are forming the dough, you can probably turn on the stove to work according to the "fast" program with a bucket and without a kneading paddle. Then after shaping (page 11 in your instructions) put the rolls ... and 52 minutes rise, baking is true 35 minutes. But as my experience shows, this time is enough .... leave 30 minutes after that in the heating mode just in case. We are waiting for the report!
And if you don't get it right, I'll try to turn on the "JAM" mode,
how everything will turn out I'll let you know later, because this Saturday I have a wedding
I will already do experiments on my husband
I'm getting ready right now

I congratulate you! I think the jam mode will not be needed, because if you leave the curled scale on the heating and so it will be baked. And as for the stove ................ my friend has a silver Russian chef. So she has a cupcake mode. I don’t understand why you don’t. But I am sure that if you wish, you will definitely adapt to your stove! Good luck!

I will write for those who have an LG-156 oven, and who, like me, do not have a "baking" mode, maybe someone will need my advice. I sat and read the instructions carefully - the program "JAM" is described in the characteristics of the programs - 10 minutes warming up, 60 minutes - baking, 10 minutes cooling. That is, baking in this machine can be done in the "JAM" program, as I expected. So I'll try to bake the curl in this mode. I will report on the results later, my wedding is the day after tomorrow, and here I am racking my head over a curl.

Yes, but in the jam mode the spatula turns, because there is a need to stir the fruits. Therefore, I think that this is not really baking. Until you try, however, you won't know!

dough:
milk 250 ml
rast. oil 2 tbsp. l. (not measured)
sugar 2 tbsp. l.(dimensional)
salt 1 tsp (dimensional)
powdered milk 1 tbsp. l. with a slide (not measured)
yeast 1.5 tsp (dimensional)
wheat flour 450-500 gr
dough mode
filling:
100 gr poppy seeds
150 grams of sugar (honey is possible, but less)
milk - I definitely didn't measure it, but so that this sugar-poppy mixture was covered
boil down to begin to thicken (do not overcook, otherwise the caramel will turn out)

Thank you very much for the recipe!
It turned out very tasty.
It baked late in the evening, barely waited until it cooled down a little, the taste and aroma were amazing, but in the morning the "curl" was incomparable. We ate everything at breakfast, I'll bake again in the evening!

Curl with strawberry and apricot jam

And this Curl is smiling

The recipe is GREAT and allows for unlimited imagination.
Here's a funky poppy seed dough curl

In the cut, we got modest poppy hieroglyphs. If you want rich curls, roll the rolls longer.

This one with sourdough in dough and stuffed with liquid jam, chopped apples and cranberries

And the top is designed like a kifle.

Thanks to all the inspiring authors - Lole, fugaske, Elena Bo.

Hello everybody. Last night, my son and I decided to experiment. Earlier, while preparing to buy HP, I saw a red curl, I liked the idea, I remembered it. And yesterday we decided to do it with poppy seeds, it's a pity that I didn't find this twig earlier, but better later :) Therefore, I baked according to the main recipe from the book to HP ...
So, this is just class! Now I put it on the table in portions for self-preservation :) I train willpower, but the children somehow don't care - they will soon eat me :)

Here's just a question: I baked in the baking mode for 45 minutes, before that it went up in the oven. In general, the size suited me, and it baked well, only the bottom and sides were perfectly browned, and the top remained almost white, and it also cracked across the rolls. Although I cannot say that it is dry. Can I grease it with something tasty? Just if you increase the time, will the bottom and sides not burn out completely?

Help who can ... Please. We bought HP only 3 days ago :)

the top of all the bread baked in HP is light. I get out of this position - 5 minutes before the start of the baking process, gently grease the top. If you need a crisp-white egg, and if soft, but more ruddy, then yolk.

I also finally baked my poppy curl, it turned out quite good, but I probably put in a little filling, and it seemed a little dry to me. And I thought about how I can make it juicier. I did not dare to make rolls with jam, I was afraid that the jam would leak out and burn. (I only have liquid jam at home)
And I came up with this - made balls of dough, stuffed them with different fillings - I had poppy seeds, apricot and raspberry jam. I just threw these balls into the bucket.
I liked the taste of the baked curl very, very much. The combination of poppy flavor with jam is very successful. The husband gasped, the day before there was just a poppy curl. He liked this one more and I liked it. Although in appearance it is konecheo safer when it consists of rolls.
Maybe try to combine rolls with poppy seeds and jam.
See the results in the pictures

but the process

And I came up with this - made balls of dough, stuffed them with different fillings - I had poppy seeds, apricot and raspberry jam. I just threw these balls into the bucket.

monkey bread turned out, however

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the top of all the bread baked in HP is light. I get out of this position - 5 minutes before the start of the baking process, gently grease the top.If you need a crisp-white egg, and if soft, but more ruddy, then yolk.

thanks, of course, but let me disagree. All the rest of the bread (Regardless of the size) always turns out to be of the same beautiful color both below and above. Which is sooo happy, but it is with in this case - failure. Although it grows well, and sugar, milk, eggs are present in the dough, it would seem that it should brown, even sprinkled with sugar on top. ... ...

Well, nothing, we will try, I think with the method of SCIENTIFIC TICK everything will definitely work out :)

Good luck and thanks to everyone :)

[Sweethearts]

my poppy curl
dough recipe from Sweethearts in topic T Just AWESOME butter dough !!!

the dough was made in the dough program and the extract was adapted in the sweet pastry program
as the baking turned on, smeared the top with an egg and sprinkled with poppy seeds


went well and baked too
that's just from the mold

cooling down, not yet cut
the smell is awesome buttery dough and vanillin
thanks for the recipe and for the idea

Girls, I make poppy even easier. I pour boiling water and in the microwave for 7-10-15 minutes (watch how the poppy has steamed) at full power. Stir occasionally and add water if there is not enough. And then it cooled down and forth ... Very quickly! And two hours to tinker with him is long for me.

And you can tell us a little more about "forward". Is there a meat grinder there? And how is the meeting with sugar going?
Thank you.

Thank you very much for the recipe!
It turned out very tasty.
Instead of milk, I took water, but added 2 tablespoons of milk powder and two eggs.
Only the filling leaked out a little :)

Tovarischi, how delicious it is! The dough itself turns out to be tender, squeaks when cutting, it is a pleasure to mace it))) I cooked the poppy filling first in the microwave, then drained the broth and added 100 grams of honey and milk 3.8%, boiled it together until it thickened. The dough is mixed with yogurt whey. When I rolled out the layers, I first greased them with vegetable oil, and then laid the poppy filling on top of it.
Baked for an hour and ten minutes in HP.

And here's another curl. Bake and do not hesitate - it is tasty and unusual

And here is my curl, my soul could not stand it, I wanted to boast. From butter dough, delicious food




Has baked already 4 times, and each time an excellent result.

Something is wrong with my curl.

It turns out beautiful, but after 8 hours after baking, the middle falls through. When I cut it, you can see that the crumb around the poppy in the middle is somehow ... moistened. Obviously because of this, everything collapses and fails. It tastes great, but somehow it doesn't feel right that you crumble in places around the poppy, especially closer to the center, just like dough. After a day, the pulp is moistened in those places where the poppy was and not a very large layer.

I tried to make 4 rolls and one multi-layer. The result is similar.

I cannot understand what is the matter. I squeeze the poppy very well and then dry it on a towel, so the reason is something else, but I cannot understand. For the dough I use a recipe from this thread, a variant of the "awesome butter dough":

2 tsp trembling.
400g flour
3.5 tbsp. lies. Sahara
100 g sl. oils
1 p. Vanilla. sah.
2 eggs
2 tbsp. lies. sour cream
70 ml. water.

I just steamed the poppy in boiling water for 20 minutes, then wring it out and dry it.

The outer crust turns out to be a bit overly roasted and hard, the crumb in a thick layer is slightly dry and harsh, and soggy near the poppy!

I squeeze poppy poppy very well. The towel struggles. And then I dry on a towel. Minutes 20. Do you think this may not be enough? When mixed with sugar, it seems to be quite dry.

Specialists, who can tell you what the problem is?
Thank you in advance.

maybe it is worth boiling the poppy seeds with sugar until thick? I cooked it with honey and milk, very tasty, thick filling

At first I cooked in the microwave for up to 12 minutes, as advised here. No difference. Now I realized that here the German poppy is already processed and there is no need to cook it at all - it is soft.

Should I try to mix it completely dry with sugar?

and here is a curl on Awesome butter ..awesome !!! I baked yesterday, my one-year-old daughter helped with all her might - she crawled into the dough with her hands, tore it apart and poured flour on the floor)))

hostesses! Take to your ranks. We bought a wet nurse 2 weeks ago. It's a miracle! So many things I want to try! Your poppy curl is in line. I'll buy a poppy and try it. And take out the blade when baking? And when you put the rolls in a bucket, to rise, before baking, will the dough be at that temperature to come up? here they write, about an hour the dough comes up. Maybe you need to turn on some kind of mode so that the dough comes up, or is it enough for him to just stand in the oven?

[Makivnik nasvidkoruch]

Inspired by the poppy curl, I tried to make a poppy seed roll the other day using the recipe Makivnik nasvidkoruch (Whip up poppy loaf) from the book Daria Zvek... I cooked, really, in haste, that's why it turned out somehow ... crooked

Dough: 300 g flour, 1/2 cup milk, 20 g yeast, 2-3 yolks, 100 g sugar, 2 tbsp. tablespoons of butter or margarine, 1/2 tsp. salt
Filling: 200 g poppy seeds, 100 g sugar, 1 protein, 1 tbsp. l. semolina
Preparation of the filling: grind poppy seeds steamed in several waters, add sugar and vanilla, mix with protein and semolina.

I mixed the dough in CP from such a number of ingredients: 400 g of flour, 180 g of milk, 20 g of live yeast, 4 yolks, 120 g of sugar, 3 tbsp. l. oils. The filling according to this recipe turned out to be twice as much as needed. Poppy was ground in small portions in a large porcelain mortar.
Based on the poppy curl, I made five rolls and a pigtail. Baked for 50 minutes. The result is such a crooked sweet soft roll. While I was writing this post, my children left only walls from her half

I love baked goods with poppy filling very much, so I make the preparation in advance. I wash my poppy and dry it (you can in a warm oven), and put it in a glass jar. If necessary, I grind the required amount of poppy seeds in a coffee grinder, mix with sugar and nuts or raisins, you can add whatever you want. This filling turns out to be quite dry, does not blur and does not shrink the dough.

And here I began to experiment with the "curl".
I make the dough in a bread maker - strictly according to the recipe, the filling - too (I grind the poppy in a coffee grinder, add sugar, fill it with milk - and cook for 10-15 minutes)

But then - I don't bake in a bread maker - I form a cake (you can dream up with a form) - and bake in the oven.
It seems to me that it turns out more beautiful and tastier.
The result is in the photo.

[1]

After several experiments, I settled on the simplest form. I make 1 sheet, apply the poppy filling and fold into 1 roll. I try to make its length equal (or slightly more) than the width of the bucket. The poppy is spread evenly and time is saved.

Hello! Take a newcomer into your ranks On March 8, my husband made a wonderful gift - Panasik. She baked bread only according to recipes from Monual, but when I saw this curl, I could not resist. It turned out just delicious !!! Thanks to the author of the recipe!

Hello, I made a poppy curl yesterday too!
I boiled the poppy in the microwave with water and milk until caramel formed (digested). But I found a way out - I ground the poppy seeds in a mixer by adding 2 tbsp. l. milk and filling turned out to be very tasty and juicy, but not wet. Also, I did not stand the dough so that it would rise after the rolls were formed. I immediately put it on baking and still (it seems to me) it turned out not bad. First I set it for 50 minutes, and then added another 20 minutes.
Curl was my second experience of baking in a bread machine (in my life). I will definitely post photos.

Fugasca, curl has become a weekend recipe! Small grit "will we have a twist today?" Husband - "yes, there has been no strudel for a long time!" Considering my recently discovered allergy to poppy, I feel hellish torment while cooking it (from the inability to even lick my fingers from the filling) ... But what to do? Who is it easy for?)
Thanks for the super idea :))

Thank you very much, the recipe is just a godsend, mine really liked it, they asked for more. I made the filling like yours, but I also added a walnut + fast and tasty Very, Very