Wheat bread "Poppy curl" (bread maker)

Hello ! Tell the baking program how many minutes.

KALINKA! I get 45-50 minutes. I check the readiness in 40 minutes with a splinter and, depending on the test result, add 5-10 minutes

for Kalinka I have a Panasonic 255 program vipechka 50 minutes

What is it yummy !!!

And I do the filling like this: rinse 200 g of poppy seeds, let it drain onto a sieve, add 2 tbsp. l. honey and 3 tbsp. l. sugar, and then break everything up in a blender. The filling is very juicy.

[ira06]

For some reason, my blender could not cope with chopping poppy seeds.
But the father-in-law gave us a present - an electric meat grinder. Now the issue with the filling is solved as follows. I boil 400 grams of poppy seeds with boiling water two or three times, drain the water very carefully (I gently tilt the saucepan, the poppy is held in it, and I put a small strainer under the stream of water so that the poppy does not run away). Then I drive the poppy through a meat grinder two or three times. Then I divide it in half and according to the previously given recipe - 100 g of sugar, 1 protein, 2 tbsp. tablespoons of semolina. I just pour the second part of the poppy into a bowl and send it to the freezer until the next "Mom! I want a roll with poppy seeds!"

P.S. And now this very loaf with poppy seeds is sitting in the HP. Sometimes, when I'm a little too lazy to make 4 rolls, I make two long rolls and put them in a bucket, folded in half with a "horseshoe", towards each other.

ira06, if suddenly there is not enough baking time, then immediately after the end of 50 minutes you can turn on the same baking program again, and on a hot oven the time can be set from 1 minute (and not 30 minimum, as on a cold one).

Yesterday I slipped that I put the loaf on the proofer (I have to turn on the baking and turn it off after a minute or two so that the ten is not too hot) and the roll was baked for 30 minutes. Then I turned on the "baking" again for 15 minutes and finished it all.

P.S. And now this very loaf with poppy seeds is sitting in the HP. Sometimes, when I'm a little too lazy to make 4 rolls, I make two long rolls and put them in a bucket, folded in half with a "horseshoe", towards each other.

By the way, an interesting option.
And I grind everything well with a blender. It turns out a very tasty juicy filling.

Fugaska, thank you for the recipe !!! : nyam: Well, very tasty! I do it regularly! The family and all the neighbors love it !!

Here is my beauty:

Well, I made it, only ... My filling leaked ... I think it's because of the separation. I kept proofing for an hour. And for baked goods - 1.5 hours. So I had to wash the bucket. And I immediately reduced the water by 20% (when I take it according to the prescription, it always gets wet because of the flour), but here ... I had to take it according to the recipe. Only I think there is not enough poppy, and I also liked the idea with one roll! All the same, I put them at random. In short, here:

[Hairpin]

Hairpin, look at the recipe that I gave. There, a couple of tablespoons of semolina are added to the ground poppy. I think that its function is just to take on excess moisture in the filling.

By the way, there are two tips with semolina. I'll try both of them:

Girls, I took this poppy filling from a good cook, try it, it's very tasty!
3/8 l. milk
250 gr. poppy
2st. l. decoys
2 bags van. Sahara
2 tsp rum
100 g raisins
75 gr. almonds
1 egg
100 g Sahara
Bring milk to a boil, add poppy seeds, semolina and sugar. Bring to a boil 2-3 more times, remove from heat + everything else, cool slightly + egg, stir.

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]

Thank you very much to the author for the recipe, it was very tasty, only I put in twice as much poppy, we respect poppy. The loaf was plowed and tasty.

Here is my creation, mine is devoured in one sitting, delicious food ...

fugaska thanks for the idea
Here is my curl

Dough: just AWESOME dough.
Filling: just like fugaska.

Poppy curl with brioche dough (unfortunately, I don't remember who got the recipe for this dough)

flour 550 gr
sugar 55 gr
salt 2 tsp
dry trembling. 3 tsp
egg 4 pcs.
milk 70 ml. (can be replaced with water + milk powder)
oil drain. 180 g
Number of ingredients. for a bucket of 1.5 kg. The dough is very rich, but rises high

I baked a curl according to the fugaska recipe, but with its own filling. There was no poppy. There was peanuts, vanilla, cinnamon. I chopped all this + sugar in a blender and thickened it with milk. I also added vanillin to the dough. The stuffing really went too far (crawled out), but it doesn't matter. Sprinkled on top with sugar dust. The taste is just great! Thank you fugaska, you have talent!


Cut straight after baking. The cut will probably be cooler.
The dough was put on the "Pizza dough" mode, program 5, baked on program 10.

Hello everyone! So I decided on this miracle recipe! Miracle! Thanks for the recipe, it turned out super and tasty and beautiful

Here is my beauty !!

Girls, dear! Your advice is very necessary.
I want to bake a poppy curl on funky pastry in Panasonic 255.
And several questions at once.
1. I want to bake 540 grams of flour. Isn't that too much? Maybe 400 should be counted so that it doesn't get out?

2. Will 200 grams of poppy be enough for the filling or is more better?

3. I plan to bake for about 50 minutes. Will it turn out too dry, because the buns are baked much faster?

[Amiga]

Girls, dear! Your advice is very necessary.
I want to bake a poppy curl on funky pastry in Panasonic 255.
And several questions at once.
1. I want to bake 540 grams of flour. Isn't that too much? Maybe 400 should be counted so that it doesn't get out?

2. Will 200 grams of poppy be enough for the filling or is more better?

3. I plan to bake for about 50 minutes. Will it turn out too dry, because the buns are baked much faster?

Amiga
I baked the poppy curl on the "Awesome butter dough", made it at 680 gr. flour, but I have a large bucket (with two kneading blades), and then the curl propped up the HP lid.
1. I think that for your HP, 540 gr. flour will still be a bit too much, read what he writes Gasha HERE,AND HERE... In the first case, she baked a "curl" of 540 gr. flour, and in the second from 400 gr. flour (at Gasha, as well as at you Panasonic-255).
2. I think that 200 gr. poppy will be enough.
3. It is unlikely that in 50 minutes you will "rewrite" the curl. The buns are even much smaller in size.

[lilisyonok]

lilisyonok what a beautiful curl you have!
so perfect ... I often bake this curl - and never once did it turn out perfectly beautifully

rinishek thank you for the nice words. I guess I'm just a good photographer. The curl at my bottom was all black from the leaked sugar, which naturally burnt. Although everyone liked this burnt caramel! Although, of course, it turned out to be symmetrical.

Thank you very much for the recipe. it turns out great and very delicious. we have been baking for a week every day. really our family is big

Hello everybody! Take to the ranks of bakers! After wheat bread, I made buckwheat, the third creation was a curl. The stove was just squeaking, it didn’t take it out yet, but the question is already worried: why did the dough break from above on both rolls? Explain to me inexperienced. Baking, by the way, on awesome butter dough.

The dough broke because it was rolled out thinly, most likely. It does not affect the taste in any way

THANK YOU!!!! great topic author! I got a beautiful curl! (y) true with some changes. It's just a work of art!



I added 1 tbsp to half the dough. a spoonful of cocoa powder. Then she divided each half into two more parts.The result is 4 white balls and 4 brown ones. She rolled each one and folded white on brown and on top - filling, rolled up rolls ... And then like everyone else. The dough is like on the first page, the filling is the same. But you can do it from the store. For sale dry poppy and nut filling, it only needs to be diluted with water. Thank you all for your advice !!!! The yummy and beauty are AWESOME !!!

On the weekend for the arrival of the guests, I baked a curl - everyone was amazed! And until they ate almost everything - they didn't crawl out from the table (they just crawled out - it didn't work out any other way, because there was still a hodgepodge and fish with rice in the MVP). The girls (daughter and niece) grabbed the rest of the curl. Fast and dry so that no one else has time! The husband demanded a short break between the rolls - he is afraid that soon he will not pass through the kitchen door!

Here is my first curl!

I tried so hard that I went too far with the filling! (I took the one with poppy seeds, raisins, almonds, semolina) I still can't make links to the recipe ...

But the most interesting thing about this story is that my capricious and spoiled dog demanded this roll with terrible force, in fact, she does not even smell bread, here my whole leg is scratched from the demanding paw clicks - she ate even without butter. Here she is - a wonderful curl! But my husband didn't get it!

In honor of the end of the next trimester at school, they decided to arrange a birthday party for the children and they had to bring something tasty. As always, time is sorely lacking, I decided to bake them with poppy curls. (Fortunately, I already have a collection of ovens, I "announced" to all my friends and relatives that I already have 3 of them, I don’t need to give them anymore), in one I kneaded, the other baked, the third helped ... In general, the first from Mulinex (by To me, this oven is only good for the "only baking" mode, somehow it does not work out for me with it) was already ready, and the second was being baked. Leaving one curl to cool on the table, I went to bed. It was half past three at night. In the morning I wake up, to the kitchen, and there ... I remembered your, Cat, tip and your "pampered sobane"
Our equally spoiled, impudent cat with an off-scale obarzometer climbed onto the table and ate half of it. Apparently overeat (sorry for not a very literary word, but it is difficult to find something else for his state) and fell apart with his belly to the top next to the remnants of a curl. Swearing with him is useless. When I start to educate him, all my men stand up for this impudent creature. Having given him, for prophylaxis, with a rag and having driven it off the table, I took out the second curl from the stove. This impudent animal, having heard the smell, began to yell, as if someone had stepped on it. And the most outrageous, he climbed onto the table again. I told him:. And he rushes like a tank. Well, all this would be fine, but I need 2 loaves of bread, the child will not carry the leftovers to school, so generously left to us by the "owner" of the apartment. The second child had to make quick cherry bread in a hurry. And in the afternoon, my eldest son calls me (he got a poppy curl) and says with delight that all the children really liked it, and the teacher asks for a recipe. I baked it again for Easter, instead of pies. My all overeat (and the impudent shaggy monster too). Now they lie and grumble and that's it. Oh, and it turned out to be a delicious curl! Itself did not expect. The dough is not sweet, and the filling is just great! And in combination, you can't pull off the ears!
There are no photos, there is nothing to photograph.

THANK YOU!!!! great topic author! I got a beautiful curl! (y) true with some changes. It's just a work of art!

It's actually a work of art! Art Nouveau works of the early twentieth century floated before my eyes. I grab the idea, it must be implemented!

[tanchik]

tanchik, thanks for the story!

Help! Help is needed!
I have a Zelmer bread maker - I cook everything perfectly, just I can't decide on the choice of the program for THIS recipe (((
Let's say I cook the dough, for example, on the "Sweet bread" program, well, I'll get it, I'll make rolls ... And how to bake separately?
There is a "Bake" mode - the instructions say "Frying the crust"
Will it fit ???
Those who are in the know and not really, I hope for your advice! I dream of a curl

It is optimal to use several modes: kneading and proofing ("Yeast dough"), at the end of the program, take out the dough, form rolls, put them in a bucket, let them rise and turn on the "Baking" mode

The fact of the matter is that there is no specific "Baking" mode
More precisely, there is "Bake", but in the instructions it is used only for frying the crust! ... Although in theory this is baked goods!
So I ask if someone tried it on it ...

[Katyunya]

The fact of the matter is that there is no specific "Baking" mode
More precisely, there is "Bake", but in the instructions it is used only for frying the crust! ... Although in theory this is baked goods!
So I ask if someone tried it on it ...

Katyunya, our 12th program is baking (1 hour). You first make the dough either at 9 or 10 and then put it on the baking. Everything will work out for you.

[Katyunya]

I apologize for wedging myself into a conversation about a stove I've never seen

Katyunya, "train on cats", but what if you have this 12 program is not really suitable for baking ?. In order not to spoil a bunch of products, knead a simple bread dough in the appropriate mode and let it come up (only kneading and proofing), and then try bake in the bake mode, then you will understand whether this mode is suitable for baking or not.

[fugaska]

It turned out just DIVINE! The curls are gone in a moment!
Thank you fugaska!!!!

[Katyunya]

Katyunya, very beautiful curl came out! ... You see everything worked out! It’s not the first time I bake it myself, but yesterday I baked it again, today it’s gone. Many thanks to Fugasca !!!

Well, thank you so much for a quick tasty and abaldenny recipe for baking 4 times I do not have time to photograph it in a cut it is eaten very quickly.

I added 1 tbsp to half the dough. a spoonful of cocoa powder. Then she divided each half into two more parts. The result is 4 white balls and 4 brown ones. She rolled each one and folded white on brown and on top - filling, rolled up rolls ... And then like everyone else. The dough is like on the first page, the filling is the same. But you can do it from the store. For sale dry poppy and nut filling, it only needs to be diluted with water. Thank you all for your advice !!!! The yummy and beauty are AWESOME !!!
That is, it turns out that you kneaded 2 doughs? One white, the other with cocoa. Share what the first kolobok was doing while the second was kneading. Is it too far away? And isn't it worth it to give less flour in the dough with cocoa, otherwise the cocoa thickens the dough so lightly. Didn't it come out that you have 2 tests of different density?
The beauty of your roll - even for an exhibition! Gorgeous baking!
Alternatively, you can also make a pink dough by coloring it with beet juice and smearing it with something freshly grated berry ... or here are prunes in a meat grinder with nuts and raisins ... This is my fantasy already. :-))
If it's not difficult, please describe the whole process more step by step, otherwise I'm still a kettle in bakery.

Exactly, exactly ... the dough with cocoa turned out denser !!! And I also thought: what's wrong with cocoa. I didn’t know what “must” thicken. So it’s better to add less flour ... I make two doughs. And nothing happens to the first kolobok. Because I can't stand the dough kneading mode to the end ... Well, two kneads have passed, and then the stove does nothing ... it just stands the dough ... So I never wait for this time. The batch itself has passed - and I pull it out. And then, when I rolled the rolls, I put them in a bucket, and I put the bucket in the oven with a plate of boiling water (I don't turn on the oven!). They come up pretty quickly. Then I put the bucket back in the bread maker in the baking mode. (I have it - a cupcake). That's all. And thank you for the advice (I'm talking about cocoa), now I will know that I need to lay down less flour. And then I, too, am an "experienced cook"

Exactly, exactly ... the dough with cocoa turned out denser !!! And I also thought: what's wrong with cocoa. I didn’t know what “must” thicken. So it’s better to add less flour ... I make two doughs. And nothing happens to the first kolobok. Because I can't stand the dough kneading mode to the end ... Well, two kneads have passed, and then the stove does nothing ... it just stands the dough ... So I never wait for this time. The batch itself has passed - and I pull it out.And only then, when I rolled the rolls, I put them in a bucket, and I put the bucket in the oven with a plate of boiling water (I don't turn on the oven!). They come up pretty quickly. Then I put the bucket back in the bread maker in the baking mode. (I have it - a cupcake). That's all. And thank you for the advice (I'm talking about cocoa), now I will know that I need to lay down less flour. And then I, too, am an "experienced cook"

Thank you! I will definitely make such a thing.

Finally I got to this curl. Of course, it was not without interference, but in principle it was a success and turned out to be very tasty. Thanks for the recipe.

I noticed this beauty even before buying a bread machine. Therefore, she swung at her right after the first successful white bread.
Oh, and I was tormented with the kolobok ... Immediately it turned out to be very tight and I started the "rescue operation". Out of fright, I went too far with the addition of milk - as a result, everything was splashed on the stove and around. I stopped the program, took out the dough. She began to knead the slippery, steep dough with her hands, diluting it with milk until it became a softer bun. Then she put the bun into the bucket and switched on the “dough” mode (“main” program). After the pre-mixing, I felt the bun, and it was tight again. On the main kneading, the spatula of the spruce turned, let's add water again by a teaspoon and then slightly crush it with flour so that the bun did not jump out of the bucket.
In general, before the proofing, the bun was still taut. During the kneading, I looked into the stove and saw that the dough, as it was in volume, remained the same, only softened. Well, I think it's unlikely that something will work out already. But for the remaining time after the kneading, to my surprise, the dough rose enough. (Mentally said thanks to her yeast) Huh, the hardest part is over. I made curls and set them to rise. After 20-30 minutes, I put them in a bucket and turned on the "baking" for 1 hour. At about 40 minutes of baking, we lost electricity. After all, still only this was not enough for me. Thank God in 10-15 minutes. power resumed and the program resumed automatically, which was very pleasant. 8 signals were beeped, I lift the lid, and the top is still white. I set it to bake for another 10 minutes. Here's what happened as a result:

I liked the taste. We ate everything with pleasure. Thanks a lot for the idea and recipe! I will bake some more. but adjusted for liquid (or flour) ..

I also baked this bread. The gingerbread man was a little tough, I added milk during the kneading process - I don't know how much, but then the dough was soft, as it should be for wheat.

I always do the filling like this: pour the poppy seeds with boiling water or boil for about 20 minutes, then through a sieve, and with sugar in a blender.
I liked the bread very much. I will also bake with different fillings. Thanks to the author

And here's the question
Knead the dough using the TESTO program and it rises on this program, and then we make rolls and bake immediately?
or
knead the dough, make rolls and should they distance along with the filling?
It seems not the first time with the dough, but then I thought, in any case, everything will be baked.

[Freesia]

And here's the question
Knead the dough using the TESTO program and it rises on this program, and then we make rolls and bake immediately?
or
knead the dough, make rolls and should they distance along with the filling?
It seems not the first time with the dough, but then I thought, in any case, everything will be baked.

Freesia
First, I make the dough on the "Yeast dough" program, ie kneading + proofing (1 hour). Then I shape the rolls, put them back in the HP bucket, turn on the "Baking" program for 1 minute (for heating), let the rolls distance until they double in volume (about an hour) and put them in the "Bake" mode. The "curl" baked in this way turns out to be the most delicious for my eaters!

... so I put program 6 "sweet pastry", before baking the product, I turned off the c / n (the program is saved for 7 minutes!) and in 5 minutes I filled up rolls, put them back in the bucket and turned on the c / n .... ...she continued her program and baked a curl! everyone is delighted! Thank you!

on the 3rd page is this advice - I always use it. I manage to wind up rolls easily. I did it as Krosh advises - I did not notice the difference in taste

[Moulinexe 2000]

Thank you very much for the recipe.
cooked in Moulinexe 2000:
dough (without milk powder) on program 11 - just gorgeous
then she rolled out the rolls and immediately set it to bake for an hour on program 12. To make the crust a little darker, I still set 10 minutes on the same 12 program

filling: poppy in a coffee grinder, then boiled in the microwave with sugar for 15-20 minutes - did it for 3-5 minutes - took out - looked - and put it again
I added raisins to the poppy seeds - by eye. Raisins washed and dried with a towel
everything went up perfectly, the taste is gorgeous.
They ate everything in a big friendly company
I really liked the ratio - the effort invested and the result obtained.

Thank you very much for such a delicious recipe.
Here are my works:

you have a beautiful curl!

still a wonderful recipe and idea - these curls are so elegant!

Thank you very much for the recipe !!! I made such a curl a couple of days ago, only I did it not with yeast, but with sourdough. The whole family is delighted, asked to repeat. I'm going to do it again tomorrow. The only amount of flour is really overpriced. Therefore, it is better to sift the minimum amount of flour into a bowl, but not completely pour it into the bread machine, but leave a couple of tbsp in the bowl. l., it is better to fill up later as required.

Thanks for the recipe! Did it several times already!

Miracle! The most wonderful recipe! Thank you very much!