MumiJulia
I baked it yesterday for friends (we went to visit them). With the dough given in the main recipe.
Ooo, how delicious it is)
On Wednesday I will bake again - we are going to visit again))
Duffy
Yesterday evening I made a Curl, in the morning there was almost nothing left, they ate at the moment. Did exactly according to the recipe, just maybe put a little more poppy. Now I will try different variations on the curl theme. Thanks for the recipe!
Crochet
I found a recipe for "Poppy Woman", in fact, the same curl turns out (if it is in a cold-proof oven), and if it is a roll in the oven. The dough is more rich, but mine like it better (well, they like everything I have rich), and the filling is also poppy, but somewhat different than in this recipe. Now I alternate "curl" with "baba" - so that life does not seem like honey, too much muffin, it is also not good to eat. At my home, both recipes go with a bang! Thanks for the fugaske idea! Thank you so much!
LaraN
Quote: Krosh

I found a recipe for "Poppy Woman", in fact, the same curl turns out (if it is in a cold-proof oven), and if it is a roll in the oven. The dough is more rich
Krosh, please share the recipe for "Poppy Woman".
I have mastered this poppy curl, I want variety
MumiJulia
Has already baked 3 times. The first two are with prescription dough, the third is with AMAZINGly tasty dough))
Here is the last result (for such a test, the filling turned out to be not enough - it will be necessary to take into account).

Wheat bread Poppy curl (bread maker)
Irina @
Who knows, somewhere I saw an orange curl (what was added to it?) I can't remember
Alexandra
Dakota
We also liked the poppy curl. I also anointed the first row of rolls with poppy seeds. Then the center appeared in the drawing on the cut.

True, she has a drawback - you can't eat a little, but a lot is harmful
MumiJulia
We also liked the poppy curl. I also anointed the first row of rolls with poppy seeds. Then the center appeared in the drawing on the cut.

True, she has a drawback - you can't eat a little, but a lot is harmful

I don’t know) The one that I baked for the house, half of it managed to dry out)) And these are four of us ...
It is very tasty, but sweetness is bad in us, it can be seen, it fits)))
Cheri
Please tell me dough mode, I have two of them: 1) 1 hour 30 minutes. 2) 5 hours 15 minutes. Which one should you bet on?
Celestine
Quote: Cheri

Please tell me dough mode, I have two of them: 1) 1 hour 30 minutes. 2) 5 hours 15 minutes. Which one should you bet on?

At 1.30
Cheri
And here is my Poppy curl

Makovay zavituska.jpg
Wheat bread "Poppy curl" (bread maker)
Ta_pa
Cheri, and how long did you bake? As I understand it was program 10 - baked goods?
Cheri
Quote: Ta_pa

Cheri, and how long did you bake? As I understand it was program 10 - baked goods?
If my memory serves me, then 45 minutes.
Cook
Quote: Cat

Somehow I didn't even think about this property of poppy. And the husband needs to work less, then he will get more buns. Here !!! The poppy really fails, all the time it turns out very tough and not very tasty. Can someone tell me how to handle it? Thanks in advance, I know - don't quit!

There is such a device in Ukeraine-makitra. It's like a mortar, but it's made of clay. It needs a makogon-such a rolling pin with a round end. Here poppy in Ukraine is rubbed in makitra with makogon. With sugar, pre-boiled poppy seeds. Everything else will be dry and bitter. It is the boiling of 20 minutes that removes the bitterness and it is the grinding by hand in makitra that makes its consistency and taste the way they should be
Self-taught baker
And in St. Petersburg, we simply pass twice the boiled poppy in a meat grinder. It goes well.
Where to take time for makitra ...
domani
Cat,

I pour boiling water over the poppy, wait until it cools down. Re-pour boiling water and cook over very low heat for 30 minutes. I drain the water through a fine sieve and dry it slightly over the fire (I tried drying it on towels for a long time, and I think there is no need to dry it at all). As it cools, I add sugar, raisins and grind well with a blender. It turns out great.
The second part of the filling can be made from walnuts. Grind them in a blender (chopper), add brown sugar, a little cinnamon and soft butter and rub well with a spoon. At home, everyone is thrilled. I will not say for sure the proportions of the nut filling - I love it when there is a lot of it ...
Cook
Here is such a curl came out on Saturday.
I myself did not dare to lay it out, I was waiting for my mother. All the same, mom is a cook). She looked, said that she understood and did everything wrong)))). But delicious!
True, we still made the dough according to the recipe https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1032.0 because they took her to visit, guests are delighted with the taste!
Comilfo
And I have something 450-500 grams of flour and 250 grams of milk "made friends" badly. The scapula was spinning so hard ... I thought the stove would start. Added more liquid "by eye". I look on the topic - I didn't work out with the recipe alone. But the curl is "yes !!" -very tasty
Kosha
Tufifai!
I also have 450-500 grams of flour and 250 ml of milk become lumpy in the oven. I noticed it in time, so I managed to top up the liquid. My conclusion: you need 400 gr of flour.
Baked exactly according to the recipe, adjusted for liquid and with an increased amount of sugar (4 tbsp. L.). Very tall tasty loaf.

Mack did it in a simplified way:
1. Brew with a little kitty and cook with sugar and milk in a slow cooker for two hours (stewing mode).
2. Drain excess liquid through a sieve, grind with a blender and add honey to taste.
Cook
Quote: Tufife

And I have something 450-500 grams of flour and 250 grams of milk "made friends" badly. The scapula was spinning so hard ... I thought the stove would start. Added more liquid "by eye". I look on the topic - I didn't work out with the recipe alone. But the curl is "yes !!" -very tasty

try the dough recipe from here: Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1032.0 - just delicious.
domani
Tufifay
I'm using the recipe for Just Awesome Butter Dough. I never let you down.
Svetl @ nka
and here is my curl. it turned out the first time

DSC00029.JPG
Wheat bread "Poppy curl" (bread maker)
DSC00033.JPG
Wheat bread "Poppy curl" (bread maker)
kava
My variation on Poppy Curl (variation because I used butter dough)

zavitushka.jpg
Wheat bread "Poppy curl" (bread maker)
mausi1968
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.
Sofim
and I grind dry poppy in a coffee grinder, and then just boil it a little with sugar and you're done
kava
I do the same thing: I grind it in a coffee grinder and steam it with boiling water. Very fast and convenient!
mesovasco
it's just a BOMB !!!!!!!! I thought that I would die when I saw and tasted this miracle. And for the poppy there is a special "meat grinder" that rubs the poppy. Very comfortably.
Misha
And I made a poppy curl. How delicious it is !!! Ate the moment. Any pastry with poppy seeds is good, and then there's the shape - in general, thank you very much for the idea!
mausi1968
I did a curl too ... and I had to do the second ... so everyone liked it. Most importantly, no hassle! The first: I added sugar to the poppy seeds, as per the recipe, and the second: instead of sugar, thick jam (apricot with orange) --- THIS IS STILL BOMBIST !!!!! Next time you need to add to the poppy lemon with sugar... Lemon will add sourness and an incredible aroma to the sweetness!
safoo
I TAAAAKKK love poppy.
but something went wrong with me
First I had to add more milk, then flour ..
Now a poppy is falling out of it. It rises so beautifully though.

Lana, in 15 minutes I'll take a picture and post it.
Here is VKUSNYATINAAAAAAAAAAAA. however, the poppy flowed down a bit. Well, now I will try not to leak.And then straight caramel bottom - yummy.

Wheat bread Poppy curl (bread maker) Wheat bread Poppy curl (bread maker)
DainaFay
So my curl is ripe!
Wheat bread Poppy curl (bread maker)

zavitushka.jpg
Wheat bread "Poppy curl" (bread maker)
Gasha
Well, girls, as I promised, I did, I will not be afraid of this word MASTERPIECE!!!

Before you is nothing but Poppy curl !!! Based on the AWESOME TEST !!!

Wheat bread Poppy curl (bread maker)

Wheat bread Poppy curl (bread maker)

No one doubts that the dough is AWESOME ???
(If only a good head were applied to this test ... and hands to get out of that place ... The black on the bottom of the hat is not at all burning, as you thought, but the poppy filling ... The pie was shaken out by overturning the entire HP, the bucket remained in place ...)

Pity that Andreevna already left ... She was waiting for the MASTERPIECE !!!

Well, that means I put this thing in the Dough mode ... When I got it out, I realized that I hadn't been deceived ... I have never seen such a dough in my life ... Well, as expected, I rolled four rolls with poppy seeds, laid it down, prettier like Andreevna ordered ... And began to wait for it to grow ... But it grew to the edge of the bucket ... I thought: "In rushing !!!" and put it on Baking for an hour ... well, it grew, what grew !!!

My filling pumped up ... because I was flying ... I grinded the poppy in a coffee grinder, boiled it with boiling water, let it cool, threw it on a sieve and rubbed it with sugar ... And boil it until it thickens ... well ...

I'll break off a piece, I'll try ...

ALL!!! TRIED !!! Girls, this is not just delicious, but crazy !!! Super!!!

Now here's who will answer me: how much did you have to keep the rolls already laid in the oven ??
NOSE
Gasha, wow! this is your curl!
Yesterday I also baked on the basis of Awesome butter dough, but it didn't work for me. I took the amount of dough 2/3 of the recipe. I took yeast - SAF for butter dough, slightly less than according to the recipe (maybe this is the reason?)
Maca - 150g. Cooked in a microwave in a pot for 25 minutes with milk. I had nothing to grind on, unfortunately
Bake in baking mode 1 h 20 min.
Well, here's what happened:
Wheat bread Poppy curl (bread maker)
Gasha, did you make the amount of dough per recipe? and how much flour did you put in the glasses? And another question about the bun: Are the rules for butter dough the same as for another wheat bun? Should it not stick to the walls during kneading, or should it still not be so dense?
Should you put the yeast for SAF dough in the same quantity as usual or a little less?
Gasha
NOSE, "The amount of dough I took 2/3 of the recipe."

This is the whole point, that without thinking, I flopped the whole norm of the dough .. In the subject of awesome dough, the conversion to grams was done by Svetik S ... There was 540 grams of flour according to the recipe. everything and flopped ...

And, probably, it was not necessary to let the already formed rolls rise for so long ... Today we already ate a "bun" at breakfast - the taste is delicious ... The curls are in place, but if the filling were thicker, the effect would be more pronounced .. ...
NOSE
Quote: Gasha

And, probably, it was not necessary to let the already formed rolls rise for so long ...
I'm still in this business. And what, after the formation of the rolls, it was necessary to let it rise? Just put it in the bread maker and not turn on anything? : oI, to be honest, immediately set the "baking" mode
Misha
And here is my curl. Now I bake it often. The dough is here according to the original recipe

Zawityschka 046.jpg
Wheat bread "Poppy curl" (bread maker)
Gasha
NOSE , frankly speaking, I am also a kettle ... But I was guided by the fact that all formed yeast products should be allowed to rise before baking ... Another question, that maybe not so long ... as I did ... But , I really liked the result ... The baked goods turned out to be unusually lush and airy ... So, next. since I'll just take a smaller volume ...
Qween
Quote: NOSE

I am still in this business. And what, after the formation of the rolls, it was necessary to let it rise? Just put it in the bread maker and not turn on anything? : oI, to be honest, immediately set the "baking" mode

NOSEWhen you wrap the rolls and put them in a bucket, leave the dough to rise for about 40 minutes, the main thing is not to let the dough rise too much, otherwise the roof may collapse. Then turn on baking
NOSE
Thanks for the advice We ate that curl in one day And my husband immediately begs for the next one. We'll go broke on a poppy. Now I'm baking cake from Elena Bo
Qween
NOSE , and poppy in such a kulich goes with a bang.
You can have a little, a teaspoon is already good (quote from the song). I put 1-2 tbsp. l.
Gasha
POPPY ZAVITUSHKA-2 dough again took awesome, but in terms of 400 grams of flour:

2.0 tsp yeast
400 g flour
0.5 tsp salt
3.5 tbsp. l. Sahara
5 tbsp. l. draining. butter (I melted approx. 100 grams and poured everything into the dough)
1 p vanilla. Sahara
2 eggs (I was not very large)
2 tbsp. l. sour cream
70 ml. water
Wheat bread Poppy curl (bread maker)

Only Andreevna recommended putting the pigtail in the middle ... But for me - everything, like not in people ... I put it in the middle ... she herself decided to move on her side ... I will not cut it, because I did it on departure ... But the rolls in the proofer stood even longer than yesterday ... an hour and a half ... it is very cold in the apartment ...
Crochet
Gasha, what a beauty! No wonder the "exit" ...
Quote: Gasha


Andreevna recommended only putting the pigtail in the middle ...
But from this place, please, in more detail ...
Gasha
Crochet, Inn, when you put the rolls on top of each other, then a wavy gap forms between the top two ... And if, first, we weave a pigtail from a piece of dough and put it in the middle, then you will end up with a beautiful dome ...
Alexandra
Quote: Gasha


Andreevna recommended only putting the pigtail in the middle ...

Yes, can I have a link to Andreevna? I myself weaved such a pigtail and decorated it with 100% whole grain bread according to the recipe from the book of recipes for flour King Arthur, but I looked at Andreevna's ...
Gasha
Alexandra, on Andreevna I can't give a reference, because the conversation about this was conducted on Gudkuk ... And everything about the pigtail can be found in the topic Curl from Lola (with tomato) I'll look right now ...

I copied what she wrote to me Andreevna:

Galyun, point by point, baked this.
1. Make 4 curls. Pinch.
Draw yourself on paper before putting in the bucket. Curls directed to the middle look beautiful, well, I don't know how to explain. In general, two at the bottom and two at the top, laid on the lower ones with a curl in the middle, and so that there are no holes at the top between the curls, weave a pigtail from a small piece of dough and put it in this depression. And for some reason, the sides themselves are aligned during baking.
2. What's superfluous? You only need to cut a piece into a pigtail, and divide the rest of the dough into 4 parts, each with a rolling pin and roll into a roll. Do not roll out the dough wider than the HP bucket and do not cut anything off.
When you start doing, you yourself will understand what you need, you will clearly see.

And here is a link to the topic Red curl from Lola ... this is a post about a pigtail:

https://Mcooker-enn.tomathouse.com/in...topic=168.0

And here is a photo of how it should look:

https://Mcooker-enn.tomathouse.com/in...topic=168.0


Alexandra
Gasha, thanks, only there is no photo there

Mine turned out like this in a bread maker


100% Wholegrain1.jpg
Wheat bread "Poppy curl" (bread maker)
Gasha
Quote: Alexandra

Gasha, thanks, only there is no photo there

There is a photo ... I followed the link, checked ... Photo from Lola ...

And your bread is also very beautiful ... But, probably, the pigtail is heavy, the roof caved in a little ... There are very thin flagella you need to make ...
Alexandra
That's not the point. The bread is 100% whole grain. The Americans came up with a successful recipe, the dough is quite airy. But still heavier than usual ...

I'll go look for a photo again, thanks
Elena Bo
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=168.0 this link is the pigtail. Curl in the section and on top of the pigtail

All recipes

New recipe

New Topics

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers