Buns with poppy seeds

And this one doesn't open either. Can you just lay out the recipe ?? YOU ARE WELCOME!

[Natal]

Natal
Here is the prescription GruSha :

Dough:

20 g fresh yeast (8 g dry)
1 tbsp. warm milk
50 g melted sl. oils
1/4 Art. warm water
1 egg, room temperature
1/4 Art. honey
3 tbsp. flour
1 tsp salt

Filling:

3 tbsp. l. melted sl. oils
1/2 tbsp. Sahara
2-4 st. l. poppy

1 egg to grease the surface
1/4 Art. water
1/4 Art. Sahara

I mixed the dough in a bread maker

Knead the matched dough and roll it into a rectangle measuring 30x40 cm (the thickness must be at least 5 mm).

Brush the dough with melted butter

Sprinkle with sugar, then poppy seeds

Roll the dough tightly into a roll

Cut into small pieces, 2-2.5 cm thick.

Place the buns on a baking sheet at a distance of 2 cm from each other, cover them with a towel and place them in a warm place for proofing for about 20 minutes.

Preheat the oven to 200-220C.
Brush the buns with a lightly beaten egg

And bake until golden brown
While the buns are baking, prepare the syrup to cover the surface. To do this, bring sugar and water to a boil. Then you need to remove the syrup from the heat and add the vanillin.
Using a cooking brush, cover the baked buns while they are still hot with sweet icing.

Bon Appetit!

P.S.Try looking at the author's recipe for buns like this: 🔗, there is a direct link to these buns, checked, everything opens.

Thank you !!! Trampled to do

[Natal]

Natal
Good luck to you! Tell us about the result later?

Sorry I didn’t post it right away .. the Internet did not work. Here are my buns

[Natal]

Natal
Oh, what beautiful and neat buns you have come out, lyapotaaa !!! Directly one to one, lovely ... And what about the taste? Are you satisfied?

The taste is wonderful and it's not difficult to make, but I was terribly worried. I even had to repeat the experiment. Thank you very much for the help

Thanks for the recipe! the buns turned out to be very tasty !!!
BUT they went up very much, and increased 3 times after they came up, during baking. and, despite the fact that the distance was sufficient between them, they stuck together.
Am I doing something wrong ??

Unmatched buns! Today baked - this is something!
She was afraid that she had overexposed the dough, put on the HP and ran to the parent meeting to the child in the kindergarten, and came home 3 hours later. The dough has already dropped. I think: that's it! But the buns are super super super!
I cooked without eggs, liquid 280 ml (half milk + water). Drain the butter was added at the end of kneading the dough: first a bun, and then melted butter was added in a tablespoon so that it was well mixed.

Girls, absolutely crazy rolls ... Baking according to the recalculated recipe from Dusya, kneaded in a bread machine (Panas, Dough mode). Everything is tick to tick, as written, except for flour. It happened by chance at 20 grams. more. But this did not interfere with the test. It turned out just - a chic, soft kolobok that rolled out perfectly, bubbled under a rolling pin. The dough is extraordinary. I liked it very much! The syrup is very relevant.

It was not possible to photograph, because as soon as I took them out of the oven, a real hunt began for them. They began to chew while still warm. She just shielded her so that they could live until tea. The son-in-law strove to take away by deception ...

In short, we managed to save half before tea / coffee. Which they just died at the moment ... There were 22 pieces. They went up just gorgeous. So thanks for the recipe. I'll write it down in a little book. Maybe I can take a picture next time. Although photography does not convey taste.

Girls and of course boys. I want to leave a review about these, undeservedly forgotten, in my opinion, but very tasty buns! I have been baking them for many years, but they do not get bored and are eaten literally in a day! True, I do not add water, to be honest, I did not understand its functions there, especially since everyone writes that it is liquid, so I do it only with milk. I like that I put everything in a bread maker and then only the simplest cutting is necessary. This time I made the dough a little more and on the baking sheet they greatly increased and stuck together, I had to tear it apart, violate the beauty.But it's still delicious! I advise everyone to bake! Especially for lovers of poppy baking!

[Victoria]

Victoria, Oh thanks!!! huge huge !!! Like a forgotten recipe, but once baked often.

I try to pamper my family with a variety of pastries, so I can't say that I only bake them straight, but this recipe is definitely in my favorites! A win-win! Thanks for the recipe!

Please tell me I have a question about molding. Is it a curl (spiral) bun?



And yet, do you need to prepare the poppy somehow? Soak in boiling water, for example? Or pour it straight dry?



2.5 tsp dry yeast? Right?

[Nastasya78]

Nastasya78, Anastasia, the dough is rolled into a rectangle, the filling is spread, the roll is rolled up, which must be cut into pieces with a sharp knife, like sausage from a loaf

It is very good to "cut" with a thread, an ordinary bobbin thread.

You mean fishing line? Plastic thread? Or are we talking about ordinary threads, what we sew clothes?

So I'm about the filling and ask. Dry poppy or pre-prepared poppy (soaked, boiled with sugar and milk)? The fact that the rectangle needs to be rolled out and rolled up into a roll - I understood that. Can dry poppy be used? For example, grease the dough with melted butter, and then sprinkle with poppy seeds ... Well, to speed up the process ... And to make it less sweet ...



The buns are parted. When molding, I encountered a problem ... The dough is very soft, airy, difficult to roll into a Dense roll. Who can tell you the tricks that can be used to achieve this?
And one more thing ... When cutting the roll into separate pieces, they seem to fall apart, unravel or something ... Butter and poppy seeds contribute to this. How to deal with this? I would like to keep the shape of the buns ...
Thanks in advance for your help.



And roll the roll along or across?



Sorry first



once I bake buns and mold ...



How to prepare syrup? How much water and sugar? Boil for a long time?



How to cool these buns? On the grate? Cover with a towel or not?



Baked. Delicious. Husband - not a lover of rolls ate three with milk. Son - two at a time. I will repeat and not only with such a molding. But questions remain open. Please don’t take it for work. Give advice.







Only now I think that next time I will not grease with an egg. It's too blush. Baked at 200 C for 15 minutes.

The buns turn stale on the second day. If the fresh ones are sooo soft, then on the second day they become hard or something ... I didn't put an egg in the dough, only the yolk. But apparently, these are the features of the test itself. There are a lot of buns. It is quite enough to make a half portion and eat buns in a day.

[Nastasya78]

Nastasya78, although I am not the author, I can answer some of your questions from the bell tower of my experience.
To prevent the buns from falling apart, sometimes I mold it from chilled dough, which I level in advance into a thin layer with my hands in a rectangular shape and keep it in the refrigerator for an hour and a half. Then it is easy to roll out and stretch on the table without unnecessary movements with a rolling pin and knocking out air bubbles from the dough, it seems to me that this is how airy rolls come out.
I roll the roll a little tighter, along the long part, because we like smaller buns, but sometimes I roll it along the short side, because I want more layers. Be sure to pinch the edge of the roll, slightly roll it.
I cut with a sharp knife.
But! If the dough is warm and soft, simply shape the buns separately.
From the last dough, it did not work at all to roll up rolls, because it was sooo tender, I made it in the form of rosains with a strusel. The poppy prepared, and the husband asked for the apples.

I cool mine on the grate, wood. After an hour I put the board under a towel and with a towel in a bag, tomorrow the buns are just as tender and tasty.
Nastasya78, Anastasia, it seems to me that you have overexposed the buns, because they have dried up on the trail. day. And 200 C, it seems to me, is too much for butter dough, I bake by 180 and the most delicate baked goods are obtained.

Thank you so much for the valuable advice !!!!!!!!!!! I baked it again this morning. The dough, after it came up, lay in the refrigerator for 1.5 hours on the lower shelf. And lo and behold !!! Unrolled and rolled into a roll easily. Baked at 180 C for 15 minutes. Indeed, the most delicate baking turned out. Only next time I will cut off the thicker pieces so that the buns are taller. I cut the sausages a bit. But this is only the second time I practice. On the third, I promise, it will not be tasteful, but also beautiful thanks to your help :-)))











Recently, I have been feeling that I am preparing to become a grandmother ... No, not in that sense ... One child is 6 years old, the other is 3 years old. And in the sense that it is the grandmothers (well, this is possible, my personal feelings) bake all sorts of goodies for their grandchildren ...



Mom did not spoil us like that ... At best, a mannik. And on holidays - nuts with condensed milk. But my grandmother baked pies, and pies, and karalki, and cottage cheese, and pancakes ... No, there are no complaints about my mother ... She worked a lot ... She was very busy. And grandma is retired ...

[Nastasya78]

Nastasya78, Anastasia, I'm glad the tips came in handy!
Yes, my mom didn’t bake too much, because there was nothing special. Orange muffin from a bag, mannik, cheese cakes, pancakes, rarely zebra biscuit. For the first time in my life I baked and ate nuts myself - it was not like that in my childhood.
But how many recipes are there now! and from simple ingredients! These buns are the clearest example. I knead the dough a second time - such a delicious combination of butter dough and honey, the charm is simple!
I advise everyone to try it, possibly with other fillings.

Once again, thank you very much for responding and helping.