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- Wheat flour 230 grams
- Egg yolks 2 pieces
- Sugar 2.5 tablespoons
- Yeast 15 grams
- Vanilla Extract 1 teaspoon
- Water 525 milliliters
- Candied fruit 30 grams
- Honey 1 tablespoon
- Almond extract 1 teaspoon
- Egg whites 2 pieces
- Milk 75 milliliters
- Butter 75 grams
- 0.25 teaspoon salt
- Rum 1 tablespoon
- Poppy 150 grams
- Raisins 30 grams
- Brown sugar 50 grams
- Walnuts 30 grams
- Cinnamon 1 teaspoon
- Powdered Sugar 0.5 cup
- Main ingredients: Milk, Nuts, Flour, Sugar
Rolling pin, plate, spoon, baking parchment
Step 1: prepare the dough.
Mix the yeast with a tablespoon of flour and 3 dining rooms tablespoons of milk and 1 teaspoon Sahara. Leave on 15 minutes just stand up.
Mix the remaining milk with rum, egg yolks, 2 tablespoons sugar and a quarter teahouse tablespoons of salt.
Add the yeast to the flour, add the milk mixture, knead the dough and put in it at the very end 50 grams soft butter.
Move the dough into a plate greased with vegetable or butter, cover with a towel and leave on 1-1.5 hours.
Step 2: prepare the filling.
Cook the poppy seeds at the same time. 500 milliliters water and grind it by passing through a meat grinder. Add raisins, nuts, candied fruits, honey, almond and vanilla extract, as well as cinnamon to the poppy. Add the remaining butter and brown sugar.
Whisk the squirrels separately in a steep foam, and also add to the filling.
Step 3: wrap the poppy seed roll.
Roll the dough into a rectangular layer about 3 millimeters thick. Spread the filling by stepping back 2 centimeters from the edge. Wrap everything by bending and pressing the edges.
Loosely wrap the roll in baking parchment.
Step 4: bake poppy seed roll.
Cook with 180 degrees during 30 minutes.
Mix powdered sugar with water, pour glaze on the roll, decorate with decorative sprinkles and let cool.
Step 5: serve the poppy seed roll with icing.
Serve poppy seed roll as a festive dessert. Cut into pieces and enjoy.
Enjoy your meal!