Once I did not like baking yeast. Neither eat, nor do. We may never found a good yeast dough, maybe just my taste taste has changed. Fortunately, things are different now and making pastries gives me great pleasure! Today recommend the buns with poppy seeds. I like them, they are so simple and trivial to do and also excellent in taste! Try it and see for yourself:).
Repeatedly tested recipe, found in Dorotuś.
Ingredients 12 considerable buns:
- 25OML lukewarm milk
- 75g melted butter
- 70g caster sugar
- 25g of fresh yeast
- 500g of wheat flour
- pinch of salt
For the filling:
- 600g of the finished weight of poppy
- 1 1 egg
Pour into flour in a bowl. Make a hole in it and add crumbled yeast, fill up half of the sugar, Pour half the hot milk and mix with a little flour so, by the consistency of thick cream was. Let stand for about 20 minutes until the solution grows up. After this time, add remaining ingredients and form a smooth dough. Allow to ferment at room temperature 1,5 – 2 hours. The dough should double in volume. After this time, remove the dough on pastry board and once again to form, for degassing.
Roll out the dough into a rectangle measuring 55×35 cm in diameter. Spread poppy weight on it and then roll the roulade (along the shorter side). Cut into thick slices about. 3 cm in diameter. Ready arrange slices on a baking tray lined with baking paper. Wooden spoon press down the center of each patch as, to its sides rose to the top. Allow to stand for 10 minutes until puffed up. After this time, spread beaten egg.
Bake at 200 ° C for 15 minutes. Cool on a wire rack. After przestygnięciu polukrować.
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