Strudel with poppy seeds made from yeast dough. Curd strudel with poppy seeds

The curd dough is truly magical. Its baked goods turn out incredibly tender and delicious!

The little secret of this recipe is that the curd dough must be prepared in advance and kept in the cold for some time before baking.

I offer you a recipe for strudel with poppy seed filling. Preparing strudel is very simple and takes a little time, but the result will certainly please you.

Compound:

For the curd dough:

• 200 g flour
• 200 g cottage cheese
• 100 g cold butter
• 3 tbsp. spoons of sugar

For the strudel filling:

• 200 g poppy seeds
• 100 g sugar
• 200 ml milk
• 50 g butter
• 100 g raisins
• zest of 1 lemon
• 1/2 teaspoon vanillin
• a pinch of nutmeg, ground cloves, cinnamon

Curd strudel with poppy seeds - step-by-step recipe:

1. First of all, let's prepare the curd dough for our miracle strudel. Mix the dough in advance, a day or more before baking. First, combine sugar and cottage cheese in a bowl.

   

   Cottage cheese with sugar

2. Then add butter (cold!) It needs to be either grated on a coarse grater or chopped into pieces.

   

   Rub the oil

3. Using a mixer or blender, we turn our mass into curd cream.

   

   Making curd cream

4. Sift the flour.

   

   Sifted flour

5. Mix the flour and the previously prepared “curd cream”.

   

   Curd cream with flour

6. And knead it very soft. The main thing is not to overdo it with flour - after a long cooling, the dough becomes even more manageable and it’s a pleasure to work with it!

   

   Curd dough for strudel

7. Divide the curd dough into two parts and shape them into rectangles. Wrap each rectangle in cling film and place in the refrigerator to “ripen” for 24-48 hours.

   

   Place the divided dough in the refrigerator

8. Prepare the filling on the day of baking. Grind poppy seeds in a coffee grinder until they become flour.

   

   Grinding poppy seeds

9. Pour boiling water over the raisins and place in a colander to dry.

   

   Prepared raisins

10. Grate the skin of one lemon on a fine, fine grater.

    

    Lemon zest

11. Mix milk, butter and sugar. Heat, but do not bring to a boil.

    

    Heat milk with butter and sugar

12. Add the prepared poppy seeds to the milk mixture and cook, stirring constantly, until there is no liquid left in the pan. After 15 minutes, when the mass becomes thick, turn off the heat.

    

    

    Preparing poppy seed filling for strudel

13. Now add raisins, vanillin, lemon zest and spices. Mix well and set aside to cool. The poppy seed filling turns out so tasty that it may simply not survive until the most crucial moment, so it’s better to hide it away.

    

    Poppy seed filling with raisins is ready

14. Turn on the oven and heat it to 180 ºС.
15. Now let's start rolling the curd strudel. So, take a piece of dough out of the refrigerator and roll it into a rectangle about 3 mm thick. I got a rectangle measuring approximately 20 × 30 cm.
16. Traditionally, of course, they roll it so that all the filling is inside the roll, and the dough itself is outside. Therefore, along the edge of the dough we lay half of the poppy seed filling in a path. We roll the curd strudel three times, as shown in the photo.

    

17. I decided to experiment and rolled the second strudel with poppy seeds a little differently, it’s more like, of course. The difference is that I laid out the filling on the entire layer of dough, and then rolled it up in the same way as the first roll.

    Choose the option that you like best. Each option has its own highlight. When rolled with strudel, the dough turns out in several layers, fluffy and tender. In the case of a roll, the top part turns out a little crispy, the layers of dough inside the strudel are still tender and soft, but the filling holds on a little better (although in the first case the filling does not fall out either, but if you want to cut into thin pieces, then it is more convenient in the form of a roll ).

    

18. Place the curd strudels with poppy seeds on a baking sheet, seam side down. I used a silicone mat so I didn't have to smear anything. Of course, if you bake on parchment or directly on a baking sheet, then first grease it with oil and sprinkle with flour or semolina.

    

    Formed curd strudels

19. Lubricate our strudels with milk and bake in a preheated oven for about 0.5 hours at 180 ºC.

    

    Bake in the oven

20. Let the strudels cool slightly and sprinkle powdered sugar on top.



Curd strudel with poppy seeds

And in this article you will learn how to easily prepare a delicious yeast roll with poppy seeds.

What is special about these poppy seed rolls? They are fluffy, soft, and smell very tasty, especially if they are made with butter dough. And the sweet and juicy poppy seed filling will endlessly delight every taste bud on your tongue. Of course, provided that you like poppy seeds.

A good dessert for tea, a hearty snack during the day, a replacement for store-bought rolls and sweets. So this dish is also healthy!

Or, on the contrary, small and thin rolls, it all depends on personal preferences, but the essence of the preparation remains the same.

Below I will share some of the most popular recipes for poppy seed rolls with yeast. These are basic cooking options, they are simple, straightforward and very versatile. Based on them, you can do something new, more interesting and varied. At the end of the article I will share ideas and tips on this topic.

The photos correspond to the recipes, everything is step by step, detailed, and I added a video somewhere else. Everything for comfortable baking of these wonderful desserts.

Yes, I almost forgot! Be sure to check it out later:

Recipes

Yeast roll with poppy seeds

Delicious rich yeast roll with poppy seeds and raisins. It is not necessary to add raisins, but it is advisable - it is a natural sweetness.

You can take ready-made dough, but here I will write out everything completely from A to Z!

The resulting dough is enough for 4 medium-sized rolls, just enough to fill the entire standard baking sheet.

Ingredients:

• Milk (kefir) – 310 ml.
• Dry yeast – 5 g.
• Chicken eggs – 2 pcs.
• Sugar – 100 g.
• Butter (or margarine) – 120 g.
• Wheat flour – 4 cups (you can add another 1 tablespoon);
• Vanillin – 2 pinches;

• Poppy grains – 450 g.
• Milk (water) – 500-600 ml.
• Raisins – 150-200 g.

Let's start cooking

Dough

1. Heat the milk slightly, stir in the yeast and a teaspoon of sugar. Wait 10-15 minutes until foam appears.
2. Beat eggs with sugar, vanilla and melted butter in a bowl.
3. Pour milk into the eggs, add flour and knead into a homogeneous dough. Set the resulting dough aside, cover with a towel and leave to rest for 30-40 minutes. For now, start filling.

Poppy filling

1. Grind the poppy seeds in a mortar, place in a saucepan and pour in milk. Place on the stove, bring to a boil, then reduce the heat and simmer for 10 minutes. The milk should be absorbed into the poppy seed, and it should become softer. You don’t have to mash the poppy seeds in a mortar, but then there will be less aroma, and it may make your teeth squeak.
2. Pour hot water over the raisins for about 5 minutes. They will be washed free of dust and soften a little.

Forming and baking rolls

1. Knead the dough and divide into 4 parts.
2. Roll out the first piece of dough into a thin layer. Spread poppy seeds evenly in a thin layer and sprinkle some raisins on top. There should be 2-3 cm of free dough left around the edges, not filled with filling.
3. And now. That's it, repeat
4. the same operation 3 more times with the remaining dough.
5. Grease a baking tray with oil or cover it with special paper. Lay out the rolls.
6. If desired, they can be brushed with beaten egg and sprinkled with sugar.
7. Place the baking sheet in an oven preheated to 180-190 degrees for 35 minutes until golden brown.

Lenten roll with poppy seeds made from yeast dough

And here it’s about the same thing, but in a “lenten” version. This dessert will also go well during Lent, and it’s also less caloric than the previous roll.

Ingredients:

• Wheat flour – 520 g.
• Warm water – 260 ml.
• Sugar – 4-5 tbsp. spoons
• Vegetable oil (odorless) – 110 ml.
• Dry yeast – 1 teaspoon
• Salt – 1 small pinch
• Vanillin – 1-2 pinches
• Poppy – 220 g.

Preparation

1. Pour warm water into a cup, add yeast, stir.
2. After 15 minutes, add sugar (2 tablespoons), salt, vanillin, flour and butter.
3. Mix thoroughly until smooth. The dough should be elastic and soft.
4. While the dough is infusing (it will take 30-50 minutes), let's make poppy seeds.
5. Fill the poppy seed with water (1 glass), add sugar, and place on the stove. Bring to a boil, then simmer for another 5 minutes until the water is absorbed.
6. The dough has risen - knead it and roll it out thinly into a wide layer.
7. Place the poppy seed filling and roll the dough into a roll.
8. Grease a baking tray with oil and place the roll on it. Heat the oven to 180 degrees.
9. Bake the roll for 35-40 minutes until golden.

Beautiful roll with poppy seeds made from yeast dough

Another delicious roll prepared in a special way. It turns out very beautiful, and you just need to do 2 additional steps.

Ingredients:

• Poppy seed – 160 g.
• Butter – 120 g.
• Flour – 3.5-4 cups;
• Chicken eggs – 2 pcs.
• Dry yeast - 1.5 teaspoons;
• Milk – 110 ml.
• Sugar – 70 g.
• Boiling water – 110 ml.

Cooking

Stir the yeast in the milk and let it sit for 10 minutes.

In a separate bowl, beat eggs with 30 g of sugar and 60 g of softened butter.

Mix milk with eggs, add flour. Knead the soft dough and leave it to rest for 30 minutes.

Pour boiling water over the poppy seeds, add sugar and butter. You can simmer for 5-10 minutes on the stove until soft and thick.

That's it, divide the dough into two equal parts.

Roll out the first part into a thin layer. Coat it with poppy seed filling and roll it up. Do the same with the second piece of dough.

Now carefully use a knife to make several longitudinal cuts on top of each roll. Look like in the photo.

Now simply twist the rolls (like a rope) and place them in greased molds or on one baking sheet.

Heat the oven to 180 degrees, place the rolls in it for 30-35 minutes until golden brown.

How can you diversify your usual taste? What's new to add to the lineup? There are many ideas, show your imagination, perhaps you will come up with a brilliant combination, and they will start calling you a culinary wizard!

• The aroma of the poppy seed filling can be varied with ground cinnamon, vanilla, cocoa powder or chocolate, a pinch of coffee, and a couple of teaspoons of cognac.
• Poppy goes well with nuts, raisins, dried apricots, prunes, bananas and apples.
• You can use condensed milk in the filling or as the first layer on the dough. See more details in.

And here you can watch a video on the topic

How to cook a delicious roll with poppy seeds and raisins

Fluffy butter dough and delicious poppy seed filling – a combination worthy of the best European confectionery! But in order to taste this delicacy, you don’t have to go somewhere to Austria. Because you can easily bake a beautiful and tasty poppy seed roll, also called strudel, at home using our step-by-step recipe with photos.
A poppy seed roll is traditionally baked for Christmas, but you can treat your family with homemade cakes on other days too - for a good mood!

Ingredients for strudel with poppy seeds:

Dough for roll with poppy seeds:

Yeast 100g;
- milk - half a glass;
- sugar 150 g;
- cream margarine or for fluffy baked goods – 1 pack (250 g);
- eggs – 5 pcs.;
- sunflower oil – half a glass;
- premium wheat flour – approximately 5 – 6 cups.

Poppy seed filling for roll:

Poppy 100 g;
- raisins 100g;
- honey – 1 – 2 tablespoons.

Preparing the poppy seed roll:

The yeast roll dough according to our recipe turns out to be very tasty, rich, the baked goods do not go stale for a long time and even those cooks who have taken up the preparation of yeast bread for the first time will succeed!

First we put the dough: crumble the yeast into a bowl with your hands, rub it with a spoon with one or two tablespoons of sugar, pour in warm milk (which yeast loves very much!), stir in half a glass of flour - so that you get a thin dough without lumps, and put it in a warm place, covered a clean towel.

While the dough is rising, beat the rest of the sugar with the eggs and pour in the melted margarine.
Combine the suitable dough with the egg mixture, pour in half a glass of sunflower oil - and then gradually stir in all the flour until you get a soft dough that does not stick to your hands. Mix first with a spoon and then with your hands.
Let the dough rise in a warm place for another 20 minutes, while we prepare the filling for the poppy seed roll.

Rinse the poppy seeds and raisins with cold water, add salt, and then pour boiling water over the filling components. Steam for 5-10 minutes, then drain the water. It will also be great to crush the poppy seeds with a pestle in a mortar until the white milk of poppy seeds begins to stand out - then the filling will become much tastier!

Mix raisins with poppy seeds and honey. The filling is ready!

Gently knead the dough with your hands and roll it out with a rolling pin on a table sprinkled with flour into a rectangular layer half a centimeter thick. We spread the filling onto the layer and distribute it evenly with a spoon, leaving the edges free - so that the filling does not “run away” when wrapped.

Then we roll up the strudel, twisting it.

We pinch the edges and place the roll, seam side down, on a baking sheet greased with vegetable oil.

Bake in the oven over medium heat for about 30 - 35 minutes. Test for doneness with a wooden stick. When the crust of the roll dries and begins to brown, brush our roll with beaten egg using a soft brush and turn up the heat. Five minutes - and the crust will become beautiful, rosy, shiny!

Take the finished roll out of the oven and carefully move it from the baking sheet to a tray.

When it cools down, cut into slices 1.5 - 2 cm thick, which we lay out beautifully on a dish. Did you know that the word “strudel” translated from Middle High German means “whirlwind, whirlpool” - it really seems like it! Very beautiful and appetizing!

And I decided to use it to make strudel with poppy seeds and nuts.
It turned out very well.
And even though this strudel is made from a slightly non-standard dough, I think this absolutely will not stop you from enjoying it from the bottom of your heart.

The specified amount of products makes 2 large rolls or 3 medium ones.

Preparing strudel with poppy seeds:
Prepare the yeast dough as for Gerbeau pie and put it in the refrigerator for a day.

The next day, remove the dough from the refrigerator and let it warm to room temperature.

Cook at this time :
Steam the poppy seeds with boiling water.
Almost cooled, strain thoroughly and grind through a meat grinder
Unfortunately, all the electric meat grinders I know do not grind poppy seeds - they have too much distance between the knives. In this case, the poppy seeds can be ground using a blender with a knife attachment.

Mix crushed poppy seeds to taste with sugar and lemon zest.

Finely chop the nuts.

Divide the dough into 2 parts.
Roll out each part thinly (to a thickness of about 2 mm) on a floured table - the dough is soft and rolls out very well.

Grease the dough layer with jam (3-5 spoons),

Place half of the poppy seeds, smooth,

Then - half the nuts.

Fold the edges of the dough (so that the filling does not spill out) and roll up tightly.

Carefully place the resulting roll on a baking sheet lined with parchment paper.

Prepare the second one in the same way.

The rolls turn out to be very large, so next time I’ll make 3 of them - it will be more convenient to roll them up and transfer them to a baking sheet.

Pierce future strudels in several places with a toothpick.

Bake in an oven preheated to 180°C for about 45 minutes.

.
Mix cocoa, sugar and milk thoroughly so that there are no lumps and cook, stirring vigorously.
At the point of boiling, remove from heat.

Grease our rolls with hot glaze (you can use a brush).

Cut the completely cooled poppy seed strudels into portions and place on a plate.

Bon appetit.

Do you understand now why I wanted to make culinary posts with limited access? Well, where on a decent sports site with such a headline? I, of course, could change it, but this word most fully reflects the essence of the delicious thing that I was going to cook in connection with...

However, what exactly is the connection, this is a digression of a completely personal nature.

So, having been disappointed with the thesis viewing of sports programs (well, don’t count the sports of exhibition Hurricanes, who are solely concerned with not getting too ugly on Russian ice) and having sent tomorrow’s material to the editor, I decided to satisfy the long-standing request of one good girl and tell me how to do poppy seed strudel, incorrect - from the point of view of traditional technology and absolutely fantastic in terms of addictive qualities. That is, you eat one piece, then the second, then... In general, after half an hour you realize that the plate is strewn with rare poppy seed crumbs, and the strudel - either it was it, or it was a dream...

You can look at the picture right now, but if you don’t need to read the details, you don’t have to read it.

The most “bulky” thing about this recipe is, of course, the poppy seed filling. Buying a poppy now is not a problem, as it seems to me (although I brought it myself from Vienna, where it is five times cheaper than in Moscow for some reason). For one such hefty strudel, it took me 250 grams of poppy seeds.

We do the following with it: pour boiling water over it and let it sit for 10 minutes. Then carefully drain the water and boil it again - for about 5 minutes. And again carefully drain ALL the liquid. I don’t know HOW you will do this, but try.

I forgot to say: if you don’t have a manual meat grinder in your house, then you are not a real drug addict, forget about this recipe immediately. For example, I keep my prehistoric meat grinder at home for the sole purpose of making poppy seed rolls. For everything else there is a blender and coffee grinder.

The poppy seed needs to be rolled with sugar. Sugar here serves as an additional grain crusher, so coarse sugar is preferable. 5-6 spoons. Canteens.

What you get needs to be put into a saucepan, add a tablespoon or two of honey (if you suddenly have an allergy, replace it with sugar) and 50-70 grams of butter. And on a tiny fire. You also need to have half a glass of milk or cream on hand, which we add to the poppy seed as it simmers on the fire so that it does not burn.

This process can (and should actually) last about 40 minutes. I shoot earlier every time and, in principle, no one has ever complained. The main rule is that the finished mass should not be liquid.

Let cool. Actually, the filling is ready at this point, but variations are possible. I have adjusted to adding almond flakes. And I don’t even mix them into the filling, but simply generously sprinkle the rolled out dough or poppy seeds already spread over the dough. Yes, it’s very high in calories. But once a year on a particularly important occasion is quite possible. Or if children.

Children generally find it convenient to justify a lot of things in life. For example, when I fall in love with some jewelry trinket in a store and stare at it for a long, long time, fighting with a toad (which, of course, is strangling), I eventually remember that I have two daughters and already with a calm I take out my wallet with my heart. But this is again a retreat.

Now the dough. I called the strudel “wrong” precisely because of the dough. Because the classic ones - be it strudel or poppy seed roll - imply a different dough. The first is the so-called extract, the second is yeast. We will have yeast-free puff pastry. Purchased so as not to create unnecessary trouble for yourself, but you will have to put your hands on it and have patience.

The fact is that puff pastry at room temperature (or rather, kitchen temperature - it’s always warmer there) stretches perfectly and can be rolled out in a very thin layer. You don’t even need to roll it, I stretch it with my palms, slowly. For greater convenience when rolling the roll itself, you can roll out the dough on a smooth linen kitchen towel sprinkled with flour. After all, I’m an advanced culinary user, so I’ve learned to roll rolls any way I like. But lifting the layer when there is fabric underneath is, of course, easier.

We're almost done actually. When the dough is rolled out to the minimum possible thickness (I can make it almost transparent), spread the poppy seed filling on it in an even layer, twist it tightly and place it on a baking sheet lined with baking paper. You can grease the roll with butter or egg. You don't have to do this because the puff pastry is oily.

Oven temperature - 180-200 (mine, for example, is capricious and I set 200 degrees for all dishes that were baked at 180 in the old oven. Travel time - half an hour. 40 minutes is better. If it browns quickly, lower the temperature by 20 degrees.

Then you can sprinkle the roll with powdered sugar, cinnamon - as your heart desires. I like to grease the surface with butter 10 minutes before the end of baking and sprinkle with a small amount of coarse granulated sugar. Like the one with which poppy seeds were ground. But in our drug addiction business this is a completely unnecessary aestheticism.