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Kolache with poppy seeds

Kolache with poppy seeds



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  • 500 gr flour
  • 1 sachet of dry yeast
  • 150 gr margarine
  • 240 ml of milk
  • 60 gr sugar
  • 250 gr ground poppy seeds
  • 100 ml of milk
  • 50 gr honey
  • 2 tablespoons gray
  • 1 egg, 1 tablespoon milk

Servings: 15

Preparation time: less than 90 minutes

METHOD OF PREPARATION Kolache with poppy seeds:

Put the margarine, sugar and milk on the fire until the margarine melts, leave it to cool a bit and then knead the dough and leave it to rise. Meanwhile, prepare the filling. Put boiled milk, add honey, and then poppy seeds and semolina. Mix well until hardened. Leave to cool.

I made two variants of kolache. I divided the dough in two. I spread out a sheet and cut out the squares. In each I put two teaspoons of filling, and then I raised the edges and pressed them. I greased them with beaten egg with a tablespoon of milk and left them covered for another 15 minutes. Place on a baking sheet and bake for about 15 minutes until golden brown.

From the other piece of dough I spread a rectangular sheet, sprinkled the rest of the filling on top, rolled and cut into slices. I placed the snails formed in a round shape on baking paper and greased them with the rest of the beaten egg. I put the tray in the oven, where I forgot them ... so they browned well, well. Luckily I finally remembered that I had something in the oven and I didn't burn it completely :)


Baigli with poppy seeds is a delicious and very good-looking roll, and the recipe is quite simple. Try it too!

1. For the dough, mix the flour, salt, vanilla sugar and caster sugar, butter and add the yeast dissolved in the warm milk. Add the yolks and a little more milk to help bind the dough. Leave to rise for 60 minutes.

2. Divide the dough into four parts that are left to rise for another 30 minutes and then spread with a rolling pin.

3. For the poppy seed filling, make a syrup of sugar and water in which the poppy seeds are added. Then put the lemon peel in the filling.

4. Spread the filling on each sheet, roll and leave to rise for another 60 minutes. Place in the pan, prick with a fork in several places, grease with egg yolk and bake for 30 minutes.


Bread braided with poppy seeds

25 comments:

Mmmmmmmmm, so that's where this smell of bread came from, but it's like I'm still waiting for dessert

:))) I think the smell of bread covered the smell of dessert. It's not who knows what sophisticated dessert, maybe that's the reason.

how many grams does a cube of yeast have?

After countless tests, I ended up using a cube of 50 g of fresh yeast for one kg of flour (or two of 25 g, depending on how you find them). For this bread you can also use dry yeast - I put two sachets of 7 g of dry yeast (total 14 g).

you even know how to make bread. I would never have thought of that)

Hehe, I'm not a big expert, but it looks like I'm getting good bread: D

Does this loaf of bread go with that messy paprika you just made? )

It works great, but you have to stay in the kitchen for a long time)

That's exactly what I do, Robert :) I love to make bread - Liliana Rotariu on FB

Liliana, I saw that you like to make bread, but I didn't expect you to make it the same as me. I was really thinking that maybe you stopped cooking, I haven't seen you on fb at all lately :)

"Browsing" on your site I saw this recipe that I have been making for about 1 year and it turns out great. I have a question, why do you leave it for 15 minutes at 150 degrees and another 15 at 250? (I have so far left it for 45 minutes at 190 degrees)

Maybe it's just an impression, but doing so I think the bread will grow nicer.

came out fff good, thanks for the recipe

P.S .: I like to add either mushrooms, olives or various seeds to bread. a madness comes out: D

No problem. I also tried bread with olives or all kinds of seeds, but so far it hasn't crossed my mind to put mushrooms :)

Isn't there too much 50 gr of groceries for a kg of flour?

It's not much at all - that's about the usual amount for most raised doughs: 50 g of yeast (or 14 g of dry yeast) for a kg of flour. Bread will grow even if you put less yeast, but you take a small risk :) Because you never know what surprises may occur. the yeast may be older.

This is the second time I make bread according to your recipe. It's great!
Three days ago I made bread but half the amount.
The changes were: I didn't put poppy seeds on top, I put two kinds of flour, mixed: half white flour, half flour with bran, the yeast was powder / granulated like the one I found. Well, it turned out very good, it grew, it was tasty, it was eaten. So it works for those who don't know. That I didn't know either.
Today I made bread without halving the quantities, only with white flour. It turned out great, I almost ate one with my husband. The changes were the following: I didn't put poppy seeds on top (not that I don't like it, I don't like it, he didn't) the yeast was powder like the one I found, the one I had in the house.
Thanks!
Now I have apple pudding in the oven.

The only minor problem would be: the bread is crumbly. But it's good!
It's not from yeast. I used this yeast without problems and without unpleasant surprises.
I have no idea what the phase is.
Did those who made the bread according to the recipe have flour from Romania? It's the only thing I think about. The flour I used is the one I found in Holland. I'm sitting here. As far as I know, their flour is good, but I don't know if it's like ours. Do you have any idea?
I ask you because I have a cousin who is settled in the UK and has problems with flour from them, although they claim that theirs is very good. The girl brought her flour from home, it was sent to her and she told me that the results were different.
Is that the explanation?

It doesn't matter too much if you use fresh yeast or powder, the bread grows about the same (if for one kilogram of flour you use about 14 g of yeast powder or 50 g of fresh yeast).
Probably the flour made the bread crumble, I heard a lot of people complaining about the quality of the flour outside, especially in the case of cakes. In the country, I don't give too much importance to the flour used, but I try as much as possible to use three zero flours (000).
How did the pudding look to you?

Good evening,
I'm sorry the email didn't "notify" me that I had an answer, otherwise I would have answered a long time ago. Now I saw that I didn't check the setting. I don't know if you answered my other comments for the same reason. Finally, now you have been told how I "found" what I tried from your recipes:
- The martyrs came out, great, I liked them, my husband liked them, it was the first time he ate.
- Bread - crumbles or not, I have nothing to do. The flour that is in the Netherlands, with all its categories, does not do what the Romanian one does. I had all kinds of gastronomic adventures because of this and the electric oven, as gas only has on top. And yesterday I made bread: super taste, smell, but it continues to crumble. At least that's bread, it doesn't have that stupid taste of napkins that the commercial one has. Being Romanian and liking my bread, well I kept tasting all kinds of aprons. Well, who says that Dutch bread is better than Romanian bread, not that it's a liar, but maybe it tastes too different. I was with my husband in Romania this summer, it was the first time for him and he liked Romanian bread 1000 times more than theirs.
- Pudding - good to taste but not exactly to my taste, in return, Jan liked it so much, that he keeps asking me when I'm doing it! : D
I think I have to look seriously and put on paper more recipes from you, as my husband and I are very happy with what we tried! I try to see where he would have posted comments as if I said, if I did not receive notifications, I did not respond to anything.

I also made homemade bread, according to this recipe, it turned out very good but the crust is too hard. What is the explanation?

It is possible that the fire was a little strong on top, but anyway the crust of the homemade bread comes out a little stronger compared to that of the commercial bread.


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CAKE TABLE WITH POPPY

I really like poppy seeds and I use it whenever I have the opportunity. I put it in this one too cake top with poppy seeds which I used for a delicious cake. It gave it a pleasant taste and a beautiful appearance.

If you are a poppy fan, I invite you to try it, it is very simple and easy to do.

  • for a shape 22 cm in diameter
  • 4 eggs
  • 125 g sugar
  • 125 g flour
  • 2 tablespoons poppy seeds
  • vanilla
  • a pinch of salt

How to prepare cake top with poppy seeds

In a bowl put whole eggs, salt, vanilla and sugar. Mix for 7-8 minutes until the composition becomes consistent, fluffy and light in color.

Sift the flour and then mix it with the poppy seeds. Then incorporate it in two rounds to the eggs, mixing gently, from top to bottom, with delicate movements.

Grease with butter and line with flour a form with a removable ring of 22 cm and turn the dough, leveling it well. Try to pour evenly, not only in the middle, so the top will not grow much in the middle.

Bake for 25-30 minutes at 180 ° or until it passes the toothpick test. Remove the countertop and leave it to cool on a grill.

Then cut it into 2 or 3 sheets. I always make it the day before, it cuts much better. Enjoy!

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Turkish Katlama with poppy seeds: we assure you it's a magic recipe! It cooks in just 20 minutes.

"Katlama" is a sweet cake from Turkish cuisine, which is prepared from unleavened dough, it is layered, with a crispy top and a lot of poppy seed filling. If desired, you can add nuts to the filling. This cake has a divine aroma and an exceptional taste. Try to prepare it to convince yourself how tasty this Turkish delicacy is.

INGREDIENTS

METHOD OF PREPARATION

1. Prepare the poppy for the filling. Sprinkle the poppy seeds in a dry, hot pan and fry, stirring until a pleasant aroma appears. Take it off the heat, sprinkle it in a bowl and mix it with 150 g of sugar.

2. Dough. Melt 50 g of butter, add the remaining sugar (20 g) and salt. Pour the milk and mix until smooth. Add the egg and stir again.

3. Gradually sprinkle the flour and knead a stiff dough that does not stick to your hands. Spread the dough in a layer no more than 3 mm thick. Melt 150 g of butter and grease the layer abundantly. Place the poppy seeds with sugar evenly on top.

4. Bend the edges of the dough towards the center, grease the dough with butter and sprinkle it with poppy seeds, then fold the dough in half (along). Repeat the procedure with butter and poppy seeds and fold the dough crosswise.

5. Move the katlama into shape and bake at 180-200 degrees for 20-30 minutes.

Our team wishes you good luck with your loved ones!


FRESH CORNULETE WITH POPPY

Young cornlets with poppy seeds, simple and easy to prepare recipe. Fresh croissants with lard, sour cream and delicious poppy seed filling.

These tender poppy cones are so good you can't get enough of them. The dough is fragile, even puffed, although it does not contain any growth agent. They are frozen every day, they are easy to make and they keep very well even in the cold for two weeks, in metal boxes.

If you don't like poppy seeds, you can replace it with shit or plum magic. It is important that the filling is firm so that you can shape the croissants.