Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the dough.
Step 2:
Add 1 tablespoon of sugar and yeast to the warm milk, mix thoroughly and leave for 10 minutes.
Step 3:
After 10 minutes add the remaining sugar, 1 whole egg and 1 yolk, leave the protein for the filling. Mix everything so that the sugar dissolves.
Step 4:
Sift flour with salt and add to the milk mixture, knead the dough.
Step 5:
In several steps, we mix soft butter into the dough.
Step 6:
The resulting dough is kneaded until smooth on the work surface. You should get a soft and smooth bun. We put the finished dough in a bowl and leave it in a warm place to rise for 40-50 minutes, during this time the dough should increase in volume by 2-3 times.
Step 7:
For the filling, pour the poppy seeds into a saucepan, pour water and cook over medium heat for 10 minutes.
Step 8:
Drain the water and pour the milk. Cook for another 10 minutes. After 10 minutes, we throw the poppy on a sieve and let the milk drain completely. The finished poppy is crushed together with sugar in a coffee grinder or in another way convenient for you.
Step 9:
If desired, add chopped walnuts to the poppy seeds, mix thoroughly, the filling is ready.
Step 10:
Beat the egg white to a density.
Step 11:
The approached dough is crushed and divided into two equal parts.
Step 12:
Roll out the dough into a layer 3-4 mm thick. Spread half of the poppy filling and distribute evenly over the surface.
Step 13:
On the poppy filling, we apply a thin layer of half of the whipped protein.
Step 14:
We roll the layer into a roll, carefully fixing the edges.
Step 15:
Cut the roll into pieces 4 cm long and spread on a baking sheet. We leave the buns in a warm place for 30-40 minutes to rise.
Step 16:
The buns that have come up are smeared with beaten egg and baked in a preheated 180 C oven for about 25-30 minutes until golden brown.
Step 17:
Let the finished buns cool down and serve to the table.
The milk for the dough should be warm, about 40 C, not hot in any way, otherwise the yeast will simply cook. Instead of fresh yeast, you can use dry ones, you will need 1 tsp. with a hill of dry yeast. Flour in the dough may need more or less, flour is different for everyone, so do not add all the flour at once during kneading.
And yet, you can safely freeze such buns. This is very convenient if you are limited in your free time, and you like homemade cakes. Just without waiting for the tincture, put the finished buns on a small baking sheet and freeze, and when you decide to bake, defrost, let them come up and you can bake (it's better to defrost in the evening, then in the morning they will be ready for baking).
Calorie content of the products possible in the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Pressed yeast - 109 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Poppy (seed) - 556 kcal/100g
- Mac - 556 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Egg whites - 44 kcal/100g
