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Baking for tea from poppy seed yeast dough

Simple baking recipe for tea. If desired, you can add jam! I have always been interested in whether it is possible to use a pastry poppy for making dough. I tried to bake poppy seed dough and liked it: the "freckled" products look very cute, the taste does not deteriorate at all, on the contrary. So why not share with others a new, and for some an old recipe?
Daria ☼Author avatar
The author of the recipe
Baking for tea from poppy seed yeast dough
Baking for tea from poppy seed yeast dough
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 % 8 g
Fats 19 % 11 g
Carbohydrates 68 % 40 g
306 kcal
GI: 5 / 0 / 95

Step-by-step cooking

Cooking time: 2 h

  1. Step 1:

    Step 1.

  2. Step 2:

    Step 2.

    Sourdough

  3. Step 3:

    Step 3.

    Dough

  4. Step 4:

    Step 4.

    Dough+sourdough

  6. Step 5:

    Step 5.

    Pour the poppy

  7. Step 6:

    Step 6.

    Poppy seed dough is ready!

  8. Step 7:

    Step 7.

Poppy seeds will be added to the yeast dough. We'll make sourdough for him. Mix yeast with warm milk and prepared flour. Close the dough under the lid in a saucepan and put it in a warm place for half an hour.
Knead the dough from sourdough and products according to the recipe. Knead the elastic dough on the table, dusted with flour. Let it stand for 15 minutes.
I don't think that a raw semi-finished product will be useful for you to eat, you need to cook some kind of confectionery from it. For example, bagels with jam.
To do this, roll out the poppy seed dough into a 1 cm thick sheet with a rolling pin and cut it into triangles with two long corners. Put any thick jam on the center and roll up the bagel.
Bagels are baked for a short time – 10-15 minutes on a 220 degree fire.
If there was no jam at hand, you can just bake curly buns for tea from poppy seed dough.

Caloric content of the products possible in the composition of 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
  • Buttermilk - 36   kcal/100g
  • Cream of 20% fat content - 300   kcal/100g
  • Cream of 10% fat content - 120   kcal/100g
  • Cream - 300   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
  • 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
  • Table margarine - 720   kcal/100g
  • Cream margarine - 720   kcal/100g
  • Milk margarine - 743   kcal/100g
  • Low-fat margarine - 384   kcal/100g
  • Margarine sandwich - 688   kcal/100g
  • Margarine for baking - 675   kcal/100g
  • Margarine dietary - 366   kcal/100g
  • Margarine bold 40 % - 415   kcal/100g
  • Margarine - 720   kcal/100g
  • Poppy (seed) - 556   kcal/100g
  • Mac - 556   kcal/100g
  • Salt - 0   kcal/100g

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