Very tasty braid with poppy seeds. Preparing braided bread with poppy seeds using a straight method Baking braided dough with poppy seeds from yeast dough

Dear friends, today I will tell you a recipe for making a very tasty braided cake with poppy seeds, the unforgettable taste of which we have known since childhood. The unusually delicate, airy texture of the dough and the golden-brown crispy crust are what made me start making braided poppy seeds at home. Traditionally, such a delicious braid is served with tea or fresh milk, spreading its pieces with your favorite jam, honey or butter.

Ingredients:

• wheat flour - 420 grams;
• water - 250 milliliters;
• dry yeast - 2 grams;
• sugar - 30 grams;
• butter - 13 grams;
• salt - 6 grams;
• chicken egg - 1 piece (for greasing the braid);
• poppy seed for sprinkling.

Very tasty braid with poppy seeds. Step by step recipe

1. First of all, let's prepare the dough for the poppy weave.
2. Sift 140 grams of flour through a sieve.
3. Pour two grams of dry yeast (or 5 grams of fresh) into a deep bowl for the dough and pour in 120 milliliters of warm water. Stir until smooth and leave for five minutes.
4. Then gradually add 140 grams of wheat flour and knead well. The consistency of the dough should resemble thick sour cream.
5. Cover the bowl cling film or a kitchen towel and leave in a warm place for 3 - 4 hours.
6. To prepare the dough for poppy seed braiding, you need to sift 280 grams of wheat flour through a sieve.
7. Heat 130 milliliters of water a little and dissolve sugar and salt in it.
8. When the dough has risen well, knead it a little with a spoon and pour out the resulting solution.
9. Then add flour little by little and knead the dough.
10. Transfer the dough to a work surface and knead with your hands for 5 minutes.
11. Add soft butter and continue kneading for another five to eight minutes.
12. The finished dough should be soft, elastic and slightly stick to your hands.
13. We round it, put it back in the bowl, cover with cling film and let it rest for 1.5 - 2 hours. During this time, knead the dough 2 times.
14. Then divide the finished dough into three equal parts. Round them and leave for 5 - 7 minutes. To prevent the dough from drying out, cover it with cling film.
15. Using a rolling pin, roll out each piece of dough into a small layer, and then roll the layer into a rope (twist it like a roll).
16. Pinch the seam and edges.
17. We roll it over the table, smoothing the seam, and stretch it a little in length to obtain a length of approximately 30 centimeters.
18. We braid from three strands (rolls). It's best to start doing this from the middle. The braid should not be too tight.
19. We pinch the ends and hide them under the bottom of the braids.
20. Transfer the delicious braid to a baking sheet lined with parchment paper.
21. Leave it to proof for 40-60 minutes.
22. Beat one egg with a fork or whisk and grease our braid.
23. Then generously sprinkle poppy seeds on top and smooth the poppy seeds a little with a brush so that it sticks well to the surface of the braid. We do all this immediately before putting it in the oven.
24. Preheat the oven to 215 degrees and bake a delicious braid with poppy seeds for 25 minutes.
25. Transfer the finished braid to a wire rack to cool.

That's it. A magnificent, very tasty braid with poppy seeds - on your table. Brew tea and enjoy homemade poppy wicker while having a pleasant conversation. It’s moments like these that family members remember for the rest of their lives. The “I Love to Cook” team wishes you bon appetit.

I would like to offer you a worthy option to supplement Easter cakes for a festive feast. It will be a soft and fragrant, airy Easter braid with poppy seeds. The process of forming such a braid is quite simple; any housewife can handle it. And kneading butter dough can be simplified by kitchen appliances, and you won’t get tired at all in preparing for the Easter holidays.

Ingredients

• pressed yeast 25 g;
• sugar 120 g;
• salt 0.5 tsp;
• milk 220 ml;
• chicken eggs 3 + 1 pc. (for lubricating the braid);
• wheat flour 500-550 g;
• butter 70 g;
• vegetable oil 50 ml;
• orange zest 1-2 tsp;
• orange juice (from half an orange);
• cognac 25 ml;
• poppy mixture 150 g;
• walnuts at will;
• powdered sugar 2 tbsp. l.

Preparation time: 2 hours. Cooking time: 1.5 hours.

Preparation

For the butter dough you will need fresh pressed yeast (25 g).


Heat the milk slightly (up to 30 degrees). Now remove the milk from the stove and add yeast to it. To activate the yeast faster, add a tablespoon of sugar and half a glass of flour to the milk, mix thoroughly with a whisk. Cover the mixture with a towel and set aside (for 15 minutes).


In the meantime, proceed with other test preparation processes. Place three egg yolks in a deep bowl, add sugar to them. It is better not to use egg whites in dough for pies or Easter cakes, because they make its structure heavier.


Whisk the yolks with sugar until completely dissolved.


Grate the zest from one orange and add to the yolks. Squeeze the juice from half an orange and add it to the mixture, stir.


Place the sifted flour and a pinch of salt into a clean and deep container.

By this time the dough had already steeped well and had risen like a lush cap.


Make a well in the flour and pour the yolk mixture and dough into it. Start kneading the butter dough by hand or in a food processor.


To spice up the finished baked goods, you can add a little cognac to the dough.


Within 10 minutes Knead the dough so that it does not stick and acquires a homogeneous consistency.


Add soft butter to the dough.


After all the oil has been well mixed into the dough, it can be sent for proofing. To do this, use a deep container, lubricated vegetable oil. Cover the top of the container with film and place it in a draft-free place in your kitchen for one hour.


While the dough is rising, prepare poppy seed filling for braiding. Today I have poppy seed filling from a bag. He represents ground poppy seeds with added sugar and starch. You just need to empty the contents of the bag and pour boiling water over it. If you have regular poppy seeds, then boil the poppy seeds (50-70 g) for a few minutes, and then grind them in a mortar. Then transfer the strained poppy seeds into a bowl and add sugar and walnuts to taste.


The dough stood and increased several times.


Sprinkle the table with a little flour and place the dough on it, roll out into a rectangular layer.


Using a sharp knife, make slanting marks along the edges of the dough.


Place the poppy seed filling in the center of the dough layer.


Form into a braid by overlapping strips of dough.


Very carefully place the braid onto a parchment-lined baking sheet. To proof, cover the braid with film and let it rest for 20-30 minutes. Preheat the oven to 190 degrees. Lubricate the braid with a mixture of yolk and milk and place it in a hot oven.


Bake the braid for 10 minutes, and then reduce the temperature to 170 degrees and cook for another 30 minutes. If the top starts to burn, cover it with foil. Remove the golden-brown baked goods from the oven and immediately cover with a slightly moistened towel. After 10 minutes, your braid will become very soft, the rough crust will disappear.


Decorate the cooled Easter braid with powdered sugar and colorful sprinkles. Covered, these baked goods can be stored for 3-4 days and will not go stale.

I love baked goods with poppy seeds and fragrant buns! In this wonderful braided bag with poppy seeds, raisins and nuts from... yeast dough Both are combined :)

Try it, you and your children will really like this pastry. The braid is both fun to make and enjoyable to eat!

Ingredients:

For the test:

• 22 g fresh yeast (or 7 g dry = 2.5 teaspoons);
• 2 tablespoons sugar;
• 150 ml milk;
• 40 g butter;
• 2 yolks;
• Zest of 1 orange;
• ¼ teaspoon salt;
• A bag of vanilla sugar or vanilla on the tip of a teaspoon;
• 300 g flour.

For the filling:

• 500 g poppy seed filling;
• 50 g raisins;
• 50 g peeled walnuts;
• 2 squirrels;
• 2-3 tablespoons of honey.

How to bake:

I use fresh yeast for the dough, which I advise you to do, because it has a higher lifting force, dough with fresh yeast is better suited, baking is always successful and turns out more fluffy. Crumble the yeast into a bowl and grind with sugar. When the yeast has melted and acquired a liquid consistency, pour in milk heated to 36C (pleasantly warm). Stir and sift a little flour - about 1 cup, so that after mixing the dough becomes thin, like sour cream. Cover the dough with a towel and place in a warm place for 15-20 minutes.

While the dough is rising, prepare the other ingredients. Wash the orange thoroughly with a brush hot water and grate the zest from it.
Wash the raisins and add warm boiled water.
Melt the butter and let it cool a little.
Separate the yolks from the whites.
Chop the peeled nuts.

Now the dough is filled with bubbles - the yeast has activated. Add some of the sifted flour, yolks, salt, orange zest and melted butter (not hot, but warm).

Stir and continue kneading the dough, gradually adding flour until you get a soft dough that does not stick to your hands. Cover the bowl with the dough with a towel and leave it warm for 1-1.5 hours.

Making the poppy seed filling. You can buy ready-made or cook it yourself using this recipe: recepty-nachinok-dlya-pirogov/makovaya-nachinka-recept.html. To the steamed and strained poppy seeds or the finished filling, add raisins squeezed out of water, chopped nuts, honey and egg whites. The whites will bind the filling and prevent the poppy seeds from falling apart. Leave a tablespoon of protein for greasing. Mix well.

When the dough has risen and doubled in size, roll it out on a table lightly sprinkled with flour into a rectangle 3-4 mm thick. Evenly distribute the poppy seed filling over the dough, leaving 2-3 cm free around the edges.

We roll the layer with the filling into a roll, carefully pinch the edge and turn it over with the seam down. Stepping back 3-4 cm from the top, cut the roll in half lengthwise.

And we intertwine the two ends with a tourniquet.

Place the braid on a baking sheet lined with an oiled sheet of parchment. Using a pastry brush, brush the top of the dough with egg white. Leave to proof for 20 minutes. Preheat the oven to 180C.

Place the wicker with poppy seeds in the preheated oven on the middle shelf. Bake for 35-40 minutes, until the skewer is dry and golden brown.

When the poppy wicker has cooled a little, you can help yourself.

It is convenient to break off the warm braid with your hands, and when it cools down, you can cut it into neat slices, spread it with butter and with a cup of cocoa... yum-yum! 🙂

Braided with poppy seeds is a delicious homemade pastry made in the form of a kind of braid. It is prepared from rich or lean yeast dough with the addition of raisins, cinnamon, vanillin or lemon zest. Today's article presents an interesting selection simple recipes similar products.

Option with margarine

This delicious soft pastry has a delicate structure and a light honey aroma. It is prepared using extremely simple technology. But the process itself takes a certain amount of time. Therefore, you need to start it only when you are not in a hurry. To make a braid from yeast dough, you will need:

• 350 grams of baking flour;
• 125 milliliters of pasteurized milk;
• 75 grams of creamy margarine;
• a teaspoon of dry yeast;
• 75 grams of sugar;
• large egg;
• vanillin.

Since this recipe Braided with poppy seeds requires the presence of not only dough, but also filling, in addition you will need:

• 40 milliliters of linden honey;
• 200 grams of poppy seeds.

Yeast is dissolved in a small amount of warm milk. A little sugar and flour are also added there. Mix all this well and put it in a warm place. The remains of heated milk and sweet sand are combined in a separate container. Add an egg, melted margarine and vanillin to the resulting solution. The risen dough and flour are also sent there. The resulting mass is thoroughly kneaded by hand and left to rise.

After twenty minutes, knead the dough slightly and wait for about another half hour. Then it is rolled out into a centimeter layer, smeared with a filling of pre-steamed and ground poppy seeds and honey, rolled up and cut lengthwise into two equal parts. The ends of the resulting strips are fastened together, braided and left to proof. After a quarter of an hour, the product is brushed with beaten yolk and put into the oven. Prepare the braid with poppy seeds at 180 degrees for 30-40 minutes.

Option with mayonnaise

This aromatic pastry has an airy texture and does not lose its original freshness for a long time. It is prepared using a very simple method that any beginner can easily handle. To do this you will need:

• ½ packet of yeast;
• 4 large spoons of sugar;
• 150 milliliters of milk;
• a couple of large spoons of mayonnaise and vegetable oil;
• a pinch of salt.

Since this yeast dough recipe requires the presence of a filler, you will have to additionally add to the above list:

• a bag of poppy seeds;
• 4 large spoons of powdered sugar;
• 50 milliliters of pasteurized milk.

To decorate the finished product, stock up on ground cinnamon and powdered sugar in advance.

Algorithm of actions

Warmed milk is poured into a bowl and yeast, salt and sweet sand are dissolved in it. After ten minutes, mayonnaise, vegetable oil and flour are added to the fermented dough. Mix everything well and leave it in a warm place for a while. The risen dough is divided into three parts. Each of them is rolled out into a thin layer, smeared with a filling made from poppy seeds, powdered sugar and milk, and rolled into a rope.

The resulting blanks are cut lengthwise and made into two braids with poppy seeds, consisting of three strips. Bake them at 180 degrees until fully cooked. The browned braids are sprinkled with a mixture of cinnamon and powdered sugar.

Option with sour cream

Baking made according to the method described below turns out to be moderately sweet and very fluffy. The top is covered with cherry glaze, which gives the product a pleasant berry aroma. To bake it you will need:

• 25 grams of fresh yeast;
• 30 milliliters of refined vegetable oil;
• 4 large spoons of sugar;
• 200 milliliters of pasteurized milk;
• a large spoon of butter;
• half a kilo of baking flour;
• a large spoon of sour cream;
• salt and vanillin.

Since this yeast dough recipe requires the presence of a filler, you will have to include in the above list:

• 200 grams of poppy seeds;
• 3 large spoons of sugar.

To prepare the glaze you will need:

• 7 milliliters of cherry syrup;
• a couple of large spoons of sugar.

Sequence of actions

In a deep bowl, combine warm milk, sour cream, salt, butter and vegetable oil. Vanillin, sugar and yeast, previously dissolved in a small amount of heated water, are poured there. All this is mixed with flour and left warm.

While the dough is rising, you can start filling. To create it, poppy seeds are poured hot water and boil until the liquid evaporates completely. The resulting mass is infused under the lid, drained in a colander, whipped with a blender, and then mixed with sugar and a pinch of salt.

The risen dough is divided into five equal pieces. Each of them is rolled out into a thin layer, smeared with filling and rolled into a roll. The edges of the resulting bundles are fastened together and braided. The future challah with poppy seeds is left to proof. Then it is brushed with beaten egg and sent to a warm oven. Bake it at 170 degrees until the dough is completely ready. The browned braid is poured with glaze made from sugar and cherry syrup and left to cool.

Option without milk, eggs and butter

As a basis for creating such products, you can use not only butter dough, but also lean dough. This braid with poppy seeds turns out no less soft and tasty. In addition, it can be offered to those who fast. To prepare it you will need:

• packaging of dry yeast;
• 400 milliliters of filtered water;
• 150 grams of sugar;
• 150 milliliters of vegetable oil;
• ½ teaspoon salt;
• a packet of vanillin;
• kilo of baking flour;
• zest of one lemon.

All these components will be required to knead the dough from which the braid with poppy seeds will be prepared. The pastry inside is filled with a sweet filling consisting of:

• 150 grams of sugar;
• 250 g poppy seeds.

Process description

You need to start the process by getting the filling. To do this, pour the poppy seeds into a deep bowl, pour boiling water over them and leave for a couple of hours. The steamed mass is filtered, washed, placed in a colander and ground together with sugar until a homogeneous paste is obtained.

Dissolve the required amount of sugar, salt and vanillin in a bowl of warm water. Vegetable oil is also added there. Whisk everything lightly and then pour into a container filled with oxygenated flour, chopped lemon zest and dry yeast. Knead everything thoroughly with your hands and leave it warm for a while. The dough, which has increased in volume, is kneaded without adding flour and again set aside. As soon as it rises again, it is divided into four equal pieces. Each part is rolled out into a rectangular layer, greased with filling and rolled into a roll. Then they take the two resulting strands, fasten them together and braid them. Do the same with the remaining rolls.

Raw braids are placed in a mold and left to proof. Then they are lightly greased with vegetable oil and placed in a warm oven. Bake the products at 180 degrees until golden brown. The readiness of the braids is checked using an ordinary toothpick. If it remains completely dry, then the baked goods can be served. If traces of dough are clearly visible on the toothpick, then the products are briefly returned to the oven.

Gorgeous fluffy, airy braid from my childhood. My husband often idealizes those times, and I think that in childhood the trees were bigger, the sky was higher, and my pants were full of happiness... But, well, they knew how to bake bread back then!

Delight your family with a fresh, hot and airy braid with poppy seeds! Pletenka is a delicious white bread made from yeast dough. The idea is for this bread to look like a braid. Everyone braids differently: some braid a bun in three parts, while others can weave more complex patterns. In any case, the taste does not change. Since I learned to bake wicker, I no longer buy it in stores - homemade is much tastier! The recipe is very simple and not very long. So go ahead and get to work and you’ll be guaranteed a rosy, fragrant braid for your tea. Another advantage is that homemade wicker is stored for a long time and does not become stale.

Flour – 3 cups;
Milk or water – 1 and 1/4 cups;
Dry yeast – 3 teaspoons;
Sugar – 3 teaspoons;
Flour – 3.5 - 4 cups (2.5 for the dough + 1 cup for mixing and a little more);
Cream margarine – 50 grams;
Egg – 1 pc. (yolk only);
Salt – 1/2 teaspoon;
Milk – 2 tablespoons;
Poppy – for sprinkling.

Let's start preparing the dough with dough. Mix yeast and sugar in a small container and dissolve them in warm milk or water. You need to dissolve completely, so that there are no dry lumps.

Cover the container with the dough with a bag or cling film and place in a warm place to rise. Depending on the quality of the yeast, this will take approximately 15-30 minutes.

Place the margarine in the refrigerator in advance - it should be slightly soft, but not flowing. It must be cut into large pieces into a separate container.

Pour 2.5 cups of sifted flour into the margarine, add salt and rub the margarine and flour into fine crumbs with your hands.

When the dough is ready, you need to add it to the container with the crumbs and mix everything thoroughly with a spoon. You will get a viscous sticky dough.

It is good to sprinkle the table with flour and place the dough from the bowl on a flour mat. Gradually add flour and knead into a homogeneous, smooth dough that does not stick to your hands. To do this you will need approximately 1 more cup of flour.

Place the dough ball in a bowl, cover with cling film and place in a warm place to rise for about 1 hour.

When the dough rises, it must be kneaded and divided into 2 parts. Each part will make one braid.

Now we divide each part into 3 equal parts and roll identical sausages from each, the ends of which are carefully connected.

We braid the sausages. Thus, we have 2 braids, which we place on a baking sheet, lightly sprinkled with flour. Cover the baking sheet with film or a napkin and leave the braids to rise for about 20-30 minutes.

Mix the yolk thoroughly in a small bowl raw egg and 2 tablespoons of milk (no need to whisk). This is how we got an ice cream for lubricating the braids.

Lubricate the suitable braids with ice cream on top and sides. It is convenient to do this with a pastry brush.

Now carefully sprinkle the braids with poppy seeds. Poppy sticks well to braids lubricated with ice cream.

The top needs to be lubricated with ice cream again. Spread directly onto the poppy seed.

The oven must be preheated to a temperature of 200 degrees and place a baking sheet in it for 10 minutes. Then reduce the temperature to 180 degrees and bake for another 20 minutes until cooked and golden brown. When the braids are ready, remove them from the oven and let them cool slightly.