Poppy Seed Bars

Delicious recipe for stuffed bars with rahat and cocoa cream

Preparation time: 30 minutes
Rising time: 1 hour
Baking time: 20-25 minutes
Total: 1 hour and 55 minutes
Number of servings: 8 bars

Recipe introduction
Stuffed bars with rahat or cocoa cream are a delicacy that reminds us of childhood, a familiar taste that brings a smile to our faces. These delicious snacks are perfect for a sweet treat, a dessert accompanied by a cup of tea or coffee, or simply as an evening indulgence. Today, I will guide you step by step in creating these bars, providing you with all the necessary details to achieve a perfect result.

Necessary ingredients
For the dough:
- 500 g flour
- 1 cube of fresh yeast
- Salt to taste
- 250 ml lukewarm milk
- 50 g sugar
- 80 ml oil

For the filling:
- 200 g rahat (you can choose your favorite flavors)
- Or, for cocoa cream:
- 4 tablespoons cocoa
- Sugar to taste
- 2 egg whites

For brushing:
- 1 egg yolk
- Optional: poppy seeds for decoration

Preparing the dough
1. Activating the yeast: Start by activating the yeast. In a small bowl, combine the cube of yeast with 2-3 tablespoons of lukewarm milk and 1 tablespoon of sugar. Let the mixture sit for 10 minutes until it becomes frothy.

2. Mixing the ingredients: In a large bowl, sift the flour and add the salt. Make a well in the center and pour in the yeast mixture, the remaining lukewarm milk, and the oil. Mix all the ingredients with a spatula or by hand until a dough forms.

3. Kneading: Transfer the dough to a lightly floured work surface and knead for 10-15 minutes until it becomes elastic and non-sticky. If the dough is too sticky, you can add a little more flour, but be careful not to overdo it.

4. Rising: Place the dough in a bowl greased with a little oil, cover it with a clean towel, and let it rise in a warm place, away from drafts, for about an hour or until it doubles in size.

Preparing the filling
5. Rahat filling: If you choose to use rahat, cut it into small cubes. This will provide a soft texture and sweet taste.

6. Cocoa cream filling: If you prefer cocoa cream, beat the egg whites until foamy, then gradually add the sugar and cocoa, continuing to mix until you obtain a homogeneous composition.

Assembling the bars
7. Dividing the dough: Once the dough has risen, turn it out onto a work surface. Divide it into 8 equal pieces. Shape each piece into a ball and let them rest for 5 minutes.

8. Rolling out the sheets: Take each ball and roll it out into a thin sheet, ensuring it is even. You can use a rolling pin to achieve a consistent thickness.

9. Filling: On each sheet, place the cubes of rahat or the cocoa cream, leaving free edges to seal the bars.

10. Rolling: Roll up the sheet with the filling, making sure to seal the ends well. Place the bars on a baking tray lined with parchment paper.

11. Brushing and decorating: Beat the egg yolk and brush each bar. Sprinkle poppy seeds on top for an aesthetic look and pleasant aroma.

Baking
12. Preheating the oven: Preheat the oven to 160 degrees Celsius. Place the tray with the bars in the preheated oven and bake for 20-25 minutes, or until they are golden and browned.

Serving
After the bars are baked, let them cool slightly before cutting. These bars are perfect served warm, but they are just as delicious cold. I recommend serving them alongside a cup of fragrant tea or a strong espresso.

Tips and tricks
- Variations: You can experiment with different fillings, such as ground nuts, caramel, or chocolate. Personalize the recipe to your taste!
- Ingredients: Make sure to use quality ingredients, especially flour, which will influence the final texture of the bars.
- Storage: The bars keep well in an airtight container for a few days, but they are best enjoyed fresh.

Nutritional benefits
These bars provide a source of energy due to the carbohydrates from the flour and sugar, and the rahat filling adds natural sweetness. If you choose the cocoa cream, you will benefit from antioxidants from cocoa, but don't forget that portions should be moderated to maintain a healthy balance.

Frequently asked questions
1. Can I use dry yeast?
Yes, you can use dry yeast. Replace the cube of yeast with 7 g of dry yeast, activating it according to the instructions on the package.

2. What can I use instead of rahat?
You can opt for fruit jams, chocolate, or even cream cheese for a more interesting filling.

3. How can I tell if the bars are baked?
The bars are ready when they have a golden color and, if you tap them lightly, they should sound hollow.

In the end, remember that cooking is an art and a pleasure. So enjoy every step of the recipe and let your imagination guide you! Enjoy your meal!