Sweet poppy seed roll

Name: Sweet poppy seed roll - Georgia K.
Ingredients: 500 g flour; 25 g yeast; 4 eggs; 250 ml milk; 100 ml oil; 2 tablespoons sugar; 50 g poppy seeds; flavorings; salt

Pasta/Pizza - Sweet poppy seed roll by Georgia K. - Recipia

Sweet poppy seed bread (not quite bread, nor sweet bread) Every time I make this bread, it disappears as soon as I take it out of the oven. It has something between bread dough and sweet bread, with a fluffy center and a golden crust. I always sprinkle plenty of poppy seeds on top, and sometimes I play with the shapes to give it a festive look. No complicated techniques are needed. If you grew up with doughs rising, everything is quite familiar. Quick info Total time: about 2 hours (depending on how long the dough rises) Preparation time: 20 minutes Rising time: about 1 hour Baking time: 30-40 minutes Servings: 1 large bread or 2 small ones Difficulty: medium Recipe type: homemade sweet bread, great for snacks, breakfast, or holidays Ingredients 500 g flour 25 g fresh yeast 250 ml milk 4 eggs (3 in the dough, 1 for brushing) 100 ml oil 2 tablespoons sugar 50 g poppy seeds Flavors to taste (vanilla essence, lemon, orange) Salt (to taste) Preparation method 1. Mix the yeast. Warm the milk until it is lukewarm, not hot. Place the yeast in a small bowl with a little warm milk, 1 teaspoon of sugar, and 1 tablespoon of flour. Mix and let it sit for a few minutes until bubbles form on the surface. 2. Prepare the dough. Sift the flour into a large bowl. Pour the risen yeast mixture over the flour. In a separate bowl, beat 3 eggs with a pinch of salt. Add the beaten eggs, flavors, and the remaining sugar to the bowl with flour. 3. Knead. Start kneading the dough, gradually adding the warm oil (not hot). The dough should become elastic, slightly sticky at first, but not too much sticking to your hands after kneading. 4. Let it rise. Cover the bowl with a clean towel. Let the dough rise in a warm place, away from drafts, until it doubles in volume. This takes about an hour, depending on the temperature. 5. Divide and shape. Divide the risen dough into equal pieces. You can place it in round shapes or braid it, depending on your preference. Transfer to the chosen molds. 6. Brush and decorate. Mix the yolk from the fourth egg with a little milk. Brush the breads with this mixture, then sprinkle the poppy seeds on top. 7. For a decorative effect, you can gently press down with an apple cutter or another shape to create small cracks on the surface when it rises in the oven. This is optional but looks interesting. If you use it, leave the cutter on the bread while it rises and take it off just before baking. 8. Let it rise again. Let the bread rise a little more in the molds, about 10-15 minutes, while you preheat the oven. 9. Bake. Place in the preheated oven (medium to high temperature, but don’t overdo it). Keep it until it turns golden and forms a crust, about 30-40 minutes, depending on the oven. You can let it cool, but usually, it gets eaten immediately while still warm. Why I make this recipe often The dough is simple, requiring few ingredients. The result is between bread and sweet bread – it goes with anything, from breakfast to snacks. It’s quick compared to other sweet doughs, especially if you don’t have patience for it to rise twice. It doesn’t stay stale either; it always gets finished on the same day. Tips and variations Tips If using dry yeast, reduce the amount to 7-8 g. The oil should be warm, not cold, so it doesn’t stop the rising. If it’s very hot in the kitchen, the dough rises faster. Don’t let it rise too much, or it will collapse when baking. Don’t force the oven to a very high temperature, or it will remain raw in the middle. Substitutions You can use brown sugar instead of white. If you don’t want poppy seeds, you can sprinkle sesame or sunflower seeds. For flavors, vanilla can be replaced with a bit of grated lemon or orange peel. Variations It can also be made with walnuts or raisins in the dough. For those who prefer, small individual portions can be made. If you want savory breads, skip the sugar and poppy seeds, and sprinkle coarse salt. Serving ideas It’s good warm, plain, or spread with butter. It goes well with coffee, tea, or alongside yogurt. It can be sliced thinly for sweet sandwiches. Frequently asked questions 1. The dough is too sticky, what should I do? Add very little flour, just enough to shape it. Don’t add too much, or the bread will turn out dry. 2. Can it be made with dry yeast? Yes, but you need 7-8 g of dry yeast, which you add directly to the flour. 3. Can I let the dough rise overnight? It’s not recommended because it has a lot of eggs and yeast, but you can try in the fridge with less yeast. The result may be denser. 4. Is it necessary to use an egg for brushing? No, you can brush with plain milk, but it won’t be as shiny. 5. How do I check if it’s baked? Gently tap the bottom of the bread with your finger; it should sound hollow and not be wet to the touch. Nutritional values Approximately, for a medium slice (from a large bread cut into 12 slices): Calories: 160 kcal Protein: 4-5 g Fat: 5 g Carbohydrates: 24 g The values are indicative and may vary depending on the ingredients and size. It has carbohydrates from flour and sugar, some fat from oil and eggs, and the poppy seeds add a little extra protein and fat. Storage and reheating It stays soft until the next day if you keep it wrapped in a clean towel or in a paper bag. After 24 hours, it starts to dry out, like any yeast product. It can be reheated for a few seconds in the oven or microwave, but it doesn’t last more than two days without losing its pleasant texture. I only make it as long as it’s eaten fresh.

Preparation

We mix warm milk with yeast, 1 teaspoon of sugar, a little flour, and let it rise. Then we pour it into the sifted flour, add 3 beaten eggs with salt, flavors, and the remaining sugar. We knead the dough, adding a little warm oil, and then let it grow. We then divide the dough into equal pieces, place them in round molds, brush the tops with egg yolk mixed with a little milk, sprinkle with poppy seeds, and after it has risen, we leave it in the oven until golden brown. I played a bit and after brushing it with egg, I placed an apple-shaped cutter on top, pressed it down a bit to crack the dough, and after it rose, I set it aside.

Sweet poppy seed roll

Preparation

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