Poppy baskets

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Poppy baskets:

The puff pastry is opened, portioned with a knife into squares and in the middle I put a spoonful of poppy seeds mixed with jam. I joined the two corners of the diagonal and I tightened well so that it doesn't fall apart when baked. I placed the baskets on the tray that I lined with baking paper and put in the preheated oven at 200 degrees. When they are browned, take them out on a plate and powder them cold.


How to make a cake with very fluffy poppy seeds and a lot of creamy filling?

Crazy fluffy dough

I showed in detail how to make this dough because I also used it in a super cake coated in sour cherry syrup and filled with fine cream of walnut, sour cherries and chocolate & # 8211 the recipe here. There you see exactly how I made the dough, step by step, with exactly the same ingredients (only the fillings differ). Dough recipe for 2 cakes you can find it here.

This is what the poppy seed cake looks like after leavening and the packaging sets specified in the recipe above: it is soft, fluffy, elastic and very easy to handle (non-sticky).


Snails with mac & # 8211 simple recipe

To prepare the dough for snails with poppy seeds, we needed:

  • 250 ml of lukewarm milk
  • 60 grams of sugar
  • an envelope of dry yeast
  • 500 grams of flour
  • a pinch of salt
  • a whole egg
  • an egg yolk
  • 80 gr melted butter

To prepare the dough, I put the yeast and a teaspoon of sugar (in my case sweet) in 50 ml of milk. I mixed it and set the bowl aside. Separately, I mixed the flour with salt and the rest of the sugar. I made a hole in the middle and added the rest of the milk, egg and egg yolk + the yeast mixture. I kneaded until everything was homogenous, and then I incorporated the melted butter, gradually. I kneaded until it became a smooth, non-sticky dough. Then I covered it and left it to rise until it doubled in volume.

How I prepared the poppy

  • 80 gr butter
  • 100 grams of sugar
  • 3 tablespoons milk
  • in the end I used another beaten egg with a sachet of vanilla sugar

I melted 80 grams of butter, along with 100 grams of sugar (I also used sweet, 50 grams). Then I added about 150 grams of poppy seeds and 3 tablespoons of milk. I let the mixture boil for a while and then cool.

After the dough doubled in volume, I spread out a sheet, just like the donut sheet. I put the poppy over it and rolled it like a cake. I cut thick slices about two fingers and placed them on baking paper. I let the slices rise for about 15-20 minutes, during which time I heated the oven to 170 degrees (medium heat).

Then I greased the slices with the mixture of egg and vanilla sugar and left them in the oven until nicely browned (about 15-20 minutes).


Fluffy buns with poppy seeds

Video recipe FLUFFY BOWLS WITH POPPY lower:

Pour 300 ml of lukewarm milk into a bowl.
Add a tablespoon of sugar and 25 g of fresh yeast. Stir with a whisk until the yeast dissolves.
Leave the yeast to activate for 10 minutes and then mix with a whisk.

Add 500 g of flour and a teaspoon of salt.
Start kneading with your hands for 5 minutes or until the ingredients are incorporated.

Add 50 g of butter at room temperature.

Knead for 10 minutes. Grease the bowl with a little sunflower oil. Cover the bowl with cling film.
Leave to rise for an hour.

Set the foil aside and transfer the dough to the work table.
Roll the dough into an elongated shape and divide into 12 equal pieces.

Take each piece and shape it into a ball.
Place the dough balls on an oven tray lined with baking paper.
Cover the tray with cling film and leave to rise for 30 minutes.

Grease each bun with milk.

Then sprinkle poppy seeds on each bun.

Put the tray in the preheated oven at 180 degrees for 30-35 minutes.


  • Countertop ingredients:
  • 5 eggs
  • 6 g baking powder
  • 80 g of sugar
  • 60 g mac
  • 80 g flour
  • 30 ml oil
  • A pinch of salt
  • Milk cream: 500 ml milk
  • 40 g starch
  • A vanilla essence
  • 200 g butter
  • 80 g of sugar
  • Cream ness: 200 ml fresh
  • An envelope of coffee ness

Video recipe for cake with poppy seeds

Fluffy cake with 10 yolks

For starters we will prepare the dough. Add the dry yeast over the flour, mix a little using a spoon.

Add a pinch of salt over the yolks, then mix them just enough to break the yolks and mix with the salt. Leave the yolks aside for at least 20 minutes.

Over the flour we add eggs, lemon peel, vanilla paste, rum, caster sugar, 3/4 of the amount of milk (we leave about 80 ml).

We turn on the robot. Gradually add, little by little, the melted butter. The robot must be left to knead for about 10 minutes, from time to time we will add the 50 ml of oil.

The dough will be soft, quite sticky. We let it rest for 30 minutes, we have to leave it in the heat.

The second kneading for the Cozonac dough with poppy seeds

Knead the dough for another 10 minutes. The dough will harden, stretch nicely and will not stick to your hands. If the dough is still sticky at this time, add a little more flour.

Let the dough rest for another 20 minutes.

Knead it once more, for another 5-10 minutes. This was the third turmoil. The dough has already hardened, it is no longer sticky, you can see the gluten network formed.

It's a joy it's dough. And it smells & hellipmunningly good! & # 128578

Cover the bowl with foil and put it in the oven. Preheat oven to low heat for 5 minutes, then turn off. Leave the light bulb on and that's it, the dough will stay warm and will rise faster.

If the dough is cold, no matter how hot it is in the room, the leavening will take longer.

Advice from Gina Bradea

If the dough bowl is too large, put hot water in a bowl and place the dough bowl on top. It will be warm and will grow fast and beautiful. Do not put too much yeast. the dough will be sour and give you stinging and stomach pain.

After an hour we have to check the dough.

The leavening of the dough can take between 1 and 3 hours, depending on how hot it is in the house, how much it has been kneaded, how good the yeast and flour have been and so on.

How to make poppy seed filling?

Put the milk to boil, add the sugar, lemon peel. Let the milk boil.

When the milk boils, add the ground poppy seeds and mix continuously until it thickens. It is good to reduce the fire, leave it on low heat, until it binds and thickens.

Let the poppy seed cream cool.

From the given quantities (250 g of ground poppy seeds) the generous filling of penytru 1 cozonac is obtained. That's all I had poppy seeds, I filled the rest of the cakes with walnuts, shit, raisins and candied fruit & # 128578

How is the cake woven?

After the dough has risen, grease the table with oil and turn the dough over. Divide the dough, depending on how many cakes we want to make. You can make 2 bigger or 3 smaller, I preferred to make 3.

Cut the dough pieces, then divide each piece of dough into 2 more pieces. It's a wonderful dough, easy to work with, non-sticky, it's like a very good quality platinum. You can see the basics in the dough & # 128578

We stretch each piece lightly, with our hands, to obtain 2 rectangles.

When the poppy seed filling has cooled, add the poppy seeds abundantly and spread it on the piece of dough.

Twist the dough, glue the ends. Do the same with the second rectangle, also with the poppy seed filling.

We braid the cake, we turn it in half, you can see in the video recipe how to proceed.

We place the cake in the tray lined with baking paper, we leave it to rise, until the cakes reach the level of the tray, then we can put the trays in the oven.

It lasts about 20-30 minutes, you should not leave too much to leaven in the pan before baking.

Grease the cakes on top with a beaten egg with a tablespoon of milk.

Pour a little poppy seeds over the cozonacs, for a pleasant appearance.

Baking for the Cozonac recipe with poppy seeds

Put the cozonacs in the oven at a temperature of 150-160 degrees Celsius, fire up and down in the electric ovens, in the gas ovens minimum heat, for 15 minutes, then increase the heat a little. At electric ovens we have to raise the fire to 170-180 degrees Celsius, depending on the oven.

Baking takes about an hour.

During this time we close the doors and open the windows, to make all the neighbors sick with the aromas that come from the oven.

Let's go to the dogs, let's be sure & # 128512

God, how it smells! We can't wait for it to be ready! We break the first cake, with our hands trembling with lust & # 128578

Recipes with Gina Bradea & raquo Recipes & raquo Poppy cake, traditional fluffy cake recipe


Poppy and cherry tart

This tart with poppy seeds and cherries, tasty and very easy to make, has been planned for some time, but we kept postponing it, but today we satisfied our cravings.

It is made so quickly and easily that even the most clumsy person in the kitchen would be able to do it without any problem, all they have to do is follow the exact quantities and the way of preparation step by step.

Honestly, when I was a child I didn't like poppies of any color, but now I can say that it has become one of my favorite ingredients. And in combination with cherries it is elevated to the degree of spectacle of the taste buds.

Stay tuned for the list of ingredients, but also for the simple way of preparation.

For other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.

Or on the Facebook page, click on the photo.


Tart ingredients:

  • 300 g white flour type 00
  • 220 g butter with at least 80% fat
  • A dustiness jumps
  • 100 g of caster sugar

Ingredients for poppy seed filling:

  • 1 l milk with 3.5% fat
  • 150 g caster sugar
  • A pinch of salt
  • 1 tablespoon vanilla extract
  • 100 g of wheat semolina
  • 20 g food starch
  • 250 g mac
  • Grated peel of a lemon
  • 1/2 teaspoon ground cinnamon
  • 400 g fresh or frozen cherries
  • 1 whole egg

How to prepare the tart:

Preheat the oven to 180 degrees Celsius.

We put the flour with the butter and the salt powder in a bowl and with the help of a food processor we knead by pulsation until we obtain a mixture similar to sand.

Add the caster sugar and add it.

Put 3/4 of the total amount of dough in a tray 26 cm in diameter and line the bottom and its edges with a height of 5 cm. Press well and let cool.

Preparation for poppy cream:

Drain the cherries for at least 30 minutes.

We put the lemon on the grater with small mesh.

In a bowl, mix the semolina with starch, egg and 150 ml of the total amount of milk.

Put the rest of the milk in a saucepan together with the sugar, salt powder, vanilla extract and boil it. When it reaches the boiling point, reduce the heat and pour the semolina composition with starch and egg into a thin wire. Stir in one until boiling and thicken.

Add the ground poppy seeds, lemon peel, cinnamon

Add the cherries, mix lightly.

Pour the poppy composition in the pan, sprinkle the difference in dough and bake for 45-50 minutes.

After the cooking time has elapsed, take it out on a grill and let it reach room temperature. Simple, tasty and cold, not very good-looking, but from here I can only wish you good luck and good appetite!


Let them grow in the forms, about 30 minutes then grease them with the yolk mixed with a tablespoon of milk.

Sprinkle with poppy seeds and almond flakes and bake for 35-40 minutes at 180 ° C. If you choose a large cake form, bake 10 more minutes, and do the toothpick test.

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CAKE TABLE WITH POPPY

I really like poppy seeds and I use it whenever I have the opportunity. I put it in this one too cake top with poppy seeds which I used for a delicious cake. It gave it a pleasant taste and a beautiful appearance.

If you are a poppy fan, I invite you to try it, it is very simple and easy to do.

  • for a shape 22 cm in diameter
  • 4 eggs
  • 125 g sugar
  • 125 g flour
  • 2 tablespoons poppy seeds
  • vanilla
  • a pinch of salt

How to prepare cake top with poppy seeds

In a bowl put whole eggs, salt, vanilla and sugar. Mix for 7-8 minutes until the composition becomes consistent, fluffy and light in color.

Sift the flour and then mix it with the poppy seeds. Then incorporate it in two turns to the eggs, mixing gently, from top to bottom, with delicate movements.

Grease with butter and line with flour a form with a removable ring of 22 cm and turn the dough, leveling it well. Try to pour evenly, not only in the middle, so the top will not grow much in the middle.

Bake for 25-30 minutes at 180 ° or until it passes the toothpick test. Remove the countertop and leave it to cool on a grill.

Then cut it into 2 or 3 sheets. I always make it the day before, it cuts much better. Enjoy!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Ingredients Baigli & # 8211 bejgli & # 8211 Hungarian with poppy seeds and walnuts:

  • 1 kg. of white flour (we used Hungarian flour 550, it is important that for this dough we use a flour with a minimum of 9.5% protein, find the information on the package)
  • 300 grams of butter
  • 200 grams of lard
  • 4 yolks
  • 200 ml. of milk
  • 200 grams of sugar
  • 2 tablespoons sour cream (sour, not whipped cream)
  • 40 grams of yeast
  • 2 sachets of vanilla sugar
  • peel of 1 lemon and 1 orange (or 2 lemons)
  • 1 tablespoon of rum
  • 1 teaspoon grated salt
  • 250 grams of ground poppy seeds + 250 grams of ground walnuts (or 500 grams of either)
  • 400 grams of sugar (which will be divided between the two different fillings)
  • 2 sachets of vanilla sugar
  • 200 ml. milk (the same, divided between the two different fillings)
  • 4 egg whites
  • peel of 1 lemon (in poppy seed filling)
  • optional: 40 ml. of rum (in walnut filling)

Preparation of dough for Hungarian baigli & # 8211 bejgli & # 8211 with poppy seeds and walnuts:

First, a "family picture" with the ingredients, in the lower left you can see the yeast from the yeast already activated (I mixed the yeast with 1 tablespoon of sugar until liquefied, I added lukewarm milk and 2-3 tablespoons of the total amount of flour I waited a few minutes for the yeast to blister).

If you knead the dough by hand, pour the flour, sugar, salt and lemon zest into a bowl. Add all the fat (butter and lard) and rub the fat well with the flour until it becomes a homogeneous mass with a sandy appearance. Then add the mayonnaise and the beaten egg yolks and then the rum. Knead quickly until a homogeneous dough is obtained.

But I did this: I beat the yolks with salt and sugar. I added the rum and all the soft fat at room temperature. I mixed the yolks with the butter and lard using the mixer. After homogenization, I added the cream and incorporated it well into the composition. I poured this mixture into the pan of the bread machine. I poured the activated mayonnaise on top, then I put the flour and the citrus peel.

I put the tub in the car and set the short kneading program. With a little help, (I stopped the machine a few times and turned the dough upside down) the bread machine quickly kneaded my smooth dough.

2. Quickly shape the dough into a ball (or rather a cannonball, because it is large). Wrap and refrigerate for 30 minutes. It is very important to keep the dough cold, so that it does not leaven excessively, in which case it will crack a lot when baked.

Preparation of Hungarian baigli & # 8211 bejgli & # 8211 fillets with poppy seeds and walnuts

Prepare the fillings while the dough is in the fridge.

3. The milk is divided into two saucepans (for each filling 100 ml each). Bring the milk to the boil with the sugar evenly divided, at 2. When the sugar dissolves, add the walnuts and the ground poppy seeds to each saucepan. Stir vigorously until a thick, pasty composition is formed.

4. Remove from the heat, add 1 sachet of vanilla sugar to each of the fillings. In the walnut filling, add (optionally) a tablespoon of rum essence and in the poppy seeds grated lemon peel (only the yellow part, intensely flavored). Mix well. Whisk the egg whites and divide between the two compositions, mixing well. Finally, the fillings should have a sticky consistency without flowing.

Assembly and baking

5. Turn on the oven and set it at 180 degrees Celsius.

6. Take the dough out of the fridge and place it on the work surface sprinkled with flour. Divide the dough into 8 equal parts. We keep on the work surface only the piece of dough we are going to work with, we put the others in the fridge. On each side, roll out a rectangle of dough of approximately 22 x 28 cm with the rolling pin. (the sheet should be 3-4 mm thin. maximum) which is greased with the filling.

7. Fold the shorter sides inwards by about 2-3 cm. so as not to let the filling come out then roll the cake tightly.

8. Place 4 baigli in the tray & # 8211 in which I laid a sheet of baking paper & # 8211 and grease on top with beaten egg yolk with 2-3 tablespoons of water. Prick from place to place, with a fork or a skewer stick, piercing the cakes from top to bottom. This will help limit excessive cracking during baking.

9. Place the tray in a cool place (a cool pantry or even in the refrigerator) for 5-6 minutes, until the yolk on the surface is slightly wilted. After this very short waiting time, place the tray in the preheated oven at 180 degrees Celsius. Bake for about 30 minutes, brown well and bake inside (try with a toothpick).

It is absolutely natural for this extremely fragile & # 8211 beigli & # 8211 cake to crack from place to place during baking. To limit cracking, observe points 2 and 8.

Service

Before cutting, the baigli must be completely cooled. Therefore, let the baked cozonacs cool, preferably on a cake rack.

After cooling, these unspeakable cakes can be wrapped in food foil (individually) and kept in a cool place (pantry) as soft as the day they were baked, I would say they are even more good. I kept them for a week at most and they were perfect. May it be useful to you!

Did you like this recipe?


Video: Poppy - I Like Presents (November 2021).