Poppy snails recipe. Puff pastry buns with poppy seeds. Recipe for making buns

Very airy, soft dough and delicious poppy seed filling. They prepare quickly and are not at all labor intensive!

Ingredients

For yeast dough:

✓ 0.5 cups hot water

✓ 0.5 cups milk

✓ 20 g fresh yeast (or 7 g dry)

✓ 50 g margarine

✓ 1 tsp. salt

✓ 2 tsp. Sahara

✓ about 1 kg of flour

For filling:

✓ 100 g poppy seeds

✓ 2 tbsp. Sahara

✓ 0.5 cups milk

For the glaze:

✓ 50 ml water

✓ 150 g powdered sugar

✓ 1 tsp. lemon juice

Recipe

We start with the dough. Mix milk with hot water, you should get a warm liquid.

Add yeast, about 400 grams of flour, mix well, cover and put in a warm place for 1.5-2 hours.

Pour this mixture into the dough, add the remaining flour and knead the dough.

Knead long and thoroughly until the dough stops sticking to your hands and the walls of the dish.

Cover the dishes with a lid or film and a towel and place in a warm place for another 2 hours.

During this time, knead the dough 1-2 times and turn it over.

Let's prepare the filling. To do this, mix poppy seeds, milk and sugar and put on fire.

Bring to a boil, reduce heat and, stirring, cook for 5-7 minutes until the poppy seeds swell.

Cover the saucepan with a lid and set aside to cool.

Cutting the dough. Roll out the dough into a layer about 0.5 cm thick (dust the table with flour).

Distribute the poppy seed filling. Roll the dough into a roll and cut pieces 2 cm thick.

Place the rolls on a baking sheet lined with baking paper, leaving space between them.

Cover with film and a towel and leave for 40-50 minutes to proof.

Bake in an oven preheated to 180 degrees for about 30 minutes until golden brown.

Cool, covered with a towel. All that remains is to cover the “snails” with glaze.

Pour powdered sugar into water at room temperature and beat with a mixer until the powder dissolves.

At the end add lemon juice. You will get white glaze. We water our “snails” without sparing them.

The glaze hardens quickly, so it must be prepared immediately before use.

Bon appetit!

Very unusual, beautiful, fluffy, tasty “Snail” buns with poppy seeds will decorate every table and will delight loved ones and guests. Make them with our easy recipe.

Ingredients for yeast dough:

0.5 tbsp. hot water
0.5 tbsp. milk
20 g fresh yeast (or 7 g dry)
1 egg
50 g margarine
1 tsp salt
2 tsp Sahara
about 1 kg flour

For filling:

100 g poppy seeds
2 tbsp. Sahara
0.5 tbsp. milk

For the glaze:

50 ml water
150 g powdered sugar
1 tsp lemon juice

Recipe for making buns:

Prepare the dough first. To do this, mix 0.5 tbsp in a deep container. milk, 0.5 tbsp. hot water, 20 g of fresh yeast (7 g of dry yeast can be replaced), 400 g of sifted flour, mix well, cover with a lid, put in a warm place for 1.5 - 2 hours.
Melt 50 g of margarine in a deep container, cool slightly, add 2 tsp. sugar, 1 tsp. salt, 1 egg, stir well.
Add this mixture to the prepared dough, add the remaining amount of flour, stir, knead into a soft, homogeneous dough, knead for a long time until the dough stops sticking to your hands.
Place the dough in a large container, cover with a lid or cling film and a towel, and leave in a warm place for 2 hours. During this time, knead the dough 1-2 times and turn over.
Prepare the filling. To do this, in a deep bowl, mix 100 g of poppy seeds, 0.5 tbsp. milk, 2 tbsp. sugar, stir, place the container on low heat, bring to a boil, reduce the heat and simmer for 5 - 7 minutes, stirring constantly, until the poppy seeds swell. Remove from heat, cover with a lid, and leave to cool completely.
Roll out the dough into a layer 0.5 cm thick, spread the poppy seed filling over the entire surface of the dough, roll it into a roll, cut into small pieces 2 cm thick.
Cover a baking tray with parchment paper, place the buns at some distance from each other, cover with cling film and a light towel and leave to rise for 40 - 50 minutes.
Preheat the oven to 180 degrees, bake the buns for half an hour until lightly golden brown.
Remove the finished buns from the oven, cover with a towel, and leave to cool completely.
Prepare the glaze. To do this, mix 50 ml of water, 150 g of powdered sugar in one container, beat with a mixer until it is completely dissolved. At the end add 1 tsp. lemon juice.
Pour the finished glaze generously over the snail buns, leave to harden for a while, and then serve. Bon appetit everyone!

I used whole wheat flour as usual. The butter must first be taken out of the refrigerator, the egg in the photo is one too many :)
It turned out 10 poppy snails, they are very filling, after all, the poppy filling, like the nut one, is quite high in calories.

Let's start by preparing the poppy seed filling. Pour milk over the poppy seeds, add sugar, stir, put on heat a little less than medium and, stirring occasionally, cook until all the liquid has evaporated; I cooked the poppy seeds for 50 minutes. At the end of cooking, watch carefully so that it does not burn. Next you need to add butter, stir and evaporate a little more, just a couple of minutes. The poppy seed filling is ready; it needs to be cooled completely. After cooling, there should be a thick mass so that it does not leak out during baking.

Prepare the dough: beat soft butter, sugar, salt and vanilla sugar with a mixer, add vegetable oil and beat well again until fluffy and light. Then add sour cream, yolk, zest and beat a little more.

Add flour sifted with baking powder to the butter mixture, first 140 g, if necessary - another 10-20 g. Knead a soft, elastic dough, roll it into a ball, wrap in film and cool for an hour.

Roll out the chilled dough into a rectangle about 0.5 cm thick. I got a layer measuring 20x30 cm. The dough can be easily trimmed with your hands. Spread the poppy seed filling evenly on top. I carefully spread it with a large spoon, not reaching a centimeter to the edges.

Roll into a tight roll and cut into pucks with a sharp knife. I made 10 snails 3 cm wide.

Place on parchment or baking mat, place in oven preheated to 170 C for 20-25 minutes, until golden.

Ready-made snails can be sprinkled with powdered sugar to freshen them up a little :)

Store in a closed container; for several days the snails remain as tasty as after baking. Bon appetit!
By the way, I also have a recipe for an excellent ["Poppy curd", http://kamelenta.

I really love yeast dough and working with it, but I still don’t dare bake bread. But buns, cheesecake buns - no problem. And then it turned out to be a day off, when there was no need to run anywhere, which means you can put out the dough.

Initially I planned to bake rudet according to Gali’s RECIPE halynatykhoruk . The recipe for the roll was completely followed, but the child said that she didn’t want the roll, but wanted “snails.” And the “snails” bake faster than the roll)) And they turned out so delicious that I didn’t want to share them. The next day there was not a single one left - in vain I made half the dough. Next time I'll bake more.

The “snails” served as experimental models for the shooting. I decided to replace the softbox with a tube. I took a risk, I thought that it would just be an experiment and the stock would not accept photos with such a lighting scheme. But imagine my surprise when they accepted the entire series. The series included photos with a softbox (as in the top photo) and a photo with a tube in the bottom photo.

Ingredients:

BASIC YEAST DOUGH

(buns with poppy seeds, cheesecakes, pies, bagels and other pastries)

For the test:

4 cups (250 ml) flour (high grade)

1 pack of dry yeast (11 g) or 25 g fresh

1 glass of warm milk (250 ml)

2 small eggs

2 teaspoons salt

6 tbsp sugar

6 tbsp soft butter

POPPY FILLING

1/2 tbsp milk

sugar to taste

Preparation:

Add yeast, salt, sugar, milk and eggs to the sifted flour. Knead the dough. At the end of kneading, add melted butter and leave to rise in a warm place.
Grind poppy seeds, sugar and milk with an immersion blender.
When the dough has doubled in size, knead and roll into a layer. Distribute the filling evenly, not reaching 4-5 cm from one edge, roll into a roll, cut the roll into “snails”. Cover with a towel and let rise for about an hour or until doubled in size. Then brush the top of the snails with beaten egg.
Bake at 180 degrees for about 20 minutes.

Veronica said that you can’t film for a long time. It's time to eat))

Puff pastry buns with poppy seeds will suitably decorate any tea party. The slightly perceptible aroma coming from the oven during cooking will instantly fill the space of your home, and the finished flour products decorating the feast will create a warm atmosphere of home comfort. Having a package of puff pastry in our bins, in less than an hour we can prepare spectacular pastries with a bright, contrasting poppy seed layer. Quick, simple “snail buns” are a godsend for modern, busy housewives.

Ingredients:

puff pastry - 500 g;
poppy - 1 glass;
butter - 2-3 tbsp. spoons;
granulated sugar - 1/2 cup (or to taste).

For the glaze:

water - 10 tbsp. spoon;
granulated sugar - 5 tbsp. spoons

Delicious buns with poppy seeds, puff pastry recipe

How to make buns with poppy seeds

Poppy seeds, filled to the top with water, boil over low heat for about 5 minutes. Next, drain the liquid using a fine sieve. Place the poppy seeds back into the saucepan or saucepan, keep on low heat, stirring constantly.
When all the moisture has evaporated, transfer the poppy seeds to a deep bowl. Add granulated sugar and butter. By the way, you can safely vary the portion of sugar, making the buns more or, conversely, less sweet.
Using a pestle, grind the still hot poppy seeds, bringing them to maximum softening. This completes the simple filling for future buns!
Now we move on to preparing the flour base. Having defrosted in advance, roll out the puff pastry for buns with poppy seeds into a thin rectangular layer about 2 mm thick. Spread the cooled sugar-poppy seed mixture on top in an even layer.
Roll the dough into a thick and moderately tight roll, hiding the filling inside. Using a knife, cut the workpiece into equal portions 2-3 cm wide. Place on a baking sheet coated with butter, leaving free space between the future buns. Bake puff “snails” at 180 degrees for 20-30 minutes.
For the glaze, mix granulated sugar and water and simmer over low heat for about 5-10 minutes. Pour hot sweet syrup over freshly baked buns. The finished baked goods cool down almost instantly, so after removing our “snails” from the baking sheet, we can safely serve them.
If you like sweet puff pastries with poppy seeds, we recommend that you pay attention to a similar recipe -