We offer a recipe for an incredibly delicious Easter roll, which, of course, you and your guests will have to taste. The filling for such baking can be poppy, raisins, nuts, and also a sweet composition of several components.
Easter roll with poppy seeds, raisins and nuts
Ingredients:
For the test:
- sifted wheat flour - 500-520 g;
- whole milk - 200 ml;
- eggs large chicken - 3 pieces;
- Butter - 110 g;
- sand sugar - 75 g;
- vanilla sugar - 20 g;
- dry yeast - 15 g;
- salt - 1 pinch;
For filling:
- mak - 490 g;
- raisins - 180 g;
- nuts - 120 g;
- whole milk - 150 ml;
- granulated sugar - 190 g;
- butter - 90 g;
- powdered sugar - 90 g.
Preparation
To make a dough for an easter roll, we spread out all the dry yeast in half a portion of warm milk, dissolve one tablespoon of sugar and put it for twenty minutes into heat. After that, heat the remaining milk, dissolve in it the remaining sugar, vanilla sugar and salt, add the melted butter and mix.
Now in a suitable container we connect the spoon, the second portion of milk and butter, two beaten eggs and sifted flour. We knead the dough to a non-sticky, homogeneous texture and leave it to warm for at least an hour.
During this time we prepare the filling. Pour boiling water in separate bowls of rinsed poppy seeds and raisins and leave the minutes for fifteen or twenty. Now we drain the water from both tanks, drain the raisins, and squeeze the poppy, mix it with granulated sugar and grind it with a blender or meat grinder, passing through it three times. Now put the milled poppy and sugar in a saucepan, pour in the milk and add the oil and boil, stirring, in a moderate heat until thick.
Let the poppy seeds cool down, then mix it with raisins and chopped nuts and, if the dough comes up, we proceed to the design of the roll. We divide the flour into two equal parts and roll each to a thickness of the seam about five millimeters. Let's smear now each prepared filling, stepping back a little from
Now we have Easter poppy rolls on an oiled baking tray and leave for about ten minutes, then cover it with a yolk and send it to the oven to bake. The first ten minutes of cooking we keep them at a temperature of 180 degrees. Then the heat is reduced to 160 degrees and the furnace product is still the same. Now we lower the temperature by another twenty degrees and bring the rolls to full readiness and the desired color.
Egg white whisk to a thick foam with sugar powder, smear the surface of the rolls with a sweet fondant and sprinkle at the request of confectionery powder.