Ingredients
For the dough:
- 200 milliliters Kefir
- 250 milliliters Water
- 7 gram Yeast
- 4 tablespoons Sugar
- 590 gram Flour wheat / Flour
- 1 pinch Salt
- 1 piece Chicken egg room temperature
- 50 gram Butter
- Vanilin to taste
For filling:
- 100 gram Poppy seeds
- 70 milliliters Milk
- 20 gram Raisin
- 1 teaspoon Lemon zest
- 1 tablespoon Lemon juice
- 100 gram Halva
- 2 teaspoons Honey
- 1 pinch Cardamom
- 1/2 teaspoon Cinnamon
- Walnuts finely ground
- Sugar to taste
Instructions
- Prepare yeast dough for baking. To do this, mix kefir and water, heat the mixture to a pleasantly warm temperature. Add yeast and sugar. Mix everything, cover and leave in a warm place for 15-20 minutes or until foam caps form. Separately mix 500 g of flour, vanilla and salt. In a small bowl with a fork, lightly whisk an egg at room temperature into a soft mousse.
- Melt the butter in a saucepan and let cool to a warm state.
- Make a recess in the flour mixture and pour in the yeast mixture and the beaten egg.
- Stir the ingredients until the liquid and dry ingredients are mixed. You will get a lumpy dough. Add the melted butter to it and, kneading, gradually pour in the remaining flour. You may need a little more or less flour. You should get a soft and pleasant dough, almost sticky.
- Roll out the dough, cover and put it away in the heat for 30-40 minutes...
- .. in the meantime, let's get busy with the stuffing. In a saucepan in which the butter is melted, mix the poppy seeds and milk, bring to a boil and cook over low heat for 10 minutes. If it seems that there is not enough milk, you can drip a little more. Remove the pan from the heat.
- Add the zest and lemon juice, as well as the washed raisins, mix everything. Cover the pan with a lid and leave for 10-15 minutes for the raisins to swell.
- The dough has increased more than 2 times. Knead, cover again and put in a warm place for another 30-40 minutes or until rising again.
- In a saucepan with filling, grate the halva on a fine grater, mix everything and try: if there is not enough sweetness, add honey or sugar to taste. The filling seemed a little dry to me, so I used honey for viscosity and extra sweetness. Stir again and leave. The filling should be cooled to room temperature.
- Divide the finished dough into two equal parts. We cover one part again, and roll out the second part of the dough (not very thinly) into a rectangle. Put half of the filling on the dough, distribute evenly, not reaching the edge on one side of the rectangle.
- Roll the dough with the filling into a roll, transfer to a mold, cover and leave for 30-40 minutes to rise.
- With the second part of the test, I "played around" a little and added Christmas flavors. I rolled the dough into a rectangle, laid out the second part of the filling and ... sprinkled with a small amount of ground nuts, as well as cinnamon and cardamom.
- But you can not only change the taste a little, but also the shape. We roll the dough with the filling into a roll, I cut it into several rolls in the manner of Cinnabar rolls.
- Place the workpiece in a mold covered with baking paper. Cover and also put in a warm place for lifting. Turn on the oven to preheat 195-205 degrees.
- So, I have two options. The blanks that came up can be smeared with beaten egg, but I decided to glaze the finished products, so I smeared the surface of the roll and buns with milk.
- Bake the buns for 25-30 minutes or until tender.
- Let the buns stand in the mold for 10-15 minutes, then remove from the molds and cool a little more. Decorate according to your taste. I made a simple icing sugar with milk and chocolate icing. They decorated the baking surface.
- Sweet and fluffy muffin with an airy crumb. So many toppings!?!