Roll with Halva and Poppy Seeds Recipe
This roll turns out to be almost as delicious as a regular roll with poppy seeds.. Almost.. well, maybe a little tastier! Because there is and insert!!! And if you fantasize?
Servings Prep Time
16 10minutes
Cook Time
90minutes
Servings Prep Time
16 10minutes
Cook Time
90minutes
Ingredients
For the dough:
For filling:
Instructions
  1. 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.
  2. Melt the butter in a saucepan and let cool to a warm state.
  3. Make a recess in the flour mixture and pour in the yeast mixture and the beaten egg.
  4. 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.
  5. Roll out the dough, cover and put it away in the heat for 30-40 minutes…
  6. .. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Roll the dough with the filling into a roll, transfer to a mold, cover and leave for 30-40 minutes to rise.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. Bake the buns for 25-30 minutes or until tender.
  17. 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.
  18. Sweet and fluffy muffin with an airy crumb. So many toppings!?!
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