Pletenka with poppy seeds from yeast dough: recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Pletenka with poppy seeds is a delicious homemade pastry made in the form of a kind of pigtail. It is made from rich or lean yeast dough with the addition of raisins, cinnamon, vanillin or lemon zest. Today's article presents an interesting selection of simple recipes for similar products.

Margarine variant

This delicious soft pastry has a delicate texture and a light honey aroma. It is prepared using extremely simple technology. But the process itself takes a certain amount of time. Therefore, you need to start it only when you are not in a hurry. To make a yeast dough braid you will need:

• 350 grams of bread flour;
• 125 milliliters pasteurized milk;
• 75 grams of creamy margarine;
• teaspoon dry yeast;
• 75 grams of sugar;
• big egg;
• vanillin.

Since this recipe for wicker with poppy seeds requires not only the dough, but also the filling, you will additionally need:

• 40 milliliters limehoney;
• 200 grams of poppy.

Yeast is dissolved in a small amount of warm milk. A little sugar and flour are also added there. All this is well mixed and cleaned in a warm place. In a separate container, the remains of heated milk and sweet sand are combined. An egg, melted margarine and vanillin are added to the resulting solution. The risen dough and flour are also sent there. The resulting mass is thoroughly kneaded by hand and left to approach.

After twenty minutes, the dough is lightly punched down and waited for about half an hour. Then it is rolled out in a centimeter layer, smeared with a filling of pre-steamed and ground poppy seeds and honey, rolled up and cut lengthwise into two equal parts. The ends of the resulting strips are fastened together, braided with a pigtail and left to proof. After a quarter of an hour, the product is smeared with whipped yolk and put into the oven. Braid with poppy seeds is cooked at 180 degrees for 30-40 minutes.

Mayonnaise variant

This fragrant pastry has an airy texture and does not lose its original freshness for a long time. It is prepared according to a very simple method, which any beginner can easily handle. For this you will need:

• ½ sachet of yeast;
• 4 large spoons of sugar;
• 150 milliliters of milk;
• a couple of large spoons of mayonnaise and vegetable oil;
• a pinch of s alt.

Since this recipe for yeast dough requires the presence of a filler, the above list will have additionaldeposit:

• pouch of poppy seeds;
• 4 large spoons of powdered sugar;
• 50 milliliters of pasteurized milk.

To decorate the finished product, stock up on ground cinnamon and powdered sugar in advance.

Action algorithm

Heated milk is poured into a bowl and yeast, s alt and sweet sand are dissolved in it. Ten minutes later, mayonnaise, vegetable oil and flour are added to the fermented dough. Everything is well kneaded and left for a short time in a warm place. The risen dough is divided into three parts. Each of them is rolled out in a thin layer, smeared with a filling made from poppy seeds, powdered sugar and milk, and rolled into a tourniquet.

The resulting blanks are cut lengthwise and made into two braids with poppy seeds, consisting of three strips. Bake them at 180 degrees until fully cooked. Sprinkle browned braids with a mixture of cinnamon and powdered sugar.

Sour cream variant

Muffin made according to the method below is moderately sweet and very fluffy. It is covered with cherry glaze on top, which gives the product a pleasant berry aroma. To bake it you will need:

• 25 grams fresh yeast;
• 30 ml refined vegetable oil;
• 4 large spoons of sugar;
• 200 milliliters of pasteurized milk;
• large spoonful of butter;
• half a kilo of bread flour;
• big spoonful of sour cream;
• s alt and vanilla.

Since this yeast dough recipe provides for the presencefiller, you will have to enter in the above list:

• 200 grams of poppy;
• 3 large spoons of sugar.

To make the glaze you will need:

• 7 ml cherry syrup;
• a couple of large spoons of sugar.

Sequence of actions

In a deep bowl combine warm milk, sour cream, s alt, butter and vegetable oil. Vanillin, sugar and yeast are also poured there, previously dissolved in a small amount of heated water. All this is mixed with flour and left warm.

While the dough is rising, you can start filling. To create it, poppy is poured with hot water and boiled until the liquid has completely evaporated. The resulting mass is insisted under the lid, thrown into a colander, whipped with a blender, and then mixed with sugar and a pinch of s alt.

The risen dough is divided into five equal pieces. Each of them is rolled out in a thin layer, smeared with stuffing and rolled up. The edges of the resulting bundles are fastened together and braided with a pigtail. The future challah with poppy seeds is left for proofing. Then it is smeared with a beaten egg and sent to a warm oven. Bake it at 170 degrees until the dough is ready. The browned braid is poured with a glaze made from sugar and cherry syrup and left to cool.

Milk, egg and butter free option

As a basis for creating such products, you can use not only rich, but also lean dough. Such a braid with poppy seeds turns out to be at leastsoft and delicious. In addition, it can be offered to those who are fasting. For its preparation you will need:

• packaging dry yeast;
• 400 milliliters of filtered water;
• 150 grams of sugar;
• 150 milliliters vegetable oil;
• ½ teaspoon s alt;
• a bag of vanillin;
• a kilo of bread flour;
• zest of one lemon.

All these components will be required for kneading the dough from which the wicker with poppy seeds will be prepared. The pastry inside is filled with a sweet filling consisting of:

• 150 grams of sugar;
• 250g poppy.

Process Description

It is necessary to start the process with getting the stuffing. To do this, poppy seeds are poured into a deep bowl, poured with boiling water and left for a couple of hours. The steamed mass is filtered, washed, thrown into a colander and ground together with sugar until a homogeneous gruel is obtained.

In a bowl of warm water, dissolve the right amount of sugar, s alt and vanillin. Vegetable oil is also added there. All are lightly beaten with a whisk and then poured into a container filled with oxygenated flour, crushed lemon zest and dry yeast. Everything is kneaded well with your hands and left warm for a while. The dough that has increased in volume is punched down without adding flour, and again set aside. As soon as it rises again, it is divided into four equal pieces. Each of the parts is rolled into a rectangular layer, smeared with stuffing and rolled up. Then they taketwo resulting bundles, fasten them together and braid them with a pigtail. Do the same with the remaining rolls.

Raw braids are laid out in a mold and left to proof. Then they are lightly greased with vegetable oil and put into a warm oven. Bake products at 180 degrees until golden brown. The readiness of the braids is checked with an ordinary toothpick. If it remains completely dry, then pastries can be served on the table. If traces of dough are clearly visible on the toothpick, then the products are briefly returned to the oven.