Whole grain poppy seed roll (yeast-free)
5 servings
95 minutes
Whole grain poppy roll without yeast is a refined treat that embodies the traditions of Russian cuisine. It combines soft, slightly crumbly dough enriched with rye bran and a fragrant poppy filling sprinkled with a hint of vanilla. The yeast-free base makes it light yet rich in flavor. Historically, poppy was often used in Russian baking as a symbol of wealth and fertility. This roll is perfect for a cozy family tea time or a festive table, delighting the eye with its golden crust and the soul with the rich, slightly caramel taste of poppy and the tenderness of the dough. It is served chilled, sliced into neat pieces, accompanied by aromatic tea or freshly brewed coffee.
1
For the test: carefully break the eggs into a deep bowl, immediately transfer 1 yolk to a separate bowl (for greasing the roll before baking). Add 25 grams of sugar, yogurt, and melted butter to the egg and remaining egg white. Whisk;
- Chicken egg: 2 pieces
- Raw sugar: 75 g
- Natural yoghurt: 50 ml
- Butter: 35 g
2
Sift flour and baking soda into the liquid mixture, add bran and knead a soft dough. Place it on a floured table and continue kneading by hand until the dough stops sticking. Form a ball and set it in the refrigerator (while preparing the filling);
- Whole wheat flour: 225 g
- Soda: 3 g
- Rye bran: 25 g
3
For the filling: wash the poppy seeds, grind them in a mortar or pass through a meat grinder, then mix with the remaining sugar and starch, pour in milk and cook the mixture over low heat until a homogeneous paste forms (30-45 min). Flavor to taste with vanilla extract or (in the absence of natural extract) simply a pinch of vanillin;
- Poppy: 150 g
- Raw sugar: 75 g
- Cornstarch: 10 g
- Milk 3.2%: 150 ml
- Vanilla: to taste
4
Preheat the oven to 180°C. On a floured surface, roll out the dough to a thickness of 3-5 mm. Evenly cover the surface with poppy paste. Carefully roll the dough towards yourself to form a tight roll and transfer it to a greased baking tray. Generously brush the surface with beaten yolk mixed with salt and lightly sprinkle with poppy seeds;
- Whole wheat flour: 225 g
- Poppy: 150 g
- Chicken egg: 2 pieces
- Salt: pinch
5
Bake in convection mode for about 35 minutes. Cut when completely cooled.
- Chicken egg: 2 pieces