Lenten Poppy Seed Pie
4 servings
55 minutes
Another nostalgic thing. In school cafeterias and local bakeries, poppy seed rolls in sticky chocolate glaze were inexpensive and sold out instantly. But they were rarely baked at home — poppy seeds were in short supply. Now, buying poppy seeds is not a problem, but I don't want to bake them. The recipe is simple, although it requires an approach: poppy seeds, in order to turn them from individual grains into a monolithic filling, need to be soaked overnight in two, or better yet, three waters — pour boiling water over them, drain and soak again. And lean dough is tasty only if it is fresh — it quickly dries out and hardens. Therefore, you won't be able to bake rolls for a week in advance and eat them carelessly: before you start baking, calculate exactly how many pieces you will eat at once, how many you will leave for the evening, and how many will survive until the morning.
1
Prepare yeast dough: dissolve 1.5 teaspoons of yeast in a glass of water, add 2 cups of flour, vegetable oil, 1 teaspoon of sugar, and 0.5 teaspoon of salt.
- Dry yeast: 1.5 teaspoon
- Water: 1.3 glass
- Wheat flour: 2.3 glasss
- Vegetable oil: 2 tablespoons
- Sugar: 1.3 glass
- Salt: 0.5 teaspoon
2
Prepare the filling from poppy seeds: add starch, a tablespoon of flour, a cup of sugar, and about 80 ml of water to the poppy.
- Poppy seeds: 150 g
- Potato starch: 1 tablespoon
- Wheat flour: 2.3 glasss
- Sugar: 1.3 glass
- Water: 1.3 glass
3
Roll the dough into a thin layer and evenly spread the poppy filling over the surface. Roll the dough into a log so that the poppy is inside. Cut into rolls 5 cm high.
4
Line a round baking form with paper and tightly place the prepared rolls in it, starting from the center — they will merge into a single pie. Bake for about 40 minutes at 200 degrees.
