Roll with halva and poppy seeds

Description

This roll almost as tasty as the usual loaf with poppy seeds.. Almost.. well, maybe a little better! Because there is a and paste!!! And if you dream up?

Ingredients

Yogurt

200 ml
Water

250 ml
Yeast

7 g
Sugar

4 Tbsp
Flour

590 g
Vanilla
Salt

1 pinch
Chicken egg

1 piece
Butter

50 g
Mac

100 g
Milk

70 ml
Raisins

20 g
Lemon peel

1 tsp
Lemon juice

1 Tbsp
Sunflower halva

100 g
Sugar
Honey

2 tsp
Cardamom

1 pinch
Cinnamon

0.5 tsp
Nuts

Cooking

Prepare sweet yeast dough. For this mix the yogurt and the water, heat the mixture to a pleasantly warm temperature. Add yeast and sugar. All mix, cover and leave in a warm place for 15-20 minutes or until foamy cap. Separately, mix 500 g of flour, vanilla and salt. In a small bowl with a fork lightly beat into a soft mousse egg at room temperature.

Butter melt in a saucepan and let cool to lukewarm.

Into the flour mixture will make the deepening and pour the yeast mixture and beaten egg.

Mix the ingredients to the junction liquid and dry components. You will get a lumpy dough. Add the melted butter and vimosewa, gradually add the remaining flour. You may need more or less flour. Should be soft and nice dough that is almost sticky.

Round the dough, cover and put in warm for 30-40 minutes...

... but in the meantime, prepare a filling. In a sauté pan in which melted butter, mix poppy seeds and milk, bring to a boil over very low heat, boil for 10 minutes. If you think milk is not enough, you can drop a little more. Remove the skillet from the heat.

Add the zest and lemon juice, and washed the raisins, all peremeshaem. Close the saucepan with a lid and leave for 10-15 minutes for swelling of the raisins.

The dough has increased more than 2 times. Abenaim, cover again and put in a warm place for another 30-40 minutes or until re-rise

In a saucepan filled with a paste, RUB on a small grater, mix everything and try to taste if sweetness is not enough, add honey or sugar to taste. I thought the filling a little dry, so for viscosity and for extra sweetness, I used honey. Stir again and leave. The filling needs to cool to room temperature.

The finished dough divide into two equal parts. One part of the cover again, and the second part of the test roll out (not too thin) into a rectangle. Half of the filling spread on the dough, evenly distributed, before reaching the edge on one side of the rectangle.

Turn the dough with the stuffing in the roll, put into the form, cover and leave for 30-40 minutes to rise.

The second part of the test I was a bit "played" and added Christmas flavors. Roll the dough into a rectangle, put the second part of the filling... sprinkle a small amount of chopped nuts, and cinnamon and cardamom.

But you can not only taste a little change, but also the form. Turn the dough with the stuffing in the roll, I cut it into a few rolls in the manner of the rolls "Cinnabon".

Posted a billet to a form, covered with baking paper. Covered and also put in warm place to rise. The oven turn on the heating 195-205 degrees.

So I got two options. Approaching the workpiece can be lubricated with beaten egg, but I decided to glaze the finished product, so I oiled the surface of the loaf and buns with milk.

Bake the buns for 25-30 minutes or until tender.

Allow the muffins to stand in the form of 10-15 minutes, then take out of the forms, and even a little cool. Decorate to your own taste. I made a simple sugar glaze, milk chocolate glaze. They have graced the surface of the pastry.

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