Poppy seed filling: many recipes. Poppy seed filling for fragrant buns and delicious rolls

Small aromatic poppy seeds are one of the simplest and most delicious fillings used in baking. It is traditionally used in kitchens Slavic peoples for filling buns, pies, rolls and pancakes. Poppy seeds are sprinkled on shortcakes and bagels, but the soft filling is still used greatest love sweet tooth. Just the sight and smell of this thick, velvety black mass makes your mouth water in anticipation of its characteristic rich taste. Even the narcotic glory of poppy pales in comparison with the pleasure it has given to gourmets for many centuries.

Today you can buy a bun with poppy seeds in the bread section of any supermarket, but even the most elaborate pastry industrial production Can't compare to homemade baked goods. After all, real poppy seed filling is the pride of any housewife, evidence of her care and attention to her household and guests. From time immemorial, this skill has been passed down from generation to generation from grandmothers and mothers to daughters, who began to manage their own kitchens. But if for some reason your family does not have a recipe for poppy seed filling, we will be happy to share with you the intricacies of its preparation.

Ingredients for poppy seed filling
Poppy seeds can be purchased loose at the grocery market or packaged at the grocery store. It is more difficult to examine the contents of the colorful packaging, but still try to find seeds that are equally large, intact, and not damaged by dampness, mold or pests. In any case, before preparing the filling, dry raw poppy seeds need to be washed in cold water.

Some housewives do not wash it, but instead grind dry poppy seeds in a coffee grinder or food processor. This helps prepare a homogeneous, paste-like filling. This poppy powder can be stored in closed jar or bag until you are ready to use it in baking. Another option is to scald the poppy seeds with boiling water and grind in a mortar until a homogeneous paste forms. But most often poppy is poured hot water and leave to infuse and swell, or even bring to a boil and strain through the finest sieve.

In addition to the poppy seed itself, for the confectionery filling you may need sugar, honey, milk, butter, raisins, candied fruits and nuts (walnuts, almonds or peanuts). These additional components enrich the filling, making it juicier and more flavorful. For example, dried fruits and nuts are commonly used in poppy seed fillings for Christmas cakes and pies. But for a basic poppy seed filling recipe, all you need is grains, sugar and/or honey. Use all other toppings according to your taste and desire.

Recipes for making poppy seed filling
The poppy seed filling should be prepared immediately before use to preserve all its softness and plasticity. Choose the recipe that seems most appetizing to you, and strictly adhere to the specified technology:
Poppy seed filling is used not only for baked goods, but also for cakes and pastries. Sometimes poppy seeds are added directly to the dough when baking cakes, and in Asian countries they prepare poppy seed paste as an independent dish. This passion is easy to understand if you know the taste and aroma of sweet poppy seed mass, which you can now always prepare at home.

Fragrant rolls, buns and pies with poppy seeds instantly create an appetite. You can buy these delicacies in almost any store, but they turn out much tastier if you prepare them at home. We’ll talk further about how to make the right poppy seed filling.

Traditional poppy seed filling

Ingredients:

• Sugar – 0.5 cups;
• Poppy – 1 glass.

Preparation:

1. Pour boiling water over the grains and leave for half an hour;
2. Drain the water (you can use a sieve);
3. Grind the swollen product using a meat grinder (should be cranked twice);
4. Combine the resulting mass with sugar.

The mixture prepared in this way has one drawback - crumbling. It is inconvenient to work with when shaping a product.

And the undeniable advantage of the recipe is the minimum required ingredients and speed of preparation.

Poppy seed filling with honey

Ingredients:

• Poppy – 0.3 kg;
• Sugar – 100 g;
• Liquid honey – 150 g.

How to cook::

1. Pour hot water over the grains and let it brew;
2. We decant and squeeze using gauze or a sieve;
3. We combine the product with the rest of the ingredients, crush all the components in a mortar so that they become a homogeneous mass.

This mixture can be used for any baking, but most often it is used for rolls.

Filling With poppy seeds and apples

Ingredients:

• Poppy - 1 glass;
• Milk – 1 glass;
• Raisins and nuts - 0.5 cups each;
• Apple – 1 pc.;
• Flour - a glass;
• Zest of 1 lemon;
• Soft butter – 2 tbsp. l.;
• Honey – 2 tbsp. l.;
• Sugar – 0.5 cups.

Cooking steps:

1. Chop the nuts;
2. Place all the ingredients (except the apple) in one container and let it boil over low heat. While we bring the mixture to a boil, its components must be stirred all the time;
3. While the boiled mass cools, peel the apple and grate it;
4. When the mixture has cooled, add the apple to it and stir.

Poppy seed filling with spices

As a rule, such a mixture is prepared for products that will be served festive table. These can be cakes, pastries, pies, etc.

Ingredients:

• Poppy – 1 glass;
• Nuts and raisins - 0.5 cups each;
• Honey – 2 tbsp. l.;
• Lemon juice – 2 tsp;
• Vanillin - on the tip of the knife;

Cooking:

1. Pour boiling water over the main ingredient and squeeze;
2. When the grains have cooled, they must be squeezed out, allowed to cool, and then ground using a sieve or mortar. The resulting mass should acquire a whitish color;
3. Pour boiling water over the raisins for a short time, let them brew until they become soft;
4. Grind the raisins using a meat grinder;
5. We do the same with nuts;
6. Place all ingredients except lemon juice in a deep bowl and mix;
7. Gradually add lemon juice, making sure that the mixture is not too runny.

Filling with poppy seeds and semolina

This mixture turns out to be very tender and sticky, so it is convenient to form products with complex shapes, such as bagels and rolls.

Ingredients:

• Semolina – 2 tbsp. l.;
• Milk – 370 ml;
• Poppy – 250 g;
• Nuts – 75 g;
• Vanilla – 2 packets;
• Raisins – 100 g;
• Egg – 1 pc.;
• Rum – 2 tsp.

How to cook:

1. Using a blender, grind the pre-washed grains;
2. Let the milk boil;
3. Gradually add sugar, the main ingredient and semolina;
4. Let the mixture boil 3 times, then remove it from the stove;
5. Combine the mixture with the remaining ingredients, and lastly beat the egg into it.

• You can buy the product already packaged, but when buying in bulk you will be able to examine every grain. Be sure to examine it for integrity - it should not be eaten away by pests, damaged by mold or dampness. In addition, the poppy seeds should be large and approximately the same size.
• Before cooking, poppy seeds need to be washed. The only exceptions are recipes that require grinding the product using a food processor or coffee grinder.
• In order for the grains to emit an even more intense aroma, they must be filled with hot water, allowed to swell, and then strained using a sieve. Some housewives even prefer to bring them to a boil.
• The filling turns out much tastier if you combine the poppy seed base with honey, nuts, candied fruits, milk, butter, raisins, and sugar.
• Black aromatic grains are often added directly to the dough when baking cake layers, pies and other delicacies.

1. Pour dry poppy seeds into a deep container. Some housewives pre-grind dry grains with a coffee grinder before steaming. This will make the further cooking process faster.

2. Pour boiling water over the poppy seeds in a ratio of 1:2. Cover the dish with a lid so that the grains are well steamed and leave them until the liquid cools completely. During this time, the poppy seed will absorb some of the liquid.

3. After this time, the water will turn cloudy white.

4. Carefully drain it so that the poppy remains in the container. Do a similar procedure three times: steam with fresh boiling water, cover with a lid and leave until cooled. After each steaming, the poppy seeds will increase in volume. As a result, the original volume of the poppy will increase three times.

5. After the last steaming, drain the water and add sugar to the poppy seeds. It can be used half and half with honey. But then add honey to the poppy seeds at the very end of cooking.

6. Take a blender and blend the poppy seeds as thoroughly as possible.

7. The grains will grind with sugar and gradually begin to release poppy milk, which will cause the mass to acquire a blue tint. When you see such a characteristic color, it means that the poppy is ready for further use. At this point, you can add honey to the mixture and run the blender a few more times. To taste, you can also add butter, steamed raisins, dried apricots, citrus zest, dried fruits, and beaten egg whites to the poppy seed filling. Experiment!

Note: to grind poppy seeds, you can use a coffee grinder, or use grandma's method- twist the grains through a meat grinder or grind with a rolling pin in a mortar.

Preparation holiday dishes requires from the cook special attention: one minor mistake - and the food will be irrevocably spoiled or its taste will not be so outstanding. Today we will tell you how to steam poppy seeds for kutia - Christmas porridge, which is traditionally prepared for this bright Christian holiday.

It may seem that this process is quite simple, however, even in such an easy task there are certain nuances and pitfalls.

Is it necessary to soak poppy seeds for kutya and why do it?

Poppy seeds are incredibly popular in cooking and are added as a filling to various baked goods, desserts, and sometimes even to salads. Kutia stands apart from these dishes: poppy seeds are very rarely found in porridges, and therefore this ingredient raises a number of questions among inexperienced cooks.

For example, many do not understand why poppy seeds should be prepared and brewed at all. In fact, everything here is quite simple: dry poppy seeds do not have any pronounced taste, and when you add them to food in this form, you simply will not feel a special aroma.

Confectionery poppy seeds are sold dried, which is why they are quite hard and more like small grains of sand. If you boil this product and then grind it, it will literally transform before your eyes. Firstly, it will become soft, and secondly, much more aromatic, and most importantly, tasty.

How to properly steam poppy seeds for kutya at home

So, let's look at the main methods of steaming poppy seeds, which will allow you to soften it and then grind it for later adding to this or that dish.

Steam poppy seeds with water

The easiest way is to simply brew poppy seeds.

1. To do this, the dry product is carefully washed under running water using a sieve, then placed in a deep bowl.
2. A certain amount of boiling water should also be poured here so that the water covers the seeds by 1-2 centimeters.
3. Cover the container with a lid, wrap it in a towel and leave it like that for half an hour or forty minutes.
4. Drain the excess liquid from the softened poppy seeds, add granulated sugar, and then grind in a convenient way.

The main disadvantage of this method is that no matter how long you keep the poppy seed covered in a bowl, it will not become completely soaked and will not turn out as fragrant as when boiled.

Boil poppy seeds in milk

This method can be called universal; It takes, of course, much more time and requires constant presence at the stove, but the result will definitely please you. When cooked, poppy seeds turn out soft, aromatic and very, very tasty.

1. We wash the poppy seeds in the standard way using a sieve. Then pour boiling water over it for a couple of minutes and strain.
2. Pour the poppy seeds into a saucepan and fill them with milk so that the liquid completely covers them. We also add sugar or honey to taste.
3. Place the saucepan over low heat and cook, stirring constantly, until the milk or water is completely absorbed into the poppy seeds or evaporates.
4. Then the poppy seeds are cooled a little and prepared further according to the recipe.

Since, thanks to digestion, the poppy seed becomes very soggy, it can then be easily crushed either in a mortar or using a regular blender.

By the way, in the distant past, housewives placed a container with poppy seeds and milk on the edge of the stove, where the temperature was lowest, and thus simmered it for an hour or two. This method almost exactly repeats the same recipe.

Preparing poppy seeds in the microwave

This technique will help those who have no time for cooking and need to soften the poppy seeds as soon as possible.

1. Wash the poppy seeds and pour into a cup. We also pour purified water here so that it covers the poppy by 1 centimeter.
2. Place the cup in the microwave and set the timer for 1 or 2 minutes (depending on the power of the device).
3. After this, drain off the excess liquid, add sugar or honey to the poppy seeds. Mix and move on to the next stage of preparation.

The main thing here is not to overcook the poppy seeds in the microwave and pour enough water. It will be better if you even pour too much of it, since the excess will still drain out later, but a lack of liquid can have a bad effect on the quality of the poppy seed.

How to easily grind poppy seeds for kutya

There are a lot of video instructions on how to grind poppy seeds and prepare them for adding to kutya or baked goods. In fact, there are not very many methods, and all of them can literally be counted on one hand.

Some of them are simple, others are more complex, so decide for yourself which method will be optimal for you in terms of time and results.

• The most time-consuming method is to use a mortar and pestle. In this way, poppy was worn out in ancient times, and even now it is not at all outdated. The fact is that this way the poppy mass turns out to be as homogeneous as possible, and the taste of the grains is revealed to the maximum. The disadvantages are the duration and inconvenience.
• The most convenient way to grind poppy seeds is with a blender. The seeds should be ground until the mass begins to lighten, as this is a sign of the release of the jelly of the poppy, which gives aroma and taste.

• You can also grind poppy seeds in a coffee grinder; the same principle applies here as in the case of a blender.
• If you don’t have a mortar, a coffee grinder, or even a blender at hand, then you can use a regular meat grinder with small holes. Of course, this method combines high labor intensity and low quality result, but if there is nothing else left, then you can resort to it.

It is also important to remember that after you steam the poppy seeds for kutya, you need to adjust the thickness of the resulting paste. This is done by adding sugar and honey - they also provide the sweetness of the porridge, and therefore, in pursuit of the thickness of the poppy ingredient, do not accidentally spoil the dish by making it too sweet.

For some, but for me, pies with poppy seeds are the most favorite and delicious. With poppy seed filling, I love pies, strudels, buns, in general, everything that is prepared with poppy seeds. Not many people know how to properly prepare poppy seeds for filling pies and today’s post dedicated to poppy seed filling, which can be successfully used both for baking and for kutia, dumplings and any other dish

It is clear that today you can easily buy ready-made poppy seed filling in confectionery shops and grocery stores. But the one that is made with your own hands, using the highest quality products, has an amazing aroma and taste.
A lot depends on the quality of the poppy. You can buy it either by weight or in the form of pre-packaged packages, at the market or in a store. It is preferable to take a loose product, since in this case it will be possible to detect the presence of mold, damp lumps or insects in the seeds. Be that as it may, immediately before cooking, the future filling must be washed in cold and purified water.

It also happens that housewives use exclusively dried poppy seeds, ground in a coffee grinder, to make rolls and other baked goods. In this case, you can achieve a pasty and homogeneous filling. The finished powder can be stored for a long time in a tightly sealed container. glass containers. Before you make your own poppy seed filling, make sure you have all the other ingredients. So they can be very different: honey, a variety of whole and ground nuts, high-quality butter, sugar, milk, dried fruits and much more. All these components can make the taste of the baked goods more rich and aromatic, but are not considered essential. Classic recipe implies the presence only of the grains themselves, honey and/or sweet sand

How to prepare poppy seed filling

The most important thing in the filling is that the poppy seeds are well ground and release juice, similar to milk, then the poppy seeds become more aromatic and tastier. In addition, whole poppy seeds are simply not digestible by our body. Dry, unground poppy seeds are used only for sprinkling on top, to get a juicy poppy seed filling, the poppy seeds need to be literally ground white. We will consider the best way to do this further. The finished poppy seed filling should must be used immediately after cooking, otherwise it will quickly lose its plasticity and softness.

How to steam poppy seeds?

To prepare poppy seeds for filling or adding to dough, rinse the grains and pour boiling water, or better yet, boiling milk (1 cup per 100 grams of poppy seeds). Cover the top with a lid so that the poppy seeds are thoroughly steamed. Pour boiling water a centimeter above the poppy seed, leave and let it cool. The poppy seed should completely absorb the water or milk. But that's not all, now you need to grind the poppy seeds.

How to quickly grind poppy seeds?

In a blender

Some people use a coffee grinder to grind poppy seeds, others use their grandmother’s method - with a rolling pin in a mortar, but everything ingenious is simple! You can easily and quickly grind poppy seeds in a regular blender! Just before doing this, you need to steam the poppy seeds: pour boiling water or hot milk over the required amount of poppy seeds and cook for a couple more minutes over low heat. Drain the water, place the poppy seeds in a blender bowl and blend until the masa turns light gray.

In a meat grinder

The steaming algorithm is the same as for a blender, only after cooking the mass must be well strained and only then the poppy seeds must be turned twice in a meat grinder.

In a mortar

Our grandmothers' method. Long, but effective.

In makitra

Most effective method Grind makogon with sugar in makitra.

Poppyseed filling recipes

Poppy seed filling for rolls and buns

Ingredients:

• 1 cup dry poppy seeds
• 250-300 ml condensed milk
• raisins and finely chopped nuts

Preparation:

Rinse the poppy seeds thoroughly using a fine sieve. Strain it and place it in a medium-sized saucepan. Pour in 3 cups of water, turn on medium heat and bring to a boil, but do not boil. Cover the pan with a lid and leave to steep for 30 minutes.

Repeat the same thing again, leave it for half an hour again. Drain excess liquid through a sieve or simply place cheesecloth over the pan and remove the water. Grind the poppy seeds in a meat grinder or coffee grinder, as desired. If you do not have such equipment at home, you will have to crush poppy seeds in small batches using the above methods.

Add raisins and chopped if desired walnuts, do not forget to pour in condensed milk. The result is a sweet and soft filling for your favorite baked goods! Store it in a covered container in the refrigerator for up to 7 days. Useful tips for preparation: Condensed milk can be replaced with honey, this filling will be much healthier. Some recipes recommend boiling poppy seeds, we do not recommend doing this, it loses its properties To prevent poppy seeds from being too cloying, add a little lemon juice Roll with poppy seed filling: video recipe

The simplest poppy seed mixture recipe

Take dry poppy seeds and boil them in milk with added sugar. Instead of granulated sugar you can use honey. Grind in a meat grinder or blender. This filling can be used as an independent dish.

Poppy filling with honey

Ingredients

• Poppy - 150 g
• Honey - 4-5 tbsp.
• Milk - 125 ml
• Protein from chicken egg - 1 PC.

Preparation

Pour boiling water over poppy seeds and leave covered for 10 minutes. Carefully drain the water, pour boiling water over the poppy seeds again, and leave for 10 minutes. For the third time, drain the water and steam the poppy seeds with boiling water again. After 10 minutes, drain the water. Boil the milk and pour it over the poppy seeds.

Place the dishes on the stove, let the milk and poppy seeds boil and boil for about 1 minute. Remove from heat and leave on the counter, covered, until completely cooled.

Place the poppy seeds in a sieve, let the milk drain and dry completely. Grind the poppy seeds in portions in a coffee grinder or blender with a knife to prepare powdered sugar. Poppy seeds should “open up”, the mass will acquire a gray-blue tint. Add honey to the poppy mixture and stir. Lightly beat the white of one egg with a whisk or fork. Add the whipped egg white to the poppy-honey mixture and stir.

Recipe for poppy seed filling on eggs with milk

Ingredients

• poppy seeds 450 grams;
• low fat milk (individual preference) - 1 full glass;
• butter about 130 grams;
• sugar - 1 glass;
• two large chicken eggs;
• honey - 1 spoon;
• lemon;
• salt to taste.

Preparation

Boil milk and pour over poppy seeds for 40 minutes. Then heat in a water bath. Add sugar and butter to it and stir until the sugar dissolves. Beat the eggs until moderately foamy and slowly add to the milk. The mass should become smaller in volume after ten minutes. Add lemon zest, honey, salt and stir for another 3-4 minutes. Cool the filling and use.

Grind the poppy seeds, pre-steamed with water, in a coffee grinder or pass through a meat grinder a couple of times. Lightly beat the eggs in a bowl, set aside. Add milk, margarine, salt, and sugar to the saucepan. Cook over low heat, stirring frequently, until the sugar dissolves. Pour hot milk into the eggs in a bowl in a thin stream, whisking with a whisk or fork to prevent the eggs from curdling. Return everything to the pan. Continue cooking over low heat, stirring until the mixture thickens. At the end, add poppy seeds, stir. Cool. The filling can be made ahead, refrigerated, and used for up to 5 days.

Poppy seed filling with milk

Ingredients

• a glass of poppy seeds;
• two tablespoons of butter margarine;
• one glass of milk;
• honey, raisins, nuts - everything to taste;
• half a glass of sugar.

Preparation

Pour boiling water over the grains and let stand in this water for slight swelling. So that the mixture does not crumble, but looks like a paste, the grains must be scrolled through a meat grinder. This will be sufficient processing and give the poppy seeds the desired consistency. Next, the grains are combined with milk and boiled. Sugar or honey is added to milk. Adding nuts, raisins, lemon is everyone’s individual preferences.

Recipe for poppy seed filling with breadcrumbs

Ingredients

• half a glass of sugar
• the same amount of poppy
• half a glass of milk,
• 2-3 tablespoons of crackers (crushed),
• vanillin,
• a little less than half a stick of butter - about 100 grams.

Preparation

Wash the poppy seeds in cold water. Transfer to a small saucepan and cover with boiling water. Cover with a towel and place in warm place for a couple of hours. After a while, drain the water. Rub the poppy seeds through a sieve. Mix milk, crackers, poppy seeds and sugar. Put on fire, stir until thickened. When the mass becomes thicker, remove from heat, let cool and add butter to the pan. If the filling is not sweet enough, you can add raisins.

Poppy seed filling with semolina

Ingredients

• 350ml milk
• 120g sugar
• 1p vanillin
• 200g poppy seeds
• 50g semolina

Preparation

Mix milk, sugar and vanillin, bring to a boil, add poppy seeds and semolina,
cook, stirring for 2-3 minutes, cool and the filling is ready!

Poppy seed filling with almond flavor

Ingredients

• 500g poppy seeds
• 250g (or less) sugar
• 100 g raisins
• 50g walnuts
• 1 spoon of honey (or more, but then less sugar)
• almond aroma, cinnamon to taste
• 1 tbsp. spoon of soft margarine
• 1 egg white (I took 3, you can take all 5 whites, it will be more tender)
• dried orange zest

Preparation

Steam poppy seeds with hot water, let cool in this water, strain and grind twice. Next, add the rest of the filling components, and at the very end, stir in the whipped egg whites (the recipe calls for 1, but I add 2-3).

The most delicious filling with whipped egg whites

Ingredients:

• 200g poppy seeds,
• 200ml drinking water,
• 50g cane sugar,
• 50g natural honey,
• 50 g sweet almonds,
• 50g raisins,
• 35g candied orange peels,
• 2 egg whites
• 0.5 vanilla pod

Preparation

In cold water, wash the poppy seeds to remove dust and possible debris. Throw the poppy seeds into a sieve to remove the cloudy water. After this, transfer the poppy seeds to a container of suitable volume and pour cold water and place on the stove over medium heat.

Bring to a boil - no need to cook. Add a pinch of vanillin or a teaspoon of vanilla sugar. Half a pod is enough for natural vanilla - cut it lengthwise and scrape out the black seeds with a knife. Add to the poppy seeds and mix. Cover the saucepan with the steamed poppy seeds and leave it alone right on the table for minutes. Toast the almonds in a dry frying pan. Instead of almonds, you can use walnuts, hazelnuts, and peanuts.

Grind the nuts in a food processor or simply chop them with a knife. Wash and dry the raisins. If you come across a dry one, steam it with boiling water and then dry it. OrangePour hot water or aromatic alcohol over the candied fruits and let stand until soft. If you don’t have such candied fruits, just use the zest from one large orange.

Mak m You can scroll through a meat grinder a couple of times or grind in a blender until milky. Then add natural honey, brown or white sugar, chopped nuts, raisins and candied fruits. Mix everything. Beat the chilled egg whites in a dry, clean, fat-free bowl until stiff peaks form. Then simply transfer the whites to the poppy seed mixture and mix everything gently but thoroughly just before baking so that they do not settle and become liquid.

Lemon-poppy seed filling

It is used for open baking. You will need half a glass of poppy seeds, milk and sugar and 1 ripe lemon with thin skin. Remove the zest from the lemon and chop it, and bring the milk to a boil with sugar. Place poppy seeds and zest into hot sweet milk and stir constantly until the filling thickens to the right consistency. Add raisins or nuts.

Poppy-apple filling

This filling is the juiciest, but also the most difficult to prepare. Take a glass of poppy seeds and milk, 2 tablespoons of natural honey and soft butter, a quarter cup each of raisins and sugar, half a cup of chopped almonds or other nuts to taste, 1 ripe apple sour variety, zest of 1 medium lemon. Place all ingredients except the apple in a saucepan and bring to a boil, stirring constantly. Remove from heat immediately and leave to cool. Meanwhile, peel and finely grate the apple, add to the cooled filling and mix thoroughly.