Rolls Poppy curls

Rolls Poppy curls

Ingredients:

Wheat flour of 250 g
Milk of 100 ml
Sugar of 2,5 tbsps.
Salt pinch
Desi of 30 g
Vanilla extract some drops
Yeast (at me Fermipan) 2/3 tsps.
Egg of 1 piece.
Stuffing:
Poppy 100g
Sugar of 70-80 g

Preparation:

Dough was kneaded in the bread machine. After the first rasstoyka and knock-back dough has been covered with film and sent (!) to the refrigerator on all night long. And now I will quote one curious post from the site edimdoma:
there is one more method to receive excellent result at pastries from yeast dough - rasstoyka of dough in the refrigerator, though it is considered to be that cold – the most important enemy of rasstoyka. All the matter is that except rasstoyka, sushchestvt still a number of processes invisible to our eye by which the rasstoyka is followed. All these processes happen very slowly, much more slowly than rasstoyka, but they are not less important at all. Thus, leaving dough for long time in the refrigerator, we slow down rasstoyka, i.e. dough rises very slowly, as allows to become more active to other processes and dough reaches, so to speak, the necessary standard. At long rasstoyka business includes enzymes (enzymes) which split proteins and difficult types of sugar, dough is enriched with amino acids and simple types of sugar, and we receive digestible food which our stomach well digests. And the main thing - we do not recover from it. It briefly about the most difficult process to learn more about which it is possible, having studied material about Maillard reaction, the French chemist and the doctor.
Rasstoyka in the refrigerator is the second rasstoyka after dough has already risen. It should be besieged and sent about the refrigerator to the upper shelf as temperature has to be about 5 °. There dough can approach at least 4 hours if you hurry. The vrement will already be enough it to feel difference. But there can be it both 24, and 36 hours and even more long there. From it dough only becomes better.
Poppy for stuffing is ready boiled water for about 15 minutes, and then or is wiped with sugar in the blender, or passed via the meat grinder (better few times). We roll ready dough in rectangle and it is evenly distributed on it stuffing.

This rectangle is put on length with an overlap three times.

Slightly we trample down dough and we cut across strip width ~ 3 cm.

Now we twist each strip several times along axis and we fasten the ends of curls

It was necessary to place preparations on the baking sheet covered with paper for pastries to grease them with yolk and to bake minutes 15 in the oven heated to ~ 210o.

Bon appetit!

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