Poppy Seed Pull-Apart Yeast Bread
A sweet, tender treat the whole family will love! This poppy seed pull-apart bread is made from a soft yeast dough and is perfect with tea, milk, cocoa, or coffee — and kids absolutely adore it. It's easy to make and comes out fluffy, sweet, and rich. The best part: there's no slicing required. Everyone just pulls off their own little rose-shaped roll, which makes it as fun to serve as it is pretty to look at.
stefania
Recipe author
Poppy Seed Pull-Apart Yeast Bread
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 16 %
9 g
Fats 16 %
9 g
Carbohydrates 68 %
38 g
269 kcal
GI:
5
/
3
/
92
- This pie is delicious and surprisingly simple to make! Start with the yeast: crumble the fresh yeast into a deep bowl, add the sugar, stir lightly, and set it in a warm spot for 15–20 minutes. Meanwhile, melt the butter (in the microwave or on the stovetop) and let it cool. Toward the end of the rest time, warm the milk to about 95–105°F (35–40°C), no hotter, and pour it into the yeast. Crack in two well-washed, dried eggs. Add the salt, baking powder, and vanilla sugar, then stir in the cooled melted butter and mix thoroughly. Sift the flour into a separate bowl and add it to the mixture a little at a time, kneading as you go. Knead until the dough is smooth and uniform — it should be soft and pleasant to the touch, not stiff. Shape it into a ball, set it in the bottom of a large deep pot, cover with a clean dry towel, and let it rise in a warm place for 30–40 minutes. Once it has doubled, knead it again, re-shape into a ball, and let it rise another 30–40 minutes until very airy. Now for the filling: rinse the poppy seeds and put them in a small saucepan. Cover with boiling water, bring to a boil over low heat, and simmer 2–3 minutes. Drain in a fine strainer, return to the pan, add the 20 g of sugar, and grind with a pestle (or pulse in a grinder). Punch down the dough, turn it out onto a lightly floured surface, and divide in half. Roll the first half into a thin sheet (no more than 1/4 inch / 0.5 cm thick). Brush with vegetable oil, spread half the poppy seed filling evenly over the dough, and sprinkle with half the remaining sugar. Roll it up into a log and cut into even pieces about 1 inch (2.5 cm) thick. Pinch the dough together at the bottom of each piece to form a little "bud." Line a baking dish (you may need 2 or 3, depending on size) with parchment and arrange the buds close together but not crowded. Repeat with the second half of the dough, and preheat the oven to 400°F (200°C). Beat an egg with a fork and brush it over the tops of the buds. Bake for 20–25 minutes, until golden — exact time depends on your oven. Serve warm or at room temperature!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Poppy (seed) - 556 kcal/100g
- Mac - 556 kcal/100g
- Salt - 0 kcal/100g
- Baking powder - 79 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Fresh yeast - 109 kcal/100g
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