What confectionery products are poppy seeds added to? How to make a delicate poppy seed filling for baking

Rolls, pretzels, bagels with poppy seeds look appetizing and are instantly swept off the table during a family tea party. But poppy seeds serve not only as a topping for baked goods. Recipes for pies, rolls, and cakes with poppy seed filling have always been especially loved. It has already become a tradition for New Year, Christmas, Maslenitsa, and just during cozy home gatherings to pamper loved ones with such pastries. However, not every novice housewife can properly prepare a delicious filling, because she does not know that poppy seeds should be steamed and crushed. In the process of preparing the filling, another question arises: How long to cook the poppy seeds?

Simple steaming methods

Before cooking poppy seeds, you need to rinse them well. But the grains are so small that this is not easy to do. Experienced housewives acquire a gauze bag for this purpose, into which they simply pour the seed, put it in water and let it drain. There are many ways to cook poppy seeds for filling. The simplest ones:

• • Pour the grains into a saucepan, add boiling water, cover with a lid and steam for 10 minutes. After this, drain the water and repeat the procedure twice more. This triple steaming will make the mass tender and completely ready.

• For a more refined taste, some housewives, after steaming three times, prefer to boil the seed for some time in milk. Five minutes of cooking on low heat is enough. Now you need to throw the poppy seeds into a colander and you can start chopping.

• Single steaming is practiced if you have pottery at hand. In it, poppy seeds are poured with boiling water and kept under the lid for at least 40 minutes.

• If you don’t want to waste precious time, you can pour boiling water over the seeds, put it on the fire and keep it on medium heat for only 5 minutes.

• And the most patient housewives prefer to boil black grains in milk. It will take about half an hour to simmer over low heat. The filling for pies made from such seeds is simply magnificent.

Note! Steamed poppy seeds in themselves are a good base for the filling. But if you need to add it to the dough or get a filling with a more delicate texture, then the softened grains must also be crushed in a coffee grinder, blender or clay mortar.

Cooking methods for different dishes

There are many ways to make delicious poppy seed filling. You need to prepare black grains for different bakery products using different technologies:

• • For unsweetened baking, poppy seeds should be washed in a gauze bag and pour boiling water over them. It will have to be cooked over low heat for about an hour and a half. Next, drain in a colander and grind with a blender. The delicate base is ready.

• To make a glaze for sweet pastries, the grains should be steamed for half an hour in boiling water. Then drain the water and grind the finished mass with sugar or honey.

• To make the milk glaze, the grains need to be steamed in boiling water for a couple of minutes. Drain the water, and pour 2 tablespoons of milk per 1 teaspoon of grains into the pan with the seeds. Add a small piece of butter here. Place the poppy seeds and milk on low heat and simmer until the liquid has completely evaporated.

• For the egg glaze, boil the poppy seeds in water for no more than a minute. Now you can drain the water and grind the seeds in a coffee grinder. Add sugar in a 1:1 ratio and a raw egg to the crushed mass. Mix everything thoroughly.

• For poppy and honey filling for pies, the grains are washed and placed in a small container. Honey is also added here at the rate of 2 parts seeds to one part honey. Simmer the mixture over low heat for 10 minutes.

Advice! For sweet dishes, poppy seeds can be boiled in sugar syrup. Before starting to cook in this way, housewives first grind it.

If you are afraid of spoiling the product the first time, then you can simply use the instructions that are indicated on the poppy seed packaging. The aroma and taste of the seeds can be complemented by adding raisins, dried apricots, and nuts to the finished mass. Experiments in this case are quite appropriate. Bon appetit!

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.

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

Dried poppy seeds, which are sold in many grocery stores, supermarkets, and markets, are not very tasty on their own, although they are often sprinkled on various baked goods, including buns, crackers, pretzels and bagels before baking in the oven. The poppy seed filling, steamed, with sugar and raisins, is much tastier. These pies are eaten in an evening, they are very tasty. By the way, steamed poppy seeds can be added to pancake, yeast and biscuit dough before baking. But it’s even tastier to brew the poppy seeds correctly so that the poppy seed filling becomes even tastier.

How to cook poppy seeds for filling

How to properly prepare poppy seeds for filling rolls, pies, pies, buns and other baked goods?

Dry poppy seeds must first be poured with boiling water and given time to swell, then drain the water and boil it in a small amount of water or milk. If desired, you can add sugar and a little butter to the boiled poppy seeds. Honey can be added, but later, since honey loses all its beneficial properties when boiled. Also, you should definitely grind the poppy seeds in a mortar or some deep bowl with sugar, but it is better to do this through a special device, since it is very difficult to do this in a bowl. Grinding poppy seeds releases more of its special taste and aroma.

How long to cook poppy seeds for filling: On very low heat for about 40 minutes.

To prepare poppy seeds faster, you can first grind them while still dry in a coffee grinder, in a stone or wooden mortar, or in a makitra using a wooden makogon pestle. You can also grind swollen poppy seeds before boiling in a meat grinder.

Grinding poppy seeds in a stone mortar or wooden makitra, as our ancestors did, will preserve the excellent aroma of poppy seeds.

You can add steamed raisins or dried apricots to the ready-made poppy seeds, which will improve the taste of the poppy seed filling and make your baked goods simply incredibly tasty and wonderful.

These are tips collected on the Internet, but here are the recommendations for consuming edible poppy seeds on the label: rinse poppy seeds under running water, pour boiling water over them and boil for 15-20 minutes or leave for 1.5-2 hours, then drain in a colander and dry. Dried poppy seeds should be mixed with sugar and ground.

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.

I bake a roll with poppy seeds and prepare poppy seeds according to this recipe:

1\8 l milk
80g margarine
250g freshly ground poppy seeds
150g sugar

(In the original there is also 1/2 tsp of grated lemon zest and 50g of cinnamon, but I don’t add it)

Boil milk with margarine, pour over poppy seeds, add sugar, stir everything well.

Recipe 2: slow poppy seed filling

I soak the washed poppy seeds overnight. In the morning, I drain the water and rub it with a masher in a clay bowl. I add sugar.
The result is a juicy mass with milk of poppy seeds.

Recipe 3: poppy seed filling with semolina

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

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!

Recipe 4: quick filling with poppy seeds

And I always do it in a hurry. I pour poppy seeds into boiling water, boil for 5 minutes, put them in a colander, let them drain, put them on a plate and add sugar to taste (for example, I poured a tablespoon of sugar, stirred, tasted, if it’s not sweet, I add more).

Recipe 5: preparing poppy seeds for filling

I prepared it like this:
poppy 1 tbsp. steamed it with boiling water (when the water cools down, drain it and put the poppy seeds in a sieve), then grind it through a meat grinder, then boil it in milk (100-150 ml.) with a medic (3-4 tbsp.) - 10-15 minutes, then + spices ( ginger, cinnamon, lemon zest), + added raisins and cognac to butter (50g), and when the mixture cooled down I also beat in one egg!
This is how it is in the pie:

Recipe 6: Poppy Seed Filling for Baking

poppy seed filling
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

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 added 3).

And more recipes on how to make poppy seed filling

1. Simple poppy seed filling prepared from 1 glass of poppy seeds and half a glass of sugar. First, pour boiling water over the poppy seeds, and after half an hour, drain the water and grind the swollen grains through a meat grinder twice. Mix with granulated sugar or powder. Actually, the filling for rolls, buns or closed pies is ready. Its main disadvantage is that it is crumbly, but you can use a minimum of time and ingredients.
2. Poppy and honey filling It turns out more sticky and glues the dough more firmly. To prepare it, take 6 tablespoons of poppy seeds and 3 tablespoons of liquid honey. Wash the poppy seeds, squeeze them out and put them in a ladle. Pour in honey and simmer over low heat for about 10 minutes. Before using in rolls or crumpets, cool the resulting mass to room temperature.
3. Classic poppy seed filling requires the use of 300 g of poppy seeds, 150 g of liquid honey and 100 g of sugar. As in the simplest recipe, pour hot water over the poppy seeds, let it brew and squeeze through cheesecloth. Mix with sugar and honey and give a uniform consistency in a mortar. This is the filling that can most often be found in a classic poppy seed roll.
4. Poppy filling with raisins good in buns and small bagels. You can prepare it from poppy seeds, seedless raisins (1 cup each) and sugar (1 tablespoon). Separately steam raisins and poppy seeds in boiling water, mix all three ingredients together.
5. Lemon-poppy seed filling 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.
6. Thick poppy seed filling involves using 1 chicken egg, 5 tablespoons of poppy seeds and sugar. Steam the poppy seeds in boiling water, squeeze, cool and pass through a meat grinder or blender. Add sugar, raw egg and beat until smooth.
7. Festive poppy seed filling It turns out aromatic due to the use of spices. You will need 1 glass of poppy seeds, half a glass of nuts (any, favorite or those found in the house) and raisins, 2 tablespoons of honey, 2 teaspoons of lemon juice and a little vanilla for flavor. Steam the poppy seeds with boiling water, squeeze out, cool and grind in a mortar until the mixture becomes whitish. At the same time, soften the raisins and grind together with the nuts in a meat grinder. Combine poppy seeds, raisins with nuts, honey and vanilla. Add lemon juice gradually, keeping an eye on the consistency so as not to make the filling too liquid.
8. Poppy-apple filling– 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 glass of raisins and sugar, half a glass of chopped almonds or other nuts to taste, 1 ripe sour apple, the 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.

How to steam poppy seeds for filling?

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 for filling?

• 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 needs to be well strained and only then the poppy seeds must be processed twice in a meat grinder.
• In a mortar. Our grandmothers' method. Long, but effective.

Small, round poppy seeds have been used in cooking in different countries since ancient times, and their popularity has not diminished over the years, and even over centuries. Each poppy seed is covered with a dense shell, hiding underneath an aromatic and tasty core, which gives baked goods such an incomparable “poppy taste”.

Most often, poppy seeds are used to make confectionery products as a topping or filling. To sprinkle buns and other baked goods, use whole dry poppy seeds. When adding it inside rolls or pies, the poppy seed is boiled, partially kneaded, and mixed with sugar, honey, butter, various seeds, nuts, and candied fruits.

Besides sweets culinary poppy added to salads and hot dishes to give a unique taste. Milk of the poppy is obtained from ground poppy seeds, which serves vegetarians as an excellent source of fat and protein. The oil obtained from culinary poppy is used to make margarines and spreads, and even in the paint and varnish industry.

The benefits of culinary poppy

Poppy is a source of many vitamins, essential amino acids and microelements. Certain varieties of poppy contain active substances that are used in medicine as an antispasmodic and analgesic. Culinary poppy will easily stop diarrhea and normalize the functions of the gastrointestinal tract. Poppy decoction has a calming effect.

Harm and contraindications

Maca contains many active substances that, when consumed in moderation, have only a positive effect on the body. But an excessive amount of poppy eaten can cause fatigue, drowsiness, severe constipation, as well as a sharp release of bile, which will cause a lot of inconvenience to patients with gallstone disease.