Poppy Seed Rolls


the quantity of the dough is enough for small pizzas and about 10-12 handful big rolls

750 g flour
12 g sugar
18 g olive oil

7 g dry yeast + 50 g water
420 g water

12 g salt


Scale the flour, sugar and olive oil in a bowl of a pelf standing mixer. Dissolve the yeast in the first quantity of water. Add to the bowl. Switch the mixer on the lowest speed and while mixing, add the next quantity of water. Add the salt at the end. 

Note: Make sure that the salt does not come in contact with the yeast. The salt would react as an inhibitor to the yeast and the fermentation would not be complete. 

Mix for about 5-6 min to develop the gluten. Cover with cling foil and let ferment for 90 min at 23-24C. 


Divide the dough in small pieces (handful size) and knead each piece slightly, forming a ball. Arrange on a non stick sheet pan at least 6-8 cm apart. Cover the rolls with a cotton cloth and leave to rest 25-30 min. Meanwhile preheat the oven to 210 C. 

Uncover the rolls. Brush them with a slightly whisked egg white (or yolk, if you would prefer darker colour). Sprinkle poppy seeds on top. Using a serrated knife, cut a cross on top of each one. Place them immediately in the oven. Bake until light in colour. Check the rolls doneness while holding one in hand. It should feel light. 
Leave them on a wire rack to cool.


Питки с маково семе


количеството тесто е достатъчно за порция малки пици и 10-12 питки с размер 6-7 см

750 g брашно
12 g захар
18 g маслиново олио

7 g суха мая + 50 g вода
420 g вода

12 g сол



Брашното, захарта и маслиновото олио се претеглят в купа. Маята се разтваря в първото количество вода. Добавя се към купата с брашното. С най-слабата скорост на миксера се започва разбъркването на съставките като същевременно се добавя останалото количество вода. Солта се добавя в края на бъркането. 

Бележка: Маята не трябва да влиза в контакт със солта. Солта действа като инхибитор и това ще попречи на правилната ферментацията на тестото.

Разбърквайте около 5-6 мин, за да се активира глутена. Купата се покрива с фолио и тестото се оставя да втаса около 90 мин при 23-24С стайна температура, или докато удвои обема си. Ако в стаята е по-студено, времето за втасване се увеличава. 


Тестото се разделя на малки части - топче, което се побира в шепа. Всяко парче се омесва леко като се оформя на топка. Подреждат се върху незалепваща тава на 6-8 см разстояние едно от друго. Питките се покриват с памучна кърпа и се оставят да престоят 25-30 мин (отново времето зависи от температурата на стаята). Фурната се загрява до 210 С.

Всяка питка се намазва с леко разбит белтък (използвайте жълтък, ако искате по-тъмен цвят на коричката). Поръсват се с макови семена. С назъбен нож се прави малък кръст в средата на всяка питка. Изпичат се веднага докато леко променят цвета си. 

Проверете готовността на питките, като държите една в ръката си (използвайте кърпа, за да не се изгорите). Трябва да имате усещане за лекота на хляба - това е признак за добре втасал и добре изпечен хляб.

Оставете върху решетка за се охладят.



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