Poppy Walnut Donut (Perfect) Recipe


We love all kinds of pastry, especially when it is made from dough that is opened at home, the palate feasts. As a result of our curiosity to wrap everything we found in the dough, we had an infinite number of pastries. With cheese, minced meat, potatoes, lentils, leeks, eggplant ...

We recommend the poppy paste pie recipe for those looking for a slightly different taste, a taste between a sweet and salty donuts.

You will love the perfect result that will come out with the combination of the taste of the dough you will prepare at home and the beautiful aroma of the poppy.

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-2 glasses of warm milk
-3 tablespoons of sugar
-1 teaspoon salt
-1 pack of instant yeast
-1 water glass measure of oil
-5,5 cups flour
*Note: Used from 200 ml of water glasses

For the inner material;

-5 tablespoons poppy butter
-More than half a tea glass of oil
-1 teaspoon of sugar
-1 soup bowl chopped walnuts

For the above;

-1 egg yolk

45 Minutes

6 Servings

How to make

I'm with you with a delicious donut recipe. Never miss the recipe for a poppy walnut donut, which is not hard, stranded, like cotton, and smells like a mother's hand. I came across it on the internet, tried it, got an excellent result, and wanted to share it with you. Welcome local flavor lovers;

First of all, milk, sugar, and yeast are mixed in a bowl and the yeast is melted.
Then the oil and salt are added and mixed.
Finally, flour is added and a soft dough that does not stick to the hand is obtained. It is kneaded well for 5 minutes.
Then, it is covered well and fermented for 1 hour.
When it is fermented, let's take it from the container and knead it 2-3 times. Let's divide it into 5 equal meringues. Let's open the meringues with our hands in the size of a plate.
Let's spread our inner mortar, sprinkle walnuts between each meringue.
Let's open and put our other decoration on the size of a plate. Let's not apply internal mortar on the top of the meringue.
Let's stretch the dough that we have stacked on top of each other by pressing it with our hands and open it on a check.
Let's divide our enlarged dough into longitudinal strips, 2 fingers wide.
Let's make each strip twisted and put it in the form of rose pastry on the tray. It is understood from the pictures that we will get a large round by wrapping them around each other.
Let's leave it to ferment for 15 minutes on the tray. Let's spread 1 egg yolk on it.
Let's bake it in a preheated oven at 185 degrees until it is browned. Enjoy your meal.

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