Poppy Seed Buns
Baking and Desserts | Russian cuisine
⏳ Time
4 hours
🥕 Ingredients
9
🍽️ Servings
12
Description
Fluffy poppy seed buns are the perfect recipe from childhood. This is also a rare baked good, and it’s best not to experiment with the recipe and make it as is. Poppy seeds are a very distinctive ingredient and don’t pair well with many others. While vanilla extract is also used here, it is primarily meant to enhance the warm, bread-like aroma of the dough. Poppy seeds can comfortably coexist with fragrant vanilla, which cannot be said for many other spices.
Ingredients
- Milk - 17 fl oz
- Sugar - 12.3 oz
- Wheat Flour - 24.7 oz
- Dry yeast - 1.8 oz
- Chicken Egg - 3 pieces
- Butter - 7.1 oz
- Salt - a pinch
- Poppy seed paste - 8.8 oz
- Vanilla extract - ½ spoons
Step by Step guide
Step 1
For the starter, mix 250 ml of warm milk, 50 grams of sugar, yeast, and 150 grams of flour until smooth. Cover with plastic wrap and let it sit for 20 minutes.
Step 2
Melt 100 grams of butter.
Step 3
Beat 2 eggs until they are fluffy and frothy.
Step 4
Add a pinch of salt to the eggs and, while continuing to beat, gradually add 150 grams of sugar. Beat until the sugar is completely dissolved.
Step 5
Gradually add the melted butter to the eggs, mixing on low speed to prevent the foam from deflating.
Step 6
Add the vanilla extract, starter, and flour to the egg mixture, and knead the dough using the dough hook attachment. The dough should come together into a single ball and not stick to your hands. Cover the dough with plastic wrap and place it in a warm area for 1.5 hours. It should double in size.
Step 7
After an hour and a half, knead the dough and let it rest for another 20 to 30 minutes.
Step 8
For the filling, place the poppy seeds in a saucepan, cover them with milk, stir, and put on the heat. Cook over low heat for 15 minutes.
Step 9
Drain the poppy seeds in a sieve and let them sit for 10 minutes to allow all the liquid to drain.
Step 10
Transfer the poppy seeds to a clean bowl, add 150 grams of sugar, and grind using a mortar and pestle or an immersion blender.
Step 11
Knead the prepared dough again and roll it out into a rectangular sheet about 5–7 mm thick.
Step 12
Evenly spread softened butter over the dough, then top it with poppy seed paste.
Step 13
Roll the dough into a log and slice it into 5 cm wide pieces. Transfer them to a baking sheet lined with parchment paper.
Step 14
Beat the egg with a tablespoon of water and brush this mixture over the rolls. Place them in an oven preheated to 356°F for 20–25 minutes.
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