These are an Eastern European classic sweet yeast dough filled with an irresistible poppyseed filling. After baking pull them apart for a satisfying moment of a soft and fluffy bun. I'm sharing with you the version that I have enjoyed making every time we are in the mood for something delicious to enjoy!
Ingredients:
Dough-
-milk
-sugar
-salt
-yeast
-egg
-butter
-flour
Filling-
-canned poppyseed filling
Preparing the yeast dough:
Prepare the dough by first activating the yeast. Warm up the milk up to 110°F add sugar and sprinkle with yeast. Let sit for about 5-7 minutes till foamy and activated. Then add salt, egg, and melted butter.
In the bowl of an electric mixer with the dough hook attachment mix in flour 1 cup at a time into the milk. Knead the dough for about 8 minutes. Once it forms a ball and doesn't stick to the sides cover it with plastic wrap and let rise in a warm location for about 2 hours or until the dough has doubled in size.
How to shape the poppyseed buns:
Once the dough has doubled in size oil your work surface and invert the dough onto the countertop. With a rolling pin roll dough out into a large rectangle. Next, cover the dough evenly with poppyseed filling. Starting on the long side roll dough up tightly similar to cinnamon rolls. To make the shape of the bun make 1 to 2 cuts about ½ an inch thick but not cutting all the way through. So every 3rd cut will go all the way through the dough making 1 roll with 2-3 leaves. Lay flat onto a parchment paper-lined baking sheet and separate layers as pictured to form a clover-like bread roll. Let your buns rise for about 30 minutes or until doubled in size.
Baking the poppyseed buns:
Preheat oven to 350F.
Prepare egg wash by beating 1 egg with a fork until frothy. Then using a brush, brush on top of buns. Sprinkle with dried poppy seeds or coarse sugar for a beautiful topping. This step is completely optional but adds a nice finishing touch. Bake in preheated oven for 25- 30 minutes. Until golden brown in color.
If you enjoyed this recipe you might also like:
FARMER CHEESE PIROSHKI
BANANA BREAD
POPPYSEED BUNS
Ingredients
- 1¼ cup warm milk
- 5 tablespoon white sugar
- 1 tsp sea salt
- 2 teaspoon dry yeast
- 1 egg
- 6 tablespoon unsalted butter melted
- 3½ cups all purpose flour
- 15 oz poppyseed filling
- 1 egg for egg wash
Instructions
- Prepare the dough by first activating the yeast. Warm up the milk up to 110°F and add sugar and sprinkle with yeast. Let sit for about 5-7 minutes till foamy and activated. Then add salt, egg, and melted butter.
- In the bowl of an electric mixer with the dough hook attachment mix in flour 1 cup at a time into the milk. Knead the dough for about 8 minutes. Once it forms a ball and doesn't stick to the sides cover it with plastic wrap and let rise in a warm location for about 2 hours or until the dough has doubled in size.
- Once the dough has doubled in size oil your work surface and invert the dough. With a rolling pin roll dough out into a large rectangle. Next, cover the dough evenly with poppyseed filling. Starting on the long side roll dough up tightly similar to cinnamon rolls.
- To make the shape of the bun make 1 to 2 cuts about ½ an inch thick but not cutting all the way through. So every 3rd cut will go all the way through the dough making 1 roll with 2-3 leaves.
- Lay flat onto a parchment paper-lined baking sheet and separate layers as pictured to form a clover-like bread roll. Let your buns rise for about 30 minutes or until doubled in size.
- Preheat oven to 350F.
- Prepare egg wash by beating 1 egg with a fork until frothy. Then using a brush, brush on top of buns. Sprinkle with dried poppy seeds or coarse sugar for a beautiful topping. This step is completely optional but adds a nice finishing touch. Bake in preheated oven for 25- 30 minutes. Until golden brown in color.
Leave a Reply