Poppy Seed Buns

🥯 Poppy Seed Buns 📝 Ingredients: For the dough: * Flour – 300-400 g * Dry yeast – 5 g * Sugar – 2 tbsp * Salt – a pinch * Egg – 1 piece * Milk – 200 ml * Butter – 100 g, softened * Egg – 1 piece, for brushing For the poppy seed filling: * Poppy seeds – 120 g * Sugar – 100 g * Milk – 300 ml 🔥 Preparation: Warm the milk until it is warm, not hot. Add the dry yeast and sugar to the warm milk. Stir and leave for 5-10 minutes, until the yeast begins to activate. Add the egg and a pinch of salt, then mix. Gradually add the flour and knead into a soft dough. Add the flour in parts, because you may not need the full amount. Cover the dough and leave it in a warm place for about 1 hour, or until it rises and becomes soft and airy. While the dough is rising, prepare the poppy seed filling. Add the poppy seeds, sugar, and milk to a saucepan. Cook the filling over low heat, stirring often, until the poppy seeds soften and the mixture thickens. If there is extra liquid, drain it off. Let the filling cool completely before using. Roll the risen dough into a thin rectangular sheet. Spread the softened butter evenly over the dough. Spread the cooled poppy seed filling over the buttered dough. Roll the dough tightly into a log. Cut the roll into equal pieces to form buns. Place the buns on a baking tray lined with parchment paper, leaving space between them. Cover and let the buns rest for 15-20 minutes. Brush the tops with beaten egg. Bake in a preheated oven at 180°C for about 20-25 minutes, or until the buns are golden brown. Let the buns cool slightly before serving. 📌 Notes: * The video shows the dough being rolled out, spread with softened butter, covered with poppy seed filling, rolled into a log, and sliced into individual buns. * The butter is spread over the rolled dough before adding the poppy seed filling, which gives the buns a richer, softer texture. * Use warm milk for the yeast, not hot milk. Hot milk can kill the yeast. * Add the flour gradually. The dough should be soft and slightly tender, not stiff or dry. * The poppy seed filling should be thick before spreading. If it is too wet, the buns may become soggy or leak during baking. * Let the poppy seed filling cool completely before spreading it on the dough. * For a smoother filling, the cooked poppy seeds can be ground or blended after cooking. * Roll the dough tightly so the buns have a nice spiral shape. * Use a sharp knife or thread to cut the roll into neat pieces. * Leave space between the buns on the baking tray because they will rise while baking. * Brush with egg before baking for a glossy golden top. * These buns are best served fresh, slightly warm, or at room temperature. 💡 A few more things: * These are sweet yeast buns with a poppy seed swirl filling. * Dry yeast can mean active dry yeast or instant yeast. If using active dry yeast, let it foam in warm milk first. * Poppy seed filling should be thick and spreadable, similar to a paste. * If you have ready-made canned poppy seed filling, you can use it instead of cooking the poppy seeds with milk and sugar. OP: http://www.jlaforums.com/viewtopic.php?t=675341060 submitted by /u/JLAFORUMSDOTCOM [link] [comments]