Homemade buns with poppy seeds
6 servings
120 minutes
Homemade poppy seed rolls are a cozy treat of Russian cuisine, infused with warmth and tradition. The age-old love for poppy seeds dates back to ancient times when they were used not only in cooking but also in rituals. The rolls are airy and tender, filled with fragrant poppy filling that offers a sweet, nutty flavor with subtle vanilla notes. They are served with tea, coffee or milk and are perfect for family gatherings. The secret to the dough's softness lies in thorough kneading and resting time, while the poppy filling, pre-steamed in milk, reveals its texture and taste. These rolls are not just baked goods but a piece of home comfort that evokes childhood memories and the warmth of home.
1
Add salt, 2 tablespoons of sugar, and yeast to warm milk. Mix, add about 6 tablespoons of flour, and knead. The consistency should resemble kefir. Now cover everything with a towel and let it rest for 20-30 minutes.
- Milk: 500 ml
- Salt: 0.5 teaspoon
- Sugar: 300 g
- Dry yeast: 20 g
- Wheat flour: 640 g
2
While the future dough rises, break 2 eggs into a bowl and beat until thick foam forms. Add a pinch of salt and sugar. Sugar should be added gradually, about 180 grams will be needed. Add 2 tablespoons at a time and beat everything together. The sugar should completely dissolve.
- Chicken egg: 3 pieces
- Salt: 0.5 teaspoon
- Sugar: 300 g
3
Now take soft butter and melt it. Turn the mixer on low and add the butter tablespoon by tablespoon so it gradually incorporates.
- Butter: 100 g
4
By this time, the dough should have risen. Pour the egg mixture into it and stir in one direction. Add about 500 grams of flour and knead, then add another 100 grams of flour. When the dough starts to hold its shape well, sprinkle flour on the table and place the dough on it. Dip it in flour from all sides and knead. Place the dough in a bowl, cover it, and set aside for 1-2 hours.
- Wheat flour: 640 g
- Wheat flour: 640 g
5
Take the poppy seeds, add 250 ml of milk, mix, add 2-3 tablespoons of sugar and vanilla. Place the bowl on the heat. When steam starts to rise from the milk, reduce the temperature to minimum and leave for 15 minutes. You will need a fine sieve; pour the poppy into it and let it cool for 10-15 minutes. Squeeze out the remaining milk from the poppy with a spoon; this is very important. Add vanilla and 100 grams of sugar to the poppy and mix. Grind the poppy with a blender.
- Poppy: 200 g
- Milk: 500 ml
- Sugar: 300 g
- Vanilla: to taste
- Sugar: 300 g
6
Place the dough on the table, knead it and put it back for 15 minutes. Again place the dough on the table, cut it into two parts. Remove one part and roll out the other to a thickness of about 0.5 cm. Grease it with butter, leaving 2-3 cm from the edges.
- Butter: 100 g
7
Spread half of the poppy seeds on the dough and distribute it on a buttered surface. Now roll the dough into a log. Do the same with the second part of the dough. Cut the log into 5 cm rolls. Place them on a baking sheet, leaving space between them. Brush the rolls with egg yolk. Bake at 180 degrees for 20-25 minutes.
- Poppy: 200 g
- Chicken egg: 3 pieces