Poppy seed buns on yeast dough
6 servings
90 minutes
Poppy seed buns made from yeast dough are the embodiment of traditional Russian baking, combining the tenderness of the dough with the rich aroma of poppy seeds. The origins of this recipe date back to ancient times when poppy fillings were valued for their sweetness and nutty flavor. Fluffy buns infused with a subtle honey hue make an ideal accompaniment to a cup of hot tea. Their softness is achieved through yeast dough, while the filling of poppy seeds, honey, and milk gives each bun a deep flavor. They are perfect for cozy family breakfasts or tea gatherings, creating an atmosphere of home warmth and comfort. The buns can be served slightly warm, complemented with jam or butter to highlight their lightness. This dessert is a piece of Russian gastronomic history that brings joy in every bite.
1
Prepare the starter: crumble fresh yeast, dissolve in a few tablespoons of warm milk, and add half the amount of sugar specified in the recipe. Cover the starter container with a napkin and leave it in a warm place for about 20 minutes. Sift the flour, cut the chilled butter into pieces, and rub the butter with the flour, adding sugar and lemon zest. Pour in the starter, mix, and add enough milk to make an elastic dough. Knead the dough until it easily comes off your hands. Transfer the dough to a bowl, cover with a napkin, and leave in a warm place to rise for about an hour.
- Fresh yeast: 15 g
- Milk: 200 ml
- Sugar: 80 g
- Wheat flour: 500 g
- Butter: 250 g
- Lemon zest: to taste
- Sugar: 80 g
2
For the filling, heat the milk, mix in sugar and honey. Pour the resulting mixture over ground poppy seeds and simmer on low heat. Let the filling cool.
- Milk: 200 ml
- Sugar: 80 g
- Honey: 2 tablespoons
- Poppy: 75 g
3
Divide the dough into pieces, roll each into balls. Cover them with a napkin and let them rise.
4
Roll each ball into a strip about 5 mm thick. Spread a layer of poppy filling on the strip, smooth it out, then roll the strip into a cylinder. Stand the cylinder vertically, press it slightly against the board to widen the base. Shape the top into a rosebud.
5
Line a baking tray with paper, place the rolls on it. Beat an egg and brush each roll. Place a deep pan with boiling water in the oven. Bake the rolls for at least 30 minutes (until done) in a preheated oven at 200°C. Transfer the finished rolls to a rack, mist with water, cover with a napkin, and cool. Serve with tea.
- Chicken egg: 1 piece