French buns with cinnamon and poppy seeds
12 servings
45 minutes
French cinnamon and poppy seed rolls are a true embodiment of the sophistication of French pastry. Their soft, airy dough infused with creamy aroma pairs wonderfully with delicate cream and the spicy warmth of cinnamon. The addition of poppy seeds gives the rolls a light nutty note and an unusual crunch. These rolls are perfect for a cozy breakfast or leisurely tea time, filling the home with the aromas of fresh baking and sweet spices. Their history is rooted in the traditions of French bakers who aimed to create not only delicious but also visually appealing pastries. The secret to these rolls lies in the soft yeast dough and the right balance of sweetness and spices.
1
We prepare the cream immediately. Mix soft margarine (0.5 pack), sugar (3/4 cup), and starch. Stir with a fork.
- Margarine: 1 piece
- Sugar: 1 glass
- Starch: 1 tablespoon
2
We are preparing the dough. Add yeast to warm milk, sugar, eggs, half the flour, melted margarine, and more flour.
- Dry yeast: 1 tablespoon
- Milk: 1 glass
- Sugar: 1 glass
- Chicken egg: 2 pieces
- Wheat flour: 3 glasss
- Margarine: 1 piece
- Wheat flour: 3 glasss
3
Knead the dough and start shaping the buns.
4
Roll out the dough to a finger thickness, spread cream on it (sprinkle with cinnamon or poppy seeds).
- Ground cinnamon: to taste
- Poppy: to taste
5
We roll the rolls. Cut into small pieces. Place on the baking sheet with the cut side down. Do not flatten or press, just place them loosely. Now we wait for them to increase in volume (40-60 minutes is enough).
6
Preheat the oven to 220 degrees, place the buns inside, and reduce the temperature to 180–200. Bake for 15 minutes.