Recipe: Buns with poppy seeds

Let’s prepare the filling.

Rinse poppy seeds through the finest sieve.

Pour clean poppy seeds with water (in a ratio of 1: 1).

We put the saucepan on the stove, bring to a boil, remove the foam, cover with a lid, reduce the heat to a minimum so that it barely gurgles.

Cook until all the liquid evaporates and the poppy seeds are well steamed, it takes about 15-20 minutes, stirring occasionally so that the poppy seeds do not burn.

Then add the butter and continue to steam the poppy seeds until the bottom of the saucepan remains dry, this takes another 15 minutes.

The better the liquid is absorbed, the thicker the poppy seed filling will be.

Add sugar, vanilla sugar, mix and grind the poppy seeds with an immersion blender, it is more convenient to do this in a tall measuring glass.

You should get a viscous mass.

Then add protein, mix.

Let the filling cool down completely.

The filling can be prepared the day before and stored in the refrigerator.

Let’s prepare the dough.

In a bowl, mix warm milk, yeast and sugar.

If you are not sure about your yeast, leave it for 10-15 minutes to allow the yeast to work and bubble up.

Add egg, salt, mix well.

Add flour (450 g, you may need a little more) and collect the dough into a ball.

Then add softened butter, room temperature, knead the dough.

Knead the dough for 10 minutes, the dough will be elastic and not sticky to your hands.

Cover the bowl with the dough with plastic wrap and leave warm for 1.5 hours to rise.

The dough will increase, be airy and porous.

Divide the risen dough in half. We form balls, cover with a napkin, leave for 10 minutes.

Roll each part of the dough into a rectangle (28×36), about 2-3 ml thick.

Distribute the poppy seed filling evenly on each part of the dough, leave the far edge, 1.5-2 cm, do not lubricate it.

Roll the dough into a roll, pinch the edge of the roll.

Cut the roll into equal parts of 5-6 cm into 6 pieces.

Line the pan with parchment paper or a baking mat, and arrange the buns so that there is a distance between them.

Cover the buns with cling film and let rise for 30 minutes.

If desired, brush the buns with yolk for a golden brown.

Bake the buns in a preheated oven at 180 degrees for 20-30 minutes until golden brown. Remove the finished buns from the oven and grease the hot ones with sugar syrup (to prepare the syrup: mix water with sugar, stirring, bring to a boil until the sugar dissolves).

We eat ruddy fragrant buns with poppy seeds with milk or tea!

Bon appetit!