Scenting out of the oven and best served when still warm. These small buns filled with poppy seed are a dream. I love light yeast dough and everything with poppy seed. Because poppy seed is hard to find in Switzerland, I buy enough of it when I’m in Austria.
For the preparation it is important, that the yeast dough raises enough, so the pastries will be especially fluffy. The poppy seed filling makes them deliciously juicy and on the following day they are still good for breakfast or a snack for coffee.
Because yeast pastry tastes especially nice when it’s fresh, I like to prepare the dough on the day before and store it in the fridge, wrapped in film. Another method is to pre-bake the buns. For this, the baking time should be reduced by 5 minutes and the final baking can be done on the following day. The poppy seed buns are also suitable for refrigeration, either baked or unbaked.
RECIPE FOR POPPY SEED BUNS (ABOUT 12 BUNS)
250 g flour
15 g yeast (1/3 yeast cube)
20g brown sugar
1 pinch of salt
100 ml lukewarm milk
25 g butter
Poppy seed filling:
125 ml milk
25 g honey
25 g sugar
15 g semolina
75 g ground poppy seed
25 g plum compote or abricot jam
1 pinch of cinnamon
1 teaspoon of rum
50 g icing sugar
2 teaspoons of water
For the dough, let the butter melt and cool down. Warm the milk up (lukewarm). Crumble the yeast in a cup and mix with 1 teaspoon of brown sugar, until the yeast is fluid.
Mix flour, sugar and salt in a bowl. Add milk, the liquid yeast and one egg and combine into a dough. Add melted (lukewarm) butter and knead the dough for 5 mins. Cover the bowl with a cloth and allow the dough to rise for 1 ½ hours until doubled in size.
For the poppy seed filling boil the milk in a pan together with the honey and sugar. Add the semolina and cook on medium heat for 3 mins. Take pan off the hobb and add the poppy seeds, the plum compote, the cinnamon and the rum. Let it cool down.
Grease a gratin dish (16cm x 25cm) with butter. The yeast dough is placed onto a floured surface and rolled out to a size of 25cm x 35cm.
Spread the poppy seed filling onto it, but leave the edge uncovered. Roll the dough up from the long side and cut into 12 x 2.5cm thick disks. Place the disks into the gratin dish, cover and let rise again for 30 mins.
Pre-heat the oven to 180C (non-fan). Bake the buns in the middle of the oven for 25-30 mins until golden.
For the icing sive the icing sugar into a bowl and add a minimum amount of water to combine.
Take the buns out of the oven and spread the icing on. They taste especially good when served still warm.
Have fun baking and good luck with this receipe,