Since these are buns with poppy seeds made from yeast dough, the recipe provides detailed technology for its preparation. I tried not to forget about the rules for working with poppy seed baked goods in general. About another classic recipe - poppy seed roll -: an alternative recipe will complement the one on this page.
Ingredients
- milk 250 ml,
- wheat flour 500 – 600 g,
- dry yeast 18 g (fresh 50 g),
- egg 2 pcs.,
- vegetable oil 2 tbsp. l.,
- salt ½ tsp,
- granulated sugar 200 g,
- butter 95 g.
- poppy 180 g,
- milk 200 ml,
- sugar 2 tbsp. l.,
- vanilla sugar 1 sachet,
- egg 1 pc. (for greasing buns)
Preparation
The preparation of any rich pastry, including buns with poppy seeds, begins with preparing the base - yeast dough.
Yeast dough. Pour warm, but not hot milk into a bowl (temperature within 38 - 40 °C), add 1 tbsp. l. granulated sugar with a slide and dry or fresh yeast. Mix thoroughly with a spoon.
For rich yeast dough we use only premium wheat flour. Sift it through a sieve and add 2 tbsp. l. into the dough. Mix so that there are no lumps. Cover the dough with a linen napkin and put it in a warm place to rise for 20 - 30 minutes. If the room is cool, you should pour hot water into the pan and place a bowl of dough on top so that the bottom of the bowl does not touch the water.
In a warm environment, yeast fungi begin to rapidly divide. If everything is done correctly, the yeast is fresh and of high quality, then the dough will become covered with bubbles and increase in size several times.
When the dough is ready, prepare the pastry. Melt the butter in the microwave or on the stove.
Beat 2 eggs into a separate bowl and combine them with a glass of sugar.
Beat the eggs and sugar with a mixer until the granulated sugar is completely dissolved. Then, without ceasing to beat, pour in melted butter in a thin stream, and then lightly salt (half a teaspoon of salt is enough).
Pour vegetable oil into the dough.
Now, for the convenience of kneading the dough, pour the eggs, beaten with sugar and butter, into a deep bowl. And we’ll send the dough there too. Let's mix everything.
Gradually add flour to the prepared mass and knead the yeast dough. To prevent the dough from sticking to your hands, periodically moisten your hands with vegetable oil.
We will knead the dough for 15 minutes.
The rich yeast dough is smooth, elastic and does not stick to your hands. Let's give the finished dough a round shape, cover the bowl with a napkin and send it to a secluded warm place for 1 - 1.5 hours.
During this time the dough should rise well.
When the yeast dough has risen, knead it several times to release carbon dioxide bubbles, cover the bowl with a napkin and send it back to a warm place to rise again.
Filling for buns with poppy seeds. While the dough is rising, prepare the poppy seed filling. Add poppy seeds to boiling milk and boil over low heat for five minutes. Then remove from heat, cover the bowl with a lid and let the poppy seeds brew for 1 hour.
After this, strain the poppy seeds through a sieve and press down with a spoon to remove the remaining milk to the last drop. Even if it looks like there is no milk in the poppy seed, you should still strain it. Residual liquid may settle the dough.
Our great-grandmothers ground poppy seeds for buns and rolls in a mortar; today this can be done using an immersion blender.
Place the strained poppy seeds in a dry bowl, add granulated sugar and vanilla sugar and grind into fine crumbs with a blender. If you don’t have a blender, you can grind the poppy seeds several times through a meat grinder or skip this step, but with ground poppy seeds, the baked goods turn out much tastier.
Form and bake buns with poppy seeds. Meanwhile, the dough has risen for the second time, and we need to knead it and divide it in half.
Place some of the dough on a countertop sprinkled with flour and roll it out into a thin layer 3–5 mm thick. The thinner the dough is rolled out, the more layers the finished buns will have. Just don’t overdo it so that the dough doesn’t tear when rolling.
Spread the poppy seed filling evenly on top and roll it up.
Cut the roll into 7 - 8 buns. We do the same with the remaining dough. I have 15 buns 4–5 cm wide. Yours, depending on how you roll out the dough and cut the roll, may have a different number.
Line a baking tray with baking paper and place the buns. Place them in a warm place to proof for 20 - 30 minutes. When the buns have risen, brush the tops with beaten egg.
We will bake buns with poppy seeds in an oven preheated to 180 0C for 20-25 minutes, until the top is browned. The times are approximate as everyone's oven is different.
Remove the finished baked goods from the oven and cool. Bon appetit!
Beautiful buns with poppy seeds made from yeast dough, a step-by-step recipe with photos, which we will look at today, are one of the most delicious baked goods. The first buns with poppy seeds began to be baked in Rus' around the 17th century. This type of baking was common both in royal mansions and in the huts of ordinary peasants. In addition, delicious and beautiful buns with poppy seeds made from yeast dough, as well as bagels with gingerbread, could always be bought at fairs and bazaars. From that time to the present day, many different recipes for buns with poppy seeds have appeared.
To make buns with poppy seeds tasty, it is important to choose not only a good recipe for poppy seed buns, but also to choose the right poppy seed. To bake with poppy seeds, be sure to take fresh poppy seeds; the fact is that stale poppy seeds begin to taste bitter, which can ruin the entire baked goods. Buns with poppy seeds differ from each other not only in recipes, but also in appearance. Beautiful buns with poppy seeds can be prepared in the form of a ring or snails.
Today I want to show you how to cook delicious and beautiful buns with poppy seeds step by step with photos.
Ingredients for the dough:
- Wet yeast - 50 gr.,
- Eggs – 2 pcs.,
- Milk - 1 glass,
- Sugar - 1 glass,
- Butter - 150 gr.,
- Vanillin - 1 packet,
- Salt - 0.5 teaspoons,
- Wheat flour - 2.5 cups.
Filling ingredients:
- Sugar - 1 glass,
- Vegetable oil - 150 gr.,
- Poppy – 200 gr.,
- Egg for greasing buns - 2 pcs.
Buns with poppy seeds - recipe
The preparation of buns with poppy seeds will consist of several stages - preparing the dough, preparing the poppy seeds, forming buns with poppy seed filling and baking them. Pour warm milk into a bowl. Beat eggs into it.
Crumble the wet yeast into a salad bowl or cup. Add a teaspoon of sugar. Pour 100 ml of tremors. warm water.
While the yeast is infusing, melt the butter cut into pieces in a water bath. After 30 minutes, after the yeast is covered with air bubbles, pour it into a bowl with milk and eggs. Mix all ingredients with a whisk.
To make buns with poppy seeds fragrant, add vanillin to the dough.
Pour in melted butter. Please note that the oil should not be hot.
Add sugar, which will make the bun dough sweet.
Before adding the flour, whisk together all the ingredients for the poppy seed bun dough.
Sift the flour through a sieve. Add flour in small portions.
Knead the yeast dough. The consistency of the dough can be seen in the photo.
It should not be very thick, but at the same time not very liquid. Leave the bowl of yeast dough to rise in a warm place. While the dough is maturing, steam the poppy seeds. Place poppy seeds in a bowl. Pour a glass of hot water. Leave for 40 minutes. After this, drain the water. The most convenient way to do this is to use a colander with a fine mesh lined with gauze. The poppy seed itself can be additionally passed through a meat grinder or crushed in a mortar, but this is optional.
The suitable yeast dough for buns with poppy seeds should double in volume. Knead the ready-to-use dough with your hands. Sprinkle wheat flour on the table. Roll out the dough with a rolling pin to a thickness of 1 cm in the form of a rectangle.
Using a pastry brush, brush the dough with refined sunflower oil.
Sprinkle the bun dough with sugar. Next, sprinkle the dough with poppy seeds. If desired, you can also add a small amount of cinnamon. Cinnamon and poppy seeds go well together to taste.
Roll the dough along the long side.
Cut the resulting roll lengthwise into 3 cm pieces.
Buns with poppy seeds. Photo
A bun is a sweet bun that has been familiar to us since childhood, and the love for buns hardly fades with age. It’s unlikely that anyone can resist the aroma of fresh baked goods wafting through the kitchen.
You probably already guessed that today we will indulge in buns, and not just buns, but buns with poppy seeds made from yeast dough.
Let's start by preparing the dough. Crumble fresh yeast into a bowl of warm milk and add sugar, stir well.
Add the sifted flour and mix so that there are no lumps. Cover the bowl with a towel and place in a warm place to rise for 20-30 minutes.
While the dough is rising, prepare the pastry. Melt the butter or margarine and cool until warm. Add eggs, sugar and salt, mix well.
Combine the suitable dough with the baking and mix.
We begin to introduce flour in parts. The dough should be soft, slightly sticky to your hands. It may take more or less flour than mine.
Place the kneaded dough in a bowl, cover with a towel and leave in a warm place for an hour or two.
While the dough is rising, prepare the poppy seed filling. Bring the milk to a boil, add the washed poppy seeds, and simmer over low heat for 5 minutes. Then turn off the heat, cover the saucepan with a lid and let the poppy seeds brew for 40-60 minutes.
Then place the poppy seed on a fine sieve and press it down with a spoon to drain the liquid. Place the strained poppy seeds in a container, add sugar and puree using a blender.
This is how my dough came out after an hour. Knead the dough well. You can let the dough rise again, or you can start making buns.
Divide the dough into pieces of equal weight, mine - 60 g. Roll out the dough not too thin, dusting the table with flour if necessary.
Spread 1-2 tsp. poppy seed filling, not reaching the edges 1-1.5 cm. Then roll it up.
Fold the roll in half so that the seam is inside, press the ends and connect them.
Using a sharp knife, make a cut from the fold side, not cutting 1.5-2 cm to the pinch.
Unfold the edges, giving the poppy seed bun a heart shape. Place the formed buns on a baking sheet lined with baking paper. Let the products sit for 20-30 minutes. If desired, the buns can be greased with yolk. Bake in an oven preheated to 180 degrees until browned.
Buns with poppy seeds are ready.
Ingredients:
- eggs – 2 pcs;
- cow's milk – 220 ml;
- poppy – 125 grams;
- butter – 75 grams;
- salt – 0.5 teaspoon;
- sugar – 3 tbsp. heaped spoons;
- flour;
- fresh yeast – 25 grams (or dry – 2 tsp);
- honey to taste;
How to make yeast buns with poppy seeds:
1. Preparation of ingredients. Heat the milk to a temperature of 40 C; the liquid should be warm to the touch. Melt the butter in a steam bath and cool to room temperature. Break one egg into a bowl, and separate half the yolk from the second and leave for greasing, and beat the rest of the egg mass until smooth.
2. Preparing the dough. Now you need to add yeast, sugar (20 grams) and flour (50 grams) to the milk, stir and put aside. After 15-20 minutes, the dough will rise, on its surface you will see a lot of bubbles forming, which quickly burst.
3. Kneading the dough. Place the dough into a large bowl, add the egg mixture, eggs, sugar and melted butter, stir until smooth.
4. Sift the flour and add it to the dough in small portions, stir first with a spoon and then with your hands. To prevent the dough from sticking to your hands, grease them with sunflower oil. The dough should be soft, so the amount of flour is determined by eye.
5. Place the yeast dough in a container, cover with a towel and place in a warm place to rise for an hour.
6. Meanwhile, prepare the poppy seed filling. To do this, pour the confectionery poppy seed into a saucepan and add water so that the water level is 1 cm above the poppy seed line. Place the saucepan on the stove and cook until all the liquid has evaporated over medium heat.
7. Now the poppy seeds need to be dried or the remaining liquid drained, then chopped 3 times using a meat grinder.
8. To bind the poppy seeds together, add honey to taste and stir.
9. If the taste of the filling is not sweet enough, then add sugar and mix well. The mass should be mushy and not crumble.
10. Roll out the risen dough, cut into strips 5 cm wide. Place a teaspoon of the filling, distribute it evenly and roll it up.
11. Cover a baking tray with a thin layer of vegetable oil and place buns with poppy seeds on it so that the cuts do not touch the pan. Place the baking sheet near the oven to rise for 20 minutes.
Every cook can bake homemade poppy seed buns if you are armed with a good recipe and some basic knowledge to prepare the perfect dough and prepare the filling. The prepared treats will appeal to all those with a sweet tooth, even those who don’t really like baked goods.
How to make buns with poppy seeds?
To bake a delicious treat, you need to determine which poppy seed bun dough is ideal. The choice of base for such a delicacy is very diverse; everyone will find a recipe to their liking.
- It is better to bake buns with poppy seeds from yeast dough, which contains a lot of eggs, high-quality butter and full-fat milk. Live yeast is chosen for this base.
- The puff pastry is easier to prepare than anyone else, because the dough used is purchased. To make the buns more fluffy and more crumbly, use a yeast preparation.
- From kefir dough, sweet buns with poppy seeds will turn out less fluffy, but tasty and will remain fresh and soft for a long time.
- Lenten dough is almost no different in taste from butter dough, but an important disadvantage is its minimum shelf life, so you should not bake a lot of products.
The poppy seed filling for buns requires special attention, so you need to take time to prepare it. There are several ways to steam seeds. First, the poppy is washed; to do this, place it in a fabric envelope, fill it with water and wash it.
- Pour boiling water over the poppy seeds, cook covered for 10 minutes, drain the water. Repeat the procedure 3 times, add milk (1 tbsp poppy seed to 1 tbsp milk). Simmer the seeds in milk for 5 minutes, filter through a sieve, and grind.
- You can pour boiling water over the poppy seeds and leave them covered for an hour, then grind them with sugar through a meat grinder.
- Wash half a kilogram of poppy seeds, steam and chop. Melt 100 g of butter in a saucepan and add 150 g of sugar. Simmer until the sand dissolves, add 1 egg, mix and add poppy seeds. Mix thoroughly and refrigerate before use.
Yeast dough buns with poppy seeds - recipe
The best buns with poppy seeds should be prepared using the sponge method and with the addition of a large amount of baking: eggs, full-fat milk and butter. The process of making a delicious delicacy is not quick, but the beautiful design and excellent taste more than pay for all the time and budget.
Ingredients:
- milk – 1 tbsp.;
- live yeast – 50 g;
- sugar – 1 tbsp. l.
- milk – 1 tbsp.;
- sugar – 150 g;
- eggs – 4 pcs.;
- soft butter – 150 g;
- flour – 500-700 g;
- vanillin;
- sweet poppy seed filling – 250 g;
- yolk – 1 pc.
Preparation
Puff pastry buns with poppy seeds
It’s easy and hassle-free to prepare with poppy seeds if you have a yeast preparation available. You can prepare the poppy seed filling in advance by soaking the seeds in boiling water, then mixing with granulated sugar; use the filling when completely cooled. More than 20 buns will come out of 1 kilogram of dough.
Ingredients:
- puff pastry – 1 kg;
- sweet poppy seed filling – 1 tbsp;
- butter – 70 g;
- yolk – 1 pc.
Preparation
Poppyseed and cinnamon buns
Delicious buns with poppy seeds can be prepared in different ways, using the seeds as a filling or as an addition to the pastry. The filling goes well with cinnamon; this spice will add an original aroma. It is better to make the dough using the sponge method, kneading it lightly so that the base comes out fluffy and porous.
Ingredients:
- butter dough – 1 kg;
- poppy seed – 1 tbsp;
- boiling water – 2 tbsp.;
- sugar – ½ tbsp.;
- cinnamon – 1 tbsp. l.;
- yolk – 1 pc.
Preparation
Buns with poppy seeds and raisins
You can bake buns with poppy seeds in the oven using an express yeast dough recipe. The base is prepared from sour milk, dry yeast with baking powder. There is no need to wait for repeated proofing; one hour is enough for the dough to double in size. Raisins will add sweetness, so you need to put half the usual amount of sugar in the filling.
Ingredients:
- eggs – 4 pcs.;
- soft butter – 100 g;
- dry yeast – 10 g;
- sugar – 100 g;
- flour – 400-600 g;
- sour milk – 0.5 l;
- baking powder – 1 tsp;
- poppy seed filling – 1 tbsp;
- raisins – 2 handfuls;
- yolk.
Preparation
- Dissolve yeast and a spoonful of sugar in warm milk.
- Separately mix butter with sugar and eggs. Add milk with yeast.
- Throw in the baking powder and knead the soft dough, adding flour.
- Leave in a warm place for 1-1.5 hours.
- Roll out the dough, distribute the filling and steamed raisins.
- Roll up, cut into 5 cm segments. Leave for 20 minutes.
- Grease with yolk, bake buns with raisins and poppy seeds for 25-30 minutes.
Buns with poppy seeds in chocolate glaze
Buns with poppy seeds turn out to be very unusual. This recipe will appeal to every home pastry chef, thanks to its ease of execution and inexpensive composition. The delicacy is prepared from yeast sponge dough, and as a result it comes out very soft, with a brown crispy crust.
Ingredients:
- flour – 500 g;
- warm water – 1 tbsp.;
- dry yeast – 5 g;
- sugar – 75 g;
- soft butter – 100 g;
- egg – 1 pc.;
- vanillin.
- poppy -100 g;
- sugar and crushed nuts – 50 g each;
- egg – 1 pc.
- sugar – 100 g;
- water – 35 ml;
- cocoa – 1 tbsp. l.
Preparation
- Pour boiling water over poppy seeds, boil for 5 minutes, strain through a sieve, mix with egg, sugar, and nuts.
- Dissolve the yeast in water, add half the flour, stir, and leave for 50 minutes.
- Add sugar, butter, egg, vanilla into the dough and mix.
- Add flour, kneading into a stiff dough. Leave in a warm place for 2 hours.
- Roll out the dough into a rectangle, grease with oil, and add the filling.
- Roll up and cut into 2-3 cm segments.
- Place on a baking sheet and leave for 10 minutes.
- Brush with egg and bake for 25 minutes at 180.
- Make glaze for buns with poppy seeds: boil syrup from water and sugar, cool, mix with cocoa.
- Dip each bun into syrup.
Buns with poppy seeds on kefir
With poppy seeds without yeast they turn out very appetizing, rosy and soft. A worthy advantage of this kind of baked goods is their shelf life; they do not go stale the next day. The filling can be confidently supplemented with cinnamon, raisins, nuts; kefir can be equally replaced with yogurt or sour cream.
Ingredients:
- sugar – 100 g;
- salt - a pinch;
- baking powder;
- kefir – 2 tbsp.;
- flour – 600-700 g;
- poppy seed filling – 200 g;
- yolk.
Preparation
- Mix kefir, salt, sugar, add flour and baking powder, kneading a soft dough. Leave for 15 minutes.
- Roll out into a thin layer, lay out the filling, roll up.
- Cut into portioned rolls and place on a baking sheet.
- Grease with yolk, bake for 30-35 minutes at 180.
Butter buns with poppy seeds and sugar - recipe
You can prepare the famous “Moscow buns” in a new way - bake buns with poppy seeds and sugar. This original delicacy will be appreciated by all those with a sweet tooth, and the cook will love the accessibility of the recipe. It is possible to implement the idea with basic knowledge of working with yeast dough; you can make it yourself or buy it in the confectionery department of the supermarket.
Ingredients:
- butter dough – 1 kg;
- sugar – 1 tbsp;
- poppy seed filling, not sweet – 1 tbsp;
- yolk.
Preparation
The recipe described below will help you bake delicious buns with poppy seeds. You can pamper your loved ones with this delicacy during the period of food abstinence - during fasting. Sweet and fluffy products have only one drawback - they do not last long; the next day the products will become very unattractive.
