POPPY SEED FILLED SWEET BUNS
Poppy Seed Filled Sweet Buns are made with sweet dough and stuffed with a sweet poppy seed filling and then topped with a sugary crumble.
Provided by Dawn
Categories Breakfast
Time 2h15m
Number Of Ingredients 19
Steps:
- Scald to cups of milk (Remove from the heat just before it starts to boil). Add the 1/2 cup butter and cool to about 120 degrees F.
- In a large bowl combine 2 cups of flour, yeast 1/2 cup sugar, and salt; mix well. Once the scalded milk has cooled to the 120 degrees F add to the flour mixture and mix in with a wooden spoon. Add the 2 eggs and mix in.
- Gradually add in the rest of the flour mixing by hand to make a soft dough. Continue to knead the bread until smooth and elastic.
- Grease the bottom of the bowl, turn the dough over to grease the top. Cover and let rise for 1 1/2 hours.
- Poppy seed filling - while the bread is rising, prepare the filling.
- In a medium saucepan bring the 3/4 cup of cream to a boil. Add the poppy seeds, 1/2 cup sugar, and a dash of salt and mix in. In a small bowl beat the one egg. Add a small amount of the hot mixture and beat in, continue with 2 or more spoonfuls beating in after each addition.
- Add the egg mixture and cook for another 2 to 3 minutes. Remove from the heat and mix in the vanilla. Add the coconut and mix until well blended. Cool slightly and place in the refrigerator until you make the buns.
- Topping - this also can be made when the dough is rising. Combine the 1/3 cup sugar, 2 tablespoons flour, and 1 tablespoon butter and mix until the ingredients for a crumble.
- Once the dough is doubled in size divide it into 24 pieces. Pat each piece of dough into about a 4-inch circle on a greased surface.
- Take about one tablespoon and place it in the middle of the circle. Divide it between the 24 circles. (The poppy seed filling will be a touch runny, but that is fine). Bring the sides of the dough around the filling and seel.
- Beat the 1 egg that is left with 1 teaspoon of water. Brush the top of each bun with the egg wash. Sprinkle the crumble over top of the buns. Place on to a baking sheet that has been lightly greased about 2 inches apart. Let the buns rest for 30 minutes
- Once the 30 minutes are up place the buns in a 375 degree F preheated oven. Bake for 13 to 15 minutes or until golden brown. Remove from the oven and place on a cooling rack and cool
- These buns freeze very nicely
Nutrition Facts : Calories 268 kcal, ServingSize 1 serving
POPPY SEED BUNS
Poppy seed buns are so soft and filled with an abundance of delicious filling. An Eastern European classic, these are just to die for.
Provided by Natalya Drozhzhin
Categories Pastries
Time 2h30m
Number Of Ingredients 4
Steps:
- Roll out the dough into a long, flat piece. Place the prepared poppy seeds into the center of the piece.
- Seal both ends of the dough, keeping the poppy seeds on the inside. Roll the dough into a spiral shape. Place buns next to each other on a lined baking sheet.
- Let buns rise for about an hour. Using a small bowl, whisk eggs with sugar. Glaze each bun using an egg mixture.
- Bake in a preheated oven, at 350 °F, for about 30 minutes or until golden brown.
Nutrition Facts : Calories 172 kcal, Carbohydrate 6 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 57 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SWEET BUNS WITH POPPY SEEDS
Steps:
- Makes 16 medium sized pastries.
- Click the link for Sweet Yeast Bread recipe and prepare 1 batch of dough according to those instructions, cover and allow it to proof until doubled in size (~2 hrs).
Nutrition Facts : Calories 309 kcal, Carbohydrate 47 g, Protein 7 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 67 mg, Sodium 76 mg, Fiber 2 g, Sugar 27 g, ServingSize 1 serving
SWEET POPPY SEED BUNS (PIROHI)
What I love about this dough: (1) It's versatile - you can use it for sweet (cherries, apples) or savory treats (2) You don't need any special flour (all-purpose is just fine) (3) It's heavenly soft P.S. Prep time is based on using a warm 100˚F oven for dough rising. If you leave the dough to rise at room temp, you can expect to add about 2 hours to your prep time.
Provided by Natasha of NatashasKitchen.com
Categories Medium
Time 3h18m
Number Of Ingredients 11
Steps:
- In the bowl of an electric mixer, add 2 cups warm milk and sprinkle with 1 Tbsp yeast. Let sit 5-7 min.
- Add 1 cup flour and 1/4 cup sugar. Whisk together until blended and let it rise at room temp 30-45 min or 20 minutes in a 100˚ oven.
- Whisk in the 3 eggs, remaining 1/4 cup sugar, 1.5 Tbsp melted butter and 1 tsp salt. Now using the dough hook, add the next 5 cups of flour 1 cup at a time letting it blend into the dough before adding more. You know you've added enough flour when the dough is no longer sticking to the walls of the bowl - flour measurements could vary depending on the flour you use. Mix/knead on low speed with the dough hook for 15 minutes.
- Cover with plastic wrap and let rise in a warm 100˚ oven for 1 hour (2 hours at room temp). The dough will triple in volume. Be patient. It's all worth it in the end.
- Transfer your dough to a good very lightly floured non-stick surface and cut into 2 equal pieces. Working with one piece at a time, roll dough into a large circle a little less than 1/4" thick. Cut out circles 2 1/2 to 3" in diameter using a wide drinking glass or small bowl.
- Mix raisins into poppyseed filling. Place 1 heaping tsp (or a flat mini-ice cream scoop) of popy seed filling into the center of each round. Pinch two ends together over the filing and pinch down the sides to seal in the filling. Fold the two corners up and place the filled bun onto the 9x13 rimmed baking sheet, sealed-side-down.
- Let the piroshki rise in a warm 100˚F oven for 20 minutes until they look puffy (or 30-45 minutes in a warm room. Beat 1 egg and brush the tops of the puffy piroshki with the egg wash then sprinkle on the poppy seeds. Bake at 360˚F for 18-20 minutes or until the tops are golden brown.
- Pour yourself a tall glass of cold milk and enjoy!
CZECH POPPY SEED SWEET ROLL (KOLACE) FILLING
This recipe for Czech poppy seed roll or kolace filling calls for freshly ground poppy seeds, milk, corn syrup, sugar, and butter.
Provided by Barbara Rolek
Categories Ingredient
Time 2h40m
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine all ingredients. Bring to a boil over low heat.
- Reduce heat and simmer for 30 minutes, stirring frequently. Cool completely before using. Can be made ahead and stored in the refrigerator for up to one week.
Nutrition Facts : Calories 304 kcal, Carbohydrate 37 g, Cholesterol 18 mg, Fiber 5 g, Protein 7 g, SaturatedFat 5 g, Sodium 107 mg, Sugar 29 g, Fat 16 g, ServingSize 1 1/4 cups filling (6 servings), UnsaturatedFat 0 g
HUNGARIAN POPPY SEED FILLING
This is a filling often used for Middle European kolacs (also called kolacky or kolachke)--filled, rolled, baked yeast dough--and sweet rolls.
Provided by Hepzibah
Categories World Cuisine Recipes European Eastern European Czech
Time 1h
Yield 16
Number Of Ingredients 6
Steps:
- Grind the poppy seeds in a mill or coffee grinder.
- Combine the milk, margarine, and sugar in a saucepan. Cook on low heat, stirring often, until the sugar dissolves. Gradually pour about half of the hot milk into the beaten eggs, whisking constantly. Return the egg and milk mixture to the saucepan.
- Continue to cook and stir until the mixture begins to thicken and coats the back of a metal spoon. (Run your finger down the coated spoon: it should draw a clear line.) Add the poppy seeds and stir well to blend.
- Remove from heat; cool before using. Store unused filling in the refrigerator for up to five days.
Nutrition Facts : Calories 152.4 calories, Carbohydrate 13.5 g, Cholesterol 21.7 mg, Fat 10 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 49.8 mg, Sugar 12.1 g
OLD WORLD POPPY SEED ROLL
Tender, soft, sweet yeast bread swirled with a creamy homemade poppy seed filling. Growing up, my mother and aunts always made this Eastern European bread for Easter and Christmas. Looks complicated, but is easy enough to make for an Old-World treat. I like it best after the second day.
Provided by Linda
Categories Bread Yeast Bread Recipes
Time 2h50m
Yield 16
Number Of Ingredients 12
Steps:
- Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
- Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
- Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
- Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
- Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
- Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
- Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
- Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
- Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
- Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
- Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.
Nutrition Facts : Calories 216.3 calories, Carbohydrate 26.8 g, Cholesterol 21.8 mg, Fat 10.6 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 109.5 mg, Sugar 13.3 g
POPPY SEED SWEET ROLLS
When I don't plan on serving these sweet rolls the same day I prepare them, I tuck them into the freezer. Then I can surprise my family with a batch when they least expect it! -Ruth Stahl, Shepherd, Montana
Provided by Taste of Home
Time 45m
Yield about 2-1/2 dozen.
Number Of Ingredients 20
Steps:
- In a large bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the buttermilk, oil, salt, baking soda, 3 cups flour and remaining sugar; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 30 minutes., Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into a 15x9-in. rectangle. , For filling, in a small bowl, beat cream cheese and butter until fluffy. Beat in the brown sugar, flour and vanilla until smooth. Stir in nuts and poppy seeds. Spread over rectangles. Roll up jelly-roll style, starting with a long side; pinch seams to seal., Cut into 1-in. pieces. Place 2 in. apart on greased baking sheets. Cover and let rise for 30 minutes. , Bake at 375° for 12-15 minutes until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over rolls.
Nutrition Facts :
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