Sweet Buns With Poppy Seeds Recipes

POPPY SEED BUNS

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.

SWEET POPPY SEED BUNS (PIROHI)

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!

POPPY SEED BUNS

Steps:

• 1. Combine hot roll mix and yeast packet in a large bowl. Mix well. Combine water and milk and heat until very warm. Add water and milk mixture, Crisco and egg and stir until dough pulls away from sides of bowl. Turn dough out onto floured surface. Shape dough into a ball. Knead dough for 5 minutes until smooth. Sprinkle additional flour over surface to reduce stickiness if necessary.
• 2. Return dough to bowl and cover with greased waxed paper. Let rise in a warm place 20 to 30 minutes or until doubled in size.
• 3. Roll out the dough with a rolling pin. Too much flour toughens the dough, so use no more than needed to prevent sticking. Roll out to uniform thickness, about 20 x 16 inches.
• 4. Spread the two cans of poppy seed evenly over dough, leaving a ¼-inch border. Sprinkle lightly with sugar. Add small dabs of butter. Roll up the dough jelly-roll fashion into a long log. Pinch firmly along the seam to seal it. If necessary, gently shape the roll so it is a uniform log. Cut into 12 equal pieces.
• 5. Place onto lightly greased sheet pan. Let rise uncovered until the buns have almost doubled in size, about 20 to 30 minutes.
• 6. Preheat oven to 350 degrees F. Bake for about 15 to 20 minutes or until the tops of the buns are golden brown. Let cool for five minutes on the pan. Remove buns from sheet pan and place on rack to cool completely.