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.

POPPY SEED FILLED SWEET BUNS

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

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).

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.

OLD WORLD POPPY SEED ROLL

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.