Buns with poppy seeds

Buns with poppy seeds are a common pastry nowadays. Every family has a favorite pastry, some like buns with sugar, others with jam or condensed milk.

Today we’ll look at recipes for the most delicious baked goods with poppy seeds; you’ll learn how beautifully you can create curly shapes that will captivate your eyes.

Very fluffy buns with poppy seeds made from yeast dough - photo recipe

Finely porous and light as a feather, layered with poppy seed filling and not sticking together when pressed, Viennese rolls captivate with their unsurpassed taste and exquisite aroma.

The dough is prepared in a special way and takes quite a long time to ferment. Everything will take approximately 5-6 hours.

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Cooking time: 6 hours 0 minutes

Quantity: 12 servings

Yeast buns with poppy seeds

Ingredients:

milk 250 ml,
wheat flour 500 – 600 gr.,
dry yeast 18 gr. (fresh 50 gr.),
egg 2 pcs.,
vegetable oil 2 tbsp. l.,
salt ½ tsp,
granulated sugar 200 gr.,
butter 95 gr.

Filling:

poppy 180 g,
milk 200 ml,
sugar 2 tbsp. l.,
vanilla sugar 1 sachet,
egg 1 pc. (for greasing the buns).

General information:

Cooking time: 2 hours;
Number of servings 6.

Cooking method:

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. You may have a different number, depending on how you roll out the dough and cut the roll.
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!

Buns with poppy seed filling made from puff pastry

Puff pastry buns with poppy seeds are incredibly tender and pleasant to taste; they go especially well with coffee or hot chocolate.

You can make your own dough using the recipe below, or save time and make the buns from a base purchased from the supermarket.

Ingredients:

Wheat flour – 500 g.
Butter (or margarine) – 400 g.
Chicken eggs – 2 pcs.
Salt – 0.5 tsp.
Vinegar – 3 tbsp. l.
Cold water (you can put it in the freezer for a while to cool) – 300 ml.

For filling:

Poppy – 200-250 g.
Sugar – 200 g (you can change the proportions to taste).
Eggs – 1 pc.
Powdered sugar (optional) – sprinkle on finished buns.

How to cook:

Mix eggs, salt and vinegar.
After thoroughly mixing the ingredients, add water here.
Place the resulting mixture in the refrigerator for 20-30 minutes.
Meanwhile, grate the butter and mix it with flour.
Make a well in the flour and pour the mixture from the refrigerator into it.
This dough cannot be kneaded; you must quickly lift the edges from different sides and move them towards the middle.
Place the finished dough in a bag and put it in the refrigerator for several hours, and ideally overnight.
Now let's get to the filling. We pass the washed poppy seeds together with granulated sugar through a meat grinder several times or beat with a blender.
Heat the resulting mass a little in a dry frying pan (no more than 5 minutes).
Add the pre-beaten egg here.
Roll out the puff pastry well to a thickness of approximately 5 mm.
We cut out circles from the layer (this can be done with a special mold or glass).
Place the filling in the center of each (approximately 1-1.5 tsp), and carefully seal the edges on top.
Place the buns in the oven, which we preheat to 200 degrees and leave there for about half an hour.

Puff pastry buns with poppy seeds - a delicious recipe for tea

Sloyka is a synonym for the word (bun). The recipe for wrapping and decorating puff pastries is simple and quick to make because the dough is puff pastry.

Preparing the recipe

The main ingredient in the formation of puff pastries is poppy seeds. It was purchased in a bag with large and perfectly calibrated grains. There is no need to wash poppy seeds, they are confectionery.

2. In a bowl, mix: 80 g of warm butter, poppy seeds, sugar and almond flour in arbitrary proportions. Almond flour can be obtained by grinding almonds in a coffee grinder without peeling. Leave some of the poppy seeds for sprinkling.

3. In front of you are two layers of thawed puff pastry without yeast.

4. Take a layer of dough and roll it out in both directions in one direction.

5. Cut a piece of dough 10 cm wide and spread the filling on half of the cut piece.

6. Cover the filling with the second part and place the long puff pastry on a baking sheet covered with parchment paper.

7. We form all other parts of the dough in a similar way. These long puff pastries with filling lie on a baking sheet.

8. Cut the long puff pastries into small buns with poppy seeds. Brush the buns with raw egg.

9. Sprinkle poppy seeds on the puff pastry. There wasn't enough poppy seed, so we sprinkle the other puff pastries with almond petals.

10. Place the baking sheet in the oven at 220 degrees C for 15-20 minutes.

11. We take the puff pastries out of the oven and admire the beauty of the shape and baking, inhale the aroma of baking and pour tea.

Bon appetit !

Kefir baking recipe

Buns made with kefir turn out very fluffy and tasty, eating them is an incredible pleasure.

Ingredients:

Kefir – 4 tbsp.
Alcohol yeast – 100 g.
Granulated sugar – 500 g (adjust to taste).
Butter – 100 g.
Wheat flour – 1.5 kg.
Salt – 0.5 tsp.
Poppy – 250 g.

How we will bake:

Grind the yeast into a bowl, add a few tablespoons of granulated sugar and stir thoroughly until the yeast melts.
Pour in a glass of kefir at room temperature and add 1.5 cups of flour.
Mix the resulting mixture thoroughly and leave for some time for the dough to rise.
In the meantime, you can prepare the filling by mixing the required amount of poppy seeds with granulated sugar to taste.
When the dough begins to rise, add melted butter, salt, the remaining granulated sugar and gradually add flour.
At first, mix the mixture with a spoon. Next, knead with your hands for as long as possible (at least 15-20 minutes).
We leave it to rise for 1.5 hours, then knead it, leave it again for 1.5 hours and after that you can start making buns.
Divide the dough into parts, roll each one out, distribute the filling and roll the pieces into rolls.
Place the finished products in the oven and bake for half an hour at 180 degrees.

How to wrap buns beautifully?

So you decided to bake a bun and it turned out that just kneading the dough is not enough. You still need to give them a beautiful shape to serve. There are many ways of wrapping and I will tell you about them now.

Keep in mind that you can use not only poppy seed filling, but also any other one you have on hand.

Method 1:

Cut the dough into small pieces and roll out the pancake to a thickness of 5 mm. Spread with filling and roll into a roll. On one side, we make cuts along the entire length. We twist it into a spiral and you get a beautiful flower.

Method 2:

Grease the pancake with filling and fold it in half. In the middle we cut it halfway into halves and spread them apart in the shape of a bow. The middle can be intercepted with a thin strip.

Method 3:

Roll out three pieces of dough into circles. We stack them on top of each other.

Roll it up and cut it in half. You get beautiful roses.

Method 4:

Cut a small pancake of dough into circles. We connect the ends to each other to make a flower.

Method 5:

Roll out a piece of dough into a small circle. Put jam in the middle. Fold in half and press so that the sweetness does not leak out. We cut the edges and it turns out this beauty.

Method 6:

Sprinkle the rolled piece with cinnamon and sugar. Roll it into a roll and fold both edges towards the middle. Flatten one end and cut into three parts with a knife. We turn it inside out and this is what we get.

Method 7:

Roll out the piece into a rectangle. Visually divide it into halves and make cuts in the middle on one. Place apple slices on the other and cover with the cut half. Press the ends and adjust in the middle.

Method 8:

Roll one piece into a round pancake. We lay out the rolled balls along its edges. Place jam or jam in the middle.

Method 9:

Sprinkle a small pancake with cinnamon and sugar. We cut it as shown in the photo.

Now we begin to roll into a roll not in a straight line, but diagonally from the whole top to the cut bottom. and twist it into a spiral.

Method 10:

Roll out two circles. Lubricate one with jam. We put the other one on top. We make cuts in a circle and turn the petals inside out.

Method 11:

Sprinkle two round pancakes with sugar. We stack on top of each other. We first connect two opposite edges, then the other two. Press with the blunt side of the knife.

Method 12:

Roll the piece into a rectangle and sprinkle with filling. Roll it up and tuck both ends towards the middle. We make cuts on the folds and turn the halves inside out.

Method 13:

Roll it again and fold it in half. We cut the fold and turn it inside out in the shape of a heart.

Method 14:

We repeat everything as in the previous one, but only wrap the ends around the uncut part and connect.

Method 15:

Roll out into a small circle. Roll another piece of dough into a sausage and place it around the perimeter of the circle. Make cuts and put the filling in the middle.

Method 16:

Place jam in the middle of the circle. We make vertical cuts on the sides and cover with the filling, threading pieces of dough into the slits.

Everything is quite simple, the main thing is that everything works out for you.

How to make chocolate buns with poppy seeds - a recipe from Soviet times

Buns with poppy seeds and chocolate icing can remind everyone of the taste of childhood; they are incredibly tasty and will perfectly complement any tea party.

Products:

Wheat flour – 700 g.
Milk – 1 tbsp. + 5 tbsp. l.
Dry yeast - 1.5 tbsp. l.
Butter or margarine – 200 g.
Sugar – 1 tbsp. + 4 tbsp. l.
Eggs – 2 pcs.
Poppy – 200 g.
Cocoa powder – 5 tbsp. l.
Salt – a pinch.

Preparation:

Mix warm milk (1 tbsp.), yeast, 2 tbsp. l. granulated sugar and the same amount of wheat flour.
Leave the resulting mass to ferment for 20 minutes.
Meanwhile, beat the eggs with the remaining granulated sugar and salt, add butter (100 g) to them.
We send the resulting mass to the dough and begin to gradually add flour here, kneading the mixture to a thick consistency.
After thoroughly mixing the mixture, leave it to rise for 2 hours.
Mix poppy seeds with milk (1 tbsp), add 2 tbsp. l. sugar and boil for 15 minutes.
Then cover with a lid and leave for 1.5 hours.
After this time, remove excess liquid from the poppy seeds and beat in a blender with 50 g of butter and the rest of the sugar.
Divide the well-proofed dough into two parts, roll each one out to a thickness of 5 mm, and evenly distribute the filling on top.
We roll the layer into a roll and cut it into small pieces, from which we form buns.
We bake the products for half an hour at a temperature of 200 degrees.
Mix cocoa powder with sugar (2 tbsp), pour in milk (5 tbsp).
Place on low heat; when the mass becomes homogeneous, add butter (50 g).
Remove, cool slightly and cover the top of the chilled products.

Video recipe on how to make poppy seed buns from puff pastry

Did you know that you can make buns not only from yeast dough? If not, then I suggest watching the video recipe, which shows how you can make puff pastry dolls. I was a little surprised when I saw this recipe. This turns out to be a kind of puff pastry. In general, watch and remember.

In my opinion, this is an excellent replacement for croissants. It’s sweet and they fly off the table with a bang. So be sure to try this recipe.

In conclusion, I would like to tell you about the filling options. After all, you can mix other products with poppy seeds to get an even better taste. So, for example, it is recommended to add raisins, nuts, and various dried fruits (especially prunes or dried apricots). Everything here is not for everyone.

Be sure to add butter to the poppy seed filling; it will give a very delicate creamy taste that will saturate the buns even more. But don't overdo it.

I also advise you to always knead the dough by hand, without using kitchen appliances. Why? This way you will feel the dough and know how much more flour to add. And in general, learn to determine, so to speak, the quality of the workpiece.

I wish you success in your endeavors and that your dough always comes out right. See you soon!

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How to make delicious poppy seed, raisin and cinnamon buns

Another original recipe for delicious kefir baked goods with the addition of poppy seeds, dried fruits and aromatic spices.

Ingredients:

Kefir – 1 tbsp.
Vegetable oil – 0.5 tbsp.
Wheat flour – 3 tbsp.
Granulated sugar – 1 tbsp. l.
Dry yeast - a packet.
Salt – 0.5 tsp.
Poppy – 150 g.
Oil – 3 tbsp. l.
Granulated sugar – 5 tbsp. l.
Cinnamon - to taste.
Raisins – 50-100 g.
You can add more dried apricots and prunes.

What we do:

Combine all the ingredients and mix the resulting mass thoroughly. Leave for half an hour.
Separately mix butter, poppy seeds, cinnamon, raisins and sugar.
Roll out the risen dough thinly, put the filling on top and wrap it in a roll.
Cut it into pieces and form buns.
Place the baking tray with the products in the oven, preheating it to 180 degrees.

Butter buns with poppy seeds, a recipe for making yeast dough with pumpkin puree. These poppy seed buns will come in handy for any tea party.

Ingredients:

Warm milk - 1 1/2 cups;
Instant yeast - 2 1/4 tsp;
Sugar - 2 tbsp. l.;
Salt - 1 tsp;
Egg - 1 pc.;
Pumpkin - 3/4 cup;
Vegetable oil - 5 tbsp. l.;
Wheat flour - 4-5 cups;
Melted butter - 2 tbsp. l.;
Poppy seeds - 2 tsp.

General information:

Cooking time: 2 hours 30 minutes;
Number of servings 4.

Cooking method:

In a large bowl, combine milk, yeast, sugar and salt. Leave at room temperature for 5 minutes. Then add the egg and mix well. Add pumpkin and oil, stir. Gradually add flour and knead the dough (not all flour is used).
Turn the dough out onto a floured surface, knead for 2 minutes, shape into a ball, then place in a lightly oiled bowl. Cover the bowl with a towel or cling film and place in a warm place (about 40 degrees) for 1-1 1/2 hours (the dough should double in size).
Punch down the risen dough and place on a floured surface, knead for 2 minutes. Cut the dough into 4 parts, and then each into 6 parts. Roll the pieces of dough into balls and place in an oiled rimmed baking sheet. Brush with melted butter and sprinkle with poppy seeds. Cover the pieces with film and place in a warm place for 30 minutes.
Meanwhile, turn on the oven to preheat to 200 degrees. Place the baking sheet in the preheated oven and bake the poppy seed buns until golden brown, about 20 minutes. Let the poppy seed buns cool at room temperature for 20-30 minutes before serving.