Incredible dough! Delicious fluffy poppy seed buns.
Incredibly fragrant, soft, airy, and delicious poppy seed buns. They're just the right amount of sweet and have a delicious poppy seed filling. Even on the second day, these poppy seed buns are as good as fresh, maybe even better!
Make them and try them!
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Ingredients (for 12 buns):
Wheat flour -/+ 500 g
Warm milk - 250 ml
Sugar - 100 g
Fast-acting dry yeast - 7 g
Egg - 1
Melt butter - 60 g
Vegetable oil - 1 tbsp
Salt - 1/2 tsp
For the filling:
Dried poppy seeds - 160 g
Sugar - 150 g
Water - 160 ml
Vanilla sugar - 1-2 tsp, to taste
Butter - 30 g
Egg white - 1
For greasing:
Egg yolk + milk - 1-2 tsp
Prepare the filling.
1. Before cooking, be sure to rinse the poppy seeds thoroughly. Cover them with water, stir, and let the poppy seeds settle to the bottom. If the poppy seeds are dirty, use a spoon to remove any debris from the surface. Then rinse the poppy seeds through a fine-mesh sieve.
2. Pour water over the clean poppy seeds (in a 1:1 ratio). Place the saucepan on the stove, bring to a boil, skim off any foam, cover with a lid, and reduce the heat to low, so that it barely simmers. Cook until all the liquid has evaporated and the poppy seeds are well steamed, about 15-20 minutes, stirring occasionally to prevent burning.
3. Then add the butter and continue steaming the poppy seeds until the bottom of the pan comes out dry, another 15 minutes. The more the liquid is absorbed, the thicker the poppy seed filling will be.
4. Add the sugar and vanilla sugar, stir, and blend the poppy seeds with an immersion blender; a tall measuring cup is easiest. You should get a viscous mixture.
5. Then add the egg white and stir. Let the filling cool completely. You can prepare the filling the day before and store it in the refrigerator.
Prepare the dough. 6. Add sugar and yeast to warm milk (if using pressed yeast, use three times as much), stir, cover with a napkin, and let sit for 10-15 minutes to activate the yeast.
7. In a mixing bowl, combine flour and salt. Don't add all the flour at once, as directed in the recipe; you may need slightly less or more flour depending on the quality of the flour and its moisture content. Add the yeast mixture, egg, melted butter, and 1 tablespoon of vegetable oil, and knead the dough.
8. Grease the dough and bowl with vegetable oil. Cover the dough with plastic wrap and let it sit in a warm place for 1-1.5 hours. During this time, the dough should double in size.
9. The dough should have risen, become airy, and porous.
10. Punch down the risen dough and divide it into 12 equal portions (approximately 75-80 g each). Form the balls, cover with a napkin, and let rest for about 5 minutes.
11. Roll each ball into a flatbread about 15-16 cm in diameter. Spread about 1-2 teaspoons of poppy seed filling on top of the flatbread, spreading it evenly over the entire flatbread.
Roll the flatbread into a roll, filling facing inward, then fold the roll in half. Make a slit along the fold, about halfway down. Then unfold the slit. You should have a heart-shaped bun.
12. Line a baking pan with parchment paper or a baking mat, and arrange the buns so that there is space between them. Cover the buns with plastic wrap and let them rise for 30 minutes.
13. If desired, brush the buns with egg yolk for a golden brown color. Bake the buns in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 15-20 minutes, until golden brown. Ovens vary, so adjust the temperature to your own oven.
14 Golden, aromatic poppy seed buns, enjoy with milk or tea! Enjoy!
Recipe on RussianFood https://www.russianfood.com/recipes/r...
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