RUSSIAN POPPY SEED BUNS
Russian Poppy Seed Buns makes your tea time extra enjoyable. My childhood home always smelled like sweet dough and we had bakes all year round.
Poppy seeds is one of the commonly used baking ingredients in Russian cuisine. This recipe is great for holidays and family gatherings. The dough is amazing, super soft and melt in your mouth.
Ingredients:
For Dough:
• 250 ml OR 1 cup luke warm milk
• 2 sachets of instant dry yeast ( you can use regular but might take longer)
• 2 eggs, at room temperature
• 80 gr OR 1/3 cup butter, melted
• 100 gr OR 1/2 cup white sugar
• 2 tbsp of vegetable/sunflower oil
• 1 teaspoon salt
• 544 gr OR 3 1/2 - 4 cups bread flour ( strong white flour)
For the poppy seed filling:
100 gr OR 7/8 CUP of poppy seeds
150 gr OR 2/3 CUP of milk
150 gr OR 2/3 CUP of sugar
20 gr OR 1,5 tbsp of unsalted butter ( optional)
Directions
Step 1 : Prepare the dough. In a large cup add your luke warm milk, sugar, yeast and 2 tbsp of flour. Stir to dissolve. Set aside for 10-15 min to activate.
Step 2 : Into a large bowl, add your milk and yeast mixture, melted butter, egg, vanilla extract and the flour. Add flour onto your working surface, you have to kneed the dough for a little bit. Stir to combine and knead until the dough is soft, a bit sticky but quite elastic and pulls away from the side of the bowl. If it feels too soft, you can add extra flour up to 1/2 cup (63g).
Step 3: Place the dough back into the bowl, but make sure you add a bit of oil into the bowl. Cover with towel and leave to raise and double in size for an hour or more. This depends on your kitchen and how warm it is.
Step 4 : Prepare the poppy seed filling. In a pan, add your milk and poppy seeds and cook for 2-3 min. Drain the mixture, squeeze all the water out of it. Add sugar and butter. Add into your blender or food processor and pulse several times. Drain the mixture again so its completely dry. Set aside.
Step 5 : Once your dough has risen, take it out. On an oiled or floured surface roll the dough in a 12x18 inch (30x45cm) rectangle. Spread poppy seed mixture over the top of the rectangle. Roll the dough, seal the seam with water and cut into 12 equal size rolls. You will have a lot more with this recipe. Place on a parchment paper lined (9x13 inch - 23x33cm) tray with 1/2 -1 inch (2 cm) distance between them to allow them to rise.
Step 6 : Cover with plastic wrap and let the rolls rise in a warm place for about 30 min, until doubled in size.
Step 7 : In the meantime preheat your oven to 180 C or 350 F.
Step 8 : Coat the dough with egg wash and bake in preheated oven for 15-25 min until its golden and done.
Step 9 : Prepare the glaze. ( this is optional) Melt dark chocolate with butter and glaze each bulochka with melted chocolate, or you can also drizzle over the rolls.
Step 10 : Serve warm alongside a cup of milk.
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