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Real yeast buns with poppy seed filling

Fragrant airy yeast puff pastry buns with sugar and poppy seeds are our sweet memories from childhood, the smell that came from the kitchen on weekends, the fragrant golden crust that every child hunted for. Of course, you can answer that such rolls are sold in a huge assortment in any supermarket. But none of the factory pastries can be compared with a homemade bun.

We recommend making poppy seed buns from puff pastry with the inclusion of yeast according to our recipe. Golden buns in the form of snails, from which poppy boiled with sugar coquettishly “looks out”, they are sweet, beautiful, tasty, and, most importantly, homemade. Read the step by step recipe below.

List of ingredients

We will cook pastries from puff yeast dough, the recipe of which is quite ordinary and affordable. We will use the classic scheme - first we will make a yeast dough with sugar, then we will knead the dough, give it time to rise and, in the end, bake yeast buns with poppy seeds. And for the test we need the following ingredients:

  • 1 full glass of cow's milk with a temperature of about 36 degrees;
  • 200 grams of sugar;
  • 50 grams of fresh pressed yeast;
  • two eggs;
  • a third of a teaspoon of salt;
  • 2 tablespoons of odorless sunflower oil;
  • 100 grams of soft butter;
  • 600 grams of white wheat flour + 6 tablespoons for kneading the dough.

Poppy filling is one of the most delicious, healthy and easy to prepare. It will require the following components according to the recipe:

  • 200 grams of dry poppy;
  • 100 grams of sugar;
  • 1 egg;
  • one packet of vanilla sugar.

In order for yeast buns with poppy seeds to have a beautiful and appetizing brown crust, they must be greased with a mixture of one yolk and one tablespoon of milk. You can replace this mixture with milk, strong brewed black tea or sugar syrup.

How to knead the dough?

Sponge dough is yeast to which a little sugar and flour are added, which is optimal for enhancing the germination of the dough. Usually, the dough is prepared at the first stage, so that the pies or buns turn out tasty and beautiful, the yeast must be activated, as it were. And this also applies to dry yeast in a bag, and pressed fresh.

So, let's start preparing the dough according to our recipe to get high-quality yeast puff pastry:

  1. Pour a glass of preheated milk into a deep bowl.
  2. Add 2 tablespoons of sugar and a pinch of salt from the total portion according to the recipe, knead the milk.
  3. Now you need to add yeast. If you are using dry ones, simply add to the milk and mix thoroughly with a whisk. Pressed yeast must be crushed in your hands or ground with one teaspoon of sugar in a separate bowl, and then transferred to milk.
  4. Stir the mass until the granules or pieces of yeast are completely dissolved. Now, through a sieve, add two tablespoons of white flour to the dough. Stir again and cover with a towel.
  5. At least half an hour, the dough should come up. High-quality dough looks like a foamy liquid with a characteristic odor, bubbles on the surface.

While the dough is coming up, let's do the rest of the dough according to the recipe:

  1. For such a puff pastry, you only need two eggs, you can add one protein to them, and set aside the yolk to grease the surface of the buns. Break the eggs into the bowl of a mixer, beat until thick foam, this will take about 5 minutes.
  2. In milk, send a pinch of salt, the remaining portion of sugar in parts. Beat the mass after adding every two tablespoons of sugar. As a result, we should get a lush mass, like a biscuit - light and increased in volume.
  3. Now you need to melt the butter or margarine, and then cool to a temperature of 35-40 degrees. You can melt it on the stove or in the microwave, after covering it with a lid. Pour the slightly chilled butter into the egg foam and beat.
  4. In a bowl with dough, which by this time should have increased at least four times in volume, add the egg mixture 1 spoon at a time and knead with a spoon.
  5. Send here the remaining portion according to the sifted flour recipe. When it becomes difficult to stir with a spoon, sprinkle the table with flour and lay out a lump of dough. Remember it with your hands for a few more minutes.
  6. The finished dough must be greased with oil. To make it take less flour, pour a portion of odorless vegetable oil according to the recipe on the table, put a lump of dough in it and mix well until the ingredients are combined.
  7. Now you need to raise the yeast dough well to get really tasty buns. To do this, you can simply cover the container with a waffle towel or lid and leave for 90 minutes in a warm place, for example, in the oven.

If you have a multicooker, you can use it. To do this, place the dough in the multicooker bowl, turn on the multicooker function and set the temperature to 35 degrees and the time to 1 hour. In a slow cooker, the dough will rise evenly and faster, due to which homemade buns will be more fluffy and airy.

Preparing the filling and assembling the buns

While the dough prepared strictly according to the recipe is coming up, we can start preparing the poppy seed filling. Today, ready-made poppy seeds are sold in stores, most often by weight, which is boiled poppy seeds with added sugar. However, it is quite possible to prepare such a filling yourself, in addition, you can adjust the amount of sugar or even replace it with honey.

So, we will prepare the filling for homemade cakes:

  1. Put the entire serving of poppy seeds according to the recipe in a bowl with thick walls and a bottom, fill it with a portion of milk. Stir. Instead of milk, it is permissible to use plain water, this will not greatly affect the taste of the filling.
  2. Pour vanilla sugar and regular sugar here, mix.
  3. Now put the saucepan on the fire, wait for the mass to begin to bubble. Without bringing to a boil, reduce the temperature of the oven to the minimum, boil the poppy seeds in milk for about 15 minutes. Stir constantly or the mixture will burn and become bitter.
  4. Now put a deep enough sieve on the pan, transfer all the poppy seed filling there. Leave the poppy seeds in a sieve for about 20 minutes to drain any excess liquid.
  5. Add a portion of sugar, stir poppy seeds and sugar.
  6. Traditionally, for poppy seed filling, a wooden or stone mortar and pestle are used, where poppy seeds are ground, becoming soft, juicy, literally melting in your mouth. Today, we can use an immersion or conventional blender for this purpose, which is in no way inferior to the traditional way of processing poppy seeds. Process poppy seeds with a blender for about 5 minutes.

Now it's time to form the snail buns with poppy seed filling:

  1. Put the dough out of the multicooker bowl or from the bowl on the table. Since we pre-treated it with sunflower oil, there is no need to additionally sprinkle the surface with flour - the dough is quite fatty on the outside, and will not stick to your hands.
  2. Divide the lump in half, and you can put the second half of the dough back into the multicooker bowl, roll one piece into a layer 0.5 cm thick.
  3. Brush the surface of the pastry with very soft butter using a wide knife.
  4. Lay out half of the poppy seed filling, leaving free areas along the edges of the dough layer.
  5. Roll it all up, starting from the wide edge of the layer.
  6. Cut the roll into pieces 5 centimeters wide using a very sharp knife, which can be additionally brushed with sunflower oil.
  7. Cover the baking sheet with parchment, put all the blanks on it, leaving a gap of at least 4 centimeters between them.
  8. Already on the baking sheet, brush the buns with beaten egg yolk using a brush.
  9. Such confectionery products are baked in an oven heated to 180 degrees for at least 20 minutes, but you may need half an hour.

When preparing these poppy seed buns, do not try to put as much filling as possible, as this will settle the dough and prevent it from rising in the oven. The thickness of the poppy layer should be no more than 0.5 centimeters. Another little trick - for a pleasant aroma that all your neighbors will hear, add half a packet of vanilla to the whipped yolk with which you will grease the buns.