Buns with poppy seeds on a yeast dough

Buns with poppy seeds on a yeast dough

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For the test:

  1. Milk 300 ml.
  2. Sugar 4 tbsp
  3. Chicken egg 2 pcs.
  4. Butter 50 gr.
  5. Vanilla sugar 1 tsp
  6. Salt 1 tsp
  7. Flour 700 gr. +/- 50 gr.
  8. Vegetable oil 3 tbsp
  9. Quick dry yeast 10 gr.

For decoration of buns:

  1. Sour cream 150 gr.
  2. Powdered sugar 1 tbsp

For the season:

  1. Egg yolk 1 pc.
  2. Milk 3-4 tbsp

For filling:

  1. Confectionery poppy 200 gr.
  2. Sugar 150 gr.
  3. Butter 30 gr.
  4. Milk 4 tbsp
  5. Egg white 1 pc.
  • Main Ingredients Eggs, Milk, Butter, Sour Cream, Flour, Yeast Dough, Sugar
  • Serving 12 Servings


Knife, large bowl, whisk, blender, brush, deep bowl, baking sheet, plate, tablespoon, teaspoon


Step-by-step recipe for making buns with poppy seeds: We prepare the necessary products for making absolutely amazing pastries. We begin the preparation of buns by activating the yeast and pouring 300 ml into a measuring cup. pour 10 g of warm milk. quick dry yeast, add 4 tbsp. sugar and mix thoroughly with a whisk. Pour 200 g into a deep bowl. close the poppy and pour boiling water over it with a lid. In a large container, break two chicken eggs, add 50 gr. soft butter, 1 tsp vanilla sugar, 1 tsp salt and mix thoroughly until smooth. Add the yeast mixture to the general container, mix all the ingredients and add in parts 700 g. flour. Mix with a whisk, and then begin to knead the dough with your hands. When a lump forms, continue to knead the dough with your hands for about 10 minutes, laying it on a tabletop sprinkled with flour. Lubricate 1 tbsp of inside. vegetable oil large capacity and put the dough into it, on which we pour 1 tbsp. vegetable oil and covering with a towel set for 1 hour in a warm place. From the bowl with the swollen poppy seeds, pour out the remaining water and close the lid with boiling water again. After the poppy has cooled, filter it through a sieve and drain the excess water. Put the poppy seeds in a deep bowl, add 150 grams of sugar, mix well and grind it with a blender to a pasty mass. In a bowl of poppy seeds add 30 gr. melted butter and 3-4 tbsp. Milk. We mix well all the ingredients in a common bowl, transfer the pasty mass to the stewpan and, turning on the stove, put on a small fire. Separate the egg white from the yolk and beat it well with a whisk. Mix the poppy, heated over a small fire, add egg white to it and mix all the ingredients again. After 1 hour, pour a little flour on the countertop, spread the dough and thoroughly crush it, then roll it with a rolling pin to a thickness of 1 cm and put the cooked poppy seed filling which is evenly distributed. Tightly wrap the dough in a roll, then glue its top and sides. Cut the roll into pieces 2.5-3 centimeters in size, press criss-cross with a knife and spread them on a greased 1 tbsp. vegetable oil baking sheet, which we set for proofing for 30-40 minutes. Put one egg yolk in a bowl, add 3-4 tbsp. milk and mixing well, prepare the lezon. After 40 minutes, grease the buns with the prepared lezon and put the pan in the oven preheated to 180 degrees for 20 minutes. Put in a bowl 150 gr. sour cream, add 1 tbsp. icing sugar and mixing well, we prepare sour cream, which we lubricate our buns after baking. We cook together, cook simply, cook the most delicious dishes from available products according to our recipes at home! Bon appetit to all!