Poppy Seed Buns !

‘There you are! It only needed a little more energy,’ said Karlson. ‘Now just put on the coffee, and set a nice little tray and get out a few little buns…’

Astrid Lindgren, Karlson flies again
Poppy Seed Buns

Buns dough ingredients (for 9 large or 18 small buns):
– 250ml milk
– 450-500g wheat flour
– 21g fresh yeast
– 100g sugar
– 1 egg
– 80g butter
– 1 pinch salt

Buns poppy seeds filling ingredients:
– 150g poppy seeds
– 60g sugar
– 50-100ml milk for boiling poppy seeds
– 1 egg yolk for beautifying

Directions:

1 Prepare the dough:
1.1 Add crushed fresh yeast & 2 tablespoons sugar to warmed up milk to 30-35C: mix well until sugar and yeast are dissolved. Leave the mixture for 15 minutes
1.2 Melt butter, cool it down till 25-30C. Mix in the butter to the milk with yeast, then add 1 egg + 100g sugar + 1 pinch salt: whisk everything until smooth
1.3 Mix in flour in small amounts continuously stirring. Leave the dough rest for 30 minutes covered with a cloth
1.4 Knead the dough with a stretch and fold technique for 7 minutes. Add some more flour if the dough is too sticky. Put the dough under the cloth for another 30 minutes
2 Prepare poppy seeds filling:
2.1 Boil poppy seeds for 5 minutes in milk and let them cool down
2.2 Join poppy seeds with 60g sugar and crumble them with a blender
3 Prepare the buns
3.1 Roll out the dough to 35x30cm rectangular. The dough height should be ~0.5cm
3.2 Distribute the poppy seeds filling on the rectangular and … fold the rectangular to the half along the long side
3.3 Cut the halved rectangular into ~1-3cm strips (thin strips for thin rings). Convolve each strip 5-7 times and join the edges to make a ring or snail or whatever your imagination is saying to you. Repeat for all strips 🙂
3.4 Put the rings on the baking paper to rest for 15 minutes under the cloth (make sure there is at least 3cm distance between them) and pre-heat the oven to 180C meanwhile
3.5 Whisk an egg yolk with 1 tablespoon water and put a little bit on each bun avoiding poppy seeds parts
3.6 Bake the buns for 30 minutes at 180C
4 Serve with milk or Kefir 🙂

Author: Valentina

Non ridere, non lugere, neque detestari, sed intelligere.

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