Sift the flour. Melt the butter over low heat and cool slightly. Warm the milk slightly.
Mix a little less than half of the flour with yeast (I have Saf-moment fast-acting yeast, it must be mixed with flour immediately, if you have different yeast, see the instructions on the package, you may need to pre-soak it). Pour the flour and yeast mixture into warm milk and knead. Don't be alarmed, the dough turns out quite dense. Leave the dough in a warm place, covered with a towel (I put it in an oven heated to 40 degrees C and then turned off) until it doubles in size (it takes about an hour for me).
When the dough is ready, we begin preparing the dough itself.
Break eggs (2.5 pieces) into a bowl and stir with sugar and salt. We will need the remaining 0.5 eggs to grease the buns.
Add eggs with salt and sugar to the dough, the remaining flour and knead the dough. Then add melted butter and knead the dough until it sticks to your hands. Take your time to knead the dough thoroughly. The taste of your buns will depend on this.
Cover the dough with a towel and place in a warm place to rise (I again put it in an oven slightly heated to 40 C and turned off).
While the dough is being prepared and the dough is rising, you can start making the filling (the filling should have cooled by the time the buns are formed, so don’t put off preparing it until the last minute).
Pour boiling water over the poppy seeds (so that the water is 1-2 cm above the poppy seeds), stir, cover and leave for 40 minutes. After this, drain the water and place the poppy seeds in a sieve. Take your time, let the poppy seeds lie in the sieve for 5-10 minutes until all the water has drained. Stir it periodically with a spoon so that the water clears from the glass. Place the poppy seeds back into the saucepan and crush them with a masher (or use your method of crushing poppy seeds, for example, in a mortar). My poppy seeds are only partially crushed this way, but it’s not a big deal; after steaming, it will already be very soft.
Mix the prepared poppy seeds with honey and sugar, you should get a mass similar to thick jam.
When the dough has doubled in size, you can start cutting.
Place the dough on a table lightly sprinkled with flour, roll it into a ball, and divide into 12 parts. Roll each part into a flat cake (do not overdo it; do not roll out the dough too thin, otherwise it will tear and the filling will leak out. Roll out just enough to fit a tablespoon of filling). Place a little less than a tablespoon of filling on the rolled out flatbread. fast pinch the edges (I first pinch them lengthwise, like pies, and then collect the entire seam into a “bunch” and carefully mold it together).
Place the bun on a greased baking sheet, seam side down. Do the same with all the remaining blanks.
Syrup may leak from under the buns, but that's okay. All the poppy seeds will remain inside and the filling will still be juicy.
Leave the buns to proof, covered with a towel, for 20 minutes (I put them in a warm oven again, but you can just do it in the kitchen).
Brush the buns with a mixture of 0.5 eggs and a teaspoon of milk (or water).
Bake in an oven preheated to 220 degrees C (top + bottom) for 18 minutes in the middle (if the top browns too much, put it on a lower level for the last 5 minutes).
Cool the buns on a wire rack.
Many people love this dish because it is easy to snack on when needed. Just go to the nearest bakery or chain store and buy your favorite product.
Of course, like most people, I know that this is not entirely useful. But what can you do if they beckon you? Their smell is simply crazy.
But the tastiest thing is the pastries that we bake ourselves. They can be baked from any type and with different fillings. You just need to know the recipe and the fragrant, tasty products will delight you and your loved ones.
But the problem is that many housewives simply do not know how to make them. They start searching and asking friends for a suitable recipe. And there are so many of them!
This dough is easy to prepare. It contains the usual set of products that are found in any kitchen. The donuts turn out airy and very tasty.
Ingredients:
for test:
- Milk – 1 glass;
- Chicken egg – 2 pcs. + 1 pc. for lubrication;
- Sugar – 1/2 cup;
- Butter – 100 gr.;
- Vegetable oil – 2 tablespoons;
- Salt – 1 teaspoon;
- Flour – 3 cups;
- Pressed yeast – 30 gr.
For filling:
- Poppy – 1.5 cups;
- Milk – 1 glass;
- Sugar – 12 tablespoons;
- Butter – 50 gr.
Preparation:
1. Heat the milk until warm. To understand that the temperature is appropriate, you need to dip your finger into it. He should not be cool or hot.
2. Pour it into a deep bowl. Add a spoonful of sugar to it. Crumble the yeast and stir until it is completely dissolved.
When working with yeast, everything should be at room temperature. Therefore, take them out of the refrigerator in advance.
3. Sift 1 glass of flour there and stir again. The consistency of the mixture should be like thick sour cream.
4. Cover the bowl with a clean towel or cling film and place in a warm place. The dough should increase in volume by 2-3 times.
5. In another bowl, beat the eggs along with sugar and salt until the mass begins to turn white.
6. Melt the butter and cool slightly. This can be done in the microwave or on the stove. Add it to the whipped mixture and mix.
7. Stir the increased dough and pour the egg mass into it. Pour vegetable oil there and mix everything thoroughly. For convenience, you can also use a mixer or spoon.
8. Add sifted flour in small portions and knead a soft but not sticky dough.
It is sifted so that it is saturated with oxygen, which makes it more sticky. And our products will be more magnificent.
9. Cover the cup with a lid or cling film and put it in a warm place. It should rise and increase 2-3 times. This takes 1.5 – 2 hours.
10. During this time we need to prepare the filling. Pour poppy seeds and sugar into a saucepan. Pour milk over them and put on fire. When the mixture boils, reduce and simmer until thickened. Remove from heat and add butter. Stir and cool.
11. Knead the risen dough on a table sprinkled with flour. Roll it out into a large layer 5 mm thick.
12. Spread the prepared filling evenly on it and roll it into a roll. Using a sharp knife, cut into pieces. The thickness should be 3 - 4 centimeters.
13. Place them on a baking sheet lined with parchment paper. We make notches on the top of the workpieces with the blunt side of the knife. This will give them a more beautiful and inverted shape.
14. Brush with beaten egg and place in the oven, preheated to 180 degrees for 20 - 25 minutes.
I also like the following recipe, try it too.
How to quickly bake poppy seed buns in the oven?
It is very easy to prepare the dough, as well as the filling. It will take very little time and your labor. But the result will always please you, as it turns out incredibly tasty.
Ingredients:
- Flour – 450 gr.;
- Milk – 1 glass;
- Sunflower oil – 1/2 cup;
- Sugar – 2 tablespoons + 0.5 cups for filling;
- Salt – 0.5 teaspoon;
- Dry yeast – 11 gr.;
- Baking powder – 1 pack;
- Vanilla sugar – 1 sachet;
- Poppy mixture – 200 gr.;
- Chicken egg – 1 pc.
Preparation:
1. Mix milk and sunflower oil and heat to warm temperature. Pour the yeast into the liquid along with sugar and vanilla sugar. mix and leave for 10 – 15 minutes.
2. Sift the flour together with baking powder through a sieve. Add salt and pour it all into the yeast mixture. Knead soft and elastic dough. Cover the bowl with cling film and leave in a warm place for 1 - 1.5 hours. It should increase in volume.
3. During this time, you can prepare the poppy seed filling. I described how to do this above, but in this recipe I will take the ready-made mixture and fill it with water according to the recommendations on the package. I'll cover it with a lid to let it swell.
4. Sprinkle the table with flour and place the dough on it. We knead it a little and, if desired, it can be divided into several parts to make it easier to work with. Roll it into a sausage and divide it into equal parts.
5. Roll each into a rectangle and grease with filling. Roll into a roll and fold in half. Cut as shown in the photo and turn the filling out.
6. Place the hearts on a baking sheet and brush with beaten yolk. Place in the oven and bake at 180° for 20 – 25 minutes.
How to wrap buns beautifully?
So you decided to bake a bun and it turned out that just kneading the dough is not enough. You still need to give them a beautiful shape to serve. There are many ways of wrapping and I will tell you about them now.
Keep in mind that you can use not only poppy seed filling, but also any other one you have on hand.
Method 1:
Cut the dough into small pieces and roll out the pancake to a thickness of 5 mm. Spread with filling and roll into a roll. On one side, we make cuts along the entire length. We twist it into a spiral and you get a beautiful flower.
Method 2:
Grease the pancake with filling and fold it in half. In the middle we cut it halfway into halves and spread them apart in the shape of a bow. The middle can be intercepted with a thin strip.
Method 3:
Roll out three pieces of dough into circles. We stack them on top of each other.
Roll it up and cut it in half. You get beautiful roses.
Method 4:
Cut a small pancake of dough into circles. We connect the ends to each other to make a flower.
Method 5:
Roll out a piece of dough into a small circle. Put jam in the middle. Fold in half and press so that the sweetness does not leak out. We cut the edges and it turns out this beauty.
Method 6:
Sprinkle the rolled piece with cinnamon and sugar. Roll it into a roll and fold both edges towards the middle. Flatten one end and cut into three parts with a knife. We turn it inside out and this is what we get.
Method 7:
Roll out the piece into a rectangle. Visually divide it into halves and make cuts in the middle on one. Place apple slices on the other and cover with the cut half. Press the ends and adjust in the middle.
Method 8:
Roll one piece into a round pancake. We lay out the rolled balls along its edges. Place jam or jam in the middle.
Method 9:
Sprinkle a small pancake with cinnamon and sugar. We cut it as shown in the photo.
Now we begin to roll into a roll not in a straight line, but diagonally from the whole top to the cut bottom. and twist it into a spiral.
Method 10:
Roll out two circles. Lubricate one with jam. We put the other one on top. We make cuts in a circle and turn the petals inside out.
Method 11:
Sprinkle two round pancakes with sugar. We stack on top of each other. We first connect two opposite edges, then the other two. Press with the blunt side of the knife.
Method 12:
Roll the piece into a rectangle and sprinkle with filling. Roll it up and tuck both ends towards the middle. We make cuts on the folds and turn the halves inside out.
Method 13:
Roll it again and fold it in half. We cut the fold and turn it inside out in the shape of a heart.
Method 14:
We repeat everything as in the previous one, but only wrap the ends around the uncut part and connect.
Method 15:
Roll out into a small circle. Roll another piece of dough into a sausage and place it around the perimeter of the circle. Make cuts and put the filling in the middle.
Method 16:
Place jam in the middle of the circle. We make vertical cuts on the sides and cover with the filling, threading pieces of dough into the slits.
Everything is quite simple, the main thing is that everything works out for you.
Video on how to make beautiful shapes for buns from dough
I want you to watch a video that I found on the Internet. They show everything in detail how you can make delicious baked goods. So not only children, but also adults will want to eat a couple with tea or milk. And you will certainly be able to surprise your guests with this.
I'm sure there are many more ways that I will share with you next time. Try baking buns according to our recipes and share your results in the comments.
Bon appetit!
Ingredients:
(24 buns with poppy seeds)
- Yeast dough
- 1 glass of milk
- 45 gr. fresh yeast (17 g dry)
- 500 gr. premium quality flour
- 2 eggs
- 1 cup of sugar
- 1/2 tsp. salt
- 80 gr. butter
- 2 tbsp. vegetable oil
- Filling for buns with poppy seeds
- 150 gr. poppy seeds (you can take more)
- 150 ml. milk for steaming poppy seeds
- 2 tbsp. Sahara
- 20 gr. butter for greasing
- The preparation of any baked goods, including buns with poppy seeds, begins with the preparation of yeast dough. How to make the dough, how to knead the dough so that it fits well and turns out tasty, is described in detail in this step-by-step recipe.
- While our dough for buns with poppy seeds is rising, let's steam the poppy seeds. To do this, put milk on the fire. Pour poppy seeds into boiling milk in a thin stream.
- Boil for 3-4 minutes, cover with a lid and turn off the heat.
- Let the poppy seeds swell. It could be an hour, or it could be longer. Usually, while I'm fiddling with the dough, the poppy seeds sit with the milk. But when the dough for the buns is ready, I finish preparing the poppy seeds.
- Carefully strain the poppy seeds through a fine sieve to remove excess milk. Even if it seems to you that the poppy seed contains virtually no liquid, we still strain it. If this is not done, excess moisture may shrink the dough.
- Add two tablespoons of sugar to the strained poppy seeds and pound everything thoroughly with a mortar. In principle, you can skip this step, but if you crush the poppy seeds, the buns will turn out much tastier.
- So, we divide the finished butter dough into two parts. We put one part in a warm place, let it continue to rise, and roll out the second part thinly. To make it easier to work with the dough, grease your hands and table with vegetable oil.
- The thinner we roll out the dough, the more layers of poppy seeds the buns will have, but keep in mind that too thin dough is more difficult to roll and may break through. Therefore, we make the thickness such that it is convenient to work with.
- Using a brush, cover the dough with a thin layer of butter, which we first heat on the stove or microwave.
- Take half the prepared poppy seed and apply it in a thin layer over the entire surface of the dough.
- Carefully begin to roll up the poppy seed roll. We place the rolled roll with the “seam” down so that our poppy seed buns do not open up when baking.
- Divide the poppy seed sausage into 10-12 parts.
- Future buns can be left like this, they can be placed sideways to create cute curls, or you can use a knife to give them a more interesting shape.
- Place the buns on a baking sheet. It is convenient to use parchment. If there is no special baking paper, then simply grease the baking sheet with butter.
- We place the baking sheet with our future buns in a warm place for 20-30 minutes so that they rise. When the buns have grown properly, place them in a preheated oven.
- Before putting the buns in the oven, paint the surface of the buns with beaten egg. Then the buns will turn out shiny and rosy.
- Bake the buns for 15-20 minutes at 200°C. The exact time depends on the size of the buns and your oven.
- While the first batch of buns with poppy seeds is baking, take the second piece of dough, roll it out thinly and cover it with poppy seed filling. Roll up and cut into pieces. When the first batch of poppy seed buns is cooked, finish the second batch. As a result, we will get 20-24 delicious buns with poppy seeds. Cool the buns on a wire rack.
- We serve homemade buns with poppy seeds for tea, you can take them with you on the road, children are happy to take these buns to school to enjoy a tasty treat during recess. I also recommend cooking
Since these are buns with poppy seeds made from yeast dough, the recipe provides detailed technology for its preparation. I tried not to forget about the rules for working with poppy seed baked goods in general. About another classic recipe - poppy seed roll -: an alternative recipe will complement the one on this page.
Ingredients
- milk 250 ml,
- wheat flour 500 – 600 g,
- dry yeast 18 g (fresh 50 g),
- egg 2 pcs.,
- vegetable oil 2 tbsp. l.,
- salt ½ tsp,
- granulated sugar 200 g,
- butter 95 g.
- poppy 180 g,
- milk 200 ml,
- sugar 2 tbsp. l.,
- vanilla sugar 1 sachet,
- egg 1 pc. (for greasing buns)
Preparation
The preparation of any rich pastry, including buns with poppy seeds, begins with preparing the base - yeast dough.
Yeast dough. Pour warm, but not hot milk into a bowl (temperature within 38 - 40 °C), add 1 tbsp. l. granulated sugar with a slide and dry or fresh yeast. Mix thoroughly with a spoon.
For rich yeast dough we use only premium wheat flour. Sift it through a sieve and add 2 tbsp. l. into the dough. Mix so that there are no lumps. Cover the dough with a linen napkin and put it in a warm place to rise for 20 - 30 minutes. If the room is cool, you should pour hot water into the pan and place a bowl of dough on top so that the bottom of the bowl does not touch the water.
In a warm environment, yeast fungi begin to rapidly divide. If everything is done correctly, the yeast is fresh and of high quality, then the dough will become covered with bubbles and increase in size several times.
When the dough is ready, prepare the pastry. Melt the butter in the microwave or on the stove.
Beat 2 eggs into a separate bowl and combine them with a glass of sugar.
Beat the eggs and sugar with a mixer until the granulated sugar is completely dissolved. Then, without ceasing to beat, pour in melted butter in a thin stream, and then lightly salt (half a teaspoon of salt is enough).
Pour vegetable oil into the dough.
Now, for the convenience of kneading the dough, pour the eggs, beaten with sugar and butter, into a deep bowl. And we’ll send the dough there too. Let's mix everything.
Gradually add flour to the prepared mass and knead the yeast dough. To prevent the dough from sticking to your hands, periodically moisten your hands with vegetable oil.
We will knead the dough for 15 minutes.
The rich yeast dough is smooth, elastic and does not stick to your hands. Let's give the finished dough a round shape, cover the bowl with a napkin and send it to a secluded warm place for 1 - 1.5 hours.
During this time the dough should rise well.
When the yeast dough has risen, knead it several times to release carbon dioxide bubbles, cover the bowl with a napkin and send it back to a warm place to rise again.
Filling for buns with poppy seeds. While the dough is rising, prepare the poppy seed filling. Add poppy seeds to boiling milk and boil over low heat for five minutes. Then remove from heat, cover the bowl with a lid and let the poppy seeds brew for 1 hour.
After this, strain the poppy seeds through a sieve and press down with a spoon to remove the remaining milk to the last drop. Even if it looks like there is no milk in the poppy seed, you should still strain it. Residual liquid may settle the dough.
Our great-grandmothers ground poppy seeds for buns and rolls in a mortar; today this can be done using an immersion blender.
Place the strained poppy seeds in a dry bowl, add granulated sugar and vanilla sugar and grind into fine crumbs with a blender. If you don’t have a blender, you can grind the poppy seeds several times through a meat grinder or skip this step, but with ground poppy seeds, the baked goods turn out much tastier.
Form and bake buns with poppy seeds. Meanwhile, the dough has risen for the second time, and we need to knead it and divide it in half.
Place some of the dough on a countertop sprinkled with flour and roll it out into a thin layer 3–5 mm thick. The thinner the dough is rolled out, the more layers the finished buns will have. Just don’t overdo it so that the dough doesn’t tear when rolling.
Spread the poppy seed filling evenly on top and roll it up.
Cut the roll into 7 - 8 buns. We do the same with the remaining dough. I have 15 buns 4–5 cm wide. Yours, depending on how you roll out the dough and cut the roll, may have a different number.
Line a baking tray with baking paper and place the buns. Place them in a warm place to proof for 20 - 30 minutes. When the buns have risen, brush the tops with beaten egg.
We will bake buns with poppy seeds in an oven preheated to 180 0C for 20-25 minutes, until the top is browned. The times are approximate as everyone's oven is different.
Remove the finished baked goods from the oven and cool. Bon appetit!
When I was little, before the holidays my grandmother baked homemade bread, pies and buns with poppy seeds, apples, cottage cheese and a variety of fillings in general. Home comfort, a hot stove in the kitchen and fascinatingly burning firewood. Fresh homemade cakes and fresh milk complemented the happy chaos of early childhood.
Usually, we don’t think about and don’t specifically differentiate between poppy seed buns and pies with poppy seeds. Actually, this is not particularly important, especially in childhood. I have always believed that a pie is when it has a lot of tasty filling, at least half the volume of the pie itself, as in. But buns with poppy seeds are a very soft dough with a small amount of filling.
The most delicious poppy seed buns are made from rich dough. Baking is considered to be various additives to dough that significantly improve the taste and nutritional value of baked goods. Various dairy products, fats, sweet ingredients, eggs, a wide variety of dried fruits - raisins, dried apricots, nuts, etc. are used as baked goods. Butter dough can be yeast or unleavened.
To bake poppy seed buns, you need a poppy seed. Once upon a time, my grandmother grew poppies in her garden, and it didn’t bother anyone until a certain massive social problem arose. At first, the poppy simply disappeared at night, then it was completely forbidden to sow it. However, it could be bought, as they say - “for glasses”, and inexpensively.
Butter buns with poppy seeds - soft yeast dough, a little poppy seed filling and short baking. Despite the apparent complexity, the dough is prepared simply, and poppy seed buns are baked quickly.
Most homemade baked goods are made using wheat flour. The dough can be different - unleavened, as for, or puff, as for, but you always need high quality flour. We bake buns with poppy seeds from well-risen yeast dough with the addition of a fairly large amount of buns, this makes it tastier.
Step-by-step recipe for buns with poppy seeds
Ingredients (6-10 buns)
- Wheat flour up to 4 cups
- Poppy seed 100 gr
- Instant dry yeast (for flour) 5 g
- Milk 250 ml
- Eggs 2 pcs
- Butter 150 gr
- Sugar 3 tbsp. l.
- Salt, vanilla spices
- Before preparing the buns, you need to take the eggs, butter and milk out of the refrigerator in advance so that they warm up to room temperature. It is better to sift the flour through a sieve in advance to avoid lumps, remnants of the grain shell and other artifacts. In addition, sifting adds air to the flour, which is beneficial for the dough.
Wheat flour, poppy seeds and baked goods
- Pour 2 - 2.5 cups of flour into a large bowl, leaving some for kneading the dough and preparing poppy seed buns. Add 1 tbsp. l. sugar, a pinch of vanillin, 0.5 tsp. fine salt “extra” and dry “fast” yeast. Typically, instant yeast is sold in 11 g bags, which means you will need half of this bag. Please note that you need yeast that is added to dry flour, and not for dough. Mix the flour thoroughly with a fork until all the dry ingredients are combined.
Mix dry ingredients - flour, sugar, salt and yeast
- Pinch off a small piece from the butter - literally 1 tsp. This is for greasing the pan or baking tray in which the buns will be baked. And you also need a piece - about 30-35 grams, for the poppy seed filling. Melt the rest of the butter, but do not heat it. Heat the milk slightly in the microwave for 30-45 seconds. Add the contents of one chicken egg, melted butter and 1 cup of milk to the flour mixture.
Add butter, milk and egg to flour
- Knead the bun dough with poppy seeds. Add flour in small portions until the dough becomes elastic and soft and does not stick to your hands at all. Knead the dough very thoroughly with your hands on the table. It is important that the dough is very homogeneous, without lumps and stretches well under its own weight.
Knead soft dough
- Roll the dough into a ball. Sprinkle a deep bowl with a little flour and place the dough in it. Cover the bowl with a cloth and place in a warm place for 1.5 hours. Then knead the dough with your hands again and put it in a warm place for 30 minutes. Yeast dough rises very well, and it may seem like there will be too much of it.
The dough should rise well in a warm place
- There are many opinions on the question of how to prepare the poppy seed filling. When my grandmother baked pies with poppy seeds, she steamed the poppy seeds in boiling water. In addition, to avoid making an omelette, she did not add eggs to the filling. Everything is very simple. Fry the poppy seeds a little in a dry frying pan until a light and pleasant smell appears. Then pour boiling water over the poppy seeds for 6-8 minutes. It can be longer, but not less - the poppy must swell.
Steam poppy seeds in boiling water - they should swell
- Drain the steamed poppy seeds or, even better, strain the water through a cloth. Poppy seeds must be crushed using any available method. You can grind it in a mortar, grind it with a blender or even a meat grinder. Considering that there is not a lot of poppy seeds, I used an immersion blender. Add 2 tbsp to the mashed poppy seeds. l. sugar - you can add it to taste.
Grind poppy seeds and add sugar
- Mix the poppy seed filling thoroughly until the sugar dissolves. You have to try the filling. If you think there is not enough sugar, feel free to add more. Buns with poppy seeds should have a sweet filling. Then add a piece of softened butter - the same 30-35 grams - and grind again. To ensure that the filling spreads well on the dough, you can add a little milk to it - literally 1-2 tbsp. l.
Ready-made poppy seed filling for buns
- Place the dough on a linen cloth sprinkled with flour - it will not stick to it during the rolling process. Knead the ball of dough slightly with your hands. Then roll out the dough with a rolling pin into a layer 6-7 mm thick. It is advisable to give the rolled out dough a shape as close as possible to a rectangle.
Roll out the dough into a rectangle with a rolling pin
- Brush the dough with the poppy seed filling, spreading it evenly. You should not try to spread the filling in an even and thick layer - we are preparing buns with poppy seeds, not pies with filling. Along the long edges you need to leave a strip of 1-1.5 cm without filling - the ends will be cut off.
Spread the poppy seed filling onto the dough
- Gently lifting the linen cloth from the short end of the dough, roll the layer of dough greased with filling so that it curls into a roll. Using your hands, you can compact the dough a little and give it an even cylindrical shape.
Roll the dough with filling into a roll
- Flatten the rolled dough with filling with your hands and cut off the ends with a very sharp knife to form an even cylinder. Next, grease a baking sheet or glass ovenproof dish with a small amount of butter. Estimate - how many pieces to cut the folded dough with filling into. Typically, poppy seed buns are made the same length as their diameter.
Cut the folded dough into buns
- Place the buns on the greased pan - on their sides, not the way they are laid. You can leave gaps between the pieces, or you can lay them tightly - the finished buns are separated with a knife. Cover the mold or baking sheet with the products with a napkin and place in a warm place for 30 minutes. During this time, the buns will increase slightly in size and become more fluffy.
