How to learn how to cook delicious poppy seed buns

Kitchen appliances and utensils:deep bowl - 2 pcs., blender, stewpan, sieve, fine grater, spoon, fork, knife, measuring cup, rolling pin, cup, plate, brush, cling film, parchment paper, baking sheet, microwave, oven.

Ingredients

Step cooking

Cooking toppings

1. Pour 200 g of poppy seeds into a deep bowl. Add to it 150 g of sugar. Grind everything with a blender. If there is no blender, then grind it in a coffee grinder, or grind it in a maitre, or pass through a meat grinder 2 times.
   
2. Pour 100 ml of milk into the stewpan. We put on medium heat. Pour the milled poppy-sugar mixture into the milk. Mix. Bring to a boil and over moderate heat, stirring all the time, cook for 5 - 7 minutes until thickened and get a viscous filling.
   
3. Optionally, you can add the zest of one lemon, but only its upper part, without a white layer, because it gives bitterness. After cooling, the filling turned out to be thick and shiny.
   

Cooking dough

1. We put the stew-pan on low heat, pour 250 ml of milk into it. Sift 0.5 kg of flour in a bowl. To flour add 7 g (sachet) of dry fast-acting yeast. Please note that on the bag was written: "add immediately to the flour." Sift 2 tbsp. Through a sieve there. l sugar and 1 tsp. salt. Mix all dry ingredients with a whisk until smooth.
   
2. Break 2 eggs into a separate container, beat them. Add almost hot milk to the eggs. Pour in small portions and quickly chopped so that the eggs do not curl. Eggs from the refrigerator will lower the temperature of the milk, and the overall mixture will become a little warm. Just what you need. Since yeast does not tolerate anything hot next to it.
   
3. Pour the milk mixture to the flour. We mix everything.
   
4. In a microwave, melt 75 g of butter. Pour it into the future dough. Mix everything again. At this stage, you can add 50 g of flour. See for your consistency. The final consistency of the test should not stick to your hands. We spread it on the table, continue to knead with our hands. Knead the dough for at least 10 seconds to see if you need to add flour. Remember, there is nothing worse than a pastry in buns stuffed with flour.
   
5. Knead the dough for 2 to 3 minutes, so that it becomes pleasant to the touch, not sticky to the hands. Put the dough back into the bowl, cover with cling film. We make several punctures in the film so that there is air access. We put it in a warm place or leave it on the surface if it is warm, or wrap it with a blanket. After 15 minutes, the dough came up slightly, put it on the table and slightly crushed.
   

Making buns

1. Divide with a knife into 2 parts. We put one again under the film, and with the second we continue to work. If you did everything correctly, then you will not need flour for powder.
   
2. Roll out the dough into a thin layer. The thinner you roll, the more layers there will be in buns. It will be enough to roll out a rectangular-shaped layer 30 * 20 in size.
   
3. Lubricate it with melted butter so that the juice from the filling does not seep into the dough, and the filling does not remain dry.
   
4. We spread the filling on the dough sheet. Leave the edges empty, about 1 cm long, and leave one long edge 2 to 3 cm empty. Distribute the filling evenly.
   
5. Wet the empty edge with water, where 2 cm was left, for better bonding. And from this edge we begin to wrap it in a roll. With a sharp knife, we cut the roll in half, then each half into another 3 parts. Get big rolls. If you want less - cut into more parts. We shift the sliced ​​buns onto a baking sheet covered with parchment.
   
6. We put in a warm place for proofing for 1 hour. Beat 1 egg in a bowl. Lubricate the surface of the rolls with a brush. This will give them color and shine. Remember to also lubricate the sides.
   
7. We send the buns to the already preheated oven up to 180 degrees. Bake for 25 minutes.
   

Video recipe

In this video you can see how to cook delicious buns with poppy seeds. See how the dough should fit, how to grind the filling, how to form buns.

According to this recipe, tasty, soft, airy buns, in which a lot of poppy seeds, turned out. The dough, soaked in butter, was not dry at all.

Other bun recipes