Buns with Poppy Seeds and Raisins

Buns with Poppy Seeds and Raisins Recipe

By Olya Sandstrom Published: April 20, 2015

• Yield: 16

I baked similar buns with my mom and grandmother on holidays or just for breakfast. We also made poppy seeds pirozhki and rolls so if …

Ingredients

• 360 ml (1 1/2 cups) milk
• 7 g dry yeast
• 1 tbsp sugar
• 1 tsp salt
• 2 eggs
• 2 tbsp butter
• 700 g flour
• vanilla
• 2/3 cup poppy seeds
• 1 cup water
• 1/3 cup condensed milk
• 2/4 cup raisins
• 1 egg for greasing
• poppy seeds dry

Instructions

1. Mix 120 ml of warm milk with the yeast and sugar, stir and put in a warm place for 15 minutes.
2. Put the poppy seeds in a pan with water, boil for 5 minutes, then cover, turn off the heat and keep the lid on for about 40 minutes.
3. Mix in a large bowl the milk with the yeast, eggs, salt, melted butter, vanilla and sifted flour, mix/knead the dough thoroughly for about 10 minutes. I use a dough hook on low speed.
4. Cover the dough and put in a warm place for 1 hour. I usually preheat the oven to 35'C (95F), then turn off and put the dough in a warm oven.
5. Carefully drain the water from the poppy seeds through a very fine sieve. Next place in a bowl and whisk. You can use a meat grinder with a fine strainer, or use a coffee grinder. Then add the raisins and sweetened condensed milk. Mix well.
6. Put parchment paper on a baking sheet, brush with butter.
7. Divide the dough into balls, I get 16 pieces, about 70g each ball. Slightly roll out each ball, put the poppy seeds filling in the middle, about 1 tsp, pinch the ends together over the filing. Put the rolls with the side down on a baking sheet, separating them from each other. Then put the pan back in a warm place for 20 minutes.
8. Beat slightly the egg and lubricate the buns, then sprinkle with a little poppy seeds on top.
9. Preheat the oven to 180'C (360F) and bake the buns about 20 minutes.

• Course: Dessert
• Skill Level: Moderate

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