Buns with poppy seeds from yeast dough

Buns with poppy seeds baked from yeast dough are a real temptation, which is hard to resist. If you did not do them at home on your own, we suggest not to lose a minute and run to the kitchen!

Recipe buns with poppy seeds from yeast dough

Ingredients:

For opary:

For the test:

Preparation

In warm milk we dissolve sugar, throw yeast and flour. Mix with a spoon and set aside the mixture in a warm place for 1 hour.

In the meantime, whisk with the eggs of chicken eggs, pour out the spit and lay out the softened butter. Gradually introduce the remaining flour and knead the elastic dough with clean hands. Tighten the bowl food film and clean all night in a cold dark place.

For the filling in poppy seeds, add warm water and mix. We put the dough up on the cutting table, roll it out and distribute the filling. Then add the dough three times, lightly crush, cut into 12 strips and twist them in the form of wreath buns. We put the billets on a baking sheet and bake beautiful buns with poppy seeds from yeast dough at 210 degrees 30 minutes.

Buns with poppy seeds from puff yeast dough

Ingredients:

Preparation

Poppy soaked in boiling water and leave to swell. Raisins are rinsed and scalded with hot water. Defrosted dough spread on the table and slightly rolled out a rolling pin. Whisk egg whites with sugar, add the filtered poppy and mix thoroughly. We distribute the sweet mass with a thick layer over the surface of the dough, sprinkle with swollen raisins and fold with a tight roll. Cut it into small pieces, put it on a baking sheet, pat it with eggs and bake for 15 minutes at 180 degrees.

Buns with poppy seeds from yeast dough

Ingredients:

Preparation

We put the finished dough into a flat cake on the cutting table. Next, distribute an even layer of poppy filling and twist into a tight roll. Cut the workpiece into small circles and transfer them to the baking tray. We give the blanks a little time to stand out, and then miss an egg and bake sweet buns with poppy seeds from a yeast dough for 30 minutes at 175 degrees.