I recently posted a recipe for cinnamon buns, which were very soft and fluffy.
I thought – Why not use the traditional sweet Polish poppy seed mixture instead of the cinnamon mixture? – and so I did.
A mixture of strong and plain flours is used making the dough softer and a little harder to handle. After the first rising the dough is NOT knocked back, just used as it is to make a rectangular shape. Putting the buns into a deep foil lined roasting tin helps to let them rise into shape.
Ingredients – Dough
- 250g strong flour
- 250g plain flour
- Half a tablespoon of dried yeast
- 50g butter
- 50g granulated sugar
- 1 egg
- Around 330ml milk
- Line a roasting tin with foil taking it all up the sides.
- Warm a little of the milk and add the yeast.
- Leave for around 10 minutes.
- Mix the flours together.
- Rub the butter into the flour – like breadcrumbs.
- Add the sugar.
- Make a well in the centre and pour in the yeast mixture.
- Add the beaten egg.
- Slowly add the milk – you might not need all of it.
- Use a knife first to start to bring everything together
- Then use your hands and form a soft dough ball.
- Knead the dough on a lightly floured surface for at least 5 minutes – even up to 10 minutes.
- Place the dough into a bowl, cover (a disposable shower cap is good) and leave to rise until the dough has doubled in size.
- Turn the dough out onto a lightly floured board.
- DO NOT KNOCK BACK THE DOUGH.
- Using you fingers gently flatten and shape the dough into a rectangle.
- Cover the dough with the poppy seed mixture.
- Roll into a log.
- Slice into thick pieces.
- Place the pieces into the tin.
- Cover and leave to rise.
- Pre-heat the oven to GM6 – 200°C
- Once all the pieces are touching put in the hot oven.
- Bake for around 20 mins – check and maybe cover after 15mins.
- Drizzle some icing made from lemon juice and icing sugar over these or just dust with icing sugar.
- Leave to cool in the tin on a cake grid.
Ingredients – Poppy seed mix
- 180ml of milk (full fat or semi)
- Around 100ml of runny honey (extra may be needed)
- 120g of poppy seeds *
- 50g of raisins
- Strong Earl Grey tea
- Grated zest of 1 lemon
- * You can grind the poppy seeds – I used a little electric grinder.
- Make some strong Earl Grey tea.
- Put the raisins in a small bowl and cover them with the hot tea and leave till they go cold.
- Into a small saucepan put the poppy seeds and the milk.
- Bring to the boil then lower the heat.
- Simmer gently for around 20 minutes, stirring constantly.
- Take care not to let the mixture burn.
- Add the honey and continue heating and stirring.
- Drain the raisins and add them to the mixture and mix them in.
- Keep stirring and try and drive off any liquid left.
- Taste for sweetness – you may want to add more honey.
- Leave to go completely cold before using.
- Add the grated lemon rind.
- If this is too much filling – you can always freeze some.
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