Roasted Poppy Seed Buns

This recipe appeared in one of my very early posts when I wrote up several recipes per post.

I now write up 1 or maybe 2 per post as this is easier for me and for readers of the posts.

These are small cakes or buns – you can call them babeczki.

The dry roasted poppy seeds have a lightly nutty flavour.

The buns are made in small bun cases – I am not sure if these are found in Poland – but you use bun trays with the bun cases in each if you have them.

To make 12 small buns I used 2 eggs

• 2 eggs – weigh them in their shells
• Equal weight of caster sugar, butter and plain flour.
• Baking powder to match the flour at 1 teaspoon per 100g

For this amount you need 40 -50g of poppy seeds.

In a small dry frying pan – without any oil or butter – fry the seeds for 5 minutes – stirring them with a wooden spoon or spatula – taking care not to burn them.

Tip the seeds into a bowl containing cold milk.

Once cool, pour the mixture into a fine sieve.

Leave the sieve over an empty bowl, press down on the seeds several times to remove the milk.

METHOD

• Pre-heat the oven to GM5 – 190⁰ C.
• Cream the sugar and butter until light and fluffy.
• Mix the bakng powder with the flour.
• Add the eggs 1 by 1 with a little flour.
• Fold in the roasted poppy seeds.
• Fold in the rest of the flour.
• Bake for around 20 minutes.
• Dust with icing sugar before serving.