Poppy Seed Yeast Buns

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

Method

  • 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.

Method

  • 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.

 

 

Little Poppy Seed Cakes

Christmas is coming up and I have been thinking of making an easier version of makowiec – the Traditional Poppy seed cake.

I have posted versions for larger cakes and for little buns with the traditional poppy seed filling.

Several years ago I got an Austrian cookery book which has many similar recipes to Polish ones and I made some babeczki  or buleczki – little cakes, with a yeast pastry & poppy seed filling for Wigilia from it.

 

I thought I would have another go at these but with some changes.

The poppy seed filling I have changed quite a bit and it is easier than my traditional one. The recipe for the dough I have changed slightly and the shaping method quite a lot.

Poppy Seed Filling

Ingredients

  • 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.

Method

  • 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.

 

Yeast Dough

Ingredients

  • 1/2 tablespoon of dried yeast
  • 4-5 tablespoons of milk (full fat or semi)
  • 250g of strong flour
  • Pinch of salt
  • 120g of butter
  • 20g of caster sugar
  • 1 egg yolk
  • 1 egg white for glazing (I always use just egg white now – it does not burn as easily as whole egg)

Method

  • Warm 3-4 tablespoons of the milk to hand heat.
  • Add the yeast and leave it to froth up.
  • Place the flour into a large bowl and add the salt.
  • Cut in the butter with a knife and then make breadcrumbs with your fingers.
  • Stir in the sugar.
  • Make a well in the centre.
  • Add the egg yolk and the yeast mixture.
  • Use a knife at first to bring the dough together.
  • You may need some of the extra milk.
  • Use your fingers to gather all the ingredients into  a ball.
  • Knead the dough for around 5 minutes till you have a smooth dough.
  • Leave the dough to rest for at least 45 minutes – covered with a tea cloth.
  • ******
  • Grease and line several baking trays.
  • Cut the dough into 3 or 4 portions.
  • Roll the dough out thinly.
  • Use a 6cm cutter to cut out circles.
  • Place a small teaspoon of filling on half of the circles.
  • Place a second pastry circle on top.
  • Use a pastry fork to crimp the edges together making sure they are sealed.
  • Glaze with beaten egg white.
  • Pre-heat the oven to GM4 – 180°C (quite low for a yeast pastry!).
  • Bake for 12-13 minutes.
  • Dust with icing sugar whilst still warm.
  • Leave to cool.

You could drizzle with runny lemon icing instead.

Served here on Duchess – tea plates – Poppies from the 1960s.