How to learn how to cook delicious buns with poppy seeds from yeast dough

Kitchen appliances and utensils:cooker (hob), oven, baking tray, kitchen scale or measuring cup, bowls - large and small, mixer, blender, saucepan with a capacity of 1-1.5 l, sieve for sifting flour, wooden or silicone spatula, tablespoon, a teaspoon, a knife, a small strainer for filtering, a rolling pin, baking paper, a silicone brush, a slow cooker - optional.

Ingredients

Step cooking

Opara

1. Pour 250 ml of warm milk (36-40 ° C) into a deep bowl, add 0.5 tsp. salt, 2 tbsp. l sugar and 50 g of fresh yeast (they need to be crushed with a fork or fingers).
   
2. Rub thoroughly with a wooden spatula until the pieces of yeast disappear and pour 5-6 tbsp. l sifted flour. Mix all the ingredients well until the consistency of the pancake dough. Cover the bowl with the sponge with a lid or towel and leave to approach for 20-30 minutes.
   

Dough

1. Beat 2 eggs with a mixer. When a thick foam forms, add a pinch of salt and, continuing to whisk, pour 6 tbsp. One at a time. l Sahara. Beat until the mass increases several times and the sugar dissolves completely.
   
2. Melt 100 g butter (in a water bath or microwave). Oil should not be hot! Without ceasing to beat at the slowest speed, add melted butter to the egg mass on a spoon (each subsequent portion should be introduced only when the previous one is completely mixed with beaten eggs).
   
3. Put the egg-oil mixture in a suitable dish and mix gently with a wooden or silicone spatula (stir in one direction). Pour about half the norm (about 300 g) of the sifted flour into the resulting homogeneous mass and knead thoroughly until smooth, then add the rest of the flour and knead the dough.
   
4. When it becomes difficult to knead in a bowl, add 2-3 tbsp to the work surface. l flour, put the dough and knead with your hands until it has absorbed all the flour.
   
5. Pour 2-3 tbsp. On the work surface. l vegetable oil and continue to knead. When all the butter has been absorbed into the dough, it will be clear whether to add flour: add another 2-3 tbsp. l. if the dough sticks to the table and hands, and continue to knead. If the dough has become soft enough, elastic and stopped sticking to your hands, you need to send it for proofing for 1-1.5 hours, during which time it will increase 2-3 times in volume. This can be done in the traditional way - put the dough in a container, cover with a kitchen towel, a lid or cling film, and leave it in a warm place.
   

You can place the dough in a slow cooker - it warms up evenly and fits well:

• grease the bottom of the bowl with butter;
• put out the dough, close the lid;
• select in the menu "Multipovar" temperature - 35 ° С and time - 1 hour;
• press the "Start" button.
  

Filling

1. 200 g of poppy seeds pour 250 ml of milk, add 2-3 tbsp. l sugar and 0.5 tsp vanilla sugar, mix.Bring to a boil and, stirring, simmer for 15 minutes on a minimum heat, then put in a fine strainer and leave for 10-15 minutes to allow all the liquid to glass, otherwise the buns will rise poorly when baking due to too wet filling.
   
2. Put the poppy seeds in a high bowl, add 100 g of sugar and the remaining vanilla sugar, mix and grind with a blender.
   

Making buns

1. Put the dough on the work surface, gently knead. Again send the dough to approach the previously selected method for another 15 minutes. Put the dough on the table, divide into two parts. Set aside one (be sure to cover something with a towel, plate, film), knead the second and roll it with a rolling pin into a layer about 0.5 cm thick.
   
2. Lubricate the dough with 50 g of melted butter, 1.5 cm indent from the edges.
   
3. Spread half the poppy filling evenly over the oil, leaving the edges free.
   
4. Roll up, cut into buns 4-5 cm thick. Do the same with the remaining dough and filling.
   
5. Place the buns on a baking sheet lined with parchment at some distance from each other. Separate the yolk from the protein 1 egg, stir it in a small bowl, and with a silicone brush grease each bun.
   

Baking

• Preheat the oven to 180 ° C,
• Bake rolls on the middle shelf for 20-30 minutes.
• Finished products immediately after baking can be sprinkled with powdered sugar or greased with liquid honey on top - you get a sweet shiny crust.
  

Video recipe

This video recipe will reveal to you all the secrets of cooking sponge yeast dough. A set of products and their temperature, kitchen utensils and household appliances, traditional and latest ways to work with the dough, preparing the toppings and baking - the author of the story tells about this very simply and interestingly.

Other bun recipes