Poppy Seed Filled Sweet Buns
Poppy Seed Filled Sweet Buns are made with sweet dough and stuffed with a sweet poppy seed filling and then topped with a sugary crumble.
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Servings: 24 Buns
Calories: 268kcal
Ingredients
- 6 1/4 - 6 1/2 cups flour
- 2 1/4 teaspoons yeast
- 1/2 cup sugar
- 1 teaspoon salt
- 2 cups scalded milk
- 1/2 cup butter
- 2 eggs
Poppy Seed Filling
- 3/4 cup cream
- 1 cup poppy seeds
- 1/2 cup sugar
- dash salt
- 1 egg
- 1 teaspoon vanilla
- 1/4 cup shredded coconut
Topping
- 1/3 cup sugar
- 1 tablespoon butter
- 2 tablespoons flour
- 1 egg
- 1 teaspoon water
Instructions
- Scald to cups of milk (Remove from the heat just before it starts to boil). Add the 1/2 cup butter and cool to about 120 degrees F.
- In a large bowl combine 2 cups of flour, yeast 1/2 cup sugar, and salt; mix well. Once the scalded milk has cooled to the 120 degrees F add to the flour mixture and mix in with a wooden spoon. Add the 2 eggs and mix in.
- Gradually add in the rest of the flour mixing by hand to make a soft dough. Continue to knead the bread until smooth and elastic.
- Grease the bottom of the bowl, turn the dough over to grease the top. Cover and let rise for 1 1/2 hours.
- Poppy seed filling - while the bread is rising, prepare the filling.
- In a medium saucepan bring the 3/4 cup of cream to a boil. Add the poppy seeds, 1/2 cup sugar, and a dash of salt and mix in. In a small bowl beat the one egg. Add a small amount of the hot mixture and beat in, continue with 2 or more spoonfuls beating in after each addition.
- Add the egg mixture and cook for another 2 to 3 minutes. Remove from the heat and mix in the vanilla. Add the coconut and mix until well blended. Cool slightly and place in the refrigerator until you make the buns.
- Topping - this also can be made when the dough is rising. Combine the 1/3 cup sugar, 2 tablespoons flour, and 1 tablespoon butter and mix until the ingredients for a crumble.
- Once the dough is doubled in size divide it into 24 pieces. Pat each piece of dough into about a 4-inch circle on a greased surface.
- Take about one tablespoon and place it in the middle of the circle. Divide it between the 24 circles. (The poppy seed filling will be a touch runny, but that is fine). Bring the sides of the dough around the filling and seel.
- Beat the 1 egg that is left with 1 teaspoon of water. Brush the top of each bun with the egg wash. Sprinkle the crumble over top of the buns. Place on to a baking sheet that has been lightly greased about 2 inches apart. Let the buns rest for 30 minutes
- Once the 30 minutes are up place the buns in a 375 degree F preheated oven. Bake for 13 to 15 minutes or until golden brown. Remove from the oven and place on a cooling rack and cool
- These buns freeze very nicely
Notes
Nutrition information is an estimate and may vary with brands of ingredients used.
Nutrition
Calories: 268kcal