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.
This poppy seed filled sweet buns take a little extra work, but they are so worth the effort.
This recipe has been in my family for at least a few generations. The recipe that I grew up with was actually a coffee cake recipe, but I decided to turn it into a stuffed bun recipe. I love the convenience of having individual servings with the buns.
The first time I had this poppy seed coffee cake was when my Great Aunt Francis (on my mom’s side) came for a visit. It was always a special occasion when relatives came to visit. We didn’t live close to many relatives and was always a great time to see them.
Great Aunt Francis baked up a storm while she was visiting. One of our favorite sweets that she baked was the poppy seed coffee cake. After her visit, my mom would make this coffee cake for holidays for a special treat.
These days my mom doesn’t do a lot of baking, so now it is my turn to make this special recipe for her.
Do you need to grind the poppy seeds for this recipe?
You do not have to grind the poppy seeds for this recipe. After looking at several poppy seed recipes for sweet rolls on the web, I was surprised to see that they all called for the poppy seeds to be ground, but this recipe does not call for the seeds to be ground. I am sure if you want to grind the poppy seeds you can. The filling isn’t a real thick filling so if you ground the poppy seeds I think it would make it a bit thicker.
What are poppy seeds?
They are the tiny seeds of the poppy plant.
Can you freeze the poppy seeds fill sweet buns?
Yes, you can. In fact, they freeze really well. I like to take them out of the freezer and pop them in the microwave on defrost and they come out like they did when they were first baked.
Check out these other sweet bread recipes:
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Poppy Seed Filled Sweet Buns
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
These sweet buns look amazingly delicious with poppy filling 🙂
Interesting! I don’t think I’ve ever had a poppy seed coffee cake, so by extension I’ve never had a poppy seed sweet bun. But these sound delicious! I love experimenting in the kitchen and learning about new recipes…I need to give these a shot sometime when I’m bored. (Hah…like that happens a lot…)