Poppy Seed Filled Sweet Buns Food

POPPY SEED FILLED SWEET BUNS

Steps:

• 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

POPPY SEED BUNS

Steps:

• Roll out the dough into a long, flat piece. Place the prepared poppy seeds into the center of the piece.
• Seal both ends of the dough, keeping the poppy seeds on the inside. Roll the dough into a spiral shape. Place buns next to each other on a lined baking sheet.
• Let buns rise for about an hour. Using a small bowl, whisk eggs with sugar. Glaze each bun using an egg mixture.
• Bake in a preheated oven, at 350 °F, for about 30 minutes or until golden brown.

SWEET BUNS WITH POPPY SEEDS

Steps:

• Makes 16 medium sized pastries.
• Click the link for Sweet Yeast Bread recipe and prepare 1 batch of dough according to those instructions, cover and allow it to proof until doubled in size (~2 hrs).

HUNGARIAN POPPY SEED FILLING

Steps:

• Grind the poppy seeds in a mill or coffee grinder.
• Combine the milk, margarine, and sugar in a saucepan. Cook on low heat, stirring often, until the sugar dissolves. Gradually pour about half of the hot milk into the beaten eggs, whisking constantly. Return the egg and milk mixture to the saucepan.
• Continue to cook and stir until the mixture begins to thicken and coats the back of a metal spoon. (Run your finger down the coated spoon: it should draw a clear line.) Add the poppy seeds and stir well to blend.
• Remove from heat; cool before using. Store unused filling in the refrigerator for up to five days.

OLD WORLD POPPY SEED ROLL

Steps:

• Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
• Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
• Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
• Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
• Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
• Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
• Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
• Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
• Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
• Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
• Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.

CZECH POPPY SEED SWEET ROLL (KOLACE) FILLING

Steps:

• In a medium saucepan, combine all ingredients. Bring to a boil over low heat.
• Reduce heat and simmer for 30 minutes, stirring frequently. Cool completely before using. Can be made ahead and stored in the refrigerator for up to one week.

POPPY SEED FILLING

Steps:

• Scald poppyseed in boiling water and strain in cheese cloth.
• Grind poppyseeds in a blender until smooth.
• Add sugar,honey,eggyolks, vanilla extract, and cinnamon, blending constantly.
• Beat egg whites till stiff.
• Fold in poppyseed mixture.
• Sprinkle with flour and mix well.

POPPY SEED BUNS

Steps:

• Use a bread machine to mix the first 8 ingredients (all except for the caraway seeds and oil spray).
• At the beep, add the caraway seeds.
• When the dough cycle is complete, divide the dough into 8 to 12 pieces, depending on how big you want the buns to be.
• Spray a little oil over the buns and let them rise for at least 30 minutes.
• Bake at 325 F for 45 minutes.
• Let cool.
• Enjoy!