Sweet Buns With Poppy Seeds Food

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!

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

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).

POPPY SEED SWEET ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the buttermilk, oil, salt, baking soda, 3 cups flour and remaining sugar; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 30 minutes., Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into a 15x9-in. rectangle. , For filling, in a small bowl, beat cream cheese and butter until fluffy. Beat in the brown sugar, flour and vanilla until smooth. Stir in nuts and poppy seeds. Spread over rectangles. Roll up jelly-roll style, starting with a long side; pinch seams to seal., Cut into 1-in. pieces. Place 2 in. apart on greased baking sheets. Cover and let rise for 30 minutes. , Bake at 375° for 12-15 minutes until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over rolls.

SWEET POPPY SEED BUNS (PIROHI)

Steps:

• In the bowl of an electric mixer, add 2 cups warm milk and sprinkle with 1 Tbsp yeast. Let sit 5-7 min.
• Add 1 cup flour and 1/4 cup sugar. Whisk together until blended and let it rise at room temp 30-45 min or 20 minutes in a 100˚ oven.
• Whisk in the 3 eggs, remaining 1/4 cup sugar, 1.5 Tbsp melted butter and 1 tsp salt. Now using the dough hook, add the next 5 cups of flour 1 cup at a time letting it blend into the dough before adding more. You know you've added enough flour when the dough is no longer sticking to the walls of the bowl - flour measurements could vary depending on the flour you use. Mix/knead on low speed with the dough hook for 15 minutes.
• Cover with plastic wrap and let rise in a warm 100˚ oven for 1 hour (2 hours at room temp). The dough will triple in volume. Be patient. It's all worth it in the end.
• Transfer your dough to a good very lightly floured non-stick surface and cut into 2 equal pieces. Working with one piece at a time, roll dough into a large circle a little less than 1/4" thick. Cut out circles 2 1/2 to 3" in diameter using a wide drinking glass or small bowl.
• Mix raisins into poppyseed filling. Place 1 heaping tsp (or a flat mini-ice cream scoop) of popy seed filling into the center of each round. Pinch two ends together over the filing and pinch down the sides to seal in the filling. Fold the two corners up and place the filled bun onto the 9x13 rimmed baking sheet, sealed-side-down.
• Let the piroshki rise in a warm 100˚F oven for 20 minutes until they look puffy (or 30-45 minutes in a warm room. Beat 1 egg and brush the tops of the puffy piroshki with the egg wash then sprinkle on the poppy seeds. Bake at 360˚F for 18-20 minutes or until the tops are golden brown.
• Pour yourself a tall glass of cold milk and enjoy!

POPPY SEED SWEET ROLLS

Steps:

• In a large mixing bowl, dissolve yeast in warm water.
• Add 1 Tbs sugar; let stand 5 minutes.
• Add buttermilk, oil, salt, baking soda, 3 cups flour and remaining sugar.
• Beat until smooth.
• Stir in enough remaining flour to form a soft dough.
• Turn onto a lightly floured surface; knead until smooth and elastic, about 7 minutes.
• Place in a greased bowl, turning to grease top.
• Cover and let rise in warm place 30 minutes.
• Punch down.
• Turn onto floured surface; divide in 1/2.
• Roll each into 15x9" rectangle.
• FILLING: In small bowl beat cream cheese and butter.
• Add brown sugar, flour and vanilla; beat well.
• Stir in nuts and poppy seeds.
• Spread filling over rectangles.
• Roll up jelly-roll style; starting with long side; pinch seams to seal.
• Cut into 1" pieces.
• Place 2 " apart on greased baking sheets.
• Cover and let rise 30 minutes.
• Bake at 375 degrees for 12-16 minutes.
• Remove to wire racks to cool.
• Combine icing ingredients; drizzle over rolls.
• NOTE: Warm buttermilk often looks curdled.