My Poppy Bun

Notes from a home kitchen: yeast dough, poppy seed fillings and slow weekend baking.

Classic poppy seed buns

Warm 250 ml milk, dissolve 7 g dry yeast and a spoon of sugar. Add 500 g flour, 1 egg, 60 g soft butter and a pinch of salt. Knead until smooth and leave for an hour.

For the filling, scald 150 g poppy seeds, grind with 80 g sugar, add honey and lemon zest. Roll the dough, spread the filling, roll up and cut into pieces. Bake at 180 °C for 25 minutes.

Updated occasionally.