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Adjust Servings:
Wheat Flour – 4 cups
Eggs – 1
Sugar – 5 tsp
Milk – 1 cup
Yeast – 1 oz (30 g)
Sunflower Oil – 4 tbsp
Salt – ¼ tsp
Water – 7 fl oz (210 ml)
Poppy Seeds – 10 ½ oz (300 g)
Sugar – 3 tbsp
Egg Yolks – 1
Butter – 1 tbsp

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Poppy Seed Buns

Poppy Seed Buns

  • 1h 15 min
  • Serves 10
  • Medium


  • Dough

  • Filling



Have you ever noticed that homemade pastries with poppy seeds have a distinctive, heavenly aroma? It is as if you are returning to childhood when your grandmother cooks in the kitchen, while your grandfather reads you a fairy tale.

In addition to the sentimental thoughts that such items provoke, there is another advantage in the preparation of pastries with poppy seeds — it is quite simple! Milk-based poppy seed buns prove this.



Prepare the Dough

Mix wheat flour with milk, egg, yeast, and vegetable oil. Add 5 teaspoons of sugar and a little salt. Knead soft yeast dough.


Cover the dough with a towel or cling film. Leave it to rise in a warm place for about half an hour. Meanwhile, prepare the filling.


Prepare the Filling

Pour boiling water over poppy seeds and let them sit for approximately 15 minutes. Drain the water and add 3 tablespoons of sugar to the poppy seeds. Stir and put aside.


Roll out the finished dough on a surface sprinkled with flour into a one-fifth of an inch thick rectangle of about 12 by 6 inches. Distribute the poppy seed filling over the entire surface of the dough.


Make the Buns

Fold the rectangle in half so that the poppy seed filling is inside and flatten the edges. Cut the dough into strips, then twist them into spirals, and pinch the edges together.


Line a baking sheet with parchment and place the buns on it. Beat the yolk and brush the buns with the mixture using a pastry brush. You can add some milk to the yolk.


Bake the yeast buns in the oven preheated to 360 °F for 30–45 minutes. Brush them with butter, cover with a towel, and set aside to cool.

Sweet-tooths often glaze poppy seed buns. Serve the pastries with warm milk or cocoa. Cook with pleasure and share your results!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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