If you are on the hunt for a delightful pastry that feels like a warm hug on a plate, you absolutely must try this Sweet Poppy Seed Buns (Pirohi) Recipe. These soft, fluffy buns filled with a luscious poppy seed mixture and studded with sweet raisins will quickly become a treasured family favorite. The combination of tender dough, aromatic poppy seeds, and a touch of sweetness creates a harmony of flavors and textures that’s nothing short of magical. Whether for a festive gathering or a simple weekend treat, these buns make every bite count.
Ingredients You’ll Need
The beauty of this Sweet Poppy Seed Buns (Pirohi) Recipe lies in its simplicity and the way each ingredient plays a tiny but important role. From the warm milk that activates the yeast to the poppy seeds that bring their subtle nutty flavor, every component is essential for the perfect balance of softness, sweetness, and aroma.
- 2 cups warm milk: The warmth helps to activate the yeast and create a tender dough base.
- 1 Tbsp active dry yeast: This is the magical leavening agent that makes the buns rise and become fluffy.
- 1/2 cup granulated sugar (divided): Sweetens the dough just enough to balance the poppy seed filling without overpowering.
- 6 cups all-purpose flour (divided): Provides the structure; using the flour in parts helps to develop the proper dough consistency.
- 3 large eggs: Add richness, moisture, and a beautiful golden color.
- 1 and 1/2 Tbsp unsalted butter (melted): Enhances flavor and keeps the buns delectably soft.
- 1 tsp salt: Balances sweetness and enhances the overall flavor.
- 1 egg (beaten for egg wash): Gives the buns a shiny, golden-brown crust when baked.
- 1 Tbsp dry poppy seeds (to sprinkle): For a pretty and crunchy topping that hints at the filling inside.
- 1 Recipe for Poppy Seed Filling: The star component; rich, sweet, and bursting with flavor (tutorial available separately).
- 3/4 cup raisins (white or brown): These add small bursts of natural sweetness and chewiness.
How to Make Sweet Poppy Seed Buns (Pirohi) Recipe
Step 1: Activate the Yeast
Begin by warming your milk until it feels comfortably warm to the touch — about 110°F or so. Stir in 1 teaspoon of sugar and sprinkle the yeast over the top. Let it sit for 5 to 10 minutes until the yeast becomes foamy and bubbly. This step is critical to ensure your buns rise beautifully and have that light, airy texture.
Step 2: Prepare the Dough
In a large mixing bowl, combine the remaining sugar, eggs, melted butter, and salt. Pour in your activated yeast mixture and start adding flour one cup at a time. Mix until a soft, slightly sticky dough forms. The dough should be elastic but not overly wet — this balance gives that tender crumb and keeps the buns soft after baking.
Step 3: Knead the Dough
Turn the dough onto a lightly floured surface and knead it for about 8 to 10 minutes. This step develops the gluten, which is essential for creating that perfect chew and lifting the dough. You’ll know your dough is ready when it’s smooth, springy, and no longer sticks to your hands excessively.
Step 4: Let the Dough Rise
Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Allow it to rise in a warm, draft-free place until it doubles in size, which typically takes about 1 to 1.5 hours. This resting period is where the dough gains its volume and that unmistakably tender texture.
Step 5: Shape and Fill the Buns
Once risen, punch down the dough gently and roll it out on a floured surface to about 1/4-inch thickness. Using a round cutter, cut out circles roughly 3 to 4 inches in diameter. Place a spoonful of the poppy seed filling and a few raisins in the center of each circle before folding and sealing the edges tightly to enclose the filling.
Step 6: Second Rise and Preparation for Baking
Arrange the filled buns on parchment-lined baking sheets, leaving enough space between each. Cover them again and let them rise for about 30 minutes. Once puffy, brush each bun with the beaten egg wash for a glossy finish and sprinkle the dry poppy seeds on top for that little extra crunch and visual appeal.
Step 7: Bake to Perfection
Preheat your oven to 350°F (175°C). Bake the buns for approximately 18 minutes or until they turn a lovely golden brown. Remove them promptly and let cool slightly on a wire rack — the aroma you’ll welcome during baking is just the beginning of the joy in store.
How to Serve Sweet Poppy Seed Buns (Pirohi) Recipe
Garnishes
Serve these buns with a light dusting of powdered sugar for an extra touch of sweetness and a festive look. A thin spread of butter melts beautifully on warm buns, enhancing their richness and softness, making each bite even more comforting.
Side Dishes
Pair your Sweet Poppy Seed Buns with a cup of strong black tea or freshly brewed coffee to complement the sweetness and bring out the earthiness of the poppy seeds. For an indulgent brunch, add some fresh fruit or a dollop of lightly whipped cream alongside.
Creative Ways to Present
Turn your buns into a charming centerpiece by arranging them in a circular pattern on a decorative platter. Alternatively, slice a few in half and serve as sweet sandwiches filled with butter or cream cheese frosting for an irresistible twist that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover buns in an airtight container at room temperature for up to 3 days. This keeps them soft and fresh, perfect for a quick snack or breakfast the following day.
Freezing
Sweet Poppy Seed Buns (Pirohi) Recipe works wonderfully for freezing. Wrap each cooled bun individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well for up to 2 months, ready to be pulled out whenever a craving strikes.
Reheating
To warm frozen buns, let them thaw overnight in the fridge, then heat gently in a preheated oven at 300°F for 10 to 15 minutes or microwave for 20 to 30 seconds. The buns regain their softness and that freshly baked feel with minimal effort.
FAQs
Can I use poppy seed filling from a store-bought jar instead of homemade?
Absolutely! While homemade filling gives you control over sweetness and texture, a high-quality store-bought poppy seed filling works perfectly for this recipe and saves time.
Is it necessary to use raisins, or can I omit them?
Raisins add a lovely contrast with their chew and subtle sweetness, but if you’re not a fan, you can skip them or substitute with chopped nuts for an interesting crunch.
Can I make these buns without eggs?
Eggs contribute to softness and browning, so removing them will change the texture and color. If you need an egg-free version, try substituting with unsweetened applesauce or a commercial egg replacer, though the results may be slightly different.
How long does the dough need to rise?
The first rise usually takes 1 to 1.5 hours until the dough doubles in size, while the second rise after shaping is about 30 minutes. Rising times can vary depending on your kitchen temperature.
Can the dough be mixed by hand, or do I need a stand mixer?
You can definitely mix and knead this dough by hand. It’s a bit of a workout but very rewarding. A stand mixer with a dough hook speeds things up and makes kneading easier, especially for larger batches.
Final Thoughts
Making Sweet Poppy Seed Buns (Pirohi) Recipe is like gifting yourself a moment of pure joy with each soft, fragrant bite. This recipe is a wonderful blend of tradition and crowd-pleasing comfort that’s sure to impress your friends and family. If you’ve never tried your hand at baking these sweet, poppy seed-filled treasures, now’s the perfect time to jump in and experience the magic for yourself!
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Sweet Poppy Seed Buns (Pirohi) Recipe
- Prep Time: 180 minutes
- Cook Time: 18 minutes
- Total Time: 198 minutes
- Yield: 36 buns
- Category: Bread
- Method: Baking
- Cuisine: Eastern European
Description
These Sweet Poppy Seed Buns (Pirohi) are a delightful traditional treat, featuring soft, fluffy buns filled with a luscious poppy seed filling and garnished with a sprinkling of seeds on top. Perfect for breakfast, dessert, or a sweet snack, they combine a slightly sweet yeast dough with an aromatic filling, creating a comforting and flavorful baked good.
Ingredients
Dough Ingredients
- 2 cups warm milk (2%)
- 1 Tbsp active dry yeast (Red Star Brand recommended)
- 1/2 cup granulated sugar (divided)
- 6 cups all-purpose flour (divided into 1 cup and 5 cups)
- 3 large eggs
- 1 and 1/2 Tbsp unsalted butter (melted)
- 1 tsp salt
Topping
- 1 egg (beaten for egg wash)
- 1 Tbsp dry poppy seeds (for sprinkling)
Fillings
- 1 recipe for poppy seed filling (detailed tutorial referenced)
- 3/4 cup raisins (white or brown)
Instructions
- Activate Yeast: In a large bowl, combine the warm milk and 1 tablespoon of sugar. Sprinkle the active dry yeast over the milk and let it sit for about 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
- Prepare Dough: Add the remaining sugar, 3 large eggs, melted unsalted butter, and salt to the yeast mixture. Gradually stir in 1 cup of the all-purpose flour to start forming the dough.
- Knead Dough: Slowly incorporate the remaining 5 cups of flour, kneading the dough on a floured surface until it is smooth, elastic, and no longer sticky. This process should take about 8-10 minutes by hand or 5-7 minutes in a mixer with a dough hook.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm environment for about 1 to 1.5 hours, or until the dough has doubled in size.
- Prepare Filling: While the dough is rising, prepare the poppy seed filling according to the referenced tutorial. Ensure the filling is cool before using. Add the raisins to the filling and mix well.
- Shape Buns: Once risen, punch down the dough and divide it evenly into 36 small portions. Roll each piece into a small circle. Place a spoonful of the poppy seed and raisin filling in the center of each circle, then fold and seal the dough around the filling to form a bun shape.
- Second Rise: Arrange the shaped buns on baking sheets lined with parchment paper, spaced evenly. Cover them loosely and let them rise for an additional 30 minutes until puffy.
- Egg Wash & Sprinkle: Preheat your oven to 350°F (175°C). Brush each bun with the beaten egg to achieve a golden, shiny crust. Sprinkle dry poppy seeds evenly on top.
- Bake: Bake the buns for approximately 18 minutes or until they turn golden brown and are cooked through.
- Cool and Serve: Remove the buns from the oven and let them cool slightly on a wire rack before serving. Enjoy warm or at room temperature.
Notes
- Ensure the milk is warm, not hot, to avoid killing the yeast.
- Kneading time is crucial for gluten development which affects the texture of the buns.
- For best flavor, prepare the poppy seed filling ahead of time so it can cool completely.
- These buns can be stored in an airtight container for 2-3 days or frozen for up to 1 month.
- Reheat in a warm oven or microwave before serving for a freshly baked taste.
- Feel free to substitute raisins with currants or chopped dried apricots for variety.
