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
Scale
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.
