If you’re craving a soft, sweet treat that doesn’t compromise on flavor, these Sweet Poppy Seed Buns with a Gluten-Free Twist are a must-try. They combine the classic, nutty flavor of poppy seeds with a fluffy, gluten-free dough to create a delightful snack or breakfast option. Perfect for sharing, these buns offer a tasty surprise for gluten-free and non-gluten-free eaters alike. Get ready to enjoy the perfect blend of texture and taste in each bite!
Steps
- In a mixing bowl, combine 2 cups of warm milk with 1 tablespoon of yeast and allow it to sit for 5-7 minutes.
- Mix in 1 cup of flour and 1/4 cup of sugar, then let the mixture rise at room temperature for 30-45 minutes or in a 100°F oven for 20 minutes.
- Incorporate 3 eggs, the remaining 1/4 cup of sugar, 1.5 tablespoons of melted butter, and 1 teaspoon of salt. Gradually add 5 more cups of flour, one cup at a time, mixing well after each addition until the dough is smooth and not sticky. Knead the dough on low speed for 15 minutes.
- Cover the dough with plastic wrap and let it rise in a 100°F oven for 1 hour, or at room temperature for 2 hours, until it triples in size.
- On a lightly floured surface, divide the dough into 2 equal parts. Roll out each part into a large circle, less than 1/4 inch thick, and use a glass or small bowl to cut out circles 2 1/2 to 3 inches in diameter.
- Blend raisins into the poppy seed filling. Place a heaping teaspoon of filling in the center of each dough circle, pinch the edges to seal, and fold the corners up. Arrange the buns, seam-side down, on a 9×13-inch baking sheet.
- Allow the buns to rise in a 100°F oven for 20 minutes, or in a warm room for 30-45 minutes, until puffy. Brush the tops with a beaten egg, sprinkle with poppy seeds, and bake at 360°F for 18-20 minutes until golden brown.
Ingredients
- 2 cups warm milk (2% used)
- 1 tablespoon 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 1/2 tablespoons unsalted butter, melted
- 1 teaspoon salt
- 1 egg, beaten for egg wash
- 1 tablespoon dry poppy seeds, for sprinkling
- 1 recipe for poppy seed filling
- 3/4 cup raisins (either white or brown)
FAQ
- Can I use a different type of flour for the Sweet Poppy Seed Buns?
- The recipe is designed to work with all-purpose flour, which makes it versatile and accessible. While you can experiment with other flours, the texture and rise may differ, so adjustments may be needed.
- How can I ensure my yeast dough rises properly?
- A warm environment speeds up the rising process. If your oven has a proofing function, use it. Otherwise, preheat the oven to a low temperature, turn it off, and let the dough rise inside, ensuring the temperature remains below 100°F to avoid cooking the dough.
- Can I make these buns without an electric mixer?
- Yes, you can knead the dough by hand if you don’t have an electric mixer. It may require more effort and time to achieve the same consistency, but it is certainly doable.
- How do I prevent my buns from sticking to the baking surface?
- Lightly flour a non-stick surface when rolling out the dough. Additionally, ensure your baking sheet is well-greased or lined with parchment paper to prevent sticking.
- Can I prepare the dough in advance?
- Yes, you can make the dough ahead of time. After the initial rise, place it in the refrigerator to slow down the fermentation process. Bring it back to room temperature before proceeding with shaping and baking.
Tips
- To ensure your yeast dough rises efficiently, use a warm oven set to no more than 100?F. If your oven has a proofing setting, take advantage of it; otherwise, get creative by preheating to a low temperature, turning it off, and leaving the door slightly ajar to maintain warmth without overheating the dough.
- When incorporating flour into the dough, add it gradually and stop once the dough no longer sticks to the mixing bowl’s sides. Flour absorption can vary based on type and humidity, so it’s crucial to pay attention to the dough’s texture rather than strictly following measurements.
- To achieve a golden-brown finish on your buns, brush the tops with a beaten egg before baking. This will not only enhance their appearance but also give them a delightful sheen.
- Ensure your baking surface is lightly floured but non-stick when working with the dough. This will help in easy handling and prevent sticking without adding too much extra flour, which can alter the dough’s texture.
Equipment
- Electric Mixer with Dough Hook – If you don’t already have one, this is essential for mixing and kneading the dough.
- 9×13 Rimmed Baking Sheet – A good quality baking sheet is necessary for baking the buns.
- Plastic Wrap – Useful for covering the dough while it rises.
- Non-Stick Surface or Pastry Mat – For rolling out the dough without sticking.
- Mini Ice Cream Scoop – Handy for portioning the poppy seed filling.
- Proofing Box – Optional, but useful if your oven does not have a proofing setting to maintain the ideal temperature for dough rising.
