Muffins with poppy seeds from yeast dough - homemade baking, which is obtained by all! The subtleties of cooking yeast buns with poppy

Muffins with poppy seeds from yeast dough - homemade baking, which is obtained by all! The subtleties of cooking yeast buns with poppy

Yeast dough buns always turn out tasty, fluffy and you can even say cozy. Especially they are good with filling or powder, for example, poppy. Poppy gives home baking a special taste and aroma.

Yeast Dough Poppy Buns - General Principles

In the preparation of yeast buns is nothing complicated. Cope with baking, even the hostess, who claims that she is “not friendly” with the dough.

The secret of a successful test is simple: fresh food, the right batch of dough, a little time to wait for the rise.

The main products of yeast dough are directly yeast, flour, eggs, butter, water or milk or fermented milk product.

The yeast is pre-diluted in water, pouring some sugar and flour into the brew. As soon as the opara blister, it can be safely mixed with the rest of the ingredients according to the recipe.

Thoroughly kneaded hands are removed to lift to the side, then they are crushed and started to form buns.

If poppy is used as a filling, it is pre-soaked in boiling water, then washed, drained all the water, mixed with sugar. If desired, grind in a blender. Poppy used as a sprinkle does not need to be pretreated.

The various components used for dressing will give beauty to the buns: the same poppy, nuts, sesame seeds, sunflower seeds.

1. Yeast buns with poppy “Simple”


• flour - about 600 grams;

• 6 large spoons of milk;

• 15 g yeast;

• 1 egg;

• 200 g butter;

• 180 g of sugar;

• a pack of vanilla;

• half a teaspoon of salt.

For the filling:

• 4 handfuls of poppy and sugar;

• a little less than half a glass of melted butter.

For lubrication:

• yolk.

Cooking process:

1. Dissolve yeast, sugar and some flour in warmed, but not boiled, milk.

2. Break the egg into a deep bowl, enter the remaining sifted flour, mix.

3. Pour in yeast brew, melted butter, add vanillin, more sugar, salt, knead thoroughly with your hands and leave to rise under a towel. 4. Prepare the filling: soak the poppy in boiling water for a few minutes, chop it in a blender, add granulated sugar and mix well.

5. Cut the dough into several pieces, depending on what size you want the buns.

6. Roll each piece with a layer, lubricate the surface of the cakes with butter.

7. Spread poppy on layers, wrap roll.

8. Cut each roll into 3 cm wide slices.

9. Smear the buns with whipped yolk and place on a sheet covered with baking parchment, bake in the oven until an appetizing blush.

2. Buns with poppy seeds made from yeast dough


• flour - about a kilogram;

• sunflower oil - 60 ml;

• 15 g dry yeast;

• milk - 340 ml;

• a handful of sugar;

• some salt;

• two yolks for lubrication.


• a handful of sugar and poppy;

• sunflower oil - 50 ml.

Cooking process:

1. Heat the milk, dissolve the sugar and yeast in it.

2. Pour a small amount of flour and salt, stir, let the brew stand.

3. Add sunflower oil and add all the remaining flour, knead the dough, leave it aside for 60 minutes to raise.

4. After this time has elapsed, remember with your hands the dough and leave for another few minutes.

5. Divide the dough into pieces, form balls, let them rest.

6. Roll each ball, brush with sunflower oil, sprinkle with poppy seeds and sugar.

7. Wrap a roll, fasten the edges.

8. Fold in half, make a cut in the center, turn on the wrong side.

9. Spread out on the prepared frying sheet, brush with whipped yolk, let stand.

10. Preheat the oven to 170 degrees, put the buns, bake until rosy color.

11. A few minutes before the second time is ready, grease the yolk buns.

3. Yeast buns with poppy seeds and fudge


• flour - about a kilogram;

• milk - a little less than half a liter;

• sugar - 240 g;

• 35 g yeast;

• a dozen eggs;

• salt - 1 teaspoon;

• margarine - 230 g;

• sunflower oil - 30 ml.


• 1.5 handfuls of sugar;

• a little butter; • a couple of eggs;

• poppy - 6 handfuls;

• 2 large spoons of honey.


• 3 eggs for a roll;

• for oiling the pan - any fat.


• sugar - 2 handfuls;

• 20 g of cocoa;

• 150 ml of water.


• sugar - 4 handfuls;

• any wine - 1 shot glass;

• 150 ml of water

Cooking process:

1. Preparation of the filling: rinse the poppy, soak it for a few minutes in hot water, drain the water, pour clean, put on medium heat and boil, put in a fine sieve, cool.

2. Grind the poppy blender to a mushy state.

3. Stir in sugar, poppy seeds, honey and beaten eggs.

4. Knead the dough: in half of the specified amount of warm milk, dissolve sugar, yeast.

5. Add about 500 grams of flour, stir and let it brew.

6. In another container, dilute the salt in 4 tablespoons of water.

7. Pour the second portion of preheated milk into the yeast with milk, salt water, add eggs, add the remaining flour, knead well.

8. Pour in the melted margarine and vegetable oil, knead again and leave to rise under the towel.

9. Roll the dough into a layer.

10. Spread the filling, wrap the sausage.

11. Cut into pieces about 3 cm wide, on the top of the pieces make a small indentation (you can use your finger or a rolling pin).

12. Put the buns on a greased sheet, brush with eggs, bake for 45 minutes.

13. Make an impregnation: dissolve sugar in heated water, pour in the wine and stir.

14. Impregnate baked, cooled products with poppy seeds by impregnation.

15. Prepare fudge: combine cocoa with sugar, pour in water, boil over low heat until thick, cool.

16. Soaked buns smeared with fudge.

4. Buns with poppy seeds from yeast dough in a hurry


• flour - a little more than half a kilogram;

• instant yeast - 25 g;

• sugar - 5 teaspoons;

• salt - 3 g;

• on an incomplete glass of ordinary water and mineral aerated water;

• 60 ml of sunflower oil.

• sugar, poppy - 3 handfuls;

• yolk for greasing buns.

Cooking process:

1. Stir all loose components. 2. Mix plain water with mineral water, pour into loose components, pour in oil and some more heated plain water, knead well and leave to rise under a towel.

3. Soak the poppy in boiling water, drain the water, mix with sugar.

4. Roll out the dough thinly, spread the filling, wrap in a sausage.

5. Cut into pieces, put on the prepared sheet, grease with yolk, let stand for a while.

6. Preheat the oven, put a sheet with buns, bake for about half an hour.

5. Yeast buns with poppy, sesame, baked in sour cream


• flour - half a kilogram;

• milk - 350 ml;

• 1 egg;

• sugar - 2 handfuls;

• a pack of vanilla;

• dry yeast - 25 g;

• 60 ml of sunflower oil;

• 3 g of salt.

• a handful of sesame and poppy;

• liquid sour cream - 125 ml;

• 2 handfuls of sugar (for sour cream);

• butter for lubricating flour products.

Cooking process:

1. Slightly heat the milk in the microwave, dissolve all the bulk components in it, except the flour, enter the eggs, vegetable oil, mix.

2. Sprinkle flour, knead the dough, let rise.

3. Cut the dough into several pieces, form balls.

4. Roll balls into cakes, brush with butter, sprinkle with a mixture of poppy and sesame, roll the sausage.

5. Cut the resulting roll into small pieces, place in a greased greased container, let it stand.

6. Bake less than half an hour.

7. Make a fill: combine sour cream with sugar, mix well.

8. A few minutes until cooked, remove the buns from the oven and fill with sour cream.

6. Cottage cheese yeast buns with poppy


• a small cup of cottage cheese;

• glasses of kefir;

• a little more glass of flour;

• salt - 3 g;

• sugar - 20 g;

• 2 small spoons of yeast;

• 40 ml of sunflower oil;

• a handful of poppies;

• 20 parsley dried.

Cooking process:

1. Mix cottage cheese with kefir, add flour, salt, sugar, yeast, whisk with a mixer.

2. Add the oil and beat for a few more minutes.

3. Without ceasing to beat, add parsley, poppy and beat another three minutes. 4. Leave the dough to rise, covered with a towel.

5. Divide the dough into pieces, stretch each part with your hands into a flat cake, roll it up with sausage and put it on the prepared baking sheet.

6. Leave it up.

7. Bake in a hot oven for half an hour at not high heat.

Buns with poppy seeds from yeast dough: secrets and intricacies of cooking

• If you use instant yeast, then you do not need to pre-set the brew. Such yeast can be immediately mixed with flour and other dry ingredients.

• Do not sculpt buns on a floured table; flour may make the product heavy. It is better to use vegetable oil: just grease them before sculpting your hands and table top.

• A poppy can be either a filling or a dressing. Using poppy as a filler, you can mix it with other ingredients: crushed nuts, melted chocolate, nuts, honey and other products.

• Ready-made buns with poppy seeds from yeast dough can be sprinkled with powdered sugar, pour over the icing, covered with fondant. In the same way, you can disguise yeast products, which are slightly burnt or turned out not very beautiful.

• By the way, poppy can be used in another interesting way: add it directly to the dough.

• If you cover the baking sheet with parchment, you will save yourself from the hassle of laundering the frying sheet. You can also use special silicone mats.

• To make the poppy poppy buns really tasty, do not trust the dough kneader to a mixer or combine, knead the mass with your hands. Have a nice tea party.

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