Still buying poppy seed buns at the store? Start baking at home, especially since it’s cheaper and tastier!
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For buns from yeast dough you will need: 200 ml (an ordinary faceted glass not to the very edge) of milk, 50 grams of butter (before use, let it stand at room temperature to soften), 3 tbsp. tablespoons of vegetable oil, 5 tbsp. tablespoons of sugar, 1 bag of vanilla sugar, 1 egg, a quarter of a teaspoon of salt, 1.5 teaspoons of dried yeast, 2.5 cups flour, 50 g of raisins, 4 tbsp. spoons of poppy seeds.
Preparation of the filling: Rinse the raisins thoroughly under running water, boil 0.5 cups of water in a saucepan, pour the poppy into it, let it boil for one minute, then turn off the fire, let the poppy stand for 10 minutes. Let the poppy drain.
Making buns: dissolve the yeast in warm milk, add a teaspoon of sugar and 2 tbsp. spoon flour, stir, leave the dough aside for 10 minutes. In a bowl, mix vegetable oil, salt, sugar, vanilla sugar, and an egg. Pour a glass of sifted flour into the dough, mix, pour the mixture with vegetable oil, add poppy seeds and raisins, mix again. Then add another half cup of sifted flour, mix and add soft butter. All dough must be well kneaded. Add the rest of the sifted flour, knead the dough, if necessary, add a couple more tablespoons of flour. Cover the dough, put in heat for 1 hour.
Cover the mold with oiled paper. Knead the dough lightly, divide by 10 balls, put it loosely in the mold, then cover it with a napkin and leave for another 15-20 minutes. Bake at 200 degrees in a preheated oven. Grease buns with beaten egg and sprinkle with sugar. Bake until golden brown. Before serving, separate the buns that have stuck together during baking.