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My husband remembers having poppy seed buns just like these growing up in Ukraine. He requested that I re-create his childhood memory and then just inhaled these as soon as they came out of the oven.
I loved seeing that satisfied and very smug grin on his face as he was chomping into these. My son really loved them too so I guess this means we’re passing on the tradition! 🙂
You might recognize the dough from my baked apple and braised cabbage piroshki that I posted last year. I also used this same dough for the super soft, melt in your mouth cinnamon rolls with salted maple glaze. Now I wish I hadn’t looked at those cinnamon rolls; they’ve induced some fierce pregnancy cravings!
What I love about this dough:
(1) It’s versatile – you can use it for sweet (cherries, apples) or savory treats
(2) You don’t need any special flour (all-purpose is just fine)
(3) It’s soooo soft
Ingredients for Sweet Poppy Seed Buns Dough:
2 cups warm milk (I used 2%)
1 Tbsp active dry yeast (I used Red Star Brand)
1/2 cup granulated sugar, divided
6 cups all-purpose flour, (divided into 1 cup and 5 cups) *measured correctly
3 large eggs
1 and 1/2 Tbsp unsalted butter, melted
1 tsp salt
1 egg, beaten for egg wash
1 Tbsp dry poppy seeds to sprinkle over the top
1 Recipe for Poppy Seed Filling (click here for tutorial)
3/4 cup raisins (white or brown raisins work)
Tip for Success with Yeast Doughs:
A yeast dough will rise much faster in a warm oven and can cut your prep work in half. When letting a yeast dough rise in the oven, it should never be hotter than 100˚F. If you have a proofing option on your oven, use it. My old oven didn’t have such a luxury and the low setting was at 150˚F which will start cooking your bread, deactivate the yeast and ruin your buns.
I used to get creative by preheating to low, turning the oven off, propping the door with a wooden spoon and placing my dough over a towel in the oven. I’ve ruined yeast dough before by letting it get to hot and I’d love to spare you the same disappointment
How to Make Sweet Poppy Seed Buns (pirohi):
1. In the bowl of an electric mixer, add 2 cups warm milk and sprinkle with 1 Tbsp yeast. Let sit 5-7 min.
2. Add 1 cup flour and 1/4 cup sugar. Whisk together until blended and let it rise at room temp 30-45 min or 20 minutes in a 100˚ oven.
3. Whisk in the 3 eggs, remaining 1/4 cup sugar, 1.5 Tbsp melted butter and 1 tsp salt. Now using the dough hook, add the next 5 cups of flour 1 cup at a time letting it blend into the dough before adding more.
You know you’ve added enough flour when the dough is no longer sticking to the walls of the bowl – flour measurements could vary depending on the flour you use. Mix/knead on low speed with the dough hook for 15 minutes
4. Cover with plastic wrap and let rise in a warm 100˚F oven for 1 hour (2 hours at room temp). The dough will triple in volume. Be patient. It’s all worth it in the end.
5. Transfer your dough to a good very lightly floured non-stick surface and cut into 2 equal pieces. Working with one piece at a time, roll dough into a large circle a little less than 1/4″ thick. Cut out circles 2 1/2 to 3″ in diameter using a wide drinking glass or small bowl.
6. Mix raisins into poppyseed filling. Place 1 heaping tsp (or a flat mini-ice cream scoop) of popyseed filling into the center of each round. Pinch two ends together over the filing and pinch down the sides to seal in the filling. Fold the two corners up and place the filled bun onto the 9×13 rimmed baking sheet, sealed-side-down.
7. Let the piroshki rise in a warm 100˚F oven for 20 minutes until they look puffy (or 30-45 minutes in a warm room. Beat 1 egg and brush the tops of the puffy piroshki with the egg wash then sprinkle on the poppy seeds. While the rolls proof, you’ll preheat the oven then Bake at 360˚F for 18-20 minutes or until the tops are golden brown.
Sweet Poppy Seed Buns (Pirohi)
Ingredients
- 2 cups warm milk, I used 2%
- 1 Tbsp active dry yeast, I used Red Star Brand
- 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
- 1 egg, beaten for egg wash
- 1 Tbsp dry poppy seeds to sprinkle over the top
- 1 Recipe for Poppy Seed Filling, click here for tutorial
- 3/4 cup raisins, white or brown raisins work
Instructions
- In the bowl of an electric mixer, add 2 cups warm milk and sprinkle with 1 Tbsp yeast. Let sit 5-7 min.
- Add 1 cup flour and 1/4 cup sugar. Whisk together until blended and let it rise at room temp 30-45 min or 20 minutes in a 100˚ oven.
- Whisk in the 3 eggs, remaining 1/4 cup sugar, 1.5 Tbsp melted butter and 1 tsp salt. Now using the dough hook, add the next 5 cups of flour 1 cup at a time letting it blend into the dough before adding more. You know you’ve added enough flour when the dough is no longer sticking to the walls of the bowl - flour measurements could vary depending on the flour you use. Mix/knead on low speed with the dough hook for 15 minutes.
- Cover with plastic wrap and let rise in a warm 100˚ oven for 1 hour (2 hours at room temp). The dough will triple in volume. Be patient. It’s all worth it in the end.
- Transfer your dough to a good very lightly floured non-stick surface and cut into 2 equal pieces. Working with one piece at a time, roll dough into a large circle a little less than 1/4" thick. Cut out circles 2 1/2 to 3" in diameter using a wide drinking glass or small bowl.
- Mix raisins into poppyseed filling. Place 1 heaping tsp (or a flat mini-ice cream scoop) of popy seed filling into the center of each round. Pinch two ends together over the filing and pinch down the sides to seal in the filling. Fold the two corners up and place the filled bun onto the 9x13 rimmed baking sheet, sealed-side-down.
- Preheat your oven to 360°F. Let the piroshki rise in a warm 100˚F oven for 20 minutes until they look puffy (or 30-45 minutes in a warm room. Beat 1 egg and brush the tops of the puffy piroshki with the egg wash then sprinkle on the poppy seeds. Bake at 360˚F for 18-20 minutes or until the tops are golden brown.
Notes
A yeast dough will rise much faster in a warm oven and can cut your prep work in half. When letting a yeast dough rise in the oven, it should never be hotter than 100˚F. If you have a proofing option on your oven, use it. My old oven didn’t have such a luxury and the low setting was at 150˚F which will start cooking your bread, deactivate the yeast and ruin your buns. I used to get creative by preheating to low, turning the oven off, propping the door with a wooden spoon and placing my dough over a towel in the oven. I’ve ruined yeast dough before by letting it get to hot and I’d love to spare you the same disappointment
It says to preheat oven at step 13. There is no step 13.
Hi Tallan, I updated the recipe to clarify. I hope you love the poppy seed buns.