Fluffy Poppy Seed Yeast Dough

Elastic, smooth, fluffy, soft. For sweet baked goods. Working with yeast dough with poppy seeds is a pleasure! It does not stick to your hands and is very pleasant to the touch. The baked goods made from this dough are airy and very tasty.
cook time: 1h 30 min
Ethan Rowley
Fluffy Poppy Seed Yeast Dough

Nutrition Facts (per serving)

341
Calories
14g
Fat
40g
Carbs
10g
Protein

Ingredients (8 portions)

Basic:

Salt 0.5 tsp
Sugar 60 g
Wheat flour 450 g
Butter 100 g
Milk 100 ml
Eggs 3 pc
Poppy food 40 g
Dry yeast 7 g

Recipe instructions

Step 1

Step 1
How to knead yeast dough with poppy seeds? Prepare the necessary ingredients. Remove the butter from the refrigerator in advance so that it becomes soft. Soak poppy seeds in boiling water for twenty minutes. After the specified time, drain the water through a sieve lined with gauze, otherwise the poppy seed, along with the water, will pass through the holes.

Step 2

Step 2
Heat the milk to forty degrees. It should be warm, but not scalding. Add yeast and a tablespoon of sugar. Stir the dough and leave to rise for 10 minutes in a warm place.

Step 3

Step 3
A foamy cap with a pronounced yeasty smell should appear on the dough. This means that the yeast is of high quality and you can continue working with it. If the cap does not appear, then you will need to replace the yeast.

Step 4

Step 4
Stir the resulting foam cap to form a homogeneous airy foam.

Step 5

Step 5
Add salt and remaining sugar to the yeast in a bowl. Sift the flour. Please note that you may need more or less flour than I did. Focus on the consistency of the dough.

Step 6

Step 6
Wash the eggs and beat two whole eggs and one white into a bowl. One yolk will remain for greasing the selected type of baking.

Step 7

Step 7
Add dried poppy seeds to the dough and mix thoroughly.

Step 8

Step 8
Add soft butter.

Step 9

Step 9
Knead the dough with your hands as long as possible. Cover the bowl with the dough with a towel and leave to rise in a warm place for an hour. After half an hour, punch down the dough and leave to rise for another half hour.

Step 10

Step 10
After half an hour, the dough is ready for further work with it. I formed small buns, filled them with yolk, let them rest for 10 minutes and put them in the oven at 180C for about 15-25 minutes. Determine the exact baking time and temperature based on your oven.

Step 11

Step 11
In total I got twelve buns. Bon appetit!

Additional rubrics

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