Still buying poppy seed rolls at the store? Start baking at home, especially since it is cheaper and tastier!
For yeast dough buns, you will need: 200 ml (a regular faceted glass not to the very edge) milk, 50 grams of butter (let it stand at room temperature to soften before use), 3 tbsp. tablespoons of vegetable oil, 5 tbsp. tablespoons of sugar, 1 bag of vanilla sugar, 1 egg, a quarter teaspoon of salt, 1.5 teaspoons of dry yeast, 2.5 cups of flour, 50 g of raisins, 4 tbsp. spoons of poppy.
Preparation of the filling: Rinse the raisins thoroughly under running water, boil 0.5 cups of water in a saucepan, add the poppy seeds, let it boil for one minute, then turn off the heat, let the poppy seeds stand for about 10 minutes. Allow the water to drain from the poppy seeds.
Cooking buns: dissolve yeast in warm milk, add a teaspoon of sugar and 2 tbsp. tablespoons of flour, stir, leave the dough aside for 10 minutes. In a bowl, combine vegetable oil, salt, sugar, vanilla sugar, egg. Pour a glass of sifted flour into the dough, mix, pour in the mixture with vegetable oil, add poppy seeds and raisins, mix again. Then add half a glass of sifted flour, mix and add soft butter. All the dough must be kneaded well. Add the rest of the sifted flour, knead the dough, adding a couple more tablespoons of flour if necessary. Cover the dough, put in heat for 1 hour.
Cover the form with oiled paper. Slightly knead the dough that has come up, divide into 10 balls, lay loosely in the mold, then, covering with a napkin, 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. Separate buns that have stuck together before serving.
