Baking has always been a way to bring warmth and joy into my home, and one of my all-time favorites is Sweet Buns with Poppy Seeds. The first time I tried making them, I was nervous about handling yeast dough, something I hadn’t worked with much before. But once those soft, fluffy buns came out of the oven, golden brown and topped with a sugary glaze, I knew I had found my new go-to recipe. These sweet buns are not only irresistibly delicious, but they are also perfect for beginner bakers who want to try their hand at making pastries from scratch. What’s great about this recipe is that it is simple, time-efficient, and yields a batch of mouthwatering treats that are perfect for sharing with friends and family. Let me walk you through the process step-by-step and help you recreate these gorgeous buns in your own kitchen.
PrintSweet Buns with Poppy Seeds: A Delicious Treat for Beginners
Soft, sweet, and perfectly fluffy—these Sweet Buns with Poppy Seeds are the ultimate beginner-friendly treat! 🍞✨ With a delicate sweetness and a light, airy texture, these buns are a perfect way to start your baking journey. Topped with poppy seeds for that classic crunch, they make for a delightful snack or breakfast. Who’s ready to try making these heavenly buns at home? 😍🍞 #SweetBuns #PoppySeedTreats #BeginnerBaking #FluffyAndDelicious #HomemadeGoodness #BakingMadeEasy #SoftAndSweet #BakingForBeginners #DelightfulDesserts #BunLovers
- Total Time: 3 hours 40 minutes
- Yield: 16 medium-sized pastries 1x
Ingredients
For the dough, you’ll need:
- 1 cup whole milk (warm)
- 2 1/4 tsp active dried yeast or Instant Dried Yeast (equivalent to one packet)
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 4 egg yolks (from large eggs)
- 2 tbsp sour cream
- 1 tbsp vanilla extract
- 3 oz unsalted butter (softened to room temperature)
- 1/4 tsp kosher salt
For the filling:
- 1 cup dried poppy seeds
- 4 cups water (to cook the poppy seeds)
- 7 oz sweetened condensed milk (about half a can)
- 2 egg whites
- 1 tsp vanilla extract
For the powdered sugar glaze:
- 2 cups powdered sugar
- 3–4 tbsp milk
- 1/4 tsp vanilla extract
Instructions
Step 1: Prepare the Sweet Yeast Dough
- Activate the yeast: Begin by warming up the whole milk to a gentle, lukewarm temperature (about 110°F). If it’s too hot, it can kill the yeast, so be careful. Stir in the yeast and let it sit for 5 minutes until it becomes frothy.
- Mix the dry ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, and kosher salt. Give it a quick stir to distribute the ingredients evenly.
- Add the wet ingredients: Create a well in the center of your dry ingredients and add the egg yolks, sour cream, vanilla extract, and softened butter. Pour in the activated yeast mixture and stir everything together.
- Knead the dough: Once the dough starts to come together, turn it out onto a floured surface and knead for about 8-10 minutes, until it’s smooth and elastic. If you have a stand mixer, you can use the dough hook attachment, which will make this step easier.
- Let it rise: Place the kneaded dough in a lightly greased bowl and cover it with a clean kitchen towel. Let it rise in a warm place for about 2 hours or until doubled in size.
Step 2: Prepare the Poppy Seed Filling
- Rinse the poppy seeds: Place the poppy seeds in a fine mesh sieve and rinse them under cold water until the water runs clear.
- Cook the poppy seeds: Add the rinsed poppy seeds to a pot with 4 cups of water. Cover the pot and simmer on low heat for about 30-40 minutes, stirring occasionally. Once done, drain the seeds and rinse them again under cold water.
- Grind the poppy seeds: To achieve a smoother texture, grind the poppy seeds using a meat grinder or high-powered blender. This helps break down the seeds and makes the filling easier to spread.
- Make the filling: In a mixing bowl, combine the ground poppy seeds, sweetened condensed milk, egg whites, and vanilla extract. Mix until smooth. If you prefer a stiffer filling, you can whip the egg whites to stiff peaks before folding them in.
Step 3: Shape the Sweet Buns
- Roll out the dough: Once the dough has doubled in size, punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a square shape, about 24 inches by 24 inches.
- Spread the filling: Spread the poppy seed filling evenly over the dough, leaving a 1-2 inch border on all sides.
- Fold the dough: Visualize dividing the dough into thirds. Fold the top third of the dough over the middle, and then fold the bottom third over the middle as well. Pinch the edges together to seal.
- Cut the dough: Using a sharp knife, cut the folded dough into 16 equal strips.
- Shape the buns: Take each strip and stretch it slightly. Twist it twice to form a spiral shape. Overlap the ends of each strip and press them together to seal. Place each shaped bun onto a lined baking sheet.
Step 4: Proof and Bake
- Proof the buns: Cover the buns with a clean towel and allow them to rise for about 1 hour, or until they’ve doubled in size. To test if they’re ready, gently press a finger into the dough. If the indentation remains, the dough is proofed and ready to bake.
- Preheat the oven: Preheat your oven to 350°F (175°C) while the buns are proofing.
- Bake the buns: Once the buns have risen, bake them in the preheated oven for 20 minutes or until golden brown. An instant-read thermometer inserted into the center should read 200°F.
Step 5: Prepare the Powdered Sugar Glaze
- Make the glaze: While the buns are baking, mix together the powdered sugar, milk, and vanilla extract in a small bowl. Stir until smooth and set aside.
- Glaze the buns: Once the buns are out of the oven and have cooled for about 5 minutes, dip the tops of the buns into the glaze, letting the excess drip off. Place them back on the baking sheet to cool completely.
Notes
- Yeast selection: Instant yeast works best in this recipe for ease and efficiency, as it doesn’t need to be proofed in liquid. If using active dry yeast, make sure to dissolve it in the warm milk first, and give it about 10 minutes to become frothy.
- Proofing tips: If you’re unsure whether the dough has proofed enough, use the “poke test.” Gently press your finger into the dough—if it springs back quickly, it needs more time. If it leaves an indentation, it’s ready to bake.
- Handling the dough: Don’t over-flour the surface when rolling out the dough. A light dusting is all you need; too much flour can make the buns tough.
- Storing leftovers: These buns are best enjoyed fresh, but you can store leftovers in an airtight container for 1-2 days. To reheat, place them in the oven for 5-10 minutes at 350°F to warm them up.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Why This Recipe is Perfect for Beginners
If you’re new to baking, yeast dough might seem intimidating, but fear not—this recipe is made with simplicity and ease in mind. From mixing the ingredients to rolling out the dough, it’s a manageable process that doesn’t require any specialized baking skills. It’s a recipe that teaches you the basics of working with yeast without overwhelming you. Plus, the Sweet Buns with Poppy Seeds are perfect for any occasion, whether it’s a weekend breakfast or a special dessert to enjoy with a cup of tea.
The beauty of these buns lies in their simplicity. The dough is soft and pillowy, while the filling is lightly sweetened, offering the perfect balance of flavors. The finishing touch—a light powdered sugar glaze—adds a sweet gloss that makes them irresistible. The best part? These buns come together in just a few hours, which means they can be whipped up on a weekend morning or in the afternoon for an evening treat.
Now, let’s dive into the ingredients and preparation for this delightful recipe.
Ingredients and Preparation
For the dough, you’ll need:
- 1 cup whole milk (warm)
- 2 1/4 tsp active dried yeast or Instant Dried Yeast (equivalent to one packet)
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 4 egg yolks (from large eggs)
- 2 tbsp sour cream
- 1 tbsp vanilla extract
- 3 oz unsalted butter (softened to room temperature)
- 1/4 tsp kosher salt
For the filling:
- 1 cup dried poppy seeds
- 4 cups water (to cook the poppy seeds)
- 7 oz sweetened condensed milk (about half a can)
- 2 egg whites
- 1 tsp vanilla extract
For the powdered sugar glaze:
- 2 cups powdered sugar
- 3-4 tbsp milk
- 1/4 tsp vanilla extract
Now that we have everything we need, let’s start preparing!
Step-by-Step Instructions
Step 1: Prepare the Sweet Yeast Dough
- Activate the yeast: Begin by warming up the whole milk to a gentle, lukewarm temperature (about 110°F). If it’s too hot, it can kill the yeast, so be careful. Stir in the yeast and let it sit for 5 minutes until it becomes frothy.
- Mix the dry ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, and kosher salt. Give it a quick stir to distribute the ingredients evenly.
- Add the wet ingredients: Create a well in the center of your dry ingredients and add the egg yolks, sour cream, vanilla extract, and softened butter. Pour in the activated yeast mixture and stir everything together.
- Knead the dough: Once the dough starts to come together, turn it out onto a floured surface and knead for about 8-10 minutes, until it’s smooth and elastic. If you have a stand mixer, you can use the dough hook attachment, which will make this step easier.
- Let it rise: Place the kneaded dough in a lightly greased bowl and cover it with a clean kitchen towel. Let it rise in a warm place for about 2 hours or until doubled in size.
Step 2: Prepare the Poppy Seed Filling
- Rinse the poppy seeds: Place the poppy seeds in a fine mesh sieve and rinse them under cold water until the water runs clear.
- Cook the poppy seeds: Add the rinsed poppy seeds to a pot with 4 cups of water. Cover the pot and simmer on low heat for about 30-40 minutes, stirring occasionally. Once done, drain the seeds and rinse them again under cold water.
- Grind the poppy seeds: To achieve a smoother texture, grind the poppy seeds using a meat grinder or high-powered blender. This helps break down the seeds and makes the filling easier to spread.
- Make the filling: In a mixing bowl, combine the ground poppy seeds, sweetened condensed milk, egg whites, and vanilla extract. Mix until smooth. If you prefer a stiffer filling, you can whip the egg whites to stiff peaks before folding them in.
Step 3: Shape the Sweet Buns
- Roll out the dough: Once the dough has doubled in size, punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a square shape, about 24 inches by 24 inches.
- Spread the filling: Spread the poppy seed filling evenly over the dough, leaving a 1-2 inch border on all sides.
- Fold the dough: Visualize dividing the dough into thirds. Fold the top third of the dough over the middle, and then fold the bottom third over the middle as well. Pinch the edges together to seal.
- Cut the dough: Using a sharp knife, cut the folded dough into 16 equal strips.
- Shape the buns: Take each strip and stretch it slightly. Twist it twice to form a spiral shape. Overlap the ends of each strip and press them together to seal. Place each shaped bun onto a lined baking sheet.
Step 4: Proof and Bake
- Proof the buns: Cover the buns with a clean towel and allow them to rise for about 1 hour, or until they’ve doubled in size. To test if they’re ready, gently press a finger into the dough. If the indentation remains, the dough is proofed and ready to bake.
- Preheat the oven: Preheat your oven to 350°F (175°C) while the buns are proofing.
- Bake the buns: Once the buns have risen, bake them in the preheated oven for 20 minutes or until golden brown. An instant-read thermometer inserted into the center should read 200°F.
Step 5: Prepare the Powdered Sugar Glaze
- Make the glaze: While the buns are baking, mix together the powdered sugar, milk, and vanilla extract in a small bowl. Stir until smooth and set aside.
- Glaze the buns: Once the buns are out of the oven and have cooled for about 5 minutes, dip the tops of the buns into the glaze, letting the excess drip off. Place them back on the baking sheet to cool completely.
Beginner Tips and Notes
- Yeast selection: Instant yeast works best in this recipe for ease and efficiency, as it doesn’t need to be proofed in liquid. If using active dry yeast, make sure to dissolve it in the warm milk first, and give it about 10 minutes to become frothy.
- Proofing tips: If you’re unsure whether the dough has proofed enough, use the “poke test.” Gently press your finger into the dough—if it springs back quickly, it needs more time. If it leaves an indentation, it’s ready to bake.
- Handling the dough: Don’t over-flour the surface when rolling out the dough. A light dusting is all you need; too much flour can make the buns tough.
- Storing leftovers: These buns are best enjoyed fresh, but you can store leftovers in an airtight container for 1-2 days. To reheat, place them in the oven for 5-10 minutes at 350°F to warm them up.
Serving Suggestions
Serve these sweet buns with a cup of coffee or tea for a perfect breakfast or afternoon treat. They also pair wonderfully with fresh fruit, like berries or sliced apples, or a scoop of vanilla ice cream. You can drizzle some extra glaze over them or dust with a little powdered sugar for an added touch of sweetness.
Conclusion
Making Sweet Buns with Poppy Seeds is a rewarding experience, especially for beginner bakers. The light, fluffy dough paired with the sweet poppy seed filling and the glaze on top creates a perfect combination of flavors and textures that will have everyone coming back for more. I hope you enjoy making these buns as much as I do, and don’t forget to share your results in the comments below! Whether you’re baking for a special occasion or just want a sweet treat, these buns are sure to impress. Happy baking!