Butter Buns with Poppy Seeds and Chocolate Icing

Butter buns with poppy seeds and chocolate icing according to this recipe are aromatic, with a rich poppy filling. Such a delicacy will instantly gather the whole family at the table and decorate a home tea party.

Ingredients

For dough:

Water – 120-130 ml
Dry yeast – 7 g
Sugar – 1 teaspoon
Milk – 80 ml
Sugar – 2 tablespoon
Butter – 50 g
Flour – 400-500 g + for working with dough
Egg – 1 pc.

For filling:

Poppy – 150 g
Raisins – 30 g
Sugar – 3 tablespoon
Milk – 4 tablespoon
Semolina – 1 tablespoon

To grease buns:

Yolk – 1 pc.
Milk – 1 tablespoon

For glaze:

Milk – 6 tablespoon
Cocoa powder – 2 tablespoon
Butter – 15 g
Sugar – 3 tablespoon

Instructions

We take out all the necessary products from the refrigerator in advance. In addition to food, you will need parchment paper. Prepare the dough: slightly heat the water (up to 40 ° C – no higher). Add sugar and yeast to the water. Stir and leave for 15 minutes.
Prepare the base for the dough: Heat the milk. Add butter and sugar to milk. Mix. The yeast was activated in 15 minutes. Add the dough to the bowl to the dough base. Sift 200 g of flour here. Mix. Cover the bowl with cling film or a towel. We leave for 20 minutes. Shake the egg slightly. Add the egg to the bowl with the base for the dough. Mix.
Sift 200 g flour into a separate bowl. In the flour, make a hole in the center. We spread the base for the dough here and, adding flour from the edges to the center, knead the dough. We put the dough on the table and continue kneading with our hands. Add the rest of the flour as needed – the soft, non-sticky dough should be kneaded. Put the dough into a bowl. Cover the bowl with a towel or cling film and leave for 40 minutes.
Cooking the filling: pour the raisins with boiling water and leave for 15 minutes. Then we discard the raisins in a colander. Pour milk into a saucepan and add sugar.
Stir and bring to a boil. Add poppy seeds, semolina, and raisins. Mix thoroughly. Let the filling cool completely.
In 40 minutes the dough has doubled. We turn on the oven so that it warms up to 190 degrees. Cover the baking sheet with parchment paper. We dust the table well with flour, put the dough there, and roll it into a rectangular layer of about 35×28 cm.
Put the filling on the dough layer and distribute it evenly, leaving one long edge (about 2 cm) free. We roll the dough with the filling into a roll. We pinch the edge slightly. Cut the roll into pieces 3-5 cm wide. We transfer the buns to a baking sheet. We make a notch along the center of each bun – I pushed the buns with a rounded spoon handle.
Prepare a mixture for greasing buns: add milk to the yolk. Shake slightly. Lubricate the buns with this mixture. We send the baking sheet to the oven for 25 minutes and bake at 190 degrees. Let the finished buns cool completely.
Prepare the icing: combine milk with sugar in a saucepan. We put the stewpan on heating and cook the glaze over low heat for 1 minute. Sift the cocoa powder directly into the saucepan, mix and cook for another minute. Add butter to the glaze. Mix.
Lubricate the cooled buns with glaze.
Buns with poppy seeds and chocolate icing are ready.
Have a nice tea!

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