Buns with poppy seeds

[BUCKET WITH POPPY]

BUCKET WITH POPPY


Recalculation of the recipe for kneading in HP Baba Dusya

Ice cream with poppy seeds and "Amaretto" (mixer) (ang-kay)

Poppy-curd pie (Scarecrow)

Pancakes with poppy seeds in sour cream filling (celfh)

Buns with poppy seeds "Nirvana" (Bunny)

Wheat bread with onions and poppy seeds (Kara)

I baked these buns today. Very soft and sugar syrup is very useful.
In fact, I forgot to put the egg (it warmed up to room temperature until the end of baking), but it was not destiny for it to get into the dough, which I do not regret
Thank you, Gulenka

So I brought buns to work for the third time in a week, and they told me again, why so few? > :( Today's two packages are gone in 5 minutes. Thanks again for the recipe. And one more thing: I will never get used to the fact that in my new oven with convection they are baked in 15-17 minutes. It seems to me that I will pull out, but they will raw, but no, delicious.
Do you cover with syrup while the buns are hot? Or let them cool?

The girls, following the example of their mother-in-law, began to add a little cottage cheese to the dough, the buns became even more airy and softer. Recommend!!! Yesterday we ate everything in 10 minutes. I had to deliver a double portion today. I'll soon be like a bun myself!

Just that they took a sample, the buns are very tasty, thanks for the recipe, but for some reason the dough was very liquid, I added another 100 grams of flour, I got used to measure with scales and a measuring cup, but here it is faceted, can there be a mistake?

Thanks a lot for the recipe!
What are these wonderful buns! The buns turned out to be unusually soft. True, I didn’t lay the egg like Celestine. And I made them not with poppy seeds, but with cinnamon.
I have never seen a better recipe for buns!

The buns are really delicious, I have the same recipe.
It turns out tasty with cottage cheese instead of poppy, try

And before baking, I grease the top of the buns: 1 yolk + 1 tbsp. l. sour cream + 1 tbsp. l. Sahara.

I baked the buns two times, the first time did not even have time to cool down, and the second time especially in the evening, when everyone went to bed in order to have time to drag them to work. But ..... For the first time, the dough turned out amazing, m. B. slightly liquid (and the buns turned out to be airy). For the first time I didn’t look after the bun, and when I opened the oven, the dough was ready, it came up. The second time I decided to look into the stove 1 hour before the end of the chikla and saw instead of the dough - a liquid mass, then added more (by 3 tablespoons) flour and set the Pizza mode. Now it seems to me that the dough is tight. Could you count the amount of flour, water, milk, honey in grams ml. In any case, the buns are delicious.

Thanks for the great recipe !!
Here I counted truncated into grams (in general, I do not like to do what is painted with glasses), and then I puffed and did. I counted everything for myself for the future, well, for people like me, nerds, who respect accuracy. Here's what happened in the end.

2.5 tsp yeast
500 g flour
1 tsp salt
80 g of sugar (sorry, I took sugar here, there was no honey!)
50 g butter
1 egg
270 g liquid (milk + water, as in the recipe).

This is the layout for Panas. The mode is the usual dough, I have 2 hours 20 minutes, along with the temperature equalization of the ingredients ... that is, kneading and it fits, about an hour and a half in the end. It turned out great! I had to repeat ... and more than once, however!

I did these buns several times. I like it very much, but all the time the dough is very liquid, you have to add a lot of flour. After the first time I don't add water at all, but the dough is still very liquid. And the buns are very tasty and the taste of honey in the dough is very pleasant. I would like to understand where my mistake is, why is this happening?

The dough is really liquid, you should not add more than in the recipe.Somehow I decided to add flour and after that the baking became completely different - tight, rubbery. And when strictly according to the recipe - blazing, airing. try to accurately calculate the amount of liquid.

If you do not add flour, then there is no way to make buns, except to put a spoon on it, like on pancakes. I probably have a glass of flour in addition, although I don't add water at all. So I want to understand how this can be

Yes, then really, something is wrong ... And water ......... I mean liquid. What mode do you put the dough on? I'm in Panasonic for 2.2 hours.

And I tried this recipe ... I learned how to bake white bread .. Rye, while I'm studying))) And now I tried the "Dough" mode and baked buns))) delicious)))) True, I was too lazy to make syrup ... But and without it delicious))))

I removed warm water (1/4 cup) from this recipe. It seemed to me that 1 cup of milk is enough ... The dough turned out excellent)))).

[Baba Dusya]

Baba Dusyathanks for the recount!

The buns turned out just super! I did not add anything anywhere and did not add anything to the dough, it turned out to be airy and perfectly cut

Pear - thanks for the step-by-step illustrations too!
We sit with children and indulge in buns

Thank you so much for the recipe. I'm doing the second batch. !!!!! They knew it in five minutes !!!!! True, the first time the dough seemed thin. I added 3.5 cups to the second flour. I'll turn into a bun with you

Don't you need to brew the poppy?

No. But you can do the same as you usually make a poppy filling.

Thanks for the recipe! Delicious air buns !! I greased the dough with cherry confiture, yum!

Please tell me, who knows, I still have a poppy filling (poppy seed with sugar). I did not calculate and did more than necessary. How long can it keep in the refrigerator? Will it last a week or not?

In the refrigerator for a week - boldly, and in the freezer even before the New Year

[Grusha]

Grusha, thank you so much for the recipe! The buns are very tasty and delicious !!! Liked by the whole family and neighbors

But I had to play enough with the dough ... My 3 standard faceted glasses of flour were hung only 360 g. As a result, during the kneading I added first 2 and then 4 tbsp. l. flour. The dough was kneaded and fit nicely ... but immediately fell, as I took out the container from the bread maker ... although after standing, it came up a little ... And I kneaded it for a long time and tediously, adding a little bit of flour until I could roll it out with a rolling pin For liquid took all the water, in the amount of the recipe. I don’t think the lack of milk was such a result.

P.S. I can't reduce the photo to 100 kB in any way

Thanks again for the recipe !!!
I bake buns several times a week !!!
Today I baked again .. Today, at last, at home, milk, then all the liquid according to the recipe, but ... without an egg and instead of butter - margarine. + in addition, during the "Yeast Dough" program (1.05), the electricity was cut off for 2 hours. All this time, the dough was in the HP ... it rose so much ... it rested against the window ... So, as a result of all these circumstances, the dough was superb: I didn't have to add flour at all, I just sprinkled a cutting board and rolling pin a little as there were no eggs at all, I didn't grease it with anything before baking, and after that I smeared it with syrup ...
And the buns, as before, shimmer with mother-of-pearl, plump, soft, tasty and melting 10 pieces in a row.
Conclusion: you can experiment with the dough and let it ripen longer

[Grusha,]

Grusha, thanks for the recipe! I really liked using honey instead of sahaoa - the smell was just stunning.
however, I want to note that my dough turned out to be very liquid and sticky - it stuck to my hands, a cutting board, a rolling pin .. I barely wore it off a roll. Does it matter what kind of honey - liquid (like mine) or thick candied honey? or what's the catch? I tried not to add flour so that the dough did not turn out rubbery - I literally added a couple of tbsp to sprinkle the board. spoons.

The buns are AMAZING !! while putting the second baking sheet the husband managed to gobble up half of the first !!! Then I tried it myself and understood why :-))))))
Only in the recipe, it seems, has crept in a mistake - or 1/4 tbsp. water must be "removed" or more flour - when kneading the dough turned out to be liquid, I had to add flour ...
but the result is excellent! Thanks for the recipe
Yes, not that word - like it! I came to life in the field of cuddly baking thanks to your recipe. And those around you are in the field of plush food

Hurrah! I just registered! Before that I was a guest on the site. I put the dough in the bread maker according to this recipe. (Hitachi bread maker for 13 years)
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Grusha! Thank you so much for the recipe! Everything worked out great for me! Buns as in the picture! Very tasty! I didn't add flour to the dough! Twice I put it on kneading and the first rise (the second time I removed the scapula). My stove is ancient - Hitachi -НВ -В301, but I have adapted to it.

GruSha! I want to say thank you so much for the recipe for the buns! It is something!!! (y) The dough is just great, it was a pleasure to work with it !! And here is my report

Thanks for the recipe !!!!! Well, very tasty! :))) And even as a beginner, everything worked out for me! The only thing in the process, when I took out the dough from the bread machine, I had to add about 3 tbsp. l. flour. The dough was a little thin and very sticky.

Very tasty buns turned out !!! That's just a mistake in the recipe: the flour had to be added, about 1 st.

Very tasty buns turned out !!! But the recipe seems to be a mistake: I had to add flour, about 1 st.

How many they cooked, there were no problems. You measured flour with glasses or on scales? If glasses, what volume do they have?

Glasses 250 ml. I measured the liquid with them

Then everything is correct! And the fact that the flour had to be regulated - yes, it happens - depends on many factors, but the most important thing is that in the end the buns still turned out and you liked it.And now you will remember that your flour requires a little more quantity and in the next since there will be no difficulties at all with their baking.

Once again I was convinced that the dough is amazing !!!!!!!!!!
And the buns are superb, and suitable for bagels, and for pumpkin pie - perfect !!!!

Then everything is correct! And the fact that the flour had to be regulated - yes, it happens - depends on many factors, but the most important thing is that in the end the buns still turned out and you liked it.And now you will remember that your flour requires a little more quantity and in the next since there will be no difficulties at all with their baking.

No, well, I understand the moisture content of flour, etc. .... I added 3 tablespoons in total !, but the difference in a glass .... this is too much :)! Most likely measurement inaccuracy! + flour should be measured with glasses NOT SCREENED! and sift only after measuring :)

No, well, I understand the moisture content of flour, etc. .... I added 3 tablespoons in total !, but the difference in a glass .... this is too much :)! Most likely measurement inaccuracy! + flour should be measured with glasses NOT SCREENED! and sift only after measuring :)

Anything happens sometimes! Even completely inexplicable! I had it with a recipe from our own forum, buns with cinnamon, so they still do not work for me, although everyone else does it great, including stove owners like me-Panasonic 253. I am from- I even bought the scales for them - I already had just a sports interest. I measured it with scales and cups, but the dough just didn't get in the way - it was very tight. How can this be explained? I haven't found a clue for myself, 2 years have already passed, although here on the forum I asked too, you can find my questions about this. I just realized in the end that this is not my recipe, I bake these buns with a different dough. Here is such mysticism!

And I add cinnamon to your recipe :)) !! and instead of poppy it happens :) !! Well, very tasty!

[What consistency should the dough be?]

Adorable buns. Only I did not understand what consistency the dough should be. Strictly according to the recipe, I got the consistency of sour cream. And far from rustic, and far from high fat content. But I have a Moscow Makfa, I always have to put 20 percent more.Well, in short, I added 100 grams of flour and got a comma bun, partially sticking to the walls. When shaking out, part of the kolobok remained on the walls. But the buns turned out to be flat ...
Here I am!
What consistency should the dough be?

[Hairpin]

Hairpin, you should get a bun, but very soft!

Well, that's what I had. But generally speaking about flatness. If the buns rise well, and then fall off a little during the baking process, is this due to a lack of flour, or am I wrong again?

Well, that's what I had. But generally speaking about flatness. If the buns rise well, and then fall off a little during the baking process, is this due to a lack of flour, or am I wrong again?

And by chance this is not because the dough stops standing? I would also be interested to know.
I don't have such punctures, after I switched completely exclusively to Sokolnicheskaya bakery flour, there are never any problems with it, even if the dough is soft, tender, but the products turn out very well.

Hm ... when I defrosted these buns, I kept them for 20 minutes with the light on, then changed the baking sheets, and another 20 minutes ...
But with Moscow buns, I had the same troubles. Then I added a second 50 grams of flour (that is, it became 600 grams), and the flatness is clearly, if not completely, gone. Moscow buns for an hour.

That is why I am guilty of a lack of flour ... But the bun was correct ... But first I removed my sour cream, and then (after an hour and a half), I added 100 grams of flour ...

In short, we must try again!

Yesterday I made these buns on pressed yeast. During the kneading of the dough, it seemed thin, and I wanted to add flour, but reading the messages above, I decided not to do this, and did the right thing: the dough turned out to be soft and tender, it did not stick to my hands, I poured flour only on the table, and that's it. The only thing, probably in yeast, the dough, after I rolled it out, continued to increase almost before my eyes - while I melted the butter, it became thick again, see 5, although it rolled out as it should be in the recipe ... In the end, and during baking turned out not buns, but plushies, the size of a man's palm !! But delicious and beautiful. I don't know how to upload photos yet, but I will definitely do it another time, since these buns, I think, will be a frequent guest on our table!

Thanks for the recipe. Today I read and prepared them right away. Very tasty and simple.

Thank you very much! Buns are super!

I baked these buns today
Made for the first time, according to the recipe that Baba Dusya recounted
I kneaded the dough in HP, I have Panas 255. At first, the dough was in the form of a small comma, but did not add flour, then everything was mixed by itself. Added absolutely nothing.
Well, it turned out very tasty! I ate 4 pieces at once and slowed myself down, or it may be bad from such an amount
Thank you very much! I will do more.

and I've decided on buns. I did everything according to the recipe, converted to x \ n. Nobody eats honey in the family, it cost sugar. I had to add 1/2 tbsp. flour. Now they are in the oven, cute, pretty. We will try soon. Thank you so much for the recipe. (I just deviated with the filling, ground the poppy with sugar right away) I will try to post photos

[1/4 Art. warm water]

Thanks for the recipe
We love baking with poppy seeds, we really liked the buns



Did everything according to the recipe, except 1/4 Art. warm water, I had a large egg, I decided to look at the batch, I will add water as needed, and so, my bun was slightly sticky and smeared on the walls, so I did not add water at all.
I greased the finished buns with apricot confiture. Delicious

What ruddy

Maybe someone copied themselves a step by step recipe, the link on the first page does not open
Put it here please!

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