Lemon Poppy Seed Buns

Votes: 1

Time: 4 hours.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 324, total fat 19 G., saturated fats 10 G., proteins 6 G., carbohydrates 33 G., fiber 2 G., cholesterol 74 mg, sodium 213 mg, sugar 9 G.

Love classic cinnamon rolls with sticky glaze? This recipe omits the cinnamon and replaces it with a lemon-flavored poppyseed filling. The flavor is incredibly refreshing and fresh. You can find canned poppyseed filling in the baking ingredients section. It's a thick mixture of sweet syrup and crunchy poppy seeds. With store-bought filling, you won't need to add any extra sugar. Drizzle the finished rolls with cream cheese glaze and enjoy lukewarm.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

1 cup whole milk
1 packet (7 g) active dry yeast (2 and 1/4 tsp)
2 and 3/4 cups premium flour + extra for dusting
1/4 cup granulated sugar
1 teaspoon of salt
4 tablespoons unsalted butter, melted and cooled slightly, plus extra for greasing the bowl and baking pan
2 large egg yolks
1 tsp vanilla extract

Filling

0.5 cups canned poppy seed filling
6 tablespoons unsalted butter at room temperature
2 tsp. finely grated lemon zest + 1 tsp. freshly squeezed lemon juice
A pinch of salt

Glaze

110 g of cream cheese at room temperature
2 tablespoons unsalted butter at room temperature
1/3 cup powdered sugar
2 tsp freshly squeezed lemon juice

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: yeast dough, eggs, milk, cream cheese, lemon zest, poppy

Cooking the dish according to the recipe:

Dough:

Heat the milk in a medium saucepan over low heat until warm, about 40°C (104°F). Remove from heat and sprinkle with yeast. Let stand until foamy, about 5 minutes.
In a large bowl, combine the flour, granulated sugar, and salt and make a well in the center. Whisk the melted butter, egg yolks, and vanilla extract into the milk and yeast mixture. Then, pour into the well and use a wooden spoon to knead the dough into a rough, wet ball. Turn it out onto a floured work surface and knead, adding flour as needed, until the dough comes together to form a loose, slightly sticky ball, about 2-3 minutes.

Place the dough in an oiled bowl, turning it over to coat all sides. Cover with a lid or plastic wrap and let rise in a warm place until doubled in size, about 1.5 hours.
Meanwhile, prepare the filling.:

In a small bowl, mash the poppy seed filling with the butter, lemon zest, lemon juice, and salt with a fork until completely combined; set aside.
Place the dough on a lightly floured work surface and roll it out into a 25x45cm rectangle. Spread the filling over the dough, leaving a 2.5cm border. Brush the clean edge of the dough with water, then roll the dough into a tight roll along the long side to the clean edge; pinch the seam to seal.
Grease a 22x32 cm baking pan with butter. Using a sharp knife, cut the roll into 12 pieces and arrange them cut-side up on a serving platter. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour.
Preheat oven to 350°F (175°C). Uncover the buns and bake until golden brown, 25-30 minutes. Transfer to a wire rack and let cool for 20 minutes.
Meanwhile, prepare the glaze.:

In a large bowl, combine the cream cheese and butter with a silicone spatula. Add the powdered sugar and lemon juice and mix until smooth. Drizzle the glaze over the warm buns.