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My review
Yeasted Poppy Seed Apple Buns
3 made it |
0 reviews
| 3 photos
8
nch
"These yeasted buns are given a poppy seed and fresh apple filling, baked golden, and coated with a sweet lemon frosting."
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Ingredients
4 h 20 m servings 415Original recipe yields 12 servings (12 buns)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place potatoes in a small saucepan and cover with water. Bring to a boil, then reduce heat and cook, covered, until soft, 10 to 15 minutes. Drain and let cool, 15 to 20 minutes. Pass cooled potatoes through a potato ricer and set aside.
- Stir 3/4 cup plus 1 tablespoon milk and yeast together in a small bowl. Let stand until creamy or foamy, about 10 minutes.
- Combine potatoes, yeast mixture, flour, sugar, butter, egg, lemon zest, and salt together in the bowl of a stand mixer. Knead on low speed until dough is smooth, elastic, and detaches from the bowl, about 5 minutes; dough should be slightly sticky.
- Place dough into an oiled bowl. Turn over to coat. Cover with a damp dish towel and let rise in a warm place until doubled in size, about 2 hours.
- In the meantime, mix apple, sugar, lemon juice, and cinnamon for filling together in a bowl. Stir until well combined. Cover and refrigerate filling.
- Roll dough out on a lightly floured surface into a 12x14-inch rectangle. Spread filling evenly over dough, leaving about 1/2 inch free on each long side. Sprinkle with poppy seeds. Roll up tightly lengthwise. Brush seams with a little water and pinch to stick together.
- Place the roll on a large cutting board, seam-side down. Cut into 1 1/2-inch slices using a very sharp knife.
- Fit rolls loosely into a greased 10-inch round or 9x13-inch rectangular baking pan, cut-side down, with a little space between them. Cover with a clean towel and let rise in a warm place until visibly doubled in size, about 45 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until golden brown, 35 to 40 minutes.
- Meanwhile, stir confectioners' sugar and enough lemon juice together in a bowl to make a thick, spreadable frosting.
- Remove buns from the oven. Brush frosting over rolls while they are still warm.
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Footnotes
- Cook's Notes:
- Use starchy potatoes. The potatoes together should weigh about 10 ounces total.
- I made these with grey poppy seeds, which is a specialty from the Austrian region of Waldviertel, but you can also make them with regular poppy seeds, just make sure they are freshly ground.
- If dough is too dry, add more milk, 1 tablespoon at a time. If too sticky, add more flour, 1 tablespoon at a time.
- If the buns don't all fit in 1 greased pan, put them in a second small greased dish. If the tops of the buns are getting too dark before the bake time is up, cover loosely with aluminum foil.