There’s something magical about the aroma of freshly baked Sweet Poppy Seed Buns (Pirohi) wafting through your kitchen. These delightful treats, stuffed with a luscious poppy seed filling and sweet raisins, are a delightful fusion of flavor and texture. Perfect for breakfast, dessert, or a cozy afternoon snack, these buns are sure to impress your family and friends. Each bite is soft, fluffy, and filled with a rich sweetness that speaks to the heart. So, roll up your sleeves and let’s dive into this delicious journey of making Sweet Poppy Seed Buns (Pirohi)!
Why This Recipe Is Reliable
This Sweet Poppy Seed Buns (Pirohi) recipe is a time-tested favorite that guarantees delicious results every time. The combination of warm milk, yeast, and a touch of sugar creates a perfect dough that rises beautifully, resulting in soft, airy buns. The inclusion of poppy seeds adds a unique texture and flavor, while the raisins bring a touch of sweetness that balances the dish perfectly. With clear instructions and readily available ingredients, you’ll be able to whip up these buns with confidence, impressing everyone at your table.
Ingredients at a Glance
- 2 cups warm milk (I used 2%)
- 1 Tbsp active dry yeast (I used Red Star Brand)
- 1/2 cup granulated sugar, divided
- 6 cups all-purpose flour, divided into 1 cup and 5 cups
- 3 large eggs
- 1 and 1/2 Tbsp unsalted butter, melted
- 1 tsp salt
- 1 egg, beaten for egg wash
- 1 Tbsp dry poppy seeds to sprinkle over the top
- 3/4 cup raisins (white or brown raisins work)
- Recipe for Poppy Seed Filling
Essential Tools for Success
- Mixing bowls – for combining ingredients.
- Measuring cups and spoons – to ensure accurate measurements.
- Whisk – for mixing the wet ingredients smoothly.
- Baking sheet – to hold the buns as they rise and bake.
- Plastic wrap or a clean kitchen towel – to cover the dough while it rises.
Sweet Poppy Seed Buns (Pirohi): How It’s Done
Step 1: Prepare the Dough
In a large mixing bowl, combine the warm milk and active dry yeast. Let it sit for about 5 minutes until it becomes frothy. This means your yeast is active and ready to work its magic.
Step 2: Mix in Sugar and Eggs
Add 1/4 cup of granulated sugar and the three large eggs to the yeast mixture. Whisk everything together until well combined.
Step 3: Incorporate the Flour and Butter
Gradually add in 1 cup of all-purpose flour, mixing until smooth. Then, stir in the melted butter and salt. Once incorporated, gradually add the remaining 5 cups of flour. Mix until the dough comes together and starts to pull away from the sides of the bowl.
Step 4: Knead the Dough
Transfer the dough onto a lightly floured surface. Knead it for about 8-10 minutes until it becomes smooth and elastic. This step is crucial for developing the gluten, which will give your buns their lovely texture.
Step 5: First Rise
Place the kneaded dough in a greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.
Step 6: Prepare the Poppy Seed Filling
While the dough is rising, prepare your poppy seed filling. This filling will provide the signature flavor and sweetness to your Sweet Poppy Seed Buns (Pirohi).
Step 7: Shape the Buns
Once the dough has risen, punch it down to release the air. Divide the dough into equal pieces, about the size of a golf ball. Roll each piece into a circle, place a spoonful of the prepared poppy seed filling in the center, and then fold the dough over, pinching the edges to seal.
Step 8: Second Rise
Place the filled buns on a greased baking sheet, leaving space between each one. Cover them with a towel and let them rise again for about 30-45 minutes, or until they puff up.
Step 9: Preheat the Oven
While the buns are rising, preheat your oven to 350°F (175°C).
Step 10: Egg Wash and Bake
Brush the tops of the buns with the beaten egg wash and sprinkle with dry poppy seeds. Bake in the preheated oven for 20-25 minutes, or until golden brown on top.
Step 11: Cool and Serve
Once baked, remove the buns from the oven and allow them to cool slightly on a wire rack. Serve warm, and enjoy the delightful flavors of your Sweet Poppy Seed Buns (Pirohi)!
Dairy-Free/Gluten-Free Swaps
- Use almond milk or oat milk in place of regular milk for a dairy-free option.
- Replace all-purpose flour with a gluten-free flour blend to make these buns gluten-free.
- Consider using coconut oil instead of butter for a dairy-free fat option.
Insider Tips
- Make sure your milk is warm, not hot, to avoid killing the yeast.
- For added flavor, consider incorporating a dash of vanilla extract into the dough.
- Feel free to experiment with different fillings, such as sweetened cream cheese or fruit preserves.
- These buns freeze beautifully! Just make sure to cool them completely before wrapping and freezing.
Prep Ahead & Store
You can prepare the dough in advance and refrigerate it overnight. Just allow it to come to room temperature before shaping and baking. To store, keep the cooled buns in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. Just thaw and reheat when you’re ready to enjoy!
Handy Q&A
Can I use instant yeast instead of active dry yeast?
Absolutely! You can substitute instant yeast in a 1:1 ratio. Just add it directly to the flour mixture without proofing it first.
What can I use instead of poppy seeds?
If you don’t have poppy seeds, try using sesame seeds or even finely chopped nuts for a different texture and flavor.
How can I make these buns sweeter?
You can increase the sugar in the dough or add a glaze made from powdered sugar and milk on top after baking for extra sweetness.
Are these buns suitable for breakfast?
Definitely! Sweet Poppy Seed Buns (Pirohi) are perfect for breakfast, especially when served warm with a cup of coffee or tea.
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Final Thoughts
Making Sweet Poppy Seed Buns (Pirohi) is not just about baking; it’s about creating delicious memories that will linger long after the last bun is gone. They are versatile, charming, and bring a little bit of joy to any meal. Whether you’re indulging in them fresh out of the oven or savoring them later, these buns are sure to become a beloved staple in your kitchen. So gather your ingredients, follow the steps, and enjoy every sweet moment of your baking adventure!
Sweet Poppy Seed Buns (Pirohi)
Ingredients
- 2 cups warm milk (I used 2%)
- 1 Tbsp active dry yeast (I used Red Star Brand)
- 1/2 cup granulated sugar divided
- 6 cups all-purpose flour divided into 1 cup and 5 cups
- 3 large eggs
- 1 and 1/2 Tbsp unsalted butter (melted)
- 1 tsp salt
- 1 egg beaten for egg wash
- 1 Tbsp dry poppy seeds to sprinkle over the top
- 3/4 cup raisins (white or brown raisins work)
- 1 link Recipe for Poppy Seed Filling URL_FOR_POPPY_SEED_FILLING
Instructions
- In a large mixing bowl, combine the warm milk and active dry yeast. Let it sit for about 5 minutes until it becomes frothy.
- Add 1/4 cup of granulated sugar and the three large eggs to the yeast mixture. Whisk everything together until well combined.
- Gradually add in 1 cup of all-purpose flour, mixing until smooth. Then, stir in the melted butter and salt. Once incorporated, gradually add the remaining 5 cups of flour. Mix until the dough comes together.
- Transfer the dough onto a lightly floured surface. Knead it for about 8-10 minutes until it becomes smooth and elastic.
- Place the kneaded dough in a greased bowl, cover it, and let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.
- While the dough is rising, prepare your poppy seed filling.
- Once the dough has risen, punch it down, divide it into equal pieces, roll each piece into a circle, and add a spoonful of filling in the center.
- Place the filled buns on a greased baking sheet, cover them, and let them rise again for about 30-45 minutes.
- Preheat your oven to 350°F (175°C).
- Brush the tops of the buns with the beaten egg wash and sprinkle with dry poppy seeds. Bake for 20-25 minutes, or until golden brown.
- Once baked, remove the buns from the oven and allow them to cool slightly on a wire rack. Serve warm.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Baking Sheet
- Plastic wrap or kitchen towel
Notes
- Ensure your milk is warm, not hot, to keep the yeast active.
- Add a dash of vanilla extract for extra flavor.
- Experiment with different fillings like sweetened cream cheese.
- These buns freeze well; cool completely before freezing.
