Instructions

• Pour 2 cups warm milk into the bowl of an electric mixer and sprinkle 1 Tbsp active dry yeast over the surface. Let sit 5–7 minutes until the yeast becomes foamy.
• Add 1 cup of the all-purpose flour and 1/4 cup of the granulated sugar to the milk-yeast mixture. Whisk until blended. Cover the bowl and let the mixture rise at room temperature for 30–45 minutes, or place it in a 100°F oven for about 20 minutes, until bubbly and slightly puffed.
• Add the 3 large eggs, the remaining 1/4 cup granulated sugar, 1 and 1/2 Tbsp melted unsalted butter, and 1 tsp salt to the risen mixture. Whisk briefly to combine.
• Attach the dough hook to the mixer. With the mixer on low, add the remaining 5 cups all-purpose flour to the bowl one cup at a time, allowing each cup to incorporate before adding the next. Once all flour is added, mix/knead on low speed for about 15 minutes, until the dough pulls away from the sides of the bowl and is no longer sticking to the walls.
• Cover the mixing bowl with plastic wrap and let the dough rise in a warm 100°F oven for 1 hour (or 2 hours at room temperature) until it has nearly tripled in volume.
• Turn the dough out onto a very lightly floured, nonstick work surface. Divide the dough into 2 equal pieces. Work with one piece at a time and keep the other covered.
• Roll one piece of dough into a large circle about a little less than 1/4" thick. Use a wide drinking glass or small bowl to cut circles 2 1/2–3" in diameter. Repeat with the second piece of dough.
• Prepare the filling: mix the Poppy Seed Filling (from the linked recipe) with the 3/4 cup raisins until evenly combined.
• Place about 1 heaping teaspoon of the poppy seed-and-raisin filling into the center of each dough round (a small scoop or rounded teaspoon works well). Fold two opposite edges together over the filling and pinch to seal. Pinch down the sides to fully seal the filling, then fold the two corners up so the bun is closed. Place each filled bun seam-side-down on a rimmed 9x13" baking sheet. Leave space between buns for expansion. Repeat for all rounds.
• Let the filled buns rise in a warm 100°F oven for 20 minutes (or 30–45 minutes at room temperature) until puffy.
• While the buns finish their final rise, beat the remaining 1 egg (the egg reserved for egg wash). If you used the 100°F oven for rising, remove the buns before preheating. Preheat the oven to 360°F.
• Brush the tops of the puffy buns with the beaten egg wash, then evenly sprinkle the 1 Tbsp dry poppy seeds over the tops.
• Bake the buns at 360°F for 18–20 minutes, or until the tops are golden brown.
• Remove the buns from the oven and let them cool slightly on the baking sheet before serving. Pour yourself a tall glass of cold milk and enjoy.