ServingsMakes 10 – 15
These poppy seed buns bring back happy fond childhood memories. My mom used to make poppy seed cakes because my father loved them and they are a favourite of mine. I have been known to devour one for breakfast as well as an evening snack.
Poppy Seed Buns
For the dough
500g strong bread flour
8g easy blend yeast
2 eggs, beaten
40g caster sugar
40g butter, melted
200ml milk, warmed slightly to lukewarm
For the filling
100g caster sugar
1 tbsp honey
250g poppy seeds, ground
¼ tsp cinnamon
1 tbsp dark rum, or use rum extract
2 tbsp semolina
For the glaze
150g icing sugar
1 tbsp lemon juice
2 tbsp water
To make the dough put the flour, yeast, sugar and salt in the bowl of a food mixer with the dough hook attached. Add the milk, eggs and butter and knead for 5 – 10 minutes until the dough is smooth and elastic. You can of course do this by hand. Cover the bowl with cling film or a plastic shower cap and leave to rest in a warm place until at least doubled in size. This should take about 1 – 2 hours.
While the dough is resting, make the filling. In a saucepan bring to a boil the milk, sugar, honey and butter. Turn the temperature to a medium heat and stir in the ground poppy seeds, cinnamon, rum and semolina. Keep stirring and cook the mixture over a low heat for 5 minutes until thick. Set aside to cool.
Knock back the dough. On a lightly floured surface roll out the dough to a rectangle of about 40 x 50 cm and spread the poppy seed mixture evenly over the dough. For large spirals, firmly roll the dough from the short side or, for smaller spirals, roll the dough form the longer side. Firmly pinch the ends together. With the edge of a serrated knife cut the roll into 1.5 – 2 cm thick pieces and place on an oiled baking tray. Cover the spirals in oiled clingfilm or place in a large plastic bag and leave to rest for 20 minutes.
Preheat the oven to 180C/160C fan.
Make the glaze. Stir together the icing sugar, lemon juice and water until smooth.
Remove the clingfilm or bag from the baking tray and bake the spirals for about 30 minutes, until golden brown. Leave to cool slightly before spreading the glaze over the spirals. Cool the buns completely.
The spirals are best eaten fresh but freeze well. Leave to defrost and refresh in a moderate oven for a few minutes until slightly warm.