I have cheated a little with this recipe and not made the poppyseed filling but relied on good old Dr Oetker. My parents bring it back from Germany and you can purchase it on the Amazons!! Poppyseeds are used a lot over there. I have no idea why they are not so highly regarded in the uk. The best we do is sprinkle them on top of bread or if feeling adventurous bung ‘em in to a lemon cake.
Imagine a nice cinnamon bun. These are the poppyseed equivalent. They are sticky, sweet and squishy and at their best when still warm and not long out of the oven.
This bun recipes is so easy to make – just use a basic bread recipe and choose a filling of your choice. Nothing too wet or the bread part will be too soggy.
Perfect on a rainy day with a cup of tea!
500g strong white bread flour
1 sachet yeast
Teaspoon salt
40g butter
300 ml approx water
Preheat your oven to 220 degrees centigrade
Put all ingredients in a bowl or mixer. Bring together with your hands to form a dough. Take it out of the bowl and knead well. Or leave it in the mixer with the dough hook for 6 minutes
Then leave to double in size for an hour
Roll out until you have a rectangle about 80 cm by 40cm and 1cm thick
Melt some butter and spread over with a pastry brush
For the filling grab a pack of this poppy seed stuff – you can get in on amazon or get in touch and I will find you a good recipe.
Spread over the dough. Then tightly roll as if you were making a Swiss roll.
Brush with more butter.
Cut to the thickness you like then grab a baking tin and place them all inside until it’s full up.
Place in the oven for 30 mins or until brown and cooked through
Drizzle icing over the top
