Poppy Seeds Buns/Bread (1)

Poppy Seeds Buns have a nice crispy skin with soft crumb. When we bite into them, we can feel the crunch of the poppy seeds. I usually make many of them and yet they finish in no time. They are good for breakfast and teatime. They remain soft till the next day. I used the double proofing method of making them. 

 Ingredients:

• 600 g bread flour (makes 12 buns)
• 8 g yeast
• 80 g sugar (can be slightly less or more)
• 20 g poppy seeds
• 400 ml warm milk
• 1 egg
• 35 g butter
• 1/2 tsp salt (if butter is unsalted)

Method:

• Activate the yeast - add sugar to some of the warm milk, stir to dissolve the sugar and sprinkle the yeast on top. Set aside for 5-10 minutes.

• Once the yeast has been activated (there are bubbles in the yeast mixture), pour it into the bowl of the stand mixer.

• Add the bread flour, poppy seeds and salt into the yeast mixture. Then add the remaining warm milk to the bowl.

• Start the mixture on a low speed until all the ingredients are incorporated. Then increase the speed to medium high.

• When the dough has formed into a ball, add the butter to the bowl.

• Continue to knead the dough till it is smooth and elastic. Then transfer it to an oiled bowl.

• Cover the bowl with cling wrap and put a damp towel over it.

• Let the dough proof in a warm place till it has doubled in size.

• Lightly flour or grease your table top.

• Remove the dough from the bowl onto the floured / oiled surface.

• Punch out the air from the dough and knead it for about 5 minutes.

• Roll the dough into a rectangle (approximately 20 inch x 12 inch).

• Spread some butter thinly on the dough.

• Fold the dough from the upper end (long side) to a third of the dough.

• Spread some butter thinly on the folded dough.

• Take the bottom side to cover the folded dough. Now you will have a long dough (approximately 20 inch x 4 inch).

• Slice the dough into 12 pieces (approximately 1.6 inch x 4 inch).

• Take a piece of dough. Roll it into a long dough, maintaining the width at approximately 1.6 inch.

• Take the dough and twist it and bring the 2 ends to meet. Tuck 1 end under the other so that it does not open up when proofing and baking.

• Place the twisted circle onto a greased baking tray.

• Let the dough proof until it has doubled in size.

• Pre-heat the oven at 175 degrees C.

• Eggwash (just egg yolk with some water) the dough before baking.

• Bake the dough for 28 - 30 minutes until the buns are golden brown.

• Let them cool down on a metal rack.

• Enjoy.