Delicious yeast braids with poppy seeds and cinnamon

Cookinero 7 Jan 2023

18180

What could be tastier than homemade, cozy and most delicious sweet pastries? These buns conquered everyone who tried them. I will not tire of repeating that this is the best recipe I have ever tried. I am happy to share it with you.

How to cook Delicious yeast braids with poppy seeds and cinnamon

Step 1

Cooking dough. From the total amount of flour we take 100 g, add yeast to it, 1 tablespoon of sugar - mix with a whisk. Heat the milk to 37-40 degrees (I heat the microwave for 40 seconds), add to the mixture of flour and yeast, and mix thoroughly with a spatula. Cover the bowl with clingfilm and leave in a warm place for 15-20 minutes. My "warm place" is the oven, which I heat up to 50 degrees, then turn off the heating, but leave the light on - the dough rises perfectly under such conditions. After 20 minutes, the dough should rise with a bubble "cap".

Step 2

I knead the dough in a stationary mixer with a hook attachment, you can knead it by hand. We melt the butter. Pour into a bowl. There, too, 3.5 eggs (that is, 3 whole eggs, and break the fourth into a bowl, shake and pour half into a bowl, and the remaining egg will go to the coating before baking), salt, sugar, and mix the dough that came up. I add all the flour at once - the mixer kneads the dough perfectly, if done by hand - add the flour in parts. The dough turns out to be very elastic and, as they say, pleasant to work with))) My dough fits in the same bowl in which the batch was made. I just cover with a film on top and put in the same "warm place". After 1.5-2 hours, the dough should increase by 2-3 times. It must be transferred to a work surface dusted with flour, kneaded, and you can immediately form products.

Step 3

Ready for fillings. Mix poppy seeds with sugar, milk and boil. It is better to pre-grind the poppy seeds in a blender before cooking. If it seems that the filling is liquidish - "drain" the excess liquid through a strainer. For sugar-cinnamon filling: combine both types of sugar, add cinnamon, mix thoroughly with a whisk. For this filling, you also need to melt 50 g of butter and set aside.

Step 4

We form buns. We roll out a piece of dough into a rectangle about 20 by 15 cm. Simply smear the poppy filling with a thin layer over the surface of the rectangle. We turn the rectangle into a tight roll, taking the longer side by the base. Next, the rectangle must be cut not across (as for cinnabons), but along, while leaving the upper part of the roll uncut. Roll a flagellum from each half, twist the bundles together and roll into a wreath. For a cinnamon bun, all the manipulations are the same, only a pre-rolled rectangle of dough must be brushed with melted butter, and then sugar mixed with cinnamon should be poured onto it.

Step 5

Lay the buns on a baking sheet lined with parchment paper.

Step 6

Preheat the oven well to 180 degrees. Let the buns rise for 15-20 minutes in a warm place. Then grease each bun with the remaining 1/2 of the egg and send it to the oven for 30 minutes. If you ever make these buns, believe me, this time will definitely not be the last)))

Step 7

In the break, these buns are no less great!