TIPS TO MAKING GREAT BUNS:
2 – It is important to have your butter and kefir lukewarm temperature. If it is too hot it will automatically kill yeast and if the e is too cold your yeast wont grow as fast and wont have those big bubbles you looking for
3 – The biggest thing is kneading. You want to really put those arm muscles in and knead the dough for at least ten to twelve minutes. this helps break down the gluten and the buns will be light and fluffy not dense. This is a very common cause for most buns being dense either not kneaded enough or too much flour.
4 – Measure your ingredients! Baking isn’t like cooking you cant just eyeball it, measurements have to be exact.
5 – Don’t add more flour. You might think oh this seems to moist i should add more flour. Don’t ! you don’t even need to add flour when rolling it. Trust me it will not stick to anything.
6 – Let the dough rise in warm area. Whenever i have AC blasting in my house and i need my dough to rise i preheat the oven to 175-190 i turn the oven off . i place a towel on top of the bowl and under and let it sit in lightly warm oven to rise.
- 4 1/2 cups Flour
- 1 1/2 cups Kefir
- 1/4 cups Sugar
- 2 1/4 tsp Active Dry Yeast
- 1 egg
- 2 sticks Butter
- 2-3 cups Poppyseed Filling
- 2 egg yolks (for egg wash)
- 2 tbsp milk (for egg wash)
- In a sauce pan melt two sticks of butter.
- Add 1 1/2 cups of Kefir. mix with butter.
- check the mixture with your finger to see if it is warm not hot or cold. If it feels a bit cold warm it up to lukewarm temp.
- Stir in sugar and active dry yeast with warm kefir and butter. Set aside and let it sit for approximately five min.
- In a separate bowl add 4 1/2 of flour.
- add one egg and kefir, butter mixture.
- mix with a spatula.
- Than transfer the dough onto a flat clean surface and knead it with your hand for 10 min, constantly stretching the dough and tucking it back in.
- You can always do this in a mixture with a dough hook but i feel like results are always better doing it by hand.
- The dough might feel sticky but don't worry you do not need to add any more flour. All that butter will prevent it from sticking to the surface or your hands.
- After ten mins of kneading, form the dough into a ball and place it back in a large mixing bowl.
- Cover with plastic wrap and than kitchen towel and set it in a warm area to rise for 1hr. or until doubled in size.
- After the dough has double in size lightly flip it over onto the counter. cut in 4th and then cut each piece in three. should make total of 12 pieces.
- Using you palm light roll each piece to form a ball and set aside.
- Take a ball and roll it out almost into a rectangular shape.
- Spread two tablespoons of poppyseed filling (i buy mine at European store or any grocery store in the pie filling section)
- roll it in like you would when making cinnamon rolls.
- Take a sharp knife and cut through the center of the roll.
- Roll the poppy seed bun into a rose like shown in the pictures attached.
- Place the buns onto baking sheet with parchment paper about 1-2 inches apart. Cover with plastic wrap and set aside to rise for 30 min.
- In a cup whisk together egg yolks and milk to make egg wash. Brush the top of each bun with egg wash.
- Bake at 425 for 15-20 min when you see the top turning golden brown .
- Let the buns cool before removing from the baking sheet.
- Best served with a cold glass of milk!