Lean Buns with Poppy Seeds Recipe
Cakes with poppy seeds. Agree, it’s very tasty! Try low-fat buns with poppy seeds and oat milk. Airy, light, lush, tender, so fragrant. Yes, under the orange glaze… I wonder how good they are! And you can’t say that these buns are lean.
Servings
12
Cook Time
90minutes
Servings
12
Cook Time
90minutes
Ingredients
The dough for the dough:
Buns:
Glaze:
Instructions
  1. Prepare oat milk. Fill the oat flakes with boiled or filtered water at room temperature, cover the container with a napkin and let it stand for 5-6 hours. (I’m going out for the night)
  2. After the specified time, whisk the mixture in a blender and strain through a fine sieve or gauze. Oatmeal cupcake should not be thrown away. You can add it to the dough and bake a great oatmeal bread. It also makes delicious and healthy pancakes. You can add the oatmeal mixture to the minced meat and cook the cutlets. Or you can make an oatmeal mask for your face or hands by adding a spoonful of matzoni or yogurt to the resulting oatmeal porridge. From the specified amount of flakes and water, 350-360 ml of oat milk is obtained. This is what we need.
  3. Prepare the dough for the sourdough. Dissolve the fresh yeast in warm water, add flour and sugar. Mix thoroughly. Put it in the heat for 10-15 minutes. The sponge should increase in volume by 3-4 times. If you are making dough with instant dry yeast, you can skip this step. Just mix the dry yeast with flour. You will need one teaspoon of high-speed yeast (5-6 g). But in this case, the amount of flour will need to be reduced by 20-25 grams. That is, for 200 ml of oat milk, you will need 350-360 g of flour.
  4. Pour in 200 ml of oat milk, corn (any vegetable) oil, 50 g of sugar, salt, add vanilla, orange zest, sifted flour and pour in the sourdough. Knead the dough. The dough turns out soft, lively, plastic. Since flour can be different (density, humidity, gluten content), there is no need to add all its amount to the dough at once. You may need less or more flour.
  5. Put the dough in a bowl greased with vegetable oil. lubricate with oil, tighten with cling film and put in the heat for 35-40 minutes.
  6. Prepare the poppy. Pour the remaining 150-160 ml of oat milk into a saucepan, add 50 g of sugar and mix. Pour in the poppy seeds and cook the poppy filling over moderate heat, stirring constantly until most of the liquid has evaporated. (6-7 minutes) A thick poppy “porridge” should turn out.
  7. Cool the poppy mass a little, chop it with a blender.
  8. The dough came up.
  9. Place the dough on a work surface lightly sprinkled with flour, knead, roll out into a rectangle measuring 25 by 40 cm. Evenly distribute the poppy mass over the dough, slightly retreating from the edges. Roll out a layer of dough with poppy seeds into a roll. Pinch the seam.
  10. Cut the roll into 12 (13,14…) equal pieces.
  11. Place the resulting buns in a mold at a small distance from each other. Line the mold with parchment, lubricate the sides and bottom of the mold with vegetable oil. The diameter of the mold is 25 cm. Cover the rolls with a napkin or a thin towel and put them in the heat for 15-20 minutes.
  12. After about 20 minutes. Bake the rolls in a preheated 180° oven for 35-40 minutes. Always consider the specifics of your technique. If the buns start to turn very red, cover them with foil 15-20 minutes before the end of the baking process.
  13. Glaze. Thoroughly mix the orange juice with powdered sugar. If you don’t want to make icing, just sprinkle the buns with powdered sugar.
  14. Cool the finished buns in the form of 15-20 minutes.
  15. Then remove the buns from the mold, cool completely and pour icing over them. Everything is ready! Baking turns out to be moderately sweet, so a sweet tooth can increase the amount of sugar in the dough or in the poppy filling.
  16. Enjoy your tea.
  17. Bon appetit.
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