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Print Recipe
Poppy Seed Buns with Buckwheat Milk Recipe
Airy, soft, fragrant, fragrant buns with poppy seeds on buckwheat milk. Home-made, cozy and such a heartfelt baking. Try it! It's delicious.
Cook Time 120 minutes
Servings
Ingredients
Leavened dough:
Dough:
Additionally:
Cook Time 120 minutes
Servings
Ingredients
Leavened dough:
Dough:
Additionally:
Instructions
  1. To prepare the oat milk. Green buckwheat fill with boiled cold water and leave the grits to swell for 5-6 hours. (for the night)
    To prepare the oat milk.
Green buckwheat fill with boiled cold water and leave the grits to swell for 5-6 hours. (for the night)
  2. After the specified time, drain the water, put the cereal in the bowl of a blender, pour boiling water (not hot) and beat at the highest speed for 2 minutes.
    After the specified time, drain the water, put the cereal in the bowl of a blender, pour boiling water (not hot) and beat at the highest speed for 2 minutes.
  3. The resulting mixture is strained through a very fine sieve or through gauze, folded in several layers. Do not throw away the remaining buckwheat grounds! You can add it to the mince and cook cutlets/meatballs or add it to the dough and bake pancakes/pancakes/bread.
    The resulting mixture is strained through a very fine sieve or through gauze, folded in several layers.
Do not throw away the remaining buckwheat grounds! You can add it to the mince and cook cutlets/meatballs or add it to the dough and bake pancakes/pancakes/bread.
  4. It turns out 270-280 ml of ready-made buckwheat milk. This is how much you will need to make buns.
    It turns out 270-280 ml of ready-made buckwheat milk. This is how much you will need to make buns.
  5. To prepare the dough. Dissolve the yeast in warm water, add sugar, sifted flour, mix until smooth, close the bowl with the sponge lid/tighten the food wrap. Leave in the heat for the approach for 10-15 minutes.
    To prepare the dough.
Dissolve the yeast in warm water, add sugar, sifted flour, mix until smooth, close the bowl with the sponge lid/tighten the food wrap. Leave in the heat for the approach for 10-15 minutes.
  6. Prepare the dough. Sift the flour. Pour the buckwheat milk into the flour (pour 25-30 ml of milk to lubricate the buns) and the approaching sourdough, add coconut oil, add sugar and salt. Baking is moderately sweet, so sweet tooth can safely increase the amount of sugar to 80-90 grams. Coconut oil in the test is not a mandatory ingredient. You can make buns with vegetable oil. They are especially good with the addition of corn oil. (also 40 grams)
    Prepare the dough.
Sift the flour. Pour the buckwheat milk into the flour (pour 25-30 ml of milk to lubricate the buns) and the approaching sourdough, add coconut oil, add sugar and salt. Baking is moderately sweet, so sweet tooth can safely increase the amount of sugar to 80-90 grams. Coconut oil in the test is not a mandatory ingredient. You can make buns with vegetable oil. They are especially good with the addition of corn oil. (also 40 grams)
  7. Knead dough. The dough is very soft, plastic, and tender. It can stick to your hands and work surface quite a bit. The amount of flour may have to be adjusted individually, since different manufacturers have different flour qualities. Therefore, you should not use all the specified amount of flour at once. It is better to add flour in parts. Tighten the dough bowl with food wrap and remove to the heat to rise for 40-45 minutes. The dough should increase three times.
    Knead dough.
The dough is very soft, plastic, and tender. It can stick to your hands and work surface quite a bit.
The amount of flour may have to be adjusted individually, since different manufacturers have different flour qualities. Therefore, you should not use all the specified amount of flour at once. It is better to add flour in parts.
Tighten the dough bowl with food wrap and remove to the heat to rise for 40-45 minutes. The dough should increase three times.
  8. Put the dough on the work surface, greased with vegetable oil, knead, divide into 8 (9.10...) equal parts. Roll each billet into a flat cake.
    Put the dough on the work surface, greased with vegetable oil, knead, divide into 8 (9.10...) equal parts.
Roll each billet into a flat cake.
  9. And from the tortilla form a small bar.
    And from the tortilla form a small bar.
  10. Roll the bun-bar on all sides in the poppy seeds.
    Roll the bun-bar on all sides in the poppy seeds.
  11. Make deep oblique cuts on the bun with scissors.
    Make deep oblique cuts on the bun with scissors.
  12. The resulting "petals" spread in different directions. First to the right, second to the left, third to the right, and so on.
    The resulting "petals" spread in different directions. First to the right, second to the left, third to the right, and so on.
  13. Put the rolls on a baking sheet lined with Teflon sheet or parchment. Cover the rolls with a thin towel and leave for 10-15 minutes, let them "rest".
    Put the rolls on a baking sheet lined with Teflon sheet or parchment. Cover the rolls with a thin towel and leave for 10-15 minutes, let them "rest".
  14. After 15 minutes, grease the buns with the deferred buckwheat milk. (places of incisions where there is no poppy)
    After 15 minutes, grease the buns with the deferred buckwheat milk. (places of incisions where there is no poppy)
  15. Bake the rolls for 20-22 minutes in a preheated 180°C oven. To the point of ruddiness. Always consider the specifics of your technique.
    Bake the rolls for 20-22 minutes in a preheated 180°C oven. To the point of ruddiness. Always consider the specifics of your technique.
  16. Everything is ready!
    Everything is ready!
  17. Enjoy your tea.
    Enjoy your tea.

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