Poppy Seed Buns

Poppy seed bun topped with drizzle of white icing.

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These irresistible Poppy Seed Buns are made with a soft and fluffy yeasted dough, flavorful poppy seed filling, and a drizzle of tasty almond icing on top.

Prep Time1

Cook Time15

Rising Time:1 30

Total Time2 45

Servings: buns

Calories: 310kcal

Author: Naomi Andres

Equipment

large baking pan
parchment paper
mixing bowls
measuring cups & spoons
cooking thermometer

Ingredients

For the Dough:

1 ¼ cups warm milk (110℉) (I use whole milk)
3 tablespoons salted butter * melted
2 tablespoons granulated white sugar
¾ teaspoon sea salt
1 ½ teaspoons instant yeast (quick-rise yeast)
3-3 ½ cups all-purpose flour

For the Poppy Seed Filling:

3 tablespoons salted butter melted
⅓ cup poppy seeds
⅔ cup powdered sugar (confectioners sugar)
2 teaspoons almond extract

For the Icing:

1 cup powdered sugar (confectioners sugar)
1 teaspoon almond extract
2-3 tablespoons cream (or 1-2 tablespoons of milk)

Other:

2 tablespoons heavy whipping cream (to brush on the buns before baking)

Instructions

In a large mixing bowl, whisk together the warm milk, melted butter, white sugar, salt, and instant yeast. Stir in 2 cups of the flour and mix for 1 minute to begin to develop the gluten in the dough. Add 1 more cup of flour and fold until the dough begins to come together.
1 ¼ cups warm milk (110℉), 3 tablespoons salted butter, 2 tablespoons granulated white sugar, ¾ teaspoon sea salt, 1 ½ teaspoons instant yeast
Turn the dough out onto the countertop. Knead for 5 minutes, adding up to ½ cup more flour or until the dough is soft and smooth. It should be a little tacky but not stick to your hands. Form the dough into a ball and place it into a floured bowl. Cover with a clean and dry towel and let rise in a warm place for 1 hour or until doubled in size.
3-3 ½ cups all-purpose flour
While the dough is rising, stir together the melted butter, poppy seeds, powdered sugar, and almond extract to form the poppy seed filling.
3 tablespoons salted butter, ⅓ cup poppy seeds, ⅔ cup powdered sugar, 2 teaspoons almond extract
Once the dough has risen, punch it down to deflate. Roll the dough out on a floured countertop into a large rectangle about 24 inches wide and 12 inches tall and about ¼-inch thick.
Spread the poppy seed filling onto half of the rectangle of dough. Fold the other half of the rectangle over the filling. Carefully use the rolling pin to roll the dough with the filling sandwiched in between a few times if it has retracted slightly.
Use a pizza cutter or sharp knife to slice the dough into 12 strips. Twist each strip of dough before wrapping it into a bun shape. (see video below) Place each bun on a parchment paper-lined large sheet pan and let rise for 30 minutes in a warm place. While the buns are rising, preheat the oven to 375℉.
Once risen, gently brush the top and sides of each bun with heavy cream. Bake in the preheated oven for 15-18 minutes or until golden. Let cool slightly on the pan while you stir together the powdered sugar, almond extract, and enough milk or heavy cream to make a drizzleable icing. Drizzle over the slightly cooled buns. Serve fresh and warm or warm slightly before serving.
1 cup powdered sugar, 1 teaspoon almond extract, 2-3 tablespoons cream

Video

Notes

Add an additional ⅛ teaspoon of salt to each the dough and the filling, if you are using unsalted butter.

These buns are best eaten fresh the day they were baked, but if there are any leftovers, once they have fully cooled, store covered at room temperature for up to 3 days. Warm slightly before serving.

Nutrition