Yeasted Poppy Seed Apple Buns recipe

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Ingredients

2 medium russet potatoes, peeled and quartered
¾ cup lukewarm milk
1 tablespoon lukewarm milk
2 ¼ teaspoons active dry yeast
4 ¾ cups all-purpose flour
¼ cup white sugar
5 tablespoons unsalted butter, softened
1 egg
2 teaspoons finely grated lemon zest
1 pinch salt
vegetable oil, or as needed
3 cups grated apple
½ cup white sugar
2 teaspoons lemon juice
1 teaspoon ground cinnamon
5 ounces freshly ground poppy seeds
4 tablespoons confectioners' sugar
2 teaspoons lemon juice, or more as needed

Nutrition Info

414.7 calories
carbohydrate: 67.5 g
cholesterol: 29.5 mg
fat: 12.6 g
fiber: 4.4 g
protein: 9.5 g
saturatedFat: 4.2 g
servingSize: -
sodium: 32.5 mg
sugar: 21.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place potatoes in a small saucepan and cover with water. Bring to a boil, then reduce heat and cook, covered, until soft, 10 to 15 minutes. Drain and let cool, 15 to 20 minutes. Pass cooled potatoes through a potato ricer and set aside.

  2. Stir 3/4 cup plus 1 tablespoon milk and yeast together in a small bowl. Let stand until creamy or foamy, about 10 minutes.

  3. Combine potatoes, yeast mixture, flour, sugar, butter, egg, lemon zest, and salt together in the bowl of a stand mixer. Knead on low speed until dough is smooth, elastic, and detaches from the bowl, about 5 minutes, dough should be slightly sticky.

  4. Place dough into an oiled bowl. Turn over to coat. Cover with a damp dish towel and let rise in a warm place until doubled in size, about 2 hours.

  5. In the meantime, mix apple, sugar, lemon juice, and cinnamon for filling together in a bowl. Stir until well combined. Cover and refrigerate filling.

  6. Roll dough out on a lightly floured surface into a 12x14-inch rectangle. Spread filling evenly over dough, leaving about 1/2 inch free on each long side. Sprinkle with poppy seeds. Roll up tightly lengthwise. Brush seams with a little water and pinch to stick together.

  7. Place the roll on a large cutting board, seam-side down. Cut into 1 1/2-inch slices using a very sharp knife.

  8. Fit rolls loosely into a greased 10-inch round or 9x13-inch rectangular baking pan, cut-side down, with a little space between them. Cover with a clean towel and let rise in a warm place until visibly doubled in size, about 45 minutes.

  9. Preheat the oven to 375 degrees F (190 degrees C).

  10. Bake in the preheated oven until golden brown, 35 to 40 minutes.

  11. Meanwhile, stir confectioners' sugar and enough lemon juice together in a bowl to make a thick, spreadable frosting.

  12. Remove buns from the oven. Brush frosting over rolls while they are still warm.

Recipe Yield

12 buns

Recipe Note

These yeasted buns are given a poppy seed and fresh apple filling, baked golden, and coated with a sweet lemon frosting.

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