Sweet Poppy Seed Buns (Pirohi)
Try this Sweet Poppy Seed Buns (Pirohi) recipe, or contribute your own.
Try this Sweet Poppy Seed Buns (Pirohi) recipe, or contribute your own.
- 3 large eggs
- 1 tsp salt
- 2 cups warm milk (i used 2%)
- 1 tbsp active dry yeast (i used red star brand)
- 1/2 cup granulated sugar divided
- 6 cups all-purpose flour (divided into 1 cup and 5 cups)
- 1 and 1/2 tbsp unsalted butter melted
- 1 egg, beaten for egg wash
- 1 tbsp dry poppy seeds to sprinkle over the top
- 1 recipe for poppy seed filling (click here for tuto
- 3/4 cup raisins (white or brown raisins work)
- Carbohydrate 15.596866871554 g
- Cholesterol 36.4958333333333 mg
- Fat 1.5031749539612 g
- Fiber 0.562990751391581 g
- Protein 3.15854653040314 g
- Saturated Fat 0.566040023189028 g
- Serving Size 1 1 bun (32g)
- Sodium 278.167481818611 mg
- Sugar 15.0338761201625 g
- Trans Fat 0.261049467677539 g
- Calories 90 calories
Step-by-step
- In the bowl of an electric mixer, add 2 cups warm milk and sprinkle with 1 Tbsp yeast. Let sit 5-7 min.
- Add 1 cup flour and ½ cup sugar. Whisk together until blended and let it rise at room temp 30-45 min or 20 minutes in a 100° oven.
- Whisk in the 3 eggs, remaining ½ cup sugar, 1.5 Tbsp melted butter and 1 tsp salt.
- Now using the dough hook, add the next 5 cups of flour 1 cup at a time letting it blend into the dough before adding more. You know you’ve added enough flour when the dough is no longer sticking to the walls of the bowl - flour measurements could vary depending on the flour you use.
- Mix/knead on low speed with the dough hook for 15 minutes.
- Cover with plastic wrap and let rise in a warm 100° oven for 1 hour (2 hours at room temp). The dough will triple in volume. Be patient. It’s all worth it in the end.
- Transfer your dough to a good very lightly floured non-stick surface and cut into 2 equal pieces.
- Working with one piece at a time, roll dough into a large circle a little less than ½” thick.
- Cut out circles 2½ to 3” in diameter using a wide drinking glass or small bowl.
- Mix raisins into poppyseed filling. Place 1 heaping tsp (or a flat mini-ice cream scoop) of poppy seed filling into the center of each round.
- Pinch two ends together over the filling and pinch down the sides to seal in the filling.
- Fold the two corners up and place the filled bun onto the 9x13 rimmed baking sheet, sealed-side-down.
- Let the piroshki rise in a warm 100°F oven for 20 minutes until they look puffy (or 30-45 minutes in a warm room).
- Beat 1 egg and brush the tops of the puffy piroshki with the egg wash then sprinkle on the poppy seeds.
- Bake at 360°F for 18-20 minutes or until the tops are golden brown.
- Pour yourself a tall glass of cold milk and enjoy!
Sweet Poppy Seed Buns: A Taste of Home
The aroma of freshly baked bread has always been a comforting scent for me. It evokes memories of my grandmother’s kitchen, filled with warmth, laughter, and the sweet smell of baking goods. This recipe for Sweet Poppy Seed Buns, or Pirohi as we called them, is one I’ve cherished and perfected over the years. It’s more than just a recipe; it’s a connection to my past and a way to share a little bit of my heritage with others. The process of making these buns is a journey in itself, a testament to the patience and love that goes into creating something truly special.
From the initial mixing of the dough – the gentle blending of flour, sugar, yeast, and warm milk – to the careful shaping of each individual bun, every step is infused with a sense of purpose. I remember watching my grandmother knead the dough, her hands moving with a practiced grace, her movements as familiar to her as her own heartbeat. The rising of the dough, a slow and deliberate process, is a metaphor for life itself: a time for growth, expansion, and anticipation. It’s a period of waiting that's ultimately rewarded with the delicious results. The final product, these golden-brown, poppy-seed dusted buns, are a culinary masterpiece – light, fluffy, and bursting with flavor. Each bite is a testament to the time, effort, and love poured into their creation. They’re perfect for a quiet afternoon at home, a cozy gathering with friends, or a special breakfast treat to brighten the day.
The Poppy Seed Filling: A Story Within a Story
The poppy seed filling itself is a story waiting to be told. It’s a blend of subtly sweet poppy seeds, plump raisins, and a touch of magic. The way the sweet and slightly nutty flavor of the poppy seeds complements the soft chewiness of the raisins is simply delightful. It's this unique combination that truly elevates these buns from ordinary to extraordinary.
Beyond the taste and texture, making these buns has always been a meditative process for me. The rhythmic kneading, the gentle folding, the careful shaping – these are all actions that center me, that bring me peace and a sense of accomplishment. It's a chance to disconnect from the daily hustle and bustle of life and connect with something deeper, something more meaningful.
More Than Just Buns: A Legacy of Love
These Sweet Poppy Seed Buns are more than just a delicious treat. They’re a legacy passed down through generations, a symbol of family and tradition. They represent the love, care, and patience that went into their creation, and the joy they bring to those who share in their taste. Whether I’m making them for my family, friends, or even just for myself, each bun is a small act of love, a testament to the power of simple pleasures, and a delightful reminder of the sweet things in life.
I invite you to try this recipe and experience the magic for yourselves. It might just become your new favorite treat, a culinary adventure that will fill your kitchen with warmth, your heart with joy, and your taste buds with pure delight. So, gather your ingredients, roll up your sleeves, and prepare to be amazed by the delicious results.
