Poppy seed and strawberry buns

Ingredients

Poppy seed filling

• 175 ml milk
• 25 g sugar
• 150 g poppy seeds
• 100 g strawberry jam
• 10 g butter
• lemon zest
• rum
• cinnamon

Bun dough

• 500 g flour
• 1 pkg of dry leavening
• 0.2 litres of milk
• 70 g butter
• 150 g sugar
• 1 pinch of salt
• 2 pcs. eggs
• 1 pc. egg yolk

Other

• 30 pcs. strawberries, fresh
• butter for dipping
• egg for topping

Preparation

Poppy seed filling

Heat the milk and sugar, add the poppy seeds, strawberry jam and spices. Finally, stir the finely chopped butter into the hot mixture.

Bun dough

Pour the lukewarm milk into a mixing bowl and dissolve the yeast and sugar in it. Then add the remaining ingredients and work into a smooth dough using a dough hook. Leave to rest in a warm place for approx. ½ hour until the dough has doubled in size, then knead well again with a dough hook. Now cut the yeast dough into 30 roughly equal pieces and fill each one with a strawberry and some poppy seed mixture. Then dip in melted butter and place “loosely” in a baking dish. Leave to rise again in a warm place until the buns have doubled in size. Finally, brush with egg, bake at 160 °C for approx. 30 to 40 minutes and serve with vanilla sauce.