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Poppy seed pastries on a plate. Yellow napkin on the side and a piece of pastry next to it.
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POPPY SEED PASTRIES PLUSHKI - RUSSIAN SWEET BUNS RECIPE

These poppy seed pastries are the perfect snack, great for breakfast, or on the go. Super soft with a crunchy and chewy exterior and a nutty but sweet flavor.
Make them, and let me know what you think!
Course Breakfast, Dessert, Snack
Cuisine Russian
Keyword pastries, poppy seed pastries, poppy seeds
Prep Time 30 minutes
Cook Time 25 minutes
Resting time 2 hours
Total Time 2 hours 55 minutes
Servings 8 pastries
Author Milena M

Equipment

  • 1 Rolling Pin
  • 1 Stand Mixer

Ingredients

  • 135 ml Milk warm, 1/2 cup
  • 7 g Dry yeast 2¼ tsp
  • 1 tsp Granulated sugar
  • 80 ml Butter melted, 1/3 cup, or vegitable oil
  • 2 Eggs room temp
  • 500 g AP Flour
  • 1/2 tsp Salt
  • 100 g Granulated sugar or Raw cane sugar 1/2 cup
  • 2 tsp Vanilla extract

Filling

  • 3 tbsp Butter melted
  • 50 g Granulated sugar or raw cane sugar 1/4 cup
  • 35 g Poppy seeds 1/4 cup

Egg wash

  • 1 Egg
  • 1 tbsp Water

Instructions

  • First, warm the milk. Don't make it too hot. It should be warm enough for the yeast to bloom. If it's too hot, it will kill it.
    Usually, the best water/milk temperature for dry yeast should be 105-115F(40-46C).
  • In a bowl of a stand mixer, combine yeast, 1 teaspoon sugar, and warm milk. Let the yeast activate for a few minutes. It should be foamy, which is a sign of a healthy active east.
  • While the yeast is activating, melt the butter.
  • Once the yeast is foamy (meaning it's alive and good to use), add the eggs, flour, salt, sugar, vanilla extract, and melted butter. Mix on low to medium using the dough hook for about 10-15 minutes, or until smooth and it passes the window test.
  • Shape the dough on a lightly floured counter and transfer it to an oiled bowl. Cover with a towel or plastic wrap and let it rest until double the size. This can take an hour or more, depending on the room temperature.
  • When the dough has doubled its size, punch it and fold it a few times, then transfer it to a clean, floured counter. Divide the dough into equal-sized balls. I like to use a kitchen scale, but you can also just eyeball it. I made 11 balls at about 87 grams each. If you want, you can make them bigger or smaller.
  • Using a rolling pin, roll one ball at a time into a flat oval shape about 1/4 inch (5cm) thick (see photos). Brush some melted butter on top using a pastry brush and sprinkle sugar and poppy seeds on top.
    Roll the dough into a tube (like a cinnamon roll) and pinch both ends together. Using a knife, cut through the center, holding the ends together (see photos). Split open and place on a parchment paper-lined baking tray. Repeat the same with the rest of the dough.
    Once all the pastries are ready, cover them with a towel and let them rest for an hour.
  • Preheat the oven to 350F(180C). Make the egg wash by whisking one egg with a tablespoon of water. Using a pastry brush, brush each pastry with the egg wash. Bake on the middle rack until golden for 18-20 minutes, depending on your oven.
  • When ready, take them out of the oven and let them cool for 5-10 minutes before enjoying.

Notes

  • Store them in an airtight container at room temperature.