How to make yeast buns with white poppy seeds

Step 1 - prepare the yeast starter

• Crumble the yeast, add sugar and mix. Pour in warm (but not hot) milk, mix and set aside in a warm place for about 15-20 minutes.
  15 g yeast, 1 teaspoon sugar, 120 ml milk

Step 2 - prepare the yeast dough for the buns

• Pour flour into a large bowl, add the remaining sugar, oil, and egg. Pour in the yeast starter and knead the dough.
  300 g wheat flour - all-purpose, 40 g sugar, 50 ml oil, 1 egg
• Cover the bowl with the dough and set aside in a warm place for about an hour - until it rises.

Step 3 - prepare the poppy seed buns

• After this time, take the dough out onto a floured surface and knead briefly.
• Roll out the dough into a flat cake about 0.5-1 cm thick.
• Spread about half of the dough with the white poppy seed filling.
  about 100 g white poppy seed filling
• Fold the dough so that the unspread part covers the spread part (see my video), lightly press the dough and cut into strips about 2 cm wide.
• Twist each strip along its own axis - creating a screw-like shape, and then roll into a bun.
• Arrange the twisted buns on a baking sheet lined with parchment paper.
• Cover the buns with a cloth and set aside for half an hour to rise.

Step 4 - bake the poppy seed buns

• Meanwhile, preheat the oven to 170 degrees (fan-assisted).
• Place the risen buns in the oven and bake for about 20-25 minutes - until golden brown.
• After baking, cool the buns.
• You can drizzle them with icing at the end - just add a little milk or heavy cream to powdered sugar.