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Poppy seed pastries: Plushki

By Milena M Leave a Comment

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Pastries Plushki on a plate.
Pastries Plushki on a plate.
Pastries Plushki on a plate.

Every time I make these poppy seed pastries it takes me back to my childhood. They are super soft and fluffy, filled with nutty poppy seeds and sugar, creating beautiful texture and flavor. Perfect for breakfast with a cup of hot beverage, a snack, or on the go. Besides, they are fun to make and super delicious!

Poppy seed pastries on a plate. Yellow napkin on the side and a piece of pastry next to it. this recipe

I basically grew up with these poppy seed pastries. They were a staple at my home. I remember my mom and grandmother kneading the dough by hand making a BIG batch of it. Letting it rise and kneading it again, repeating this three times. They also used only fresh yeast, dry yeast was not available back then. And of course, I was helping and eating the dough, as any kid does. But when the pastries were baking the whole house would smell like a bakery and I couldn’t wait to eat them!

However, at present time is much faster to make Plushki. We have dough mixers, dry yeast, and there is no need to knead the dough three times. Therefore, I can make them very often without spending hours doing it.

What are Plushki?

Plushki (plural, Plushka-singular) are traditional Russian pastries made with enriched yeasted dough. They can vary in shape and type of fillings, like poppy seeds, cinnamon, or jam.

What are Poppy seeds?

Poppy seeds are seeds from a poppy plant. They areblack/gray, tiny-shaped seeds used in cooking and producing oil used in paint, varnish, soap, and more.

The flavor is nutty and a bit sweet which makes them perfect for baking.

Although they are known for their opium properties, you have to consume a very large amount of them to actually make you high. Therefore, don’t be afraid to use them in your cooking. After all, if they were not safe they wouldn’t be sold and used for centuries.

Poppy seeds have many health benefits. They are rich in:

Manganese – is a trace mineral that can improve bone health, reduce inflammation, can regulate blood sugar, and much more.

Fiber – as we all know fiber helps with digestion, and preventing constipation, but also can lower blood sugar and help manage diabetes. You can read more about it here.

Omega-6 – just like Omega-3s, they are essential fatty acids that the body doesn’t produce. It’s important eating food containing omegas, like poopy seed oil, grapeseed oil, sesame oil, and others. Check draxe.com for more info.

Calcium, Magnesium, Zinc – are important minerals for the body. They can help with bone health, immune system, help control blood sugar, and more.

Good for the skin and alleviating stress – who wouldn’t want beautiful skin and less stress?!

Poppy seed pastries on a plate and some on the side. Yellow napkin next to the plate and a few broken pieces of a pastry.

How to use Poppy seeds in cooking?

Poppy seeds are used in a variety of dishes and very much in baking.

They are a great addition to muffins, sweet loaves, pancakes, crepes, oatmeal, but also in bread, bagels, and savory foods. You can soak them in water or just sprinkle them on top.

Other seeds, like sesame, chia, sunflower seeds, and more can be used together with poppy seeds. You can even mix them into jams, butter, or other types of spreads.

How to store poppy seeds?

Poppy seeds like many other seeds are rich in oils, and oil can go bad. Fresh poppy seeds should taste nutty, if they taste bitter this means they are bad. Keep them in an airtight container in your pantry away from sunlight and heat. In fact, If you don’t use them very often you can keep them in the freezer for longer shelf life.

Also, make sure the poppy seeds you are buying are fresh. Very often stores will sell seeds that have been sitting on the shelf way too long and have already lost their flavor.

Poppy seed pastries on a plate and one broken into smaller pieces on the side of the plate. Yellow napkin sticking out form under the plate. Overhead photo.

How to make these poppy seed pastries?

Making this recipe is not hard. As with any other enriched dough having all the ingredients at room temperature will help in creating a smooth and homogeneous dough. You just need a little bit of time and patience. Remember, dough doesn’t like to be rushed.

  • First, start by warming up the milk just enough to activate the yeast. Don’t make it too hot or it will kill the yeast. Ideal temperature is 105-150F(40-46C). Next, mix the yeast with the milk and a tablespoon of sugar. Let it sit for a few minutes till the yeast is foamy.
  • To the activated yeast add the melted butter (make sure it’s not hot), eggs, vanilla, salt, and sugar. Next, mix with the whisk attachment till everything is nice and smooth. Then switch to the dough hook and add the flour, a little at a time, while mixing at low speed. This can take between 7-10min. The dough is ready when it doesn’t stick to the side of the bowl or your hands.
  • Transfer the dough to a flat surface sprinkled with flour and shape it into a boll. Place it inside an oiled bowl and cover with a towel or plastic. Let is rest till double the size, about an hour or longer, depending on the room temperature.
A bowl with dough in it.
A bowl with risen dough in it.
Hand punching down a dough inside a bowl.

A quick tip: Place a bowl with hot water underneath the bowl with the dough. The steam from the water will help the dough rise faster.

  • Once the dough has risen punch it to deflate and fold a few times. Then transfer to a floured surface and divide into eight equal pieces, about 120g each. I like to use a kitchen scale for more precise measurements. However, you can also just eyeball it. If you would like you can make them smaller in size.
Hand holding a pastry brush, while brushing over a rolled flat oval shaped dough. Dough bolls on the back and a rolling pin on the side.
Hand sprinkling poppy seeds over a flatten oval shaped dough. Dough bolls on the back and a rolling pin on the side.
Hand rolling an oval shaped dough that has been sprinkled with sugar and poppy seeds. Dough bolls on the back and a rolling pin on the side.
Hand holding a rolled dough, pressing the ends together. Dough bolls on the back and a rolling pin on the side..
Hand holding a rolled dough with both ends pressed together. A knife cutting through the center of the dough roll. Dough bolls on the back and a rolling pin on the side.
Two hands holding a dough cut in half showing the filling. Dough bolls on the back and a rolling pin on the side.
  • Using a rolling pin roll one boll at a time into a flat oval shape about 1/4 inch thick(5cm). Then brush with melted butter, sprinkle sugar and poppy seeds, and roll from the narrow side into a tube. Pinch both ends together and cut through the center while holding the ends. Split open and place on a parchment paper-lined baking tray. Repeat with the rest of the dough. Leave about 2″(5cm) between each pastry. Cover the tray with a towel and let it rest for 1 hour.
A hand holding a dough pastry in the shape of a heart filled with poppy seeds. Dough bolls in the background with a knife and a rolling pin on the side.
Raw heart shaped dough pastries filled with poppy seeds and sugar laying on a parchment paper.
Raw heart shaped dough pastries filled with poppy seeds and sugar laying on a parchment paper, shot overhead.
Proofed raw heart shaped dough pastries filled with poppy seeds and sugar laying on a parchment paper, shot overhead.
Baked heart shaped pastries filled with poppy seeds and sugar laying on a parchment paper inside a baking tray, shot overhead.
  • Finally, bake at 350F(180C) for about 17-25min,depending on your oven. They should be golden brown on top. After that, you can take them out from the oven and let them cool off a bit before eating.

Enjoy!

How to store poppy seed pastries?

You can store these poppy seed pastries in an airtight container at room temperature for up to five days. If you would like, you can freeze them for up to three months and defrost them in the oven till soft.

More delicious recipes

STRAWBERRY AND RHUBARB BRAIDED ROLLS – If you have some fresh or frozen rhubarb and strawberries, or even jam I highly recommend you try these amazing rolls.

PUMPKIN BUNS FILLED WITH HOMEMADE PUMPKIN JAM – These Pumpkin Buns filled with pumpkin jam are fluffy, soft, and super delicious, you just have to try them!

HOW TO MAKE CHALLAH BREAD – Wonderful Challah bread that is light as a feather and perfect for a french toast.

A plate with heart shaped poppy seed pastries.
Poppy seed pastries on a plate. One on the side of the plate. Yellow napkin next to the plate.

LET’S CONNECT!

If you have any questions about this recipe or just want to connect I’ll be more than happy to hear from you. Leave a message below or follow me on Instagram, Pinterest, or Facebook.

In addition, I would love it if you can rate this recipe and share it with your friends and family. Your support means a lot!

*This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you.

Poppy seed pastries on a plate. Yellow napkin on the side and a piece of pastry next to it.

Poppy seed pastries Plushki – Russian sweet buns

Milena M
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!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 25 mins
Resting time 2 hrs
Total Time 2 hrs 55 mins
Course Breakfast, Dessert, Snack
Cuisine Russian
Servings 8 pastries

Equipment

  • 1 Rolling Pin
  • 1 Stand Mixer

Ingredients
  

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

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. 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, 1tsp sugar, and warm milk. Let the yeast activate for a few minutes.
  • While the yeast is activating, melt the butter.
  • Once the yeast is foamy (meaning it's alive and good to use) add the flour, salt, melted butter, vanilla, and sugar. Mix on low using the dough hook.
  • While the mixer is running add the eggs one at a time. When the dough becomes smooth and doesn't stick to the sides, it's ready. If it's still steaky add more flour.
  • Shape the dough on the counter and transfer it to an oiled bowl. Cover with a towel or plastic whrap and let it rest till double the size. This can take an hour or more depanding on the room temperature. You can also place the bowl on top of another bowl filled with hot water, the steam from which will warm up the dough.
  • When the dough has doubled its size, punch it and fold a few times, then transfer to a clean floured counter. Divide the dough into equal size bolls, I like to use a kitchen scale, but you can also just eyeball it. It makes 8 balls at about 120g each.
  • Using a rolling pin, roll one ball at a time into a flat oval shape about 1/4inch (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) before baking. 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 till golden for 17-25 minutes, depending on your oven.
  • When ready, take them out of the oven and let them cool a bit.
    Enjoy!

Notes

  • Store them in an airtight container at room temperature.
Keyword pastries, poppy seed pastries, poppy seeds
Tried this recipe?Mention @crumblesofhealth or tag #crumblesofhealth

Filed Under: All Recipes, Bread & Pastries Tagged With: pastries, plushki, poppy seed pastries, poppy seeds, Russian pastries

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