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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 RECIPE

5
AuthorMilena 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!
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Prep Time30 minutes
Cook Time25 minutes
Resting time 2 hours
Total Time2 hours 55 minutes
Servings11 pastries

Equipment

  • 1 Rolling Pin
  • 1 Stand Mixer

Ingredients
  

  • 240 ml milk, warm, 1 cup
  • 7 grams dry yeast, 2¼ tsp
  • 1 teaspoon granulated sugar
  • 80 ml butter, soft, cubed
  • 2 eggs, room temp
  • 520 grams all-purpose flour, 4 cups
  • 1/2 teaspoon salt
  • 100 grams granulated sugar or raw cane sugar, 1/2 cup
  • 2 teaspoon vanilla extract

Filling

  • 3 tablespoons butter, melted
  • 50 grams granulated sugar or raw cane sugar, 1/4 cup
  • 50 grams poppy seeds, 1/4 cup

Egg wash

  • 1 egg

Instructions

  1. 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).
  2. 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.
  3. Once the yeast is foamy (meaning it's alive and good to use), add the eggs, flour, salt, sugar, and vanilla extract. Mix on low to medium using the dough hook for about 10 minutes or until smooth. Then start adding the butter one piece at a time. Make sure each piece is incorporated into the dough before adding the next one. After you add all the butter, continue mixing until smooth, and it passes the window test.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.