Poppy Seed Buns

In a large bowl, mix 250 g of flour, 1½ tsp of dry yeast, 50 g of sugar and ¼ tsp of salt. Add 150 g of milk warmed to 30°C (86°F) and 50 g of softened butter, and stir until fully combined. Cover with cling film and let it rest in a warm place for 30 minutes.

Knead the rested dough for 7–10 minutes until smooth and elastic. Place it in a lightly oiled bowl, cover with cling film and let it rise in a warm place for 1½–2 hours, until doubled in size.

Roll out the risen dough into a rectangle. Spread the filling evenly, leaving a small gap around the edges. Roll it into a log, pinch the seam tightly and cut the log into 6 pieces.

Place the buns on a baking sheet lined with parchment paper. Press each bun in the middle with a spatula to shape it, then brush with beaten egg.

Bake in a preheated oven at 180°C (350°F) for 20–25 minutes, until golden. Let the buns cool completely.

Bring 100 g of milk and 100 g of sugar to a boil in a saucepan. Pour it over 200 g of ground poppy seeds and mix. Cover with cling film and let it steep and cool. Once cooled, add 1 egg to the filling and mix.