Poppy seed bun


For the dough

  • 500g flour 

  • 1 cube fresh yeast

  • 1 sachet vanilla sugar

  • 1 pinch of salt

  • 2 eggs (size S)

  • 100g butter

  • 125ml milk


For the filling

  • 200g marzipan

  • 1 sachet of baked poppy seeds (or 2 sachetss, depending on how much poppy seeds are desired)

  • Milk


For the glaze

  • Icing sugar

  • Cinnamon

  • Water

  1. Heat the milk for the dough and then crumble the yeast and mix it with the milk. Let it rest until the milk-yeast mixture rises.

  2. Mix flour, vanilla sugar, salt in a mixing bowl and then form a hollow. Add the milk and yeast mixture, butter and eggs.

  3. Now either knead everything with a food processor and knead it firmly with your hands, so that all air is removed from the dough.

  4. Place the dough in a bowl in a warm place and let it rest covered until it is twice as big.

  5. Roll out the dough, spread with the poppy seeds and spread marzipan flakes equally. Then form the dough with the filling into a roll and cut it into pieces of equal size and let it rest again for about 10 minutes.

  6. Bake in the preheated oven (180°C / 350°F) until the buns are golden brown.

  7. Let the buns cool down and spread them with an icing sugar-cinnamon glaze.