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Soft and Fluffy Poppy Seed Milk Buns
These soft and fluffy poppy seed milk buns are inspired by classic mini brioche bread. Light, tender, and beautifully risen, they bake up with a glossy golden crust and a delicate crumb. Baked in small ramekins or mini pots, they hold their shape perfectly and make an elegant presentation while remaining wonderfully comforting. The combination of milk, butter, and eggs gives these buns their rich brioche-like texture, while poppy seeds add a subtle nuttiness throughout.
These buns are ideal for breakfast, brunch, or as a soft side bread served warm with butter, jam, or cheese.
Ingredients
For the Dough
- 3 cups all-purpose flour
- 2 tablespoons poppy seeds
- 2½ teaspoons dry yeast
- ¼ cup granulated sugar
- ½ cup warm milk (about 110°F / 43°C)
- 2 large eggs, at room temperature
- 80 g unsalted butter, softened
- ½ teaspoon salt
For Brushing and Finishing
- 1 egg yolk
- 1 tablespoon milk
- 1–2 tablespoons oil, for drizzling on top before baking
Activating the Yeast
In a small bowl, combine the warm milk, dry yeast, and 1 tablespoon of the sugar (taken from the measured amount). Stir gently until dissolved. Let the mixture rest for about 10 minutes, or until it becomes foamy and bubbly. This indicates that the yeast is active and ready to use.
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