Sweet Poppy Seed Buns (Pirohi)
User Reviews
4.9
Sweet Poppy Seed Buns (Pirohi)
Description
This recipe uses warm milk activated with yeast and sugar, combined with flour, eggs, butter, and salt to make a soft, elastic dough. The dough is kneaded extensively and allowed to rise slowly in a warm environment to develop a good structure and volume. After doubling, it is divided, rolled out, and filled with a sweet poppy seed filling and raisins.
The buns are topped with an egg wash and sprinkled with poppy seeds before baking at 360°F, which helps achieve a golden crust with a soft crumb inside. The raisins add bursts of sweetness while the poppy seed filling contributes a subtle nutty flavor.
Rising the dough in a warm, controlled temperature speeds the yeast action but requires care not to exceed 100°F to avoid killing the yeast or cooking the dough prematurely. Creative oven techniques can maintain this gentle warmth during proofing.
Ingredients
- 2 cups milk I used 2%, warm
- 1 Tbsp active dry yeast I used Red Star Brand
- 1/2 cup granulated sugar divided
- 6 cups all-purpose flour (divided into 1 cup and 5 cups)
- 3 egg large
- 1 unsalted butter melted, 1/2 tablespoon
- 1 tsp salt
- 1 egg beaten for egg wash
- 1 Tbsp poppy seeds dry, to sprinkle over the top
- 1 Recipe for Poppy Seed Filling click here for tutorial
- 3/4 cup raisins white or brown raisins work
Instructions
Preheat your oven to 360°F at step 13.
- In the bowl of an electric mixer, add 2 cups warm milk and sprinkle with 1 Tbsp yeast. Let sit 5-7 min.
- Add 1 cup flour and 1/4 cup sugar. Whisk together until blended and let it rise at room temp 30-45 min or 20 minutes in a 100˚ oven.
- Whisk in the 3 eggs, remaining 1/4 cup sugar, 1.5 Tbsp melted butter and 1 tsp salt. Now using the dough hook, add the next 5 cups of flour 1 cup at a time letting it blend into the dough before adding more. You know you’ve added enough flour when the dough is no longer sticking to the walls of the bowl - flour measurements could vary depending on the flour you use. Mix/knead on low speed with the dough hook for 15 minutes.
- Cover with plastic wrap and let rise in a warm 100˚ oven for 1 hour (2 hours at room temp). The dough will triple in volume. Be patient. It’s all worth it in the end.
- Transfer your dough to a good very lightly floured non-stick surface and cut into 2 equal pieces. Working with one piece at a time, roll dough into a large circle a little less than 1/4" thick. Cut out circles 2 1/2 to 3" in diameter using a wide drinking glass or small bowl.
- Mix raisins into poppyseed filling. Place 1 heaping tsp (or a flat mini-ice cream scoop) of popy seed filling into the center of each round. Pinch two ends together over the filing and pinch down the sides to seal in the filling. Fold the two corners up and place the filled bun onto the 9x13 rimmed baking sheet, sealed-side-down.
- Let the piroshki rise in a warm 100˚F oven for 20 minutes until they look puffy (or 30-45 minutes in a warm room. Beat 1 egg and brush the tops of the puffy piroshki with the egg wash then sprinkle on the poppy seeds. Bake at 360˚F for 18-20 minutes or until the tops are golden brown.
- Pour yourself a tall glass of cold milk and enjoy!
Notes
- Proof yeast doughs in a warm oven not exceeding 100˚F to ensure proper rising without deactivating the yeast.
- If your oven lacks a proofing setting, preheat briefly, then turn it off and prop the door open to create a warm environment for the dough.
- Be cautious not to let dough temperature rise above 100˚F to avoid ruining the yeast activity and dough texture.
User Reviews
Overall Rating
4.9
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