Water-Based Poppy Seed Buns
Fluffy, golden, and very tasty! Perfect for the coziest tea time. I consider these buns universal – they work great unsweetened too, for burgers or filled with salad. You can also cut and fill them with jam. But they’re also delicious as is.
Updated : 09 June, 2025
Easy
More than 1 hour.
Ingredients
2
Eggs
500 milliliters
Water
10 grams
Yeast
800 grams
Wheat flour
2 tablespoon
Sugar
1.5 teaspoon
Salt
6 tablespoon
Vegetable oil
40 grams
Poppy seeds
40 grams
Sesame
For brushing
1
Eggs
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
In a deep bowl, crack in the eggs, add sugar and salt, and pour in warm water (around 100–110°F). Mix everything thoroughly.
Step 2
Sift in the flour (about 4½–5 cups) – this aerates it for fluffier buns. Sprinkle in the instant dry yeast (about 2½ tsp) on top. Gently stir yeast into the flour.
Step 3
Knead the dough. It will be sticky at first. Add vegetable oil (about ¼ cup) and work it in. The dough will become smoother and less sticky. Shape it into a ball, cover with a towel, and let it rest in a warm place for 1 hour.
Step 4
The dough will rise and double in size.
Step 5
Punch down the dough gently.
Step 6
Divide the dough into equal pieces – about 12. Roll each piece into a ball.
Step 7
Place dough balls on a greased baking sheet and let them proof for 20–30 minutes. Meanwhile, preheat oven to 390°F (200°C). Brush the buns with beaten egg. Sprinkle some with sesame seeds and others with poppy seeds.
Step 8
Bake the buns in the preheated oven for 25–30 minutes. Baking time may vary depending on your oven.
Step 9
Once baked, lightly spray the buns with water for a softer, shiny crust, and cover with a towel. Your buns are ready to enjoy – happy tea time!