Soft & Fluffy Poppy Seed Milk Buns
Lightly sweet, buttery, and topped with poppy seeds—perfectly pillowy buns you can enjoy any time of day.
⏱ Total Time: ~2 hours
- Prep time: 15 min
- First Rise: 1 hour
- Shaping & Second Rise: 20 min
- Baking Time: 20–25 min
🧑🍳 Yield
Makes 4 large, bakery-style buns (approx. 100–120g each)
🧾 Ingredients
Dough
- 250 ml (1 cup) warm whole milk (38–40 °C / 100–105 °F)
- 15 g (1 Tbsp) granulated sugar
- 7 g (2¼ tsp) instant yeast (or 1 packet)
- 350 g (2¾ cups) all-purpose flour, plus more for dusting
- 7 g (1 tsp) fine salt
- 20 g (2 Tbsp) poppy seeds
- 20 g (1½ Tbsp) unsalted butter, softened
- Neutral oil for greasing
Egg Wash
- 1 large egg yolk
- 1 Tbsp milk
- Extra poppy seeds, for topping
🔪 Instructions
1. Activate the Yeast
In a large bowl, mix warm milk and sugar. Sprinkle yeast over the top and stir gently. Let sit 5–10 minutes until foamy.
2. Make the Dough
Add flour, salt, and poppy seeds to the yeast mixture. Mix until a shaggy dough forms. Add softened butter in pieces and knead (5–7 minutes by hand or 3–4 minutes in a stand mixer) until the dough is soft and slightly tacky.
3. Knead
On a lightly floured surface, knead the dough for 5 minutes until smooth and elastic. It should spring back when gently pressed.
4. First Rise (Bulk Fermentation)
Place dough in a lightly oiled bowl, turning it once to coat. Cover with plastic wrap and a towel. Let rise in a warm place for about 1 hour or until doubled in size.
5. Shape the Buns
Deflate the dough gently. Divide into 4 equal pieces. Shape each into a round bun by folding edges under and rolling on a surface.
6. Second Rise (Proof)
Grease 4 small bowls or ramekins. Place one bun in each, seam-side down. Cover and let rise for 20 minutes until puffy.
7. Egg Wash & Bake
Preheat oven to 170 °C (340 °F). Mix egg yolk and milk for the egg wash. Brush over the tops of each bun. Sprinkle with poppy seeds.
Bake for 20–25 minutes, rotating halfway. Buns are done when golden brown and internal temp reaches 93 °C (200 °F).
8. Cool & Serve
Let buns cool in the bowls for 5 minutes, then transfer to a wire rack. Serve warm with butter, jam, or alongside your favorite meal.
🍽️ Serving Suggestions
- Breakfast: Warm with butter and honey
- Tea Time: With jam and cheese
- Dinner: As a side with soups or stews
- Sandwiches: Slice and fill with roasted veggies, egg salad, or meats
🧠 FAQ
Q: Can I use active dry yeast instead of instant?
A: Yes! Just proof it in warm milk and sugar for 5–10 min until foamy before continuing.
Q: Can I freeze the dough or buns?
A: Yes. After shaping and second rise, freeze buns. Bake from frozen, adding 5–7 extra minutes.
Q: My buns didn’t rise—what happened?
A: Check that your yeast is fresh and that the milk wasn’t too hot (which can kill yeast). Proof in a warm spot (around 25 °C / 77 °F).
Q: How do I store leftovers?
A: Store at room temperature in an airtight container for 2 days. Reheat in the oven for best texture.
Q: How can I make these sweeter?
A: Increase sugar to 30 g and add dried fruit or a swirl of cinnamon-sugar before shaping.
🔄 Variations
- Seed Mix: Combine with sesame or flax seeds
- Whole Wheat: Replace up to 50% flour with whole wheat
- Herb Buns: Add 1 Tbsp chopped dill or chives to the dough
- Sweet Version: Add raisins, dried cranberries, or chocolate chips
🔢 Nutrition (Per Bun – Approximate)
- Calories: 230 kcal
- Protein: 6 g
- Carbs: 32 g
- Fat: 8 g
- Fiber: 2 g
- Sodium: 230 mg
❤️ Final Thoughts
These buns are warm, fluffy, and gently sweet—the kind of recipe that brings people together. Whether you’re baking for family, a brunch gathering, or just a cozy solo meal, this is a comforting classic worth repeating.