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Yeasted Poppy Seed Apple Buns
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
260 minutes
Yeasted apple and poppy seed buns, golden-baked and topped with sweet lemon frosting.
Ingredients:
  • 2 medium russet potatoes, peeled and quartered
  • 0.75 cup lukewarm milk
  • 1 tablespoon lukewarm milk
  • 2.25 teaspoons active dry yeast
  • 4.75 cups all-purpose flour
  • 0.25 cup white sugar
  • 5 tablespoons unsalted butter, softened
  • 1 egg
  • 2 teaspoons finely grated lemon zest
  • 1 pinch salt
  • vegetable oil, or as needed
  • 3 cups grated apple
  • 0.5 cup white sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon ground cinnamon
  • 5 ounces freshly ground poppy seeds
  • 4 tablespoons confectioners' sugar
  • 2 teaspoons lemon juice, or more as needed
Instructions:
  • In a saucepan, boil the potatoes until soft, about 10-15 minutes. Drain and let cool for 15-20 minutes. Then, process the cooled potatoes through a ricer and set aside.
  • Combine 3/4 cup plus 1 tablespoon milk with yeast in a small bowl. Allow it to sit until creamy or foamy, approximately 10 minutes.
  • In a stand mixer bowl, mix potatoes, yeast mixture, flour, sugar, butter, egg, lemon zest, and salt until smooth, elastic, and dough detaches from the bowl, about 5 minutes on low speed. Aim for a slightly sticky dough.
  • Transfer the dough to a lightly oiled bowl, ensuring it's coated all around. Cover with a damp towel and allow it to double in size in a cozy spot for approximately 2 hours.
  • While waiting, combine apples, sugar, lemon juice, and cinnamon in a bowl. Mix until thoroughly integrated. Chill the filling by covering it and placing it in the refrigerator.
  • On a lightly floured surface, roll out the dough into a 12x14-inch rectangle. Evenly spread the filling, leaving a 1/2 inch border on each long side. Sprinkle with poppy seeds. Roll tightly lengthwise, then seal the seams by brushing with a bit of water and pinching them together.
  • Gently lay the roll on a spacious cutting board, with the seam facing downward. Slice into 1 1/2-inch pieces using a razor-sharp knife.
  • Place the rolls in a lightly greased 10-inch round or 9x13-inch rectangular baking pan, cut-side down, leaving some space between each one. Cover with a clean towel and allow them to rise in a warm spot until they have doubled in size, approximately 45 minutes.
  • Heat your oven to a toasty 375 degrees F (190 degrees C).
  • Bake until beautifully golden brown, for about 35 to 40 minutes in the preheated oven.
  • Combine confectioners' sugar with just the right amount of tangy lemon juice until you achieve a lusciously thick frosting.
  • Take the buns out of the oven and generously brush them with frosting while they are still warm.

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