I’m finally sharing a recipe of an enemy of mine – the Poppy Seed Buns aka Piroshki. I have a love and hate relationship with them. We have a Russian bakery a few minutes away from home and each time I drive by that place, I’m extremely tempted to stop by for those Poppy Seed Buns. Gotta be honest, I probably give in about 80% of the time…at least not 100%; the other 20% I probably have something else baking at home.
There is something about the way those buns are rolled into a spiral shape, that causes the layers to twist into different directions, resulting in a very unique dough texture.
Other Piroshki Recipes you Must Try:
Share Some Love ❤️
- 1 Poppy Seeds
- 1 Piroshki Dough
- 1 Egg
- 1 tbsp Sugar
- Roll out the dough into a long, flat piece. Into the center of the piece, place the prepared poppy seeds.
- Seal both ends of the dough, keeping the poppy seeds on the inside. Roll the dough into a spiral shape. Place buns next to each other on a lined baking sheet.
- Let buns rise for about an hour. Using a small bowl, whisk eggs with sugar; glaze each bun with egg mixture.
- Bake in preheated oven, at 350F, for about 30 minutes or until golden brown.