Light Brioche Buns filled with sweet poppy seed stuffing
Yes, I’m absolutely serious about to show you how easy it is to make brioche buns. There’s no voodoo or witch power needed, neither you have to be a professional baker. Come, let’s do this together. In the end, you will be proud that you came up with some perfect brioche buns made pretty easy by yourself.
I really have a thing for yeasty bakery. I love the airy consistency, the buttery and also subtle taste. The best on yeasty bakery is that it can be combined with many different flavors.
Imagine, what you can do with this brioche dough. Form little buns out of it and spread some butter, jam, peanut butter or Nutella on it. Roll it into a rectangle, sprinkle it with a brown-sugar-butter-cinnamon mixture, roll it up and cut it into cinnamon buns. Or add some rum soaked raisins, put it into a bread baking form and sprinkle some almond leaves. The possibilities are endless; it seems that the world is yours.
Today I stuffed this light brioche dough with sweet poppyseed filling and coated it with sugar glaze. Poppy seeds and brioche are a perfect match. When you bite into the soft brioche bun, you will be surprised by the sweet poppy seed filling. Heavenly.
First combine flour, salt, sugar and dry yeast in a large mixing bowl. Then add eggs and milk and mix it with a mixing paddle. When the dough starts to get lumpy, switch to your dough hook. Mix the brioche dough on medium speed for about 2 minutes. Then scratch the dough off the hook and the sides of your mixing bowl. Mix it for another 2 minutes on medium speed and scratch it off again.
Cut the butter into little cubes and mix it into the dough on medium/low speed. Piece by piece. Turn the speed up on medium and knead the dough 4 minutes. And again, scratch the dough off the hook and the sides of your mixing bowl. Mix your dough for another 4 minutes on medium speed. At this point, your dough is shiny and silky.
Take very little flour (I mean it – please don’t add more flour as needed! In picture 2, you can see that I took very very little flour ⇒ otherwise your brioche buns will be dry!) and knead the brioche dough into a ball by hand. Place it in a lightly greased bowl, cover it, and let it rise for about 1 hour until doubled in size.
In the meantime, you can make your poppy seed filling. I love to say poppy seed, for me as an Austrian, it’s really fun to say. Poppy seed. Haha. Very funny. I’m sure that you also have heard some words in another language that you think they are funny to say, don’t you?
For the poppy seed filling (ha – hilarious) heat milk, sugar and cinnamon in a medium saucepan. Just let it start boiling then take it from the hot plate and stir in the poppy seeds. Let it cool and stir occasionally.
Again, knead your brioche dough with your hands and divide it into 8 pieces. Take one piece, roll it into a ball and flatten it. Then take one tablespoon full of your poppy seed filling and place it in the middle of your flattened dough. Fold the edges to the middle and completely close it with your fingers. Do this in your hand like I did – see picture 4. Repeat it with every piece of brioche. Place them on a parchment paper layered baking sheet and bake them in the oven.
Let your brioche buns cool down then brush them with sugar glaze.
Congratulations, you did it! I told you that there is no magic needed to make yourself a bunch of yeasty airy yummy goodies, didn’t I?
If you try this poppy seed filled brioche bun recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! I have to seeeeee it!
- 2 cups flour
- 3 tbsp sugar
- 2 1/2 tsp active dry yeast
- 1/2 tsp salt
- 2 large eggs room temperature
- 1/4 cup milk room temperature
- 1/2 cup soft butter
- 1/2 cup milk
- 1/4 cup sugar
- 1/8 tsp cinnamon
- 3/4 cup poppy seeds
- 1/2 cup sugar powdered
- 1 tbsp water
- Take eggs, milk, and butter out of the fridge and let it come to room temperature. Cut butter into cubes and set aside.
- Combine flour, sugar, yeast and salt in a large mixing bowl.
- Add eggs and milk and mix the dough on low speed with a mixing paddle just until it gets lumpy. Switch to the dough hook and knead the brioche dough on medium speed for about 2 minutes.
- Scratch the dough down the bowl and off the hook, then mix it another 2 minutes. At this point, your brioche dough sticks to the dough hook. Scratch down the dough again.
- Mix butter piece by piece into the brioche dough on medium/low speed. Then turn speed up to medium and mix the brioche dough for about 4 minutes. Scratch down the dough again and mix it another 4 minutes. Now, your brioche dough is silky and shiny.
- Take the dough out of the bowl with a dough scraper and place it onto a very lightly floured work surface and knead the dough per hand a few times. Form a ball out of it and place it into a lightly greased bowl. Cover your brioche dough and let it rise in a warm place for about 1 hour until doubled in size.
- Knead the dough again with your hands and let it rest for another hour.
- Meanwhile, you can make your sweet poppy seed filling. Heat milk, sugar and cinnamon in a small saucepan. Just bring it to a boil, remove the saucepan from the stove top and stir in poppy seeds. Let it cool. Stir occasionally.
- Preheat oven to 190°C (375°F).
- Knead your brioche dough a few times by hand and divide it into 8 equal pieces. Take one piece, roll it into a little ball and flatten it into a disc with your hands.
- Grab a spoonful poppy seed filling, place it in the middle of your flatten dough, flap the edges to the middle and completely close it with your fingers. Repeat this with every piece.
- Place all brioche buns onto a parchment paper layered baking sheet and bake it for about 17-19 minutes until they are light brown. Don't overbake them; otherwise, your brioche buns will dry out.
Let it cool on a wire rack.
- Combine powder sugar and water in a small bowl and brush your brioche buns with it.
- You can store your poppy seed filled brioche buns in an airtight container for up to 2 days.