Yeasted Poppy Seed Apple Buns

These yeasted buns are given a poppy seed and fresh apple filling, baked golden, and coated with a sweet lemon frosting.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 415 Calories

Ingredients

• ½ cup white sugar
• 1 egg
• 1 teaspoon ground cinnamon
• 1 pinch salt
• ¼ cup white sugar
• 2 teaspoons finely grated lemon zest
• 2 teaspoons lemon juice
• 4 tablespoons confectioners' sugar
• 2 ¼ teaspoons active dry yeast
• 4 ¾ cups all-purpose flour
• ¾ cup lukewarm milk
• 5 tablespoons unsalted butter, softened
• 3 cups grated apple
• vegetable oil, or as needed
• 2 teaspoons lemon juice, or more as needed
• 1 tablespoon lukewarm milk
• 2 medium russet potatoes, peeled and quartered
• 5 ounces freshly ground poppy seeds

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Bake in the preheated oven until golden brown, 35 to 40 minutes.

Step 3

Place potatoes in a small saucepan and cover with water. Bring to a boil, then reduce heat and cook, covered, until soft, 10 to 15 minutes. Drain and let cool, 15 to 20 minutes. Pass cooled potatoes through a potato ricer and set aside.

Step 4

Stir 3/4 cup plus 1 tablespoon milk and yeast together in a small bowl. Let stand until creamy or foamy, about 10 minutes.

Step 5

Combine potatoes, yeast mixture, flour, sugar, butter, egg, lemon zest, and salt together in the bowl of a stand mixer. Knead on low speed until dough is smooth, elastic, and detaches from the bowl, about 5 minutes; dough should be slightly sticky.

Step 6

Place dough into an oiled bowl. Turn over to coat. Cover with a damp dish towel and let rise in a warm place until doubled in size, about 2 hours.

Step 7

In the meantime, mix apple, sugar, lemon juice, and cinnamon for filling together in a bowl. Stir until well combined. Cover and refrigerate filling.

Step 8

Roll dough out on a lightly floured surface into a 12x14-inch rectangle. Spread filling evenly over dough, leaving about 1/2 inch free on each long side. Sprinkle with poppy seeds. Roll up tightly lengthwise. Brush seams with a little water and pinch to stick together.

Step 9

Place the roll on a large cutting board, seam-side down. Cut into 1 1/2-inch slices using a very sharp knife.

Step 10

Fit rolls loosely into a greased 10-inch round or 9x13-inch rectangular baking pan, cut-side down, with a little space between them. Cover with a clean towel and let rise in a warm place until visibly doubled in size, about 45 minutes.

Step 11

Meanwhile, stir confectioners' sugar and enough lemon juice together in a bowl to make a thick, spreadable frosting.

Step 12

Remove buns from the oven. Brush frosting over rolls while they are still warm.