Ingredients
Units
Scale
For the dough:
- 1 package instant yeast
- 2 Tbsp sugar
- 1 cup lukewarm water, divided
- ⅓ cup neutral oil
- ¼ cup honey
- 1 Tbsp vanilla extract
- 2 tsp lemon zest
- 4–5 cups bread flour or all-purpose flour
- 1 tsp sea salt
For the poppy seed filling:
- 1 cup poppy seeds
- 1 cup canned coconut milk
- ½ cup honey
- 2 tsp vanilla extract
- ½ cup almonds, chopped
- 1 pinch sea salt
For the egg wash:
- 1 egg
- 1 Tbsp water
Instructions
- Combine yeast, sugar and ½ cup water in a bowl of a stand mixer. Let sit for 5-10 minutes, or until the yeast starts to foam or “bloom.” If the yeast does not bloom, you may need to get yeast that is more fresh.
- Add remaining water, oil, honey, vanilla and lemon zest, mixing on low to combine. Replace the paddle for the dough hook.
- Add flour and salt, one cup at a time, mix on low using the dough hook. Knead the dough until smooth and no longer sticky, adding more flour as needed. Transfer to a clean, oiled bowl. Cover with a clean, damp towel, and let rise until doubled in size, about 1 hour.
- Punch down the dough, and let rise for an additional 15 minutes.
- For the poppy seed filling, combine the poppy seeds and coconut milk in a small saucepan over medium heat. Bring to a low boil, and simmer for 6-8 minutes, or until the coconut milk has nearly evaporated.
- Use an immersion blender, food processor or blender and blend until most of the poppyseeds have broken down. Alternatively, blend the dry poppy seeds in a spice grinder before heating with coconut milk.
- Stir in the honey, vanilla, almonds and sea salt. Place in the fridge until ready to use.
- Preheat the oven to 350°F. Line two large baking trays with parchment paper.
- Divide dough into 16 even pieces. Cover, and let rise for 20 minutes.
- Roll each ball unto a rectangle, about ¼ inch in thickness.
- Place 1 heaping Tbsp poppy seed filling going vertically down the center.
- Using kitchen shears or a small knife, cut 3-4 ½ inch slits down the sides to make strips.
- Starting at the top, fold the dough strips diagonally over the filling to create a braid appearance, alternating each side to criss-cross the strips. Transfer to the lined baking tray. Repeat with all dough pieces.
- For the egg wash, whisk the egg and 1 Tbsp water in a small bowl. Brush each bun with egg wash.
- Bake for 30-35 minutes, rotating the trays halfway through.
- Prep Time: 1 hour 50 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday