Delicious Yeasted Poppy Seed Apple Buns Recipe

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 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

1. Place the potatoes in a small saucepan and cover completely with water. Bring the water to a boil, then reduce heat to low and cook, covered, until the potatoes are soft, approximately 10 to 15 minutes. Drain the water and let the potatoes cool for 15 to 20 minutes. Once cooled, pass the potatoes through a potato ricer and set aside.
2. In a small bowl, stir together 3/4 cup plus 1 tablespoon of milk and the yeast. Allow the mixture to stand until it becomes creamy or foamy, which should take about 10 minutes.
3. In the bowl of a stand mixer, combine the riced potatoes, yeast mixture, flour, sugar, butter, egg, lemon zest, and salt. Knead the mixture on low speed until the dough is smooth, elastic, and detaches from the sides of the bowl, about 5 minutes; note that the dough should remain slightly sticky.
4. Place the dough into a lightly oiled bowl, turning it over to ensure it is coated on all sides. Cover the bowl with a damp dish towel and let it rise in a warm area until it has doubled in size, approximately 2 hours.
5. While the dough is rising, prepare the filling by mixing the diced apple, sugar, lemon juice, and cinnamon together in a mixing bowl. Stir the ingredients until they are thoroughly combined. Cover the bowl and refrigerate the apple filling.
6. On a lightly floured surface, roll the dough out into a 12x14-inch rectangle. Spread the prepared apple filling evenly over the dough, leaving about 1/2 inch of space free on each long side. Sprinkle poppy seeds over the filling. Roll the dough up tightly lengthwise, creating a log shape. Brush the seams with a little water and pinch them to ensure they stick together securely.
7. Place the rolled dough log on a large cutting board, seam-side down. Using a very sharp knife, cut the log into 1 1/2-inch slices.
8. Fit the rolls loosely into a greased 10-inch round or 9x13-inch rectangular baking pan, cut-side down, leaving a small amount of space between each roll. Cover the pan with a clean towel and let the rolls rise in a warm place until they have visibly doubled in size, about 45 minutes.
9. Preheat your oven to 375 degrees F (190 degrees C).
10. Bake the buns in the preheated oven until they are golden brown, typically for 35 to 40 minutes.
11. While the buns are baking, prepare the frosting by stirring confectioners' sugar and enough lemon juice together in a bowl until you achieve a thick, spreadable consistency.
12. Once the buns are removed from the oven, immediately brush the lemon frosting over the rolls while they are still warm.

Nutrition

• Calories: 415 kcal
• Fat Content: 13 g
• Fiber Content: 4 g
• Sugar Content: 21 g
• Sodium Content: 33 mg
• Protein Content: 10 g
• Cholesterol Content: 30 mg
• Carbohydrate Content: 68 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g