Instructions:
- Prepare the Yeast:
- In a bowl, combine 200 ml of warm milk, 7 g of dry yeast, and 20 g of sugar. Stir until the yeast and sugar are dissolved.
- Add 100 g of flour to the mixture and stir well to combine.
- Cover the bowl with a cloth or plastic wrap and let it sit in a warm place for 15 minutes, or until frothy.
- Prepare the Dough:
- To the yeast mixture, add 1 egg white and 30 ml of vegetable oil. Mix well.
- Gradually add 220-240 g of the remaining flour and 6 g of salt, mixing until a dough forms.
- Knead the dough on a floured surface for 5-6 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover with a cloth or plastic wrap, and let it rise in a warm place for 45 minutes, or until doubled in size.
- Form the Buns:
- Punch down the risen dough and turn it out onto a floured surface.
- Divide the dough into 8 equal parts and shape each piece into a ball. Cover and let them rest for 10 minutes.
- Roll each dough ball into a circle about 0.5 cm (1/4 inch) thick.
- Place a spoonful of jam in the center of each dough circle. Fold the edges over the jam and roll up the dough to seal it, forming a bun.
- Place each bun seam-side down in a greased 9 cm (3.5 inch) cupcake mold.
- Prepare for Baking:
- Let the buns rest in the molds for an additional 10 minutes.
- Mix 40 g of flour with 50 ml of water to make a paste. Transfer the paste to a plastic bag and cut a small corner off to pipe the paste over the buns for decoration.
- Beat 1 egg yolk with 1 tablespoon of milk. Brush this mixture over the tops of the buns.
- Decorate with the flour paste and sprinkle with poppy seeds.
- Bake the Buns:
- Preheat your oven to 180°C (355°F).
- Bake the buns for 20-25 minutes, or until golden brown and cooked through.
- Let the buns cool slightly before removing them from the molds.
Serve:
