Ingredients:
For the masa:
4 cups of all-purpose flour
1 packet of active dry yeast, equivalent to 2 1/4 teaspoons.
1/4 cup of blue.
1 cucharadita of sal.
1 cup of warm milk (110°F/45°C)
1/4 cup of derretida mantequilla.
2 large eggs
2 spoonfuls of amapola semillas.
To make the egg mixture:
1 egg
1 spoonful of water.
Instructions:
Make the dough:
In a small bowl, mix the yeast with lukewarm milk. Rest for about 5 minutes until foam forms.
In a large bowl, combine the flour, sugar and salt.
Add the yeast, melted butter and eggs to the dry ingredients. Mix until you get a paste.
Aggregate the amapola seeds.
Spread the dough out on a floured surface and knead it for about 8 to 10 minutes, until it is soft and pliable.
Primer ascenso:
Put the dough in an oiled bowl, cover it with a clean kitchen towel and let it rest in a warm place for about 1-1.5 hours, until it doubles in size.
Shape the cylinders:
Press the machine to remove the air bubbles.
Cut the dough into 12 equal-sized pieces and form each piece into a small round roll.
Place the rolls in greased dishes or muffin tins so that they take on a round shape.
Segunda suffered:
Cover the buns with a towel and let them rest again for about 30 to 45 minutes, until they have increased in size.
Prepare the egg wash:
In a small container, mix the egg and water by beating them.
Hornear los panecillos:
Turn your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Put beaten egg on top of the rolls.
The pans will heat for 15 to 20 minutes, until they are golden and they are golden brown until they are browned.
Refrescar serve there:
Remove the rolls from the oven and let them cool on a rack before serving.
Enjoy your delicious, freshly baked poppy seed buns! If you want more recipes or have any questions, don’t hesitate to ask.
Enjoy!