Poppy Streusel Buns

A soft, mildy sweet yeasted dough, swirled with a earthy, nutty poppyseed filling and topped with a thin sprinkle of buttery streusel, these twisted poppy streusel buns are perfect for breakfast, afternoon tea, or picnic. The streusel is very popular here and we love it for a nice crunch, but you can skip it and glaze the buns with a lemon icing instead.

Dough	Streusel
220 g Milk 50 g Extra virgin olive oil 40 g Honey 1 Medium egg ½ tsp Pure vanilla powder 500 g Plain flour 7 g Instant dried yeast 1 tsp Sea salt 120 g Dr. Oetker poppy fix ©angiesrecipes 1 Egg white, lightly beaten (to glaze)	40 g Plain flour 30 g Butter 1 tbsp Sugar A pinch of cardamom A pinch of cinnamon

For the streusel, combine everything together in a bowl. Chill in the fridge until ready to use. You can make this a day ahead.
In the bowl of your stand mixer fitted with a dough hook, add milk, olive oil, honey, egg, vanilla powder, flour, instant dried yeast and salt. Set the mixer on lowest speed and start mixing for 10-12 min, until the dough is smooth and elastic.
Remove the dough from the mixer, round it and place in a lightly oiled bowl. Cover with a towel and proof for an hour.
After doubled in size, deflate the dough and divide it into 8 even portions. Shape each portion of dough into a round ball. Working with 1 piece at a time, flatten a dough ball into a round. Place a portion of poppy fix at the centre, then gather sides up and around filling to enclose and seal. Roll the dough ball into a 18-20Cm round disk. Use a pizza wheel to cut the dough into ½ cm stripes, leaving the ends connected, then roll it up at an angle and bring two ends together, pinching them tightly together. Place it on a baking tray lined with parchment paper. Repeat with the remaining dough.
Cover with a tea towel and proof for 45 minutes until very puffy and almost doubled in size. Brush with the egg white. Sprinkle the prepared streusel on top. Bake the bread at 180C/350F for 20-22 minutes until beautiful golden.

32 comments:

Cooking Julia 10/6/26 00:02: I love the way you shaped your buns!
Tom 10/6/26 01:42: ...little tasty rings!
Linda's Relaxing Lair 10/6/26 01:54: They look tasty.
peppylady (Dora) 10/6/26 03:24: It's been a while since I baked.
Anonymous 10/6/26 05:30: Yummy-Christine cmlk79.blogspot.com
Tandy (Lavender and Lime) 10/6/26 05:53: I will look for the poppy fix in The Netherlands so I can make these.
Modrina Neba - Blue Sky 10/6/26 06:00: Angie's this is fantastic...Hug for morning Andreja!
Ruby Rose and the Big Little Angels 3 10/6/26 07:00: They look like a lovely sticky bun
Lola Martínez 10/6/26 08:17: Que pinta más buena tienen esos bollos y no me cabe duda que lo estarán.
En mi blog te he dejado la respuesta a tu pregunta de ayer.
Un beso.
2pots2cook 10/6/26 08:40: So tasty ....
DEZMOND 10/6/26 10:11: They are so gorgeous! I would pick them up bit by bit savouring every little morsel.
Federica Simoni 10/6/26 10:29: wow buonissimi!
eileeninmd 10/6/26 11:23: Hello Angie,
Your streusel buns looks delicious! Thanks for sharing.
Take care, enjoy your day!
Ananka 10/6/26 11:24: They look amazing Angie :-D
Margaret D 10/6/26 11:56: Art and they look and sound good, Angie.
Fresh Is Yummy 10/6/26 12:02: They look so delicious! Thanks for sharing this recept with us!
David M. Gascoigne, 10/6/26 12:38: Angie, your name is Temptation! Who can resist shapely buns? 😉
My name is Erika. 10/6/26 13:50: Yum! One of these would taste great with my breakfast shake this morning. They look beautiful too.
MELODY JACOB 10/6/26 14:09: These look incredibly pillowy and perfect. Now I'm totally torn between making the streusel or going the lemon icing route... honestly might just have to make a double batch and try both.
Pam 10/6/26 18:31: I wish I could eat one with my coffee right now. Gorgeous!
Brian's Home Blog 10/6/26 18:47: Those sure do look terrific!
Norma2 10/6/26 19:33: Angie, they look very appetizing! I will try the recipe.
Neuer Gartentraum 10/6/26 20:46: Das Rezept kenne ich. Ich backe oft mit Mohn. Wir lieben ihn alle. Aber bei mir sehen die Brötchen nicht so schön aus wie bei dir. Du bist eine Künstlern.
Bill 10/6/26 21:20: They look nice and tasty.
claire 10/6/26 22:08: Wow, how lovely it looks! I really want one or two :-)
Ben | Havocinthekitchen 10/6/26 22:48: What beautiful buns, Angie! I love the combination of poppy seeds and streusel, and that golden finish looks absolutely irresistible.
J.P. Alexander 11/6/26 00:44: Gracias por la receta. Te mando un beso.
Veronica Lee 11/6/26 04:56: Those streusel buns are making me hungry! 😋
Happy Thursday, Angie!
roentare 11/6/26 05:29: Buns look exquisite to eat
Lori 11/6/26 14:39: Gorgeous Angie. I am amazed at your talents.
Rainbow Evening 12/6/26 00:01: Tasty...
I should try to make it...
Thank you for sharing recipe....
DeniseinVA 12/6/26 04:25: Very yummy!