Poppy Seed Buns

Variation of: Kathi’s Poppy Seed Strudel

You will need:
1 package of Kathi’s Poppy Seed Strudel
For the dough: 1 oz (40g) butter or margarine, 4 fl oz (110ml) warm water
For the filling: 1 egg, 5 fl oz (150ml) water

Baking Pan:
regular oven tray

Baking Time:
approx. 15-20 minutes



Instructions:

1. Preheat oven to 360°F (180°C). Cover the baking tray with baking paper, or grease and lightly flour it.
2. Put the base mix and the dried yeast into a mixing bowl and mix together. Add the warm water and the softened margarine or butter and knead for about 3 minutes until the dough is smooth.
3. Cover and leave to rise for 20-30 minutes in a warm place. Afterwards, briefly knead the yeast dough with your hands to release air.
4. In another bowl, blend the mix for the filling, the egg and the water and leave it to swell for about 10 minutes.
5. Roll out the dough on a lightly floured, hygienic clean surface, into a 10x15 inch (25x35cm) rectangle. Then gently spread it with the poppy-seed filling. Roll up the spread dough into a spiral, starting from one of the rectangle’s long sides.
6. Now cut the roll into 1-2 inch (2-3cm) thick slices. Put these on the prepared baking pan and bake in preheated oven for 15 to 20 minutes.
7. After baking, carefully remove from oven and place the tray on a wire rack to cool. When cool, take the buns off the tray and put them on a serving plate.
8. Decorate by sprinkling them with confectionary’s sugar.