Yeasted Poppy Seed Apple Buns

These sweet and tender Yeasted Poppy Seed Apple Buns are the perfect breakfast or brunch treat.

Soft and fluffy on the inside, crispy on the outside, and filled with sweet chopped apple, these buns are a delightful twist on traditional sweet bread.

Flaky, buttery, and utterly irresistible!

Ready Time

2 hrs

Yields

4 servings

Ingredients

2 teaspoons active dry yeast
1/4 cup warm milk (around 105°F to 115°F)
2 tablespoons granulated sugar
2 large eggs
2 1/2 cups all-purpose flour
1 teaspoon salt
1/4 cup unsalted butter, melted
1/2 cup plain Greek yogurt
1 teaspoon vanilla extract
1/2 cup chopped fresh apple (about 1 small apple)
2 tablespoons poppy seeds
Confectioners’ sugar, for dusting (optional)

Instructions

In a large mixing bowl, combine yeast and warm milk.

Stir gently to dissolve the yeast, then let it sit for 5-7 minutes, or until the mixture becomes frothy.

Add sugar, eggs, flour, and salt to the bowl.

Mix until a shaggy dough forms.

Add melted butter, Greek yogurt, and vanilla extract to the dough.

Mix until the dough comes together in a sticky ball.

Knead the dough on a floured surface for 10-12 minutes, until it becomes smooth and elastic.

Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Preheat the oven to 375°F (190°C).

Line a baking sheet with parchment paper.

Punch down the dough and divide it into 4 equal pieces.

Roll each piece into a ball and then flatten it slightly into a disk shape.

Place a few pieces of chopped apple in the center of each disk.

Fold the dough over the apple to form a triangle, and press the edges to seal.

Place the buns on the prepared baking sheet, leaving about 1 inch of space between each bun.

Brush the tops with a little water, then sprinkle with poppy seeds.

Bake the buns for 18-20 minutes, or until golden brown.

Let them cool on a wire rack for 5-10 minutes before serving.

Dust with confectioners’ sugar, if desired.

Notes

Use a thermometer to ensure the milk is at the right temperature for the yeast to activate. Make sure to not overmix the dough, as it can lead to tough buns.

Don’t overfill the dough with apple pieces, as it can make sealing the edges difficult.

Use a gentle touch when shaping the dough into triangles to avoid tearing. If the dough is too sticky, add a little more flour.

If it’s too dry, add a little more yogurt.

The buns are best served fresh, but they can be stored in an airtight container at room temperature for up to 3 days. Freeze for up to 2 months.