Poppy Seed and Marzipan Buns

25 pieces


100 g butter
50 g fresh yeast
300 ml lukewarm whole milk
1 egg
700 g plain strong wheat flour
50 g caster sugar
½ tsp salt
1 beaten egg for brushing

200 g marzipan
250 g butter
4 tsp poppy seeds
6 tbsp sugar


PREHEAT THE OVEN to 200°C/400°F/gas mark 6.

MELT THE BUTTER and leave to cool. Dissolve the yeast in the milk. Add egg, flour, sugar, salt and the butter. Mix well to smooth dough.

KNEAD THE DOUGH on a floured kitchen counter; the dough is a little sticky, so coat your hands in flour. When the dough is smooth, place it in a bowl, cover with a tea towel and let it rise in a warm place for 1 hour.

MAKE THE FILLING while the dough rises. Grate the marzipan with the coarse part of the grater. Mix butter, marzipan, poppy seeds and sugar using your hands. It is important to mix thoroughly leaving no lumps of butter. Leave to rest at room temperature until use.

SPRINKLE FLOUR OVER THE KITCHEN COUNTER and roll out the dough until ½ cm thick, 30 cm wide, and 60–70 cm length. Spread out the filling evenly over the dough making sure it reaches the edges. Roll up the dough from the long end to form a sausage and cut it in 1½ cm thick slices. Place the slices on a baking tray lined with baking paper. The slices should be a bit apart.

LEAVE THE BUNS TO RISE under a clean tea towel for 30 minutes. Brush them with the beaten egg. Bake the buns for 15–20 minutes. Leave to cool on a wire racket.

PHOTO BY Lars Ranek

TIP The buns are best if served the same day as they are made, but if heated slightly days after they are still pretty good.

Trine Hahnemann