Name: Poppy-Seed Yeast Buns with Lemon-Vanilla Custard
Prep time: 2 h 15 min
Cook time: 35 min
Total time: 2 h 50 min
Yield: 4 portions
Ingredients: 400 g plain flour; 80 g ground poppy seeds; 220 ml milk; 40 g caster sugar; 50 g butter; 20 g yeast; 1 pc egg; 1 pinch salt; 2 g lemon zest; 450 ml milk; 100 ml whipping cream; 3 pcs egg yolk; 65 g caster sugar; 1 pc vanilla bean; 1 teaspoon lemon zest; 2 tablespoons lemon juice

Step by step process

Preparing the poppy-seed dough

1
These poppy-seed yeast buns begin with an active starter. Heat the milk to 35-40 °C (lukewarm), sprinkle in a teaspoon of sugar and crumble in the fresh yeast. Let the yeast starter rise for 8-10 minutes until it forms a thick foam (if no foam appears, the yeast is weak - start again).
TIP:
When preparing a sourdough starter, look for a thick foam and the aroma of yeast. If either is missing, repeat the activation with fresh yeast and warm the milk to 37-38 °C to reactivate the starter.
2
Sift all-purpose flour into a large bowl, add the ground poppy seeds, the remaining sugar, a pinch of salt, and, if desired, grated lemon zest. Pour in the risen yeast starter, the melted butter (cooler than 40 °C), and the eggs.
3
Use a wooden spoon or a stand mixer with a dough hook to knead the dough for 8-12 minutes, until smooth, elastic, and slightly tacky but not sticking to the sides of the bowl. The dough should have a shiny surface and form a thin windowpane when stretched. Cover with a cloth and let rise in a warm place for about 1 hour, until doubled in volume.

Shaping and baking the poppy-seed buns

4
Turn the risen dough out onto a lightly floured work surface and gently press it to release excess air. Divide into smaller pieces weighing approximately 20-25 g (or as desired) and roll each piece briefly in your palm into a smooth ball.
5
Butter a baking dish or casserole and arrange the balls close together so they will touch slightly while baking. Brush the tops of the individual balls with melted butter to encourage a golden shine.
6
Let the buns proof for another 10-15 minutes in a warm place - they should become a bit puffy again. Meanwhile, preheat the oven to 180 °C (fan ~160 °C). Bake for 22-28 minutes, until tops are golden and edges feel firmer. Check by tapping (they should sound slightly hollow) or with a skewer, which should come out clean. Remove from the oven and let cool slightly.

Preparing the lemon-vanilla custard

7
Split the vanilla pod lengthwise and scrape out the seeds. Put the milk, cream, the vanilla pod, and the seeds into a saucepan and heat almost to boiling. Immediately remove from the heat and let steep for 5 minutes to release the aroma.
8
Whisk the egg yolks with the sugar until pale and fluffy, then add the grated lemon zest.
9
Gradually, while stirring constantly, whisk the hot vanilla milk into the yolk mixture in small portions (tempering), so the yolks do not curdle. Pour the mixture back into a clean saucepan and cook over very low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (similar to a loose pudding). Do not bring to a boil.
10
Once the custard is smooth and thickened, remove from the heat and stir in the lemon juice off the heat - add it gradually and taste so the custard does not become too sharp. Sweeten if necessary. Strain through a fine sieve and remove the vanilla pod. Serve the custard warm or lukewarm.

Serving

11
Portion the poppy-seed buns onto plates and generously pour the warm lemon-vanilla custard over them while still hot. Serve immediately so the contrast between the warm pastry and creamy custard is at its best.