Bun with poppy seeds

I participated in a recent online Tupperware demonstration, where the recipe on bun with poppy seeds was shared with the participants. Instead of making a fast raising process, I decided to make a slow raising process, as it was fitting better into my program. I also decided to do the kneading using my stand alone mixer. Therefore I added all the ingredients into the mixing bowl, before kneading the dough together.

You can divide the dough portion into two portion. Using one portion for these bund with poppy seeds and the second portion for these cinnamon buns.

Bun with poppy seeds: - 12 buns

• 10 g fresh yeast
• 2 teaspoon sugar
• 100 g butter - cut into medium pieces
• 100 g milk
• 1 egg
• 125 g sour cream, 18% fat
• ½ teaspoon salt
• 400 g wheat flour
• poppy seeds for the Tupperware donut silicone form
• 1 egg for glazing

1. Weigh all the ingredients into the mixing bowl, keeping the sugar & salt away from the yeast.
2. Knead the dough at speed 1 on the stand-alone mixer for 10 minutes.
3. Knead the dough at speed 4 for 2 minutes.
4. The dough will have a soft/sticky feeling.
5. Place the dough in a mixing bowl, which can be closed with a lid. 
6. Store the dough at 5-10'C for 6-8 hours or night over.
7. Divide the dough into 12 pieces.
8. Rinse the Tupperware donut silicone form with cold water.
9. Sprinkle white poppy seeds in the bottom of the donut forms.
10. Form the dough into a ring, which is placed into the individual donut form.
11. Raise the dough warm for 20-40 minutes.
12. Glaze with the surface with whipped egg.
13. Sprinkle the surface with black poppy seeds.
14. Heat up the fan oven to 190'C.
15. Bake the buns at 190'C for 15 minutes. Turn the buns around halfway during the baking process.
16. Cool down the buns, before serving them.