Luxurious recipes for buns with poppy seeds 6 times differently. Get inspired!

Are you craving something sweet and don’t know what to prepare?

Then check out our poppy seed bun recipes in 6 different variations.

Would you like a traditional poppy seed cake, a poppy seed cake or would you rather have a bun with plums or oranges?

The choice is yours.

Enjoy your meal!

Orange bun with almonds and poppy seeds

Looking for a recipe for a tasty holiday bun? Then watch out! This dessert with oranges, almonds and poppy seeds is delicious, soft, with a perfect caramel coating. Plus, it’s gluten-free!

Ingredients

For the dough:

• 2 cups (300 g) poppy seeds
• 7 eggs, separated
• 1 cup coconut sugar
• 2 cups almond flour
• 1 teaspoon of cinnamon
• peel of 3 oranges

For the caramel frosting:

• 400 ml of coconut milk
• 1/3 cup freshly squeezed orange juice
• 2 tablespoons of coconut oil
• 2/3 cup coconut sugar

For sprinkling:

• 3/4 cup flaked almonds, toasted

Method

1. Pour a lot of boiling water over the poppy seeds and soak them for several hours (preferably overnight) to make them soft and free of bitterness.
2. Drain the water from the poppy seeds using a fine cloth and grind them twice with a food mill (or use a coffee grinder).
3. Preheat the oven to 175°C.
4. Grease a 23 cm round cake tin with butter.
5. Line with baking paper and grease the top of the paper.
6. In a large bowl, using an electric mixer, beat the egg yolks with the sugar until thick and pale in color, about 5 minutes.
7. Add the poppy seeds and stir until well combined.
8. Stir in the almond flour, cinnamon and orange zest.
9. Set aside.
10. In a separate bowl, beat the egg whites until stiff peaks form.
11. Gently fold into the batter.
12. Pour the batter into the prepared pan and smooth it evenly with a spoon.
13. Bake for 45-50 minutes until a toothpick inserted in the center comes out clean.
14. While the cake is baking, prepare the frosting.
15. Add the coconut milk, orange juice, coconut oil and coconut sugar to a small saucepan.
16. Whisk the frosting over medium heat until it starts to thicken (about 10-15 minutes).
17. Remove from heat.
18. When the bun is done, pierce it with a skewer and pour half of the caramel frosting over it.
19. Sprinkle the almonds evenly over the bun and cover with another portion of the frosting, reserving some for serving.
20. When ready to serve, garnish with an orange slice and a drizzle of caramel frosting.
21. Enjoy it!

Poppy seed cake with lemon glaze

This delicious cake with fresh lemon zest and poppy seeds, topped with a luxurious lemon glaze, is a great dessert that no visitor will be disdainful of.

Ingredients

For the dough:

• 3 cups of plain flour, poured into a measuring cup and leveled with a knife
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1/4 cup poppy seeds
• 1 cup low-fat buttermilk
• finely grated zest from 3 lemons
• 2 tablespoons of fresh lemon juice
• 1 cup softened butter
• 2 and 1/4 cup granulated sugar and more
• 3 large eggs

For the syrup:

• 1/4 cup water
• 1/4 cup granulated sugar
• 1 and 1/2 tablespoons fresh lemon juice

For the frosting:

• 1 cup powdered sugar
• 2 tablespoons of fresh lemon juice

Method

1. Preheat the oven to 160°C and place the rack in the middle position.
2. Spray a 25cm cake tin with non-stick cooking spray and dust with sugar.
3. Make sure the entire pan is coated with spray and dusted with sugar.
4. In a medium bowl, whisk together the flour, baking soda, salt and poppy seeds.
5. Set aside.
6. In a small bowl, combine the buttermilk, lemon zest, and lemon juice.
7. Set aside.
8. In the bowl of an electric mixer fitted with the paddle attachment (or whisk), beat the butter and sugar until light and fluffy, 3-4 minutes.
9. Scrape down the sides of the bowl, then beat in the eggs one at a time, mixing well after each addition.
10. Scrape down the sides of the bowl again.
11. With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture.
12. Stir in another quarter of the flour mixture, then another third of the milk mixture.
13. Repeat with another quarter of the flour mixture and the remaining milk mixture.
14. Finally, whisk in the remaining flour mixture.
15. Scrape down the sides and bottom of the bowl and give it a quick stir with a rubber spatula to make sure all the ingredients are well incorporated.
16. Pour the thick batter into the prepared mold and smooth the top with a rubber spatula.
17. Bake for 65 to 75 minutes, or until the top of the cake is golden and a skewer comes out clean.
18. Allow the cake to cool in the pan for ten minutes on a rack.
19. While the cake is cooling, prepare the syrup.
20. Combine the water and granulated sugar in a saucepan and bring to a boil.
21. Remove from heat and stir in lemon juice.
22. Turn the warm cake onto the wire rack.
23. Slide a large piece of parchment paper or aluminum foil under the rack to catch any syrup drips.
24. Gradually spread the hot syrup over the cake and let it soak in (a little of the syrup will drip off, but try not to rush so that most of it is absorbed).
25. Let the cake cool completely, about one hour.
26. When cool, carefully transfer to a serving plate.
27. For the frosting, combine the powdered sugar and lemon juice in a small bowl and mix until completely smooth.
28. If necessary, add more powdered sugar to make a thick, opaque frosting (you want the consistency of honey or molasses).
29. Drizzle the frosting over the top of the cake and let it drip down the sides.
30. Allow the frosting to set, about 15 minutes, before slicing and serving the cake.
31. Enjoy your meal!

Serbian poppy seed strudel

Serbian cuisine is an inexhaustible source of inspiration for those who like to cook and who like to enjoy the perfect Balkan flavors. This strudel is one of the timeless desserts that you can also playfully prepare.

Ingredients

For the dough:

• 1 kg of flour
• 150 g of sugar
• 4 egg yolks
• about 7 dl milk (or water)
• 1 package of yeast
• 150 g lard or margarine

For the filling:

• 600 g of poppy seeds
• 500 ml milk (or water)
• 400 g of sugar

Method

1. Mix the yeast with a little sugar, flour and warm water and leave it in a warm place to rise.
2. Add melted margarine or fat, sugar, egg yolks and a little salt to the sifted flour (you can add a little grated lemon or orange peel and walnuts to your taste), add yeast and start kneading the dough.
3. Cover with a towel and leave to rise.
4. Once it rises, divide it in half or into three parts and roll each part with a rolling pin.
5. Prepare the filling.
6. Boil poppy seeds with milk and mix with sugar (you can also add raisins or finely chopped nuts).
7. Spread the rolled out dough with margarine, then fold the filling, strudel and let it rest for about 15 minutes.
8. Then move it to a greased tray, brush with egg white and bake for an hour at 220°C.
9. At the end of baking, sprinkle it with powdered sugar while still hot.

Bun with poppy seeds and plums

Buns, when you mix flour, eggs and butter, are the simplest and at the same time the most popular. This luxurious poppy seed dessert with plums never disappoints!

Ingredients

• 1.5 cups whole wheat flour
• 1.5 teaspoons of baking powder
• 1/8 teaspoon salt
• 3 spoons of poppy seeds
• 2 eggs
• 1/2 cup sugar
• 1/2 cup coconut oil
• 1.5 teaspoons of vanilla extract
• 1/4 cup light coconut milk
• 7-8 plums, cut into small pieces
• 1/4 cup almond flakes

For sprinkling:

• 2 tablespoons of almond flakes
• icing sugar

Method

1. Preheat the oven to 180°C.
2. Grease a baking tin and sprinkle with flour.
3. Use an ideally rectangular form of 20 x 10 cm.
4. In a large bowl, combine the flour, baking powder, salt and poppy seeds.
5. In another bowl, beat the eggs and sugar until the mixture is thick and doubled in size.
6. Slowly add the oil and vanilla extract.
7. Add the flour mixture in 3 batches to the egg mixture, alternating with the coconut milk.
8. Gently fold in the plums and almonds.
9. The dough should be thick.
10. Pour the batter into the prepared form.
11. Sprinkle with almonds and bake for 45-50 minutes until a skewer inserted into the center comes out clean.
12. Allow the bun to cool in the tin for 10-15 minutes before turning it out onto a cooling rack.
13. This bun stores very well in the refrigerator in an airtight container.

Poppy seed bun with lemon and cottage cheese

A light, lemon bun filled with crispy poppy seeds, it’s absolutely luxurious! With fresh lemon curd, this is a real treat that you must try.

Ingredients

• 1 and 3/4 cup plain flour
• 2 spoons of poppy seeds
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1/4 teaspoon of baking soda
• 1 cup full-fat Greek yogurt
• 3/4 cup granulated sugar
• 1/2 cup vegetable oil
• 1/2 cup lemon curd (see below)
• 2 large eggs
• zest of 1 lemon
• 1 teaspoon of vanilla extract

For the lemon glaze:

• 1/4 cup granulated sugar
• 1/4 cup fresh lemon juice

For the lemon curd:

• yolks from 4 eggs
• 1/2 cup sugar
• 1/3 cup fresh lemon juice
• zest of 3 lemons
• 6 tablespoons butter, room temperature

Method

1. First, prepare the lemon curd.
2. Prepare a water bath.
3. Place the egg yolks, sugar, lemon juice and lemon zest in the top saucepan and whisk until smooth.
4. Continue beating for about 10 minutes or until the mixture thickens.
5. Remove from heat and stir in butter 1 tablespoon at a time until well combined.
6. Allow to cool before using and then refrigerate for at least 2 hours.
7. Preheat the oven to 175°C and spray the sides of a 23 x 13cm tin with non-stick cooking spray, then line with baking spray.
8. In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
9. Set aside.
10. In a separate large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla, oil and lemon curd.
11. Pour the dry ingredients into the wet mixture and mix until well combined.
12. Pour the batter into the prepared tin and bake for 50 minutes or until the center is cooked.
13. Meanwhile, make the frosting by combining the sugar and lemon juice in a small saucepan.
14. Bring to a boil and cook until the sugar dissolves, about 2 minutes.
15. When the bun is baked, let it cool for about 15 minutes and then flip it over.
16. Turn the bun right side up and poke holes all over the bun with a wooden skewer.
17. Pour the frosting on top and let it soak.
18. Let sit for about 20 minutes before slicing.

Poppy seed with lemon glaze

You will love this easy recipe for Czech poppy seeds with lemon glaze. Make this delicious old-fashioned dessert from scratch with us.

Ingredients

For the dough:

• cup (130 g) ground poppy seeds
• 1 cup (200 g) granulated sugar
• 1 egg
• ⅓ cup vegetable oil
• 1 and ⅔ cups (215 g) plain flour
• 1 tablespoon (13 g) baking powder
• 1 and ⅓ cup (320 ml) milk
• butter and sifted breadcrumbs (for greasing and dusting the baking sheet)

For the lemon glaze:

• 1 and ½ cups (180 g) powdered sugar (sifted)
• 4 teaspoons (60 ml) lemon juice

Method

1. Grease and line the tray before you start baking.
2. Preheat the oven to 170°C.
3. In the large bowl of a food processor, add the eggs, vegetable oil and granulated sugar.
4. Blend for 3 minutes.
5. In a separate bowl, whisk together the flour, poppy seeds and baking powder.
6. Add them to the blended mixture.
7. Add the milk and mix everything with the mixer on low speed until a semi-liquid dough is formed.
8. Pour and spread the batter evenly on the prepared baking sheet.
9. Bake for 30 minutes.
10. To test if the poppy seed is done, insert a toothpick into the center.
11. The toothpick must come out clean or with a few crumbs stuck to it.
12. Set the baked poppy seed aside.
13. Meanwhile, prepare the smooth lemon glaze.
14. Mix sifted powdered sugar with freshly squeezed lemon juice.
15. Drizzle the lemon glaze over the poppy seeds and spread with a spoon.
16. Leave the bun to cool completely on the baking sheet.
17. Slice and serve as a dessert or treat with coffee.

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