Lemon-Poppy Sweet Buns with Raspberry Jam

These soft and fluffy lemon-poppy sweet buns are baked in a muffin tin, which makes 12 perfectly sized individual buns. Each one filled with homemade raspberry jam. The lemon and poppy seeds in the dough give them such a nice flavor and the jam makes them extra special.

These lemon-poppy sweet buns are soft and fluffy. They’re baked in a muffin tin, which helps them hold their shape and gives them a nice round top. No need for muffin liners. just butter the pan well and they’ll pop out easily after baking. I’ve made these before with a Nutella-Cocoa filling (recipe here), but this time I wanted something fruitier and lighter.

You do need a bit of patience with the rising time. My first proofing took around 2 hours, but it really depends on how warm your kitchen is. The second proofing took about 45 minutes and that one is non negotiable! Don’t skip it! The dough needs that extra time to rise properly in the muffin tin so the buns turn out fluffy and not dense.

For the filling I used homemade raspberry jam, but you can definitely use store bought if that’s easier. I just like making my own because it’s super simple and doesn’t have all the extra stuff store bought jams usually do. You can use fresh or frozen raspberries, both work great.

This recipe makes 12 buns, perfect for sharing. And if you want to try other fillings, feel free to.

Dough method: hand vs stand mixer

Method 1: Making the dough by Hand

1. Mix the dry ingredients: In a large bowl, combine the bread flour, poppy seeds, sugar, salt and instant dry yeast. Whisk to distribute everything evenly.

2. Add the wet ingredients: Pour in the warm milk (make sure it’s not too hot or it will kill the yeast), the egg, softened butter and lemon zest.

3. Combine to form a rough dough: Use a wooden spoon or your hands to mix everything together until it just comes together into a shaggy dough.

4. Knead the dough: Transfer the dough onto a clean, lightly floured surface. Start kneading by pushing the dough away with the heel of your hand, folding it back and repeating. Knead for about 8–10 minutes until the dough becomes smooth, soft and slightly sticky. If it feels too sticky, sprinkle a little more flour but be careful not to add too much.

5. Shape into a ball and first proof: Lightly oil a clean bowl, place the dough ball inside and cover it with a damp towel or plastic wrap. Let it rise in a warm place until doubled in size. This can take around 1.5 to 2 hours depending on your kitchen temperature.

Method 2: Making the Dough with a Stand Mixer

1. Combine dry ingredients in the mixer bowl: Add the bread flour, sugar, poppy seeds, salt and instant dry yeast into the mixer bowl. Whisk it all together.

2. Add wet ingredients: Pour in the warm milk, egg, softened butter and lemon zest.

3. Knead with the mixer: Start kneading the dough on low for about 8 to 10 minutes, then increase the speed to medium and let it knead for another 2 minutes. The dough should be smooth, soft and slightly sticky when ready. If it’s too sticky, add flour a tablespoon at a time.

4. Shape and proof: Remove the dough, shape it into a ball, lightly oil the mixing bowl, place the dough inside, cover and let it rise in a warm spot until doubled in size, about 1.5 to 2 hours.

Dough Method	By hand	With stand mixer
Mix dry ingredients	In a large bowl, whisk together flour, poppy seeds, sugar and yeast.	Add flour, sugar, poppy seeds and yeast to the mixer bowl and whisk.
Add wet ingredients	Pour in warm milk, egg, softened butter and lemon zest.	Pour in warm milk, egg, softened butter and lemon zest.
Form rough dough	Mix with hands or a spoon until it comes together into a shaggy dough.	No need; mixer will bring dough together during kneading.
Knead	Knead by hand for 8–10 minutes until smooth and slightly sticky. Add a bit of flour if needed.	Knead on low for 8–10 minutes, then 2 minutes on medium. Add flour if too sticky.
First proof	Shape into a ball, place in an oiled bowl, cover and let rise 1.5–2 hours or until doubled.	Shape into a ball, return to oiled mixer bowl, cover and let rise 1.5–2 hours or until doubled.

Tips and Tricks

- Store in an airtight container - These buns stay soft for a day or two if you keep them sealed well.

- Warm them up before serving - Totally optional, but warming them for a few seconds makes them soft again and brings out the flavors.

- Don’t skip the second proofing - It’s important for a fluffy, airy texture. Even if the dough looks ready, give it that extra rise.

- Use homemade or store bought jam - Homemade gives you more control over sweetness and ingredients, but store bought is fine as well.

- Try different fillings - These are super versatile. Lemo curd, cream cheese and strawberry all work great.

Ingredients you will need for this recipe

For the dough:

• All purpose flour: All purpose flour keep the dough soft, but if you only have bread flour, that can work too.

• Instant dry yeast: This yeast is great for convenience because you don’t have to proof it first. It mixes right in with the dry ingredients and helps the dough rise steadily. If you only have active dry yeast, just dissolve it in the warm milk and wait for it to bubble before mixing it into the dough.

• Sugar: Sugar not only sweetens the dough but also feeds the yeast, helping the dough rise.

• Poppy seeds: Poppy seeds add a classic flavor that pairs perfectly with lemon. They also give the buns a beautiful look.

• Lemon zest: Fresh lemon zest brings a citrusy note to the whole dough. I added zest from one or two lemons depending on how lemony you want your buns.

• Warm milk: Warm milk activates the yeast and makes the dough tender and moist. The temperature matters here as too hot can kill the yeast, too cold slows down the rising..

• Unsalted butter: Butter adds richness and softness to the dough.

• Egg and egg yolk: The whole egg adds moisture while the extra yolk boosts tenderness.

For the Filling

• Frozen raspberries: I use frozen raspberries because they’re convenient and a bit cheaper than fresh ones.

• Sugar: You can adjust it based on how sweet you like your jam.

• Water: A little water helps the fruit break down gently at the start of cooking. You can replace it with lemon juice if you want a brighter, tangier flavor in your jam.

• Cornstarch Mixed with Water: This slurry is the secret to thickening the jam without cooking it too long.

Extras

• Egg for egg wash: Brushing the buns with egg before baking gives them a beautiful shiny golden crust.

• Pearl sugar: Pearl sugar adds a pretty crunchy topping that contrasts nicely with the soft dough.

Step by step instructions with photos

1. First, we are going to make the dough, which can be done either by hand or in a stand mixer. I used a stand mixer. In a large bowl whisk together flour, instant dry yeast, sugar and poppy seeds.

2. Next, add the milk, butter, egg, egg yolk and lemon zest.

3. Knead on low speed for 8-10 minutes until the dough starts to come together into a ball. Then increase the speed to medium and let it knead for another 2 minutes. Once ready, scrape the sides of the bowl with a scraper and place the dough on a wooden board. (The dough will be a bit sticky, so I recommend oiling your hands or wearing gloves) Knead it by hand for another minute, folding the edges underneath to shape inti a smooth ball. Once ready, place it in an oiled bowl, cover and let it rise for 1.5-2 hours.

4. While the dough is rising, prepare the jam so it has time to cool down. Add the raspberries, water and sugar into a saucepan. Let it cook over medium heat for about 5-7 minutes, until the raspberries break down. Add the cornstarch slurry and keep whisking until it thickens. Once ready, set aside and let it completely cool.

5. Once the dough has doubled in size, punch it down gently to release the air. Divide it in half. Work with one half at a time.

6. Roll the dough into a rectangle (40x25 cm) and spread a thin layer of raspberry jam on top.

7. Now, fold the long sides of the dough inward and press down the edges to seal. Roll it out again gently into a rectangle about 36x25cm.

8. Use a pizza cutter to cut the dough into 6 strips (each about 6 cm wide). Then cut each strip into 3 strands and braid them. Roll the braided strip into a bun shape (like a cinnamon roll).

9. Repeat with the second half of the dough.

10. Place the shaped buns into a buttered muffin tin. Cover and let them rise for another 30 to 45 minutes. After the second proofing, brush the tops with egg wash and sprinkle with pearl sugar.

11. Bake in a preheated oven at 180C for 18–22 minutes.

12. Enjoy!

Yield: 12

Author: Angie

Print

With ImageWithout Image

Lemon-Poppy Sweet Buns with Raspberry Jam

These soft and fluffy lemon-poppy sweet buns are baked in a muffin tin, which makes 12 perfectly sized individual buns. Each one filled with homemade raspberry jam. The lemon and poppy seeds in the dough give them such a nice flavor and the jam makes them extra special. 

Prep time: 20 MinCook time: 20 MinInactive time: 3 HourTotal time: 3 H & 40 M

Ingredients

For the dough

• 500g all-purpose flour
• 7g instant dry yeast
• 100g sugar
• 15g poppy seeds
• Zest of one or two lemons
• 250g warm milk
• 60g unsalted butter, softened
• 1 egg 1 egg yolk

For the jam

• 150g frozen raspberries
• 85g sugar
• 20g water
• 1 tbsp cornstarch mixed with 1 tbsp water

Extras

• One egg, for an egg wash
• Pearl sugar, for topping

Instructions

Prepare the dough

1. First, we are going to make the dough, which can be done either by hand or in a stand mixer. I used a stand mixer. (Check above for more info)
2. In a large bowl whisk together flour, instant dry yeast, sugar and poppy seeds.
3. Next, add the milk, butter, egg, egg yolk and lemon zest.
4. Knead on low speed for 8-10 minutes until the dough starts to come together into a ball. Then increase the speed to medium and let it knead for another 2 minutes.
5. Once ready, scrape the sides of the bowl with a scraper and place the dough on a wooden board. (The dough will be a bit sticky, so I recommend oiling your hands or wearing gloves)
6. Knead it by hand for another minute, folding the edges underneath to shape into a smooth ball.
7. Once ready, place it in an oiled bowl, cover and let it rise for 1.5-2 hours.

Prepare the jam

1. While the dough is rising, prepare the jam so it has time to cool down.
2. Add the raspberries, water and sugar into a saucepan.
3. Let it cook over medium heat for about 5-7 minutes, until the raspberries break down.
4. Add the cornstarch slurry and keep whisking until it thickens.
5. Once ready, set aside and let it completely cool.

Assemble

1. Once the dough has doubled in size, punch it down gently to release the air. Divide it in half. Work with one half at a time.
2. Roll the dough into a rectangle (40x25 cm) and spread a thin layer of raspberry jam on top.
3. Now, fold the long sides of the dough inward and press down the edges to seal. Roll it out again gently into a rectangle about 36x25cm.
4. Use a pizza cutter to cut the dough into 6 strips (each about 6 cm wide).
5. Then cut each strip into 3 strands and braid them. Roll the braided strip into a bun shape (like a cinnamon roll).
6. Repeat with the second half of the dough.
7. Place the shaped buns into a buttered muffin tin. Cover and let them rise for another 30 to 45 minutes.
8. After the second proofing, brush the tops with egg wash and sprinkle with pearl sugar.
9. Bake in a preheated oven at 180C for 18–22 minutes.
10. Enjoy!

Nutrition Facts

Calories

287

Fat

7 g

Sat. Fat

3 g

Carbs

51 g

Fiber

2 g

Net Carbs

49 g

Sugar

17 g

Protein

6 g

Sodium

16 mg

Cholesterol

43 mg

Similar Recipes

Mini Babka buns with Nutella-Cocoa filling

Did you make this recipe?

Tag @welcometo.angieskitchen on Instagram and hashtag it #welcometoangieskitchen