What I like about these buns is the very unusual combination of ingredients – I haven’t seen any use of poppy seeds in non-sweet bakery before (except for some basic bread recipes). I have to confess that I simply love the sensation created by the poppy seeds when eating these buns – the crunchy sense and sound. In this recipe, the dough is a bit unusual as well, slightly resembling that of a pancake.
So, the result is somewhat related to both pancakes and muffins with a sweetish crispy filling. Very very nice 🙂
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(For a baking form of 12 muffins)
30 gr. butter
3 small or medium-sized onions (can be red/purple)
1/4 glass poppy seeds (whole or crushed)
210 gr. flour
1/2 tsp baking powder
1 tsp mustard powder
300 ml. milk or sour milk
1 tsp salt
Oil for spraying the baking form
Clean the onions, cut them first into halves and then further into thin half-rings. Fry them “on” oil in the frying pan, till the point when they become transparent. Very important to stop at this point, as the onions will continue their preparation in the oven.
Mix all the ingredients for the dough into a smooth mixture and leave for 10 minutes – the dough turns liquid.
Preheat the oven to oven to 210C and warm the muffin-shaped baking form inside. Spray oil on the baking form very generously. Fill each muffin-shape in the form with the dough – one way of doing it is with a ladle, spreading on top a spoonful of onion and a teaspoon of poppy seeds. Bake for 30 minutes. During the baking, some of the onion and poppy seeks will sink into the dough, and the dough itself will “rise” almost doubling its original size.
The buns are best served when they are still warm, straight of the oven!
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