In a large mixing bowl, combine the all-purpose flour, remaining sugar, salt, and poppy seeds. Mix well to evenly distribute the ingredients.
Add the eggs and the activated yeast mixture to the dry ingredients. Begin mixing until a soft dough forms. If mixing by hand, use a wooden spoon or your hands; if using a stand mixer, use the dough hook attachment on low speed.
Once the dough comes together, begin adding the softened butter gradually, a small amount at a time. Knead continuously, allowing each addition of butter to fully incorporate before adding more. Continue kneading for 8 to 10 minutes, or until the dough becomes smooth, elastic, and slightly tacky but not sticky.
First Rise
Shape the dough into a ball and place it in a lightly greased bowl. Turn the dough once to coat all sides with oil. Cover the bowl with plastic wrap or a clean kitchen towel.
Place the bowl in a warm, draft-free area and let the dough rise for about 1 hour, or until it has doubled in size.
Shaping the Buns
Once the dough has risen, gently punch it down to release excess air. Turn it out onto a lightly floured surface.
Divide the dough into four equal portions. Shape each portion into a smooth, tight ball by tucking the edges underneath and rolling gently against the work surface.
Grease four mini pots or ramekins and place one dough ball into each. Cover loosely and allow the buns to rise again for 30 to 40 minutes, or until visibly puffy and well risen.
Preparing for Baking
Preheat the oven to 180°C (350°F).
In a small bowl, whisk together the egg yolk and 1 tablespoon of milk to make the egg wash. Gently brush the tops of the risen buns with the egg wash to create a shiny, golden finish.
Just before baking, drizzle a small amount of oil over the top of each bun, allowing it to pool slightly on the surface, as shown in the inspiration image. This step adds extra moisture and shine to the crust.
Baking
Place the ramekins or mini pots on a baking tray and transfer them to the preheated oven.
Bake for 18 to 25 minutes, or until the buns are well risen and golden brown on top. Baking time may vary slightly depending on the size of the containers and your oven.
Once baked, remove the buns from the oven and allow them to cool slightly in their containers before serving.
Serving
These poppy seed milk buns are best enjoyed warm, when the interior is soft and fluffy and the crust is delicately tender. Serve them with butter, jam, honey, or soft cheese. They also make a lovely addition to a brunch spread or an elegant bread option for special meals.
If you’d like, I can also help you scale this recipe, adapt it for a stand mixer or bread machine, or adjust the sweetness and texture to your preference.
