Ingredients

Instructions

1. Set up the proofer: Set the proofer to 78°F (25°C) and put the water tray in the middle of the warming plate. Pour ¼ cup (60 ml) of water into the tray and place the rack on top of the tray.
2. Mix the dough: We find it easier to mix this dough with a stand mixer. That said, it can be mixed by hand. To mix with a mixer: Using a stand mixer fitted with a dough hook, combine the flour, yeast, salt, and poppy seeds in the bowl of a mixer. In a separate bowl, use the dough whisk to mix the milk, yogurt, egg, and sugar until well combined. Add the wet mixture to the dry. Add the butter. Mix on low speed for 2 to 3 minutes until no dry remains. Turn to medium speed and mix for 5 to 7 minutes until ingredients form a smooth elastic dough. To mix by hand: In a large bowl combine the flour, yeast, salt, and poppy seeds. In a separate bowl, use the dough whisk to mix the milk, yogurt, egg, and sugar until well combined. Add the wet mixture to the dry. Add the butter. Use the dough whisk to mix together for 2 to 3 minutes until no dry remains. Turn the dough out onto a counter and hand knead for about 10 minutes, or until a smooth elastic dough forms.
3. Bulk fermentation: Transfer the dough to a greased bowl and place in the Folding Proofer for 1 to 1 ½ hours until doubled in size. While the dough proofs, make the filling.
4. Make the filling: To make the filling, cream together the softened butter, sugar, lemon zest, lemon juice, poppy seeds, and lemon powder (if using) until smooth. Set aside.
5. Roll the dough: Turn the dough out onto a floured counter. Roll into a rectangle measuring about 10.5" x 16" (27 x 40cm). With the dough facing you lengthwise, spread filling over the entire surface of the dough. You will now fold the dough into thirds like a letter. To do so, take the left side and fold it in toward the center. Take the right third of the dough and fold in to the center on top of the fold just made. (Optional: At this point you can wrap the dough and refrigerate it for about 15 minutes which will make it easier to cut and shape.) Roll the dough out again to a 16.5" x 8.5" (42 x 22cm) rectangle. Trim all edges of the dough so you have a 16" x 8" (40 x 20cm) rectangle.
6. Cut and shape: Line two ¼ sheet pans (9 ½ x 13" pans) with parchment paper. Set aside. The dough will be cut into 8 strips measuring 1” x 16” (2.5 x 41cm) each. To do this, mark the short edge of the dough every 1” (2.5 cm) and then go back and cut the entire length of the dough where marked. Take one dough strip and twist each end in opposite directions until the the entire strip is twisted. Starting at one end coil the strip to form a circular bun, tucking the tail underneath and place on the prepared pan. Repeat until all 8 buns are shaped. You will have 4 buns per pan.
7. Final proof: Place the buns in the Folding Proofer, using the accessory shelf for the second tray. Allow the buns to rise for about 1 hour. Near the end of the proofing time preheat the oven to 375° (190°C).
8. Bake: Bake the buns at 375°F (190°C) for 18-20 minutes.
9. Glaze: Once out of the oven, whisk together the glaze ingredients and brush over the buns. Top with poppy seeds and lemon powder if desired.