Polish Poppy Seed Buns (Pieguski)

Method

• Place all ingredients in a mixing bowl. If you are using fresh yeast dissolve it in the milk, before adding to the mixing bowl. Using a mixer, fitted with hooks, knead the dough until smooth and elastic, and no longer sticking to the sides of the bowl. Cover the bowl with plastic food wrap and set aside at room temperature until the dough doubled in size (about 1 hour).
• Transfer the dough onto a lightly floured workspace and briefly knead by hand. Divide the dough into 10 equal parts and form into round buns by rolling each bun in a circle between the open palm of your hand and the work space.
• Place the formed buns on a baking sheet, lined with parchment paper and set aside until the buns doubled their size (about 1 hour).
• Preheat the oven to 400F / 200C. Adjust oven rack to a middle position.
• Score the risen buns through the middle with a sharp knife or a baker’s lame. Whisk together egg yolk and 1 tablespoon milk. Brush the buns with the egg wash and sprinkle with poppy seed. Right before placing the buns in the oven, scatter a glassful of ice cubes on the bottom of the oven. The humidity at the beginning of baking will make the buns rise beautifully.
• Bake 15 minutes, remove from oven and let cool down on a cooling rack. Enjoy!