Yeasted Poppy Seed Apple Buns

These yeasted buns are given a poppy seed and fresh apple filling, baked golden, and coated with a sweet lemon frosting.

Ingredients

• 2 medium russet potatoes, peeled and quartered
• 0.75 cup lukewarm milk
• 1 tablespoon lukewarm milk
• 2 ¼ teaspoons active dry yeast
• 4 ¾ cups all-purpose flour
• 0.25 cup white sugar
• 5 tablespoons unsalted butter, softened
• 1 egg
• 2 teaspoons finely grated lemon zest
• 1 pinch salt
• vegetable oil, or as needed
• 3 cups grated apple
• 0.5 cup white sugar
• 2 teaspoons lemon juice
• 1 teaspoon ground cinnamon
• 5 ounces freshly ground poppy seeds
• 4 tablespoons confectioners' sugar
• 2 teaspoons lemon juice, or more as needed

Steps

1. Place potatoes in a small saucepan and cover with water. Bring to a boil, then reduce heat and cook, covered, until soft, 10 to 15 minutes. Drain and let cool, 15 to 20 minutes. Pass cooled potatoes through a potato ricer and set aside.
2. Stir 3/4 cup plus 1 tablespoon milk and yeast together in a small bowl. Let stand until creamy or foamy, about 10 minutes.
3. Combine potatoes, yeast mixture, flour, sugar, butter, egg, lemon zest, and salt together in the bowl of a stand mixer. Knead on low speed until dough is smooth, elastic, and detaches from the bowl, about 5 minutes; dough should be slightly sticky.
4. Place dough into an oiled bowl. Turn over to coat. Cover with a damp dish towel and let rise in a warm place until doubled in size, about 2 hours.
5. In the meantime, mix apple, sugar, lemon juice, and cinnamon for filling together in a bowl. Stir until well combined. Cover and refrigerate filling.
6. Roll dough out on a lightly floured surface into a 12x14-inch rectangle. Spread filling evenly over dough, leaving about 1/2 inch free on each long side. Sprinkle with poppy seeds. Roll up tightly lengthwise. Brush seams with a little water and pinch to stick together.
7. Place the roll on a large cutting board, seam-side down. Cut into 1 1/2-inch slices using a very sharp knife.
8. Fit rolls loosely into a greased 10-inch round or 9x13-inch rectangular baking pan, cut-side down, with a little space between them. Cover with a clean towel and let rise in a warm place until visibly doubled in size, about 45 minutes.
9. Preheat the oven to 375 degrees F (190 degrees C).
10. Bake in the preheated oven until golden brown, 35 to 40 minutes.
11. Meanwhile, stir confectioners' sugar and enough lemon juice together in a bowl to make a thick, spreadable frosting.
12. Remove buns from the oven. Brush frosting over rolls while they are still warm.