A Nostalgic School Canteen Treat with a Decadent Twist 🍫🌻 Step into a world of sweet nostalgia with these Lithuanian Poppy Seed Buns with Chocolate Glaze—a cherished treat that brings back memories of cozy school lunches and comforting childhood flavors. These retro-style rolls are Lithuania’s answer to cinnamon buns, but with a delicious Eastern European flair. Rolled and baked on their side like pain au chocolat, each bun reveals a mesmerizing spiral of poppy seed filling, finished with a glossy drizzle of rich chocolate glaze. ✨ Whether you remember them from school canteens of the 90s or are discovering them for the first time, these soft, fluffy, chocolate-glazed rolls are sure to become a family favorite!

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🏫 A Taste of Lithuanian School Days

Back in the day—especially in the 1990s and early 2000s—these poppy seed buns were a staple in every Lithuanian school or workplace canteen. While they weren’t often made at home due to the multiple components, the homemade version is so worth it. They're the perfect way to use up leftover poppy seeds from traditional Lithuanian Christmas Eve dishes like aguonų pienas (poppy seed milk). Instead of letting those seeds go to waste, why not transform them into sweet, swirled buns that taste like a warm hug from the past?

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🛒 Ingredients You’ll Need

Don't be intimidated by the list—most ingredients are pantry staples or easy to find at any grocery store. You’ll find the exact quantities in the recipe card below, but here’s your handy shopping list:

For the Dough:

• All-purpose flour (aka plain flour or bread flour)
• Instant yeast (or active dry yeast)
• Granulated sugar (or caster sugar)
• Salt
• Water (lukewarm helps the dough rise faster)
• Unsalted butter (or salted, just reduce added salt)
• Egg (1 for the dough, 1 separated for filling + glaze)

For the Poppy Seed Filling:

• Poppy seeds (soaked overnight)
• Granulated sugar
• Egg white (lightly whisked)
• Vanilla bean paste (or extract)

For the Chocolate Glaze:

• Semi-sweet or dark chocolate (chopped or chips)
• Heavy cream (aka double cream)

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🍋 Optional Add-Ins and Variations

Like all nostalgic bakes, every family has their twist. Try these variations for an extra-special touch:

• Swap water for warm milk for richer dough
• Add ½ tsp cardamom to the dough for depth
• Mix in lemon or orange zest to brighten the filling
• Use candied peel or cinnamon for a festive twist
• Skip the chocolate glaze and top with streusel instead

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👩‍🍳 Step-by-Step: How to Make Lithuanian Poppy Seed Buns

🌙 The Night Before: Soak the Poppy Seeds

Place poppy seeds in a bowl or jug and cover with boiling water. Let them soak overnight, covered.

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1. Make the Dough

• Heat the milk and butter in a small saucepan over low heat until melted. Let cool until lukewarm.
• In a stand mixer bowl, combine flour, yeast, sugar, and salt.
• Add the egg and milk-butter mixture. Knead using a dough hook for 10–15 minutes until the dough is elastic and slightly sticky.
• Transfer to a greased bowl, cover, and let rise in a warm spot for 1–1.5 hours.

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2. Prepare the Poppy Seed Filling

• Drain and rinse soaked poppy seeds, then drain again in a sieve.
• Blitz them in a food processor or blender to break down slightly.
• Mix with sugar and the egg white to form a paste-like filling.

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3. Assemble the Buns

• Roll out the dough on a floured surface to a 30×15cm (12×6in) rectangle.
• Spread the poppy seed filling evenly across.
• Roll tightly from the long edge into a log. Trim uneven ends if needed.
• Slice into 8 equal rolls and place on a lined baking sheet, swirl side facing out.
• Cover loosely and let rise again for 20–30 minutes.

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4. Bake

• Preheat oven to 190°C (380°F).
• Brush each roll with egg yolk mixed with a little water or milk.
• Bake for 18–20 minutes until golden and puffed.
• Cool on a wire rack.

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5. Make the Chocolate Glaze 🍫

• Heat the cream and chocolate together in a small pan over low heat until melted and smooth.
• Drizzle generously over each cooled bun and let set before serving.

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🧊 Storage Tips

These buns are at their absolute best on the day they’re baked—fresh, soft, and fluffy! But here’s how to store leftovers:

• Room temperature: Keep in an airtight container for up to 2 days. They’ll be drier, but still delightful!
• Freezing: Freeze unglazed buns by wrapping individually in plastic wrap and placing in a freezer-safe bag. Store for up to 3 months. Thaw fully before glazing and serving.

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💬 Final Thoughts

These Lithuanian Poppy Seed Buns with Chocolate Glaze are more than just a treat—they're a memory, a tradition, and a perfect balance of soft, nutty, and sweet. Whether you're baking for the holidays, using up leftovers, or just craving something cozy and nostalgic, these buns will hit the spot every time. 🌾💛