Poppies

First, mix flour, dry yeast, salt, powdered sugar, vanilla sugar and lemon sugar. Melt butter and mix with the warm milk and knead with egg yolks to form a softer yeast dough.

Cover dough and let rise to double size. Punch the dough down again and let it rise again, covered, for about 30 minutes.

In the meantime, for the poppy seed filling, bring milk, cinnamon and powdered sugar to a boil. Add the poppy seeds and boil briefly. Remove from the hot stove and allow to cool slightly. Finally, stir the rum and raisins into the poppy seed filling.

Roll out the yeast dough into a rectangle (approx. 1 cm thick), spread with the poppy seed mixture and roll up. Then cut off 2 cm wide slices and place on a baking tray lined with baking paper.

Let rise for another 20 minutes and then bake at 180 °C for about 25-30 minutes, depending on the size. Glaze the poppy seed buns with sugar rum glaze while they are still hot.

Preparation Tip:

You are also welcome to use a different glaze for the poppy seed buns.

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