Baigli

Make a crater with flour, salt and butter. Let the yeast melt in the sour whipped cream and let it rise a little, then mold it into the crater, add powdered sugar and egg yolks and knead the whole thing together.

Leave to rest for one and a half hours.

Then roll out the dough into slabs (five) about two to three centimeters thick. Spread the walnut-poppyseed filling on the sheets.

Then roll up the dough and brush with egg yolk and pierce the roll a few times with a knitting needle. For about 25 min at 180 °C in the oven (middle rack) form, until the cookies look golden brown and shiny.

Nut filling:

Boil sugar and water to syrup, then add chopped almonds and chopped walnuts and continue boiling briefly. Remove from heat, add chopped apples, raisins and apricot jam (or apricot jam), the bag of vanilla sugar and stir everything together.

Poppy seed filling:

Boil sugar and water to syrup, add the poppy seeds and continue to boil briefly – stir. Remove from heat, add chopped apples, raisins and apricot jam (or apricot jam), the bag of vanilla sugar and stir everything together.

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