Poppy Cakes “To Go

For the poppy seed cakes, first prepare the dough. Sift the flour into a mixing bowl and mix well with the yeast.

Add the remaining ingredients in order and knead with a hand mixer (dough hook) to a dough. Cover and let rise in a warm place until the dough doubles in size.

Line a baking pan (21 x 30 cm) with aluminum foil so that the foil overhangs the edge. Spread 5 tablespoons of the butter in the mold and sprinkle evenly with sugar and bourbon vanilla.

For the poppy seed filling, boil milk with sugar, vanillin sugar, lemon zest, cocoa and honey. Stir in the poppy seeds and let swell for about 20 minutes.

After rising, punch the dough together (flatten and fold in from left and right toward the center) and form into a roll.

Cut the dough roll into 12 pieces of equal thickness. Flatten each piece of dough into a disk (12 cm Ø). Put some poppy seed filling in the center, fold the dough over it, press well together and form into balls.

Place the balls in the mold with some space between them, and the end down.

Brush the dough balls with the remaining butter and sprinkle with bourbon vanilla. Cover and let rise in a warm place for about 1/2 hour.

Preheat the oven to 200°C (top/bottom heat and 180° hot air).

Place the pan on the rack in the lower half of the preheated oven and bake the poppy seed cakes for about 25 minutes.

Preparation Tip:

The Dr. Oetker pastry chef recommends serving the poppy seed cakes with vanilla sauce or compote.

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