Poppy Seed Ball

Rating: 3.6667 / 5.00 (12 Votes)

Total time: 5 min



Stir the yeast with a little bit of sugar until smooth, add 3 tbsp of lukewarm milk and let it rise in a warm place with the lid closed until it has doubled in volume. Now add the remaining sugar, sour cream, egg yolks and flour and knead a firmer yeast dough. Let rise again until the volume has doubled another time.

Meanwhile, cook the filling: Mix semolina, poppy seeds, honey, cinnamon and raisins in a saucepan and pour the boiling milk, bring to a boil once and cool. Roll out the risen dough as thin as possible, cut into 15 cm squares and divide crosswise. Place a spoonful of filling on each of the narrow sides of the triangles and carefully roll up the dough. Form the resulting rolls into crescent-shaped balls and bake on a baking sheet lined with parchment paper for 20-25 minutes at medium heat (180-200 degrees ). Serve dusted with powdered sugar.

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