Mohnpotize from yeast dough
Ingredients for Mohnpotize from yeast dough
Amount | Ingredient |
---|---|
340 grams | Flour |
200 ml | Milk |
50 g | Granulated sugar |
1 Pk | Dry yeast |
2 pcs | Yolk |
10 g | Salt |
1 Pk | Vanilla |
50 g | soft butter |
50 ml | Milk |
3 tbsp | Granulated sugar |
150 grams | Honey |
250 grams | ground poppy seeds |
1 pinch | Cinnamon |
1 Prov | Rum |
some | Butter for basting |
Mohnpotize from yeast dough Directions
First, create the yeast dough. This includes all ingredients (items 1 to 9 - flour, milk, sugar, dry yeast, egg yolks, vanilla sugar, butter and lemon rind) together well and knead for now let rise in a city.
Then for the filling, milk, sugar and honey to the boil briefly. Then stir in the poppy seeds, cinnamon and rum and let cool for the masses.
Once the wealth is cold, roll out the yeast dough rectangle. Then in the fullness Sprinkle evenly (leave only 1-2 cm margin all around) and then roll up from both sides toward the middle. The Potize in a buttered crumbs strewn with box shape (with the rolled up strudel halves looking) set and brush with melted butter.
The Potize are now either in a very warm place again for about 1 hour to rise the same page or at 50 degrees Celsius in the oven can. Brush with butter after rising more and then the Mohnpotize at 160 degrees Celsius about 35 to 40 minutes to bake.
Remove from the tube for a few minutes in the form and then fall back and put the halves are screwed up. Allow to cool, dust with icing sugar and cut into pieces p>