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Mohnpotize from yeast dough

Mohnpotize from yeast dough

Ingredients for Mohnpotize from yeast dough

AmountIngredient
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>


 

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