Poppystollen

Preparation: Heat milk lukewarm. Flour in a bowl, crumble in the middle of a depression in the yeast, stir and sprinkle a little sugar with 3 tablespoons of lukewarm milk. Fill up with flour, let go about 10 minutes, the yeast until the flour forms cracks in the remaining milk, butter and sugar dissolve and provide it with salt, grated lemon rind and eggs to flour. Then add the chopped almonds and knead in the chopped candied lemon peel. Maybe even add milk or flour until the dough comes just from the edge. Dough go to a warm place (about 1 hour) In the meantime prepare the poppy abundance. To bring the milk to a boil, remove from the heat, the poppy., Semolina and stir in sugar, boil again with constant stirring and allow about 1 hour sources. Almonds, raisins, Citro-Back, Amaretto and egg yolk after the mass has cooled add. Beat egg whites until stiff and fold into the poppy seed mass. The previous Knead dough again and roll out to about 30 x 40 cm thick, ground to distribute poppies and roll up. Place on a greased baking sheet. Again about 30 minutes covered and put in a warm place. Then at 200 ° Top and bottom heat bake for about 10 minutes and then take the heat back to 170 ° and bake another 30 minutes. Reap the tunnels immediately with melted butter, sprinkle with powdered sugar. After 15 minutes, brush again with butter and sprinkle with powder twitching.