Franzbrötchen with poppy seed filling (recipe)
Since I am often asked where the recipe can be found because it is not in the text, I have written it again for you here. Often the recipes do not fit in and I then save them all in my highlights. But for you it is so clear I think 🙂. You can then save it directly on the flag (bottom right of the picture) and then you don’t have to search for long.
Have a nice day you love ❤️. Recipe:
70g sugar or xylitol
20g fresh yeast
500g wheat flour
1 pinch of salt
For the poppy seed filling:
250g poppy seeds, ground
80 g sugar or other sweetness
1 tbsp honey
1 teaspoon of soft butter
1 egg white
Put the poppy seeds in a saucepan and let them boil for at least 30 minutes with boiling water or milk. Remove the lid from the pan and let the poppy seeds cool. Drain the poppy seeds on a kitchen towel and then squeeze them out. Prepare a pre-batter from the yeast, lukewarm milk, 1 tbsp sugar and 5 tbsp flour.
Let this cover rise for about 10-15 minutes until the dough has risen.
Sieve the remaining flour into a large mixing bowl. Make the remaining sugar, a pinch of salt, egg, soft butter and dissolved yeast and a smooth dough (with a food processor for at least 5 minutes)
Cover the dough with a tea towel and let it rise in a warm place for about an hour until it has doubled. For the poppy seed filling, mix the poppy seeds with xucker, honey and butter. Beat the egg whites until stiff and fold in. Roll out the dough into a large rectangle on a floured surface. Spread the poppy seed filling on top and roll it up from the long side. Cut the dough roll into slices and use a wooden spoon handle to press the slice downwards. Place the poppy seed snails on two baking sheets at a distance, cover them with a dish towel and let them rise for another 10 minutes. Whisk egg yolk with milk and brush on the poppy seed snails. Bake in a preheated oven for 15 min at 200 ° C.