Summary

Ingredients

For the yeast dough:

• 500g flour
• 3 egg yolks
• 42 g yeast
• 75 grams sugar
• 100 g butter or mararine
• 0.25 liter ¼ milk
• 0.25 teaspoon ¼ salt
• Lemon peel

For covering:

• 100 g butter
• 100 g suar
• 100 g flaked almonds
• 2 tablespoon honey
• 6 tablespoon milk

For the filling:

• 800 ml milk
• 400 g poppy seeds, round
• 150 grams sugar
• 3 tablespoon semolina
• 50 g desiccated coconut
• 50 g almond (s), round
• 1 pinch (s) salt
• 1 pinch (s) cinnamon
• 2 packs gelatine powder, or 1 sheets gelatine
• 600 g whipped cream
• 2 packs vanilla sugar

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Instructions

1. Make a yeast dough from dough ingredients, let rise. Roll out the dough on a greased tray.
2. Heat milk with butter, add madeln, sugar and honey. Let simmer gently, do not brown, until the mixture looks translucent. Let the topping cool down and distribute it evenly on the yeast dough. Let rise again for about 20 minutes.
3. Bake at 200 ° C for about 25 minutes.
4. After cooling, cut the dough once and cut the pieces of dough across.
5. Cut the dough pieces with the almond topping to the desired size. Preferably with an electric knife.
6. Bring the milk to the boil, add the poppy seeds, sugar (to taste), semolina, desiccated coconut, ground almonds, a pinch of salt and cinnamon, bring to the boil briefly. Stir the softened gelatine into the still hot poppy seeds and chill, but do not let it set (if you have 500g poppy seed bake, don`t add any sugar, or you only need very little to taste. I haven`t tried poppy seed bakery yet).
7. When the mixture is cold, carefully fold in the whipped cream with vanilla sugar.
8. Spread the filling on the lower base and cover with pieces of dough with flaked almonds. Once the pieces have set, cut through the pieces.