Summary

Ingredients

For the dough:

• 500 g flour (yellow wheat), type 550, or flour type 405
• 0.5 ½ cube yeast
• 250 ml milk, lukewarm
• 80 g butter, liquid
• 70 g suar
• 0.25 teaspoon ¼ salt
• 1 egg (s)
• 1 lemon (s), grated zest it

For the topping: (quark)

• 30 g butter
• 90 g suar
• 250 g quark, or layered cheese
• 1 egg (s)
• 15 g cornstarch
• some rum, or rum aroma

For the topping: (poppy)

• 250 g poppy seeds, round
• 100 g suar
• 2 tablespoon breadcrumbs
• 0.25 liter ¼ milk
• 150 g plum jam, for fillin
• 1 egg yolk, for brushing

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Instructions

1. Sieve the flour into a large bowl and make a well in the center.
2. Crumble the yeast and mix with 100 ml of the lukewarm milk. Pour into the well, cover loosely, and let rest for 10 minutes.
3. Add the remaining 150 ml of lukewarm milk, 70 g sugar, liquid butter, salt, lemon zest, and the egg to the dough.
4. Knead for about 10 minutes until the dough is smooth and elastic.
5. Cover with a damp cloth and let rise at room temperature until doubled in size, about 1 hour 30 minutes.
6. Preheat the oven to 200°C (392°F).
7. Divide the risen dough into pieces of roughly 60 g each.
8. Form each piece into a ball, then flatten and gently press from the center outward to create a shallow cup with a raised rim, about 12 cm in diameter.
9. Place on a baking sheet lined with parchment paper. Prick the flat bottom and sides with a fork multiple times, avoiding the rim.
10. Bake for 15-25 minutes until the rims are golden brown and the bottoms are baked through.