Summary

Ingredients

For the pre-dough:

• 150 g wheat flour type 550
• 150 g water
• 1 g fresh yeast
• 1 teaspoon, leveled baking malt or honey

For the main dough:

• 400 g wheat flour type 550
• 135 g milk, cold
• 14 g fresh yeast
• 40 grams sugar
• 40 g butter, soft
• 11 g salt
• 250 g butter, cold (no Irish - due to meltin temperature)

Moreover:

• 1 egg white
• 50 g poppy seeds, liht / dark

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Instructions

1. When planning, you should consider: the kitchen should never be warmer than 20 ° C. The reason is that a yeast puff pastry is made in which the firm butter is worked into cold layers of dough. And that several times. Under no circumstances should the butter become liquid. So it`s not a recipe for hot summer days. One consolation: the finished dough can be frozen well.
2. Regarding the workload: The actual working hours are relatively short - the time required, however, is great.
3. It is best to prepare the pre-dough the day before and store it covered at approx. 20 ° C. The first 4 ingredients are simply mixed together.
4. On the next day, knead the pre-dough well with all the ingredients of the main dough until the dough starts to become elastic. Knead with the food processor for about 5 minutes on a low level, then 3 minutes a little higher. The dough should be firm, elastic and easily stretchable. Then store the dough in floured foil for 60 - 90 minutes in the refrigerator.
5. During this time, make the butter plate:
6. To do this, place the cold 250 g piece of butter in a pre-shaped piece of baking paper, like a bag (approx. 20 x 25 cm), in the middle. Now work the butter by vigorously pressing and rolling with the rolling pin until the resulting butter plate fills the bag of approx. 20 x 25 cm. Place in the refrigerator and leave there while the dough is processed after its cooling time.
7. Roll out the cooled dough on the floured work surface to about 20 x 50 cm. Remove the butter plate from the baking paper and place it on one side of the dough plate. Leave small edges of the dough. If necessary, tighten the dough a little at the edges. Beat the other side of the sheet of dough over it and press the edges down well.
8. Then immediately do the first tour: Roll out the dough sheet with the butter sheet inside on a floured work surface again to 20 x 50 cm - starting from the middle. Fold over twice like a business letter. Turn 90 ° and roll out again about twice as long. (20 x 50 cm)
9. Fold like a business letter again and wrap the dough in floured baking paper (the one from the butter plate) in the refrigerator for 60 minutes.
10. Turn again 90 ° and roll out again (3rd time) to 20 x 50 cm. Fold again, cool for about 60 minutes. Repeat this procedure of folding, cooling, twisting and rolling out two more times. It only takes 1 minute each.
11. After the last cooling, roll out again to approx. 20 x 50 cm. Halve the sheet of dough and roll out half of each (20 x 25 cm) to approx. 20 x 40 cm. Moisten slightly with a brush and roll up tightly from the long side so that the dough bonds together.
12. Cut a total of 10 pieces approx. 8 cm wide from the two rolls. Brush the dough pieces with egg white (possibly liquefied by whipping gently) and press in white and / or dark poppy seeds. Cover and leave to rest on a baking sheet lined with baking paper at room temperature for 60 - 90 minutes.
13. Preheat the oven to 200 °. Bake the rolls in the middle of the oven for about 20-25 minutes.
14. Like dough, they can be frozen well.