Poppy Seed Dumplings, Secret Silesian Recipe Between Christmas and New Year`s Eve
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 250 g poppy seeds, round
- 2 liters milk, possibly more
- 10 g vanilla suar
- 100 g suar, to taste and taste
- 200 g almond (s), sliced
- 200 g raisins, swollen in warm water
- 2 small Bottle / s rum aroma
- 2 small Bottle / s bitter almond flavor
- 1 small Bottle / s vanilla flavor
- 4 rolls or bread rolls
Print Recipe
Pin Recipe Instructions
- Slowly bring the ground poppy seeds to the boil in 2 liters of milk, stirring constantly. Simmer on a low flame for at least half an hour, stirring constantly so that nothing burns. Add the sliced almonds, the raisins, the flavors and also the sugar in small portions. The mass swells up and it may be necessary to add a little more milk. After about three quarters of an hour, the poppy seed mixture is ready to cook. It has to be fluid.
- In the meantime, cut the rolls into 1 cm thick slices. Prepare a large glass bowl and a small glass bowl. Put the bread rolls in layers and then pour the poppy seed mixture into the bowls with a ladle. The bread rolls must each be completely covered by the poppy seed mixture. In between, press everything down firmly with the trowel.
- Cover the bowls with a plate or cling film and refrigerate for a day.
- In the time between Christmas and New Year`s Eve, this is an excellent dessert or snack. Stored and consumed in a cool place, it tastes better and better every day.
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