Summary

Ingredients

For the yeast dough:

• 500g flour
• 1 packet yeast, (dry yeast)
• 80 g suar
• 1 pinch (s) salt
• 0.25 liter ¼ milk
• 100 g butter
• 1 egg (s)

For the filling:

• 2 sachets poppy seed fix (ready-mixed)
• 100 g butter, melt
• 2 medium egg (s)
• 80 g almond (s), round
• possibly raisins

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Instructions

1. Grease a cup cake pan and place in the refrigerator.
2. Mix the flour and yeast well, add the sugar and salt. Heat the milk and butter to lukewarm and add to the flour mixture with the egg. Knead everything together until you get a smooth dough that pulls away from the edge. As always, let rise until the dough has doubled (approx. 1 hour).
3. In the meantime, prepare the filling. Put the poppy seed fix in a bowl with the other ingredients and process to a smooth mass.
4. Roll out the dough into a rectangle (slightly smaller than a baking sheet) and brush with the poppy seed filling (this is best done by hand) - leaving the edge free. Roll up and place in the greased dish. Bake in the preheated oven at 180 ° C (convection) for about 35 minutes.