Silesian Poppy Seed Dumplings
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 cup rum
- 200 g raisins
- 4 rolls, (from the day before)
- 500 ml sweet cream
- 200 g poppy seeds
- 500 ml milk
- 3 tablespoon sugar
- 1 pinch (s) salt
- 1 lemon (s), the grated zest
- 1 vanilla pod (s)
- 1 bag almond (s), sliver (200g)
Print Recipe
Pin Recipe Instructions
- Warm the rum, but not too hot, and soak the raisins in it for a few hours.
- The rolls are cut into thin slices crosswise. Make sure the slices don`t get too thick. If the rolls are still too moist, briefly dry them in the oven.
- In the meantime, paint the poppy seeds. The poppy seeds should always be freshly ground, as they quickly become rancid. The ground poppy seeds are brought to the boil in a saucepan on the stove with the cream, milk, sugar, salt, lemon zest and the pulp of the vanilla. You can scrape out the vanilla pod
- also add. Bring everything to the boil, stirring constantly, then remove from the heat and allow to cool slightly.
- Now take a bowl and alternately layer the slices of the rolls and the poppy seed mixture. Spread the almond slivers and the raisins soaked in rum on top of the poppy seed mixture. Let the bowl with the poppy seed dumplings cool down enough to put in the fridge. Let cool well in the refrigerator.
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