Summary

Ingredients

• 250 g flour
• 20 g suar
• 1 packet vanilla sugar
• 0.5 ½ lemon (s), untreated, which the peel
• 1 pinch (s) salt
• 1 egg yolk
• 100 g butter, cool
• 25 g yeast, fresh
• 100 ml milk, lukewarm
• 1 egg (s), whisked

For the filling:

• 300 ml milk
• 150 g poppy seeds, round
• 50 g semolina
• Raisins, pickled in rum
• 0.5 teaspoon ½ cinnamon
• 0.5 ½ lemon (s), untreated, which the peel
• 30 g nuts, chopped
• 70 grams sugar
• 20 g butter
• 1 tablespoon honey

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Instructions

1. Dough:
2. Sift the flour into a bowl. Stir in the sugar, vanilla sugar, lemon zest, salt and yolk. Cut the butter into pieces and add to the flour and crumble like shortcrust pastry.
3. Dissolve the yeast in part of the milk and pour in. Then add the rest of the milk and knead everything into a firm dough. Let the dough rest in the refrigerator for about 45 minutes.
4. For the filling:
5. While the dough is rising, prepare the poppy seed filling.
6. Bring the milk to the boil with a pinch of salt and the lemon peel. Add the semolina and bring to the boil briefly. Now stir in the poppy seeds, sugar, honey, rum raisins, chopped nuts, cinnamon and butter. Warm up well, but don`t let it boil anymore. The mass should now be thick and creamy and will firm up as it cools down.
7. If it is too firm, add some heated milk and let it swell.
8. Shape the dough into a roll on a lightly floured work surface and cut it into 10 pieces. Roll out the dough pieces into oval slices and distribute the poppy seed filling in a strand using a piping bag without a nozzle. Roll up from the long side and form narrow croissants.
9. Whisk the egg. Spread half of it over the croissants and let them dry. Then brush the poppy seed croissants with the rest of the egg and let them dry again. (I give them to the balcony.) Drying then creates the characteristic cracked surface!
10. In the meantime, preheat the oven to 190 °. Line or grease a baking sheet with parchment paper. Place the croissants on the tray.
11. Bake in the oven (center) for about 35 minutes until golden brown. Let cool on a wire rack.