Poppy Cakes

For the poppy seed desserts, mix all dry ingredients. Dissolve the yeast in the milk. Knead all ingredients well (about 10 minutes with a food processor). Let the dough rest for about 1/4 hour.

Grind the pieces of dough into round balls of about 80 g each. Cover and let rise for about 20 minutes. Shape dough balls into uniform sticks about 40 cm long (do not press too hard so that not all the fermenting air escapes) .

Knot into flesserl. To do this, make a loop with about 1/3 of the rod protruding. Then pull the protruding rod through the loop. Turn the loop once and pull the dough rod through the loop again.

Brush the rolls with water and sprinkle with poppy seeds. Cover and let rise on baking sheet for about 1/2 hour. Heat the oven to 195 °C using an ovenproof container.

Sprinkle the Flesserl with water again after the rising time. Add water to the hot vessel to create enough steam. Bake for about 15 minutes until golden.

When done, they will sound hollow when tapped on the underside. Let cool on a kitchen rack.

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