Ingredients (20pieces):
Dough:
25 g fresh yeast
50 g butter
3 dl milk
0,5 dl sugar
1 pinch salt
8 dl wheat flour
Filling:
150 g minced poppy seeds
60 g sugar
0,6 dl milk
30 g raisins
1 tsp vanilla
Brushing:
1 egg
How to:
Dough: Melt the butter and and mix it with the milk. Make sure the mixture is 37 C degrees, then add the yeast and blend until it’s dissolved. Add the sugar, salt and flour and knead the dough thoroughly then let it rest under a towel for 30 minutes.
Filling: Mix all the ingredients in a bowl into a thick mixture.
Knead the dough again and then roll it out to a 30 * 40 cm sheet. Spread out the filling (about 1 cm thickness) and roll it up. Cut it into 2 cm rolls and put the rolls on a baking sheet and let it rest again under a towel for 20 minutes.
Turn the oven to 250 C. Brush the buns with the egg and bake them for 8 minutes. Let them rest and cool down before eating.