Poppy seed baking

Ingredients for 1 servings:

• 350 ml milk
• 120 g cane sugar
• 1 bag of vanilla sugar
• ½ tsp cinnamon powder
• 1 lemon(s), untreated, zest
• 200 g poppy seeds, ground
• 50 g semolina
• 1 small jar of rum (shot glass)
• 1 handful of chopped walnuts or raisins

Instructions

Working time approx. 10 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

for filling braids, quark cakes and cakes

Bring 200 ml of milk to a boil with 100 g of cane sugar (white sugar can also be used), the vanilla sugar, the cinnamon, and the lemon zest. Then stir in the poppy seeds and let them swell. In the meantime, bring 150 ml of milk to a boil with 20 g of sugar, stir in the semolina, and let it swell. Then mix the poppy seed and semolina mixture together. Once cooled, add the rum and chopped nuts (and/or raisins) and fold in. Makes 750 g without nuts and raisins. Tip: If you like, you can replace half the sugar with 60 g of marzipan and, of course, the sachet of vanilla sugar with the seeds of half a vanilla pod.