John Myers
Ingredients for 1 servings:
- 400 g flour
- 200 ml milk, lukewarm
- 60 g sugar
- 42 g fresh yeast (alternatively 1 pack of dry yeast)
- 50 g butter or margarine
- 1 egg yolk
- 500 g poppy seeds
- 350 g sugar
- ½ small bottle(s) of bitter almond flavoring
- 120 g margarine
- 4 tbsp flour
- some water
- 100 g butter
- 100 g margarine
- 200 g sugar
- 300 g flour
- Grease for the tray
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
Silesian style
Place flour and sugar in a bowl and make a well. Pour lukewarm milk into the well and dissolve the yeast in it. Let stand for a few minutes. Melt the butter and then add it to the dough along with the egg yolk. Make a yeast dough. Cover and let rise for half an hour. Grind the poppy seeds using a poppy seed mill (most people have one) or boil them in water for a few minutes. Then, while still warm, grind them twice through a meat grinder. Slowly boil the poppy seeds with a little water (this creates a paste-like consistency) along with sugar, margarine, and bitter almond oil. Stir frequently, or the mixture will burn easily. Mix 4 tablespoons of flour with a little water to thicken the poppy seed mixture. Make the crumble: Melt the butter and margarine, add the sugar and flour, and knead to form a crumble. Grease a baking sheet and roll out the yeast dough. Pour the poppy seed mixture onto it and spread it evenly. Sprinkle the crumble evenly on top. Bake in a preheated oven at 200°C for 20 minutes. Then reduce the heat to 175°C and bake for another 10 minutes.
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