Pressburger nut and poppy seed rolls

Ingredients for 1 servings:

• 300 g flour (fine spelled flour)
• 80 g butter
• 50 g sugar
• 20 g yeast
• 6 tbsp milk (more or less depending on the flour)
• 1 egg yolk
• 1 pinch of salt
• 250 g poppy seeds, ground
• 80 g sugar, approx.
• 30 g honey
• 2 tbsp rum
• 1 packet of vanilla sugar (Bourbon)
• 125 ml milk
• 200 g nuts, grated
• 80 g sugar, approx.
• 20 g honey
• 1 tbsp rum
• 1 packet of vanilla sugar (Bourbon)
• 125 ml milk
• 50 g breadcrumbs, as desired
• Grease or baking paper for the baking tray
• 1 egg yolk
• 1 egg(s)
• Flour, for dusting

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

Basic recipe for beugel, poppy seed and nut filling

Puff pastry: Sift the flour onto a pastry board, make a well in the center, and add all the ingredients, including the crumbled yeast. Knead the ingredients into a medium-firm, smooth dough. I always make this in a Kenwood food processor with the K-hook. Shape into a ball, cover, and let it rest on a pastry board for at least half an hour before further processing. Add to the next preparation. You can use 60g of lard instead of butter. This puff pastry is enough for one filling; otherwise, double the amount. Poppy seed filling: Makes approx. 15 pieces. Nut filling: Makes 12-15 pieces. Preparation of poppy seed or nut filling: Briefly boil the milk with sugar and honey, then stir in the poppy seeds or nuts while still hot. Finish with rum and vanilla sugar (bourbon). If you want to add breadcrumbs to the filling, first mix them into the cooled filling with a wooden spoon. The filling needs to be fairly firm and malleable so that you can form small, thumb-thick rolls that are placed on the pieces of dough and rolled up. Shaping the Beügel: After the resting time, the dough is shaped into a roll, cut in half, and rolled out into a circle. Place a little filling (nut or poppy seed) on each piece of dough. Roll up from the wide end. Using both hands, shape the Nussbeugel into a bulbous roll that tapers to a point on both sides. Unlike the horseshoe shape of the Kipferl (croissants), the Mohnbeugel are only bent to a point in the middle, while the Nussbeugel is very slightly rounded lengthwise, and only the two pointed ends are bent sharply inwards. Then place the Beügel, end-down, on a lightly greased (or lined with baking paper) baking sheet. Brush them well with beaten egg (1 egg, 1 yolk) and let stand uncovered (do not cover) until the egg mixture is dry. Then bake quickly in a preheated oven at a high temperature (approx. 200°C) for about 15-20 minutes. This will crack the egg-coated surface of the Beugel, giving the pieces a marbled appearance. Pressburger Beugel are a specialty from Old Austria, whose origin is evident from their name.