John Myers
Contents
show
Ingredients
- 2 tbsp Raisins
- 4 cl Rum
- 250 g Butter
- 100 g Grated poppy seeds
- 2 tbsp Honey
- 1 Vanilla pod, the pulp
- 2 tbsp Water
Instructions
- The filled poppy seed butter is an Easter specialty from the Carinthian Nock Mountains. The abundance varies from family to family. You can spread them on rolls, brioche or the like.
- Soak the raisins in hot water for about 15 minutes, then squeeze them out well and chop them very finely. Then add the rum to the raisins and mix well.
- Spread the softened butter in a rectangle about 1 cm thick on baking paper and put it in the refrigerator for 30 minutes.
- Mix the poppy seeds with the honey, the vanilla pulp, the raisins and the 2 tablespoons of water in a bowl and spread it on the butter, then roll it up from the long side, then wrap it in cling film. Chill the butter in the refrigerator for at least 2 hours.
