Poppy seed rolls

Ingredients for 1 servings:

• 95 g wheat flour, type 550
• 95 g water, room temperature
• 1 pinch of fresh yeast
• 150 g water, cold
• 30 g wheat flour, type 550
• 10 g salt
• 345 g wheat flour, type 550
• 10 g water, cold
• 5 g yeast, fresh
• 7 g butter, very soft
• n. B. Poppy
• n. B. Salt, coarse

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 13 hours 15 minutes

Prepare a pre-dough the day before: briefly mix 95g flour, 95g water and a pinch of yeast with a spoon. Cover with a kitchen towel and let it mature at room temperature for 20 hours. Also prepare the flour mixture the day before: thoroughly whisk a small amount of the 150g water with 30g flour. Bring the remaining water and 10g salt to a boil and add the flour-water mixture as you would for pudding, stirring constantly, and let it thicken. Let it cool, then cover and refrigerate overnight. On the day of baking, take the flour mixture out of the refrigerator one hour before preparing the main dough. Then knead the prepared pre-dough and the prepared flour mixture with the remaining ingredients with a hand mixer on the lowest speed for 5 minutes. After 30 minutes, punch down and fold the dough. Repeat after another 30 minutes. Roll out 8-10 dough pieces and let them rest for 5 minutes. Then, roll out a piece of dough with a rolling pin and roll it lengthwise – it should form a sausage of even thickness. Braid the Flesserl and moisten with a little water, e.g., spray with a flower spray. Dip the surface into the poppy seed and salt mixture. Place on a baking sheet lined with baking paper. Cover and let rise for about 30-40 minutes. Bake in a preheated oven at 230°C for about 15 minutes with plenty of steam. Always make sure that the baked goods are in the center – not the baking sheet. Tip: We love the Flesserl sprinkled with caraway seeds. Enjoy with real butter.