poppy sticks

Ingredients for 1 servings:

• 600 g flour
• 250 g butter
• 1 packet of dry yeast
• 1 pinch of salt
• 90 g sugar
• 250 ml milk
• 250 ml milk
• 100 g honey
• 100 g almonds, chopped
• 300 g poppy seeds, ground
• 90 g breadcrumbs
• 5 tbsp Amaretto or rum
• 200 g rum raisins
• 2 egg yolks, size XL

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 30 minutes

according to my recipe of walnut croissants, for 24 pieces

For the dough: All ingredients must be cold. Crumble the butter into the flour mixed with the dry yeast, then knead well with salt, sugar, and milk and chill for 45 minutes. The dough will be slightly tough. For the filling: Heat the milk with honey and boil the poppy seeds in it. Stir in the remaining ingredients. It will become a tough and slightly firm dough. If the dough is too firm, stir in 1-2 tablespoons of water and let cool. Form 24 nut sausages and cover. You can sweeten the dough if you like. Divide the dough into 24 equal pieces, shape them into round dumplings, cover, and let rest for 20 minutes. Then roll out the pieces into an oval shape on a work surface. Top each piece with a nut sausage, stretching it out on the dough if necessary so that it almost covers the entire piece. Roll up the dough, making sure the sticks are tightly rolled. Press the ends together and tuck them under. Whisk the egg yolk and brush it over the croissants, then let it dry. Brush again with egg yolk and let it rise for about 30 minutes. The egg yolk spread should be dry after this time. Preheat the oven to 160°C (fan/convection oven). Bake the croissants for about 20 minutes. The resting time makes this recipe a bit time-consuming, but it’s worth it!