John Myers
Contents
show
Ingredients
filling
- 1 cube Yeast
- 80 g Sugar
- 80 g Butter, soft
- 1 Pr Salt
- 1 Egg
- 500 g Flour
- 1 packet Poppy seed baking
- 2 tbsp Chopped almonds
- 2 tbsp Raisins
- Molding
- 100 g Powdered sugar
- 1 tbsp Vanilla syrup
- 5 tbsp Water
Instructions
- Heat the milk. Crumble the yeast and dissolve in it. Put the flour in a bowl. Add sugar, butter in flakes and the mixture. First stir in the yeast milk and then the egg. Then knead everything into a smooth yeast dough. Cover and let rise either overnight in the refrigerator or in a warm place for about 30 minutes.
- Roll out the dough on a little flour into a rectangle (approx. 30 x 42 cm) and spread the filling on it, roll up from the long side, cut into snails and put into the mold. Let rise for about 20 minutes
- Grease the springform tin (26 cm). Make the filling and stir the poppy seed bakery with the almonds and raisins until smooth.
- Bake in a hot oven (electric stove: 175 ° C gas: level 2) for about 40 minutes.
- Let cool down a bit. And make a topping, and pour over the cake
Nutrition
Serving: 100gCalories: 270kcalCarbohydrates: 53.5gProtein: 6.2gFat: 3.1g
