Ingredients
375 g flour
1 package dry yeast
30 g sugar
1 pinch salt
180-200 ml milk
45 g butter
1 egg
# For poppy mixture:
1 liter of fresh milk
125 g semolina
200 g sugar
vanilla 1
2 eggs
250 g ground poppy
100 g ground hazelnuts
# For butter crumbs:
100 g butter
100 g sugar
1 vanilla
200 g flour
10 g baking powder
powder sugar for sprinkling
Method
Flour with the yeast, sugar and salt mix. Add lukewarm milk, melted butter and egg, mix well until a smooth mixture. Dough leave in a warm place to rise. Then spread on a tray and leave for 20-30 minutes to rise again. Meanwhile, prepare poppy mixture. Milk is boiled add the semolina, sugar, vanilla, eggs and jet stirring constantly. Finally add the poppy and hazelnuts and stir until thickened. Pour the mixture over the dough poppy. We crumbs as oil macerate Beat butter with sugar, vanilla, baking powder and flour. Stir well using a mixer with a prefix of dough. The finished cake is sprinkled with crumbs. Put it to bake at 180-200 C for 30 minutes. Once cool sprinkle with powdered sugar.
Containers:
Difficulty
Difficult
Tested
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