Prep. time: 30 minutes
Raising time: 90 minutes
Baking time: 25-30 minutes
Try brushing them with a mixture of melted butter and rum at the end, to give them better taste and aroma and long-lasting tenderness.
- Warm the milk to approximately 30°C.
- Mix the yeast with a bit of sugar and 100 ml / 2/5 cup lukewarm milk and put the mixture in a warm place to let the yeast ferment.
- Melt the butter in the rest of the lukewarm milk.
- Put the flour and a pinch of salt into a bowl, add the remaining sugar, egg yolks, some grated vanilla and some grated lemon zest. Pour in the warm milk with melted butter, egg yolks and the fermented yeast mixture.
- Knead to a smooth dough, sprinkle with some flour and let rise until doubled in bulk - approx. 1 hour.
The poppy seed filling
- Mix ground poppy seed with milk and sugar, cinnamon and vanilla.
- Cook the mixture over low heat and finally add raisins, and a bit of rum and cocoa for better taste. Let it cool.
Making the buns
- When the dough is ready, put it on floured pastry board. Roll the dough to a 1/2 cm / 1/4 inch thick layer and divide it into equal square pieces.
- Place a tablespoon of filling onto the centre of each square piece.
- Bend the edges over the filling, press together using your fingers and make a roll.
- Grease the buns with melted butter and place them into a greased baking pan, one beside the other. Finally, brush some more melted butter over the top of all of them.
- Let rise for another 30 minutes.
- Bake in a preheated oven at 180°C / 350°F for about 25-30 minutes, until golden brown.
- Sprinkle with powdered sugar before serving.
A plum brandy to stay in the tradition.
Photo : MSCOMM / ID 60508492 / Eva ZiaÅ¥kovÃ¡
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