Yeast poppy seed buns

Yeast poppy seed buns with raspberry cardamom filling

For many people, yeast pastries are to Easter what gingerbread is to Christmas. In the form of plaits, snails or animal motifs - hare and lamb send their regards - they not only embellish the Easter breakfast table, but also exude their delicious, sweet and warm scent during baking and fill us with anticipation of the fluffy pastry. Our poppy seed buns bring a bit of all of this, even the cardamom that is usually only used in winter in this country. Raspberries provide a fruity note and crunchy crumbles put an irresistible crown on them.

The ingredients (quantities for small tart pan 56296)

For the yeast dough: 70 ml milk, 150 g spelt flour (type 630), 7 g yeast, 30 g sugar, 30 g butter, 15 g ground poppy seeds, 1 pinch of salt, 1 egg yolk

For the crumble: 15 g butter, cold, 30 g flour, 10 g sugar, 1 pinch of cinnamon, 1 pinch of salt

For the filling: 35 g soft butter, 1 msp. ground cardamom, 25 g brown sugar, 90 g frozen raspberries, ½ tsp. starch

The preparation

(1) Yeast dough: For the yeast dough, warm the milk to lukewarm. Put the flour in a bowl and make a well. Crumble the yeast into the well, add 1 tsp of the sugar and pour the milk over it. Now whisk well with a little flour from the side until the yeast has dissolved. Cover and let rest for about 15 minutes until the yeast mixture starts to bubble. In the meantime, grind the poppy seeds.

Melt the butter and let it cool to lukewarm. Add to the yeast-milk mixture together with the salt, egg yolk, remaining sugar and poppy seeds and knead everything with your hands or the dough hook of the mixer for several minutes to form a smooth and elastic dough that comes away well from the edge of the bowl. If the dough is too sticky, add a little flour. Cover and let rise for about 1 hour until doubled in volume.

(2) Crumble: For the crumble, combine all ingredients in a bowl and work into crumbles with your fingers. Refrigerate. Line a springform pan or baking dish with baking paper. Remove the risen yeast dough from the bowl, knead briefly and roll out on a lightly floured work surface into a rectangle measuring approx. 25 x 35 cm.

(3) Filling: For the filling, mix butter, cardamom and sugar and spread on the dough. Coarsely chop raspberries, mix with starch and spread on the dough as well. Roll up the yeast dough tightly from the long side. Cut off about 2 cm from both ends, cut the rest into 7 equal pieces with a sharp knife. Carefully place in the mold with the cut side facing up. Cover and let rise at room temperature for about 45 minutes, until the volume has increased noticeably.

Preheat the oven to 180 °C top/bottom heat. Spread the crumble over the snails and bake them on a baking rack on the second rack from the bottom for about 25-30 minutes until goldenbraun.