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He prepares first filling. Put poppy seeds and milk in a saucepan. Place on low heat and simmer for 10 minutes, stirring occasionally. Remove from the heat and add the raisins, breadcrumbs and sugar. Mix well until the composition is homogeneous. Allow to cool while the eggs separate. Beat the egg whites with the vanilla sugar and then add the yolks, mixing with a spatula. The obtained composition is mixed with poppy cream only after it is well cooled. It is set aside.
Leaf dough: In a bowl put flour, salt powder, butter, egg yolk and sugar. Dissolve the yeast in the 6 lbs of warm milk and pour over the flour. Mix everything together then knead until you get a suitable dough that is soft and stretchy. It is divided into two equal parts.
Take a sheet and spread it in a rectangular shape that is placed in a tray lined with baking paper, measuring 20x30 cm. Pour the filling, level and place the other sheet. Lightly press the sheet, arrange it to cover the entire filling and then prick it from place to place with a fork.
Place the tray in the preheated oven at 180 degrees for about 35-40 minutes or until it passes the toothpick test and turns golden.
Allow to cool, sprinkle with vanilla powdered sugar, portion and serve.