7 g salt
60 g Biosüße
500 g wheat flour
50 g butter (room temperature)
30 g fresh yeast
250 ml warm milk
a pinch of grated lemon peel

200 g poppy seeds
150g Biosüße
a pinch of grated lemon peel
some fine ground gloves or cinnamon
approx. 15 ml milk


Mix all ingredients and knead the dough well. Form a ball and let it rest for approx. 25 minutes.

Give all ingredients for the filling into a pot and boil them while stirring. Let it cool down.

Spread out the dough onto the floured kitchen worktop and evenly spread on top of it the filling.

Fold the edges into the middle and cut off wide stripes, which you twist contrary at both ends. Put the twisted sticks onto a baking tray with baking paper, spray some water on them and let them rest for approx. 35 minutes (room temperature).

Heat up the oven at 195° C and fill a heat-resistant bowl with water to be placed in the oven. Bake the stick until they are golden brown.

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