Poppies

For the poppy seed buns, put flour in a large enough bowl and press a bulge in the center. Crumble in Deb Germ, stir with 4 tbsp. milk, 1 tsp. sugar and a little flour to form a damp.

Cover and let rise in a warm place for 20 minutes. Knead in remaining milk, 90 g sugar, salt and butter. Let rise for another 30 minutes.

In the meantime, coarsely chop the pistachios for the poppy seed filling. In a saucepan, heat 200 g jam with juice of one lemon. Stir in pistachios, poppy seeds, remaining sugar and cinnamon.

Boil remaining jam with 2-3 tbsp water in a second saucepan and spread through a sieve.

Knead the dough and divide in half. Roll out each half on a well-floured surface into rectangles about 1 cm thick.

Spread with the poppy seed mixture. Roll up the dough lengthwise. Cover the baking tray with baking paper.

Divide the rolls into slices about 2 cm thick. Place them on the baking tray with a gap between them and press them slightly flat. Leave the snails to rise for 20 minutes.

Heat the oven to 175 degrees. Bake the snails in the oven for 25 minutes. Spread with jam while still warm.

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