Poppy and Caraway Sticks

Sift the flour into a suitable bowl. Stir the yeast with sugar and 5 tablespoons of milk and let stand for 15 minutes. In the meantime, heat the remaining milk and butter. Add the butter to the flour, sprinkle salt and cardamom on the side and add the fat-milk mixture sip by sip while kneading. The dough should have a smooth texture. Let the dough rise for about 40 minutes.

Next, briefly knead repeatedly and roll out on floured surface to a 2 cm thick rectangular sheet. Divide the rectangles into 6 to 8 triangles with diagonal cuts. Roll up each dough triangle from the base line to form a stick. “Stick” the top of the dough with water. Place the dough rods on a greased, floured baking sheet and rise for another 20 min. Before placing in the preheated oven, brush the sticks with salt water and then sprinkle with sesame seeds, poppy seeds, caraway seeds or coarse salt as desired.

Baking time: 20 to 30 min.

Heat: 220 °C Celsius **

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