Poppy Potash

For the poppy seed pottage, first prepare the dampfl for the yeast dough.

For the dampfl, crumble the yeast in the lukewarm milk and mix with 250 g flour. Cover the mixture and let it rise in a warm place until it has visibly increased in volume (about 20 minutes).

Then knead all the ingredients for the yeast dough into a smooth dough. If it is too soft, add a little more flour. Form the dough into a ball and let it rise for about 1/2 hour in a warm place.

Then roll out the dough to a rectangle (about 2 cm thick) and spread the entire length with jam. Spread the poppy seed filling mixed with milk on top and roll the dough tightly from both sides towards the center.

Preheat the oven to 170 degrees. Until the tube is warm, cover the cake and let it rise again. Bake for about 45 minutes (do a pin test), about 10 minutes before it is done, brush with a little melted butter, it will get a nicer color.

Let cool and sprinkle with powdered sugar before serving.

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