Silesian Poppy Dumplings

Blanch (scald) poppy seeds with hot, sweetened milk. Finely chop candied lemon peel, blanch (scald) raisins, peel and chop almond kernels. Stir everything together to a fairly thick mixture. Cut rolls into thick slices, soak in hot, sweetened milk seasoned with cinnamon. Fill poppy-seed mixture and bread slices in layers in a suitable bowl, poppy-seed mixture as a finish. Cool the dish well, decorate with whipped cream and offer vanilla sauce with it.

= Author’s note: It is not clear why this dish is called “poppy seed dumplings”, because there is no question of dumplings. If you do not arrange the ingredients in layers, but mix them together, let them cool in a flat form and cut them into cake pieces after turning them over, the result is called “Mohnpielen”.

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