• 2.40 floz. warm milk (roughly. 86F)
  • 1.05 oz. sugar
  • 1.76 oz. butter, room in your home temperature
  • 11.5 oz. flour
  • 0.53 whiff. fresh yeast
  • 1 tablespoon salt
  • 1 egg
  • 2 egg yolks
  • 16.9 whiff. milk
  • 3.28 oz. sugar
  • one vanilla bean
  • 1.Forty one oz. vanilla cremepulver
  • 2 egg yolks
  • 17 ounces. mohnfix or 17 oz. of terrain poppy seeds
  • 3.52 oz quark (or use a high-fat milk cream cheese such as mascarpone and also crme fraiche.
  • Shaved peel from ? an citrus and ? a lemon)
  • 5.29 oz. plain flour
  • 2.5 oz .. icing sugar (you can also apply caster sugar)
  • 2.5 oz. frigid butter
  • 1 egg yolk
  • 1 tablespoon of cinnamon and/or nutmeg
  • Directions

    1. Add the nice and cozy milk, 1.05 oz. mister, 1.05 oz. flour and refreshing yeast to make a pre-dough mixture. Give the mixture in a warm region until it has doubled.
    2. Add Eight.5 oz. flour, 0.Fifty three oz. sugar, salt, butter, 1 egg and two egg yolks on the pre-dough mixture and knead to the smooth dough. Cover it using plastic wrap and leave them in a warm spot until it rises three times the size and style.
    3. Knead the dough lightly and also roll it out until it fits on your greased oven rack (recommend size 26cm by 35 cm).
    4. Leave it for an hour or so until it has doubled or simply until you get impatient.
    5. Heat Tough luck.52 floz. of milk, any sugar and vanilla vegetable in a small saucepan until the sugar dissolves.
    6. Mix 3.38 floz involving milk, vanilla cremepulver and the egg cell yolk in a small bowl. Add to the big pot and whisk together.
    7. Add your mohnfix (ground poppy seeds), quark and grated lemon/orange peel off until all the milk may be absorbed and the mixture is usually thick.
    8. To make the streusel, add the flour, butter, cinnamon/nutmeg, egg cell yolk and icing sugar towards a bowl and mix it with all your hands. Crumble the mixture by just rolling it through your fingertips.

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