Poppy Seed Curd Sticks
I baked these poppy seed curd sticks when we had a visit from a dear friend. She loves poppy seeds and also likes curd very much. So this creation came to “life”! By the way, she was the one, who gave me the recipe for our popular poppy seed cake!
I think they taste best fresh. But you can also eat them the next day. In any case, we ate them very quickly. 🙂
They are made of a simple yeast dough, filled with poppy seeds and curd cheese. I twisted them together so that when you bite into them, you taste the poppy seeds and curd at the same time.
- 150 g lukewarm milk
- 20 g fresh yeast or 1 sachet dry yeast (7g)
- 70 g sugar
- 500 g flour
- 150 g yogurt
- ½ tsp salt
- 70 g butter
- 100 g milk
- 1 tbsp sugar
- 120 g grounded poppy seeds
- 1 tbsp honey
- 1 tbsp rum
- 250 g curd cheese (quark)
- 1 egg yolk
- 50 g powdered sugar
- 1 egg white
- powdered sugar
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Put the milk, crumbled yeast, sugar, flour, yoghurt and salt in a mixing bowl and knead until the ingredients are combined.
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Add butter in pieces and knead for another 5 minutes until a smooth dough is formed.
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Cover and leave to rise in a warm place for about 1 hour.
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Bring the milk to boil.
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Add sugar, poppy seeds, honey and rum, and mix well.
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Leave to cool.
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Mix curd cheese, yolks and powdered sugar together.
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Roll out the yeast dough on a lightly floured work surface.
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Spread the poppy seed filling on one quarter.
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Spread the curd filling on the 2nd quarter.
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Fold the uncoated dough over it.
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Cut off stripes about 1.5 cm wide. This works very well with a pizza roller.
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Turn one stripe in a little, fold it in half and twist it together. (The stripe is then only half as long and the poppy seed and curd filling are on top of each other).
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Place on a baking tray.
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Leave to rest again in a warm place for about 20 minutes.
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Brush with beaten egg white.
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Bake in the preheated oven at 180° C for about 16-17 minutes.
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Sprinkle with powdered sugar.
Enjoy baking!
Maggi & Family
Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
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Thank you!
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