For the poopy seed filling, melt butter in a pot.
Add sugar, honey, poppy seed, cinnamon, lemon peel, rum and stir.
Leave to cool.
Peel the boiled potatoes.
Grate the cold potatoes.
Grate also the butter or cut on small pieces.
Add flour, eggs, cream, salt and baking powder and knead to a dough. Should be done short and quick.
Form the dough to a roll.
Cut slices from the dough, press a bit and fill with 2 tsp of poppy seed filling.
Press the dough edge together (remove remaining dough if necessary) and form to a ball.
Place on a baking tray with baking paper. (Sealed point down.)
Flat the balls with your palm lightly. Pierce the top with little holes using a fork.
Bake in preheated oven at 200° C for 15 minutes.
Remove from oven, overturn the buns and bake again for 15 minutes.
Remove from oven and leave to cool.
Tipp: You can boil the potatoes one day before (best)
or if you boil the potatoes on the same day, mash the potatoes and leave to cool before using.
If you pack the Mohnzelten in cling film they will stay fresh longer.