Mohntaler with orange crumbs and sugar icing

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the dough, heat 100 ml ##milk##. Put 500 g flour in a bowl, make a hollow in the middle and crumble the yeast into it. Add 25 g sugar and lukewarm milk and mix with some flour from the rim to a thick paste. Cover and leave to rise for about 30 minutes. Heat up 100 ml milk.

2. 2

   Add 75 g fat, lukewarm milk, 75 g sugar and 1 pinch of salt to the pre-dough and knead with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rise for another 45-60 minutes. For the crumbles 300 g flour, 150 g sugar, 175 g fat in flakes, egg, ##orange## peel and 1 pinch of salt first with the dough hooks of the hand mixer, then knead with your hands to crumbles. Mix the poppy seed filling, 75 g sugar, sauce powder and quark. Form ##yeast dough## into a roll (approx. 6 cm Ø) on a floured work surface and cut off approx. 16 slices. Form slices into balls and roll out into round flat cakes with a dough roller. Spread ##poppy seed## mass on the flat cakes and smooth it down. Put poppy seed flat cakes on 2 baking trays lined with baking paper. Spread the crumble mixture on the flat cakes. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes one after the other.

3. 3

   Spread ##poppy seed## mass on the flat cakes and smooth it down. Put poppy seed flat cakes on 2 baking trays lined with baking paper. Spread the crumble mixture on the flat cakes. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes one after the other. Mix icing sugar and 6 tbsp. water. Spread the icing on the flat cakes and leave to dry

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
500 kcal

CARBS
77 g

FATS
17 g

PROTEINS
10 g