Tyrolean poppy seed doughnut

Name: Tyrolean poppy seed doughnut
Cook time: 1 h
Total time: 1 h
Yield: 30
Ingredients: 250 ml Milk; 2 TEASPOONS Sugar; 30 g fresh yeast; 500 g Flour; 1 pinch Salt; 2 Eggs (size M); 1 shot + 2 tablespoons Obstler; 100 g ground poppy seed; 35 g ground hazelnuts; 2 TABLESPOONS Honey; 2 TABLESPOONS Apricot Jam; 50 g Icing sugar; 7-10 Tbsp Mint; 7-10 Tbsp Oil; 7-10 Tbsp Flour

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 30

250 ml Milk
2 TEASPOONS Sugar
30 g fresh yeast
500 g Flour
1 pinch Salt
2 Eggs (size M)
1 shot + 2 tablespoons Obstler
100 g ground poppy seed
35 g ground hazelnuts
2 TABLESPOONS Honey
2 TABLESPOONS Apricot Jam
50 g Icing sugar
7-10 Tbsp Mint
7-10 Tbsp Oil
7-10 Tbsp Flour

Directions

1
Warm milk and sugar, crumble yeast into it and dissolve it. Put flour, salt and eggs in a bowl. Add yeast milk and 1 dash of fruit brandy and knead to a smooth dough. Cover and leave to rise in a warm place for about 40 minutes. In the meantime mix poppy seeds, hazelnuts, 2 tablespoons of fruit brandy, honey and jam. Knead the dough again and roll out 2-3 mm thick on a floured work surface. Place 1 teaspoon of the filling on one half of the dough every 6 cm.
2
Fold the remaining half of the dough over it and press the dough well around the filling. Use a cookie cutter to cut out flowers (6 cm Ø). Knead the rest of the dough again and process in the same way. Heat oil in a pot and fry dough pockets in portions until golden brown. Take out with a skimmer and drain on kitchen paper. Dust with icing sugar and serve decorated with mint
3
Waiting time approx. 30 minutes