- Flour - 500 g (1.1 lbs)
- Sugar - 7 tsp (+1 s run by the yeast)
- Yeast - 2.50 g (0 lbs)
- Salt - 1 tsp
- Yolk - 1 egg
- Sour Cream - 3 cup
- Milk - 0.15 liter (5.1 oz)
- Lemon - Zest of 1
- Vanilla Sugar - 2 pack
- Poppy Seed - 250 g ground (0.6 lbs)
- Egg Yolk - 1
Dissolve the yeast with sugar in milk.
In a mixing bowl, add the flour, sugars, the yeast mixture, salt, lemon zest, ground poppy seed, and cream. Mix thoroughly. Let rise in a warm place until it doubles in size, approx. 1 ½ hours.
Roll out on a floured surface about 2 cm thick. Using a biscuit cutter cut each cake. Place on a paper lined baking sheet not touching one another. Preheat the oven. Brush each with egg yolk. Let rise for an hour. Bake until browned. Sprinkle with powdered sugar.
Baking temperature: 180 ° C
Cooking methods: baking top and bottom
Pan size: 28x38 cm
Also known as: Date Scones Sweet, Sweet Poppy Seed Salty