Baked poppy beans with poppy seeds
Beginner's Handbook for Cheese Makers
My first book is out! ✨
I have written the guide that I wish I had got it at the start. 112 pages of useful experience, tried-and-tested recipes and tricks to avoid common mistakes. First edition of the book arrived at from the printing press. As this is a limited, private edition, the first run will sell out quickly.
Forest fruit poppy seed beans with sourdough, also known as Jerusalem loaf. It's deliciously soft and the variations in flavour are endless. I will make more flavours.
Would you rather watch it on video? Follow me step by step! 👇
Ingredients
Pasta
Filler
- 100 g frozen forest fruit
- 70 g raspberry or forest fruit syrup
- 25 g starch
- 100 g meringue
Sugar syrup
- 40 g sugar
- 30 g Water
Instructions
- Pour the ingredients together.
- Punch down the dough.
- Leave to rest for 1 hour.
- Start folding the dough, I did a laminate.
- leave to rest for 1 hour.
- Fold the dough a second time and let it rest again for 1 hour.
- Make the last fold by folding the petals.
- Leave to rise in a warm place for about 2 hours.
- Then stretch out the dough into a rectangle and spread with the filling, roll up like a snail and cut the dough in half vertically and braid the dough so that the filling is on top. Place in the tin.
- If you want to bake it the same day, let it rise in a warm place, covered, for about 4-6 hours.If you only want to bake the next day, refrigerate overnight.
- Brush with a mixture of 1 egg and a sip of milk before baking. And I use a flower sprinkler to sprinkle with water.
- Bake in the preheated lower top oven at 180 degrees for about 40-45 minutes. I also humidify the oven.
- When the beans are cooked, baste them while still hot and sprinkle with sugar syrup. I boiled 40 g sugar with 30 g water. This will give a nice shine to the dough and it will also be very soft. Leave the dough to soak well and cool.
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