Baked poppy beans with poppy seeds
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.
Ingredients
Pasta
- 100 g white flour (KBL-100)
- 150 g Bread flour
- 100 g sourdough
- 50 g milk
- 50 g meringue
- 50 g sugar
- 25 g ground poppy seeds
- 40 g vaj
- 1 db Egg
- 1 tweets salt
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 baking programme 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 the dough a nice shine and it will also be very soft. Leave the dough to soak well and cool.
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