Poppy seeds can be sprinkled on the dough before sending it to the oven. Or you can whip up the poppy seeds and safely use it when making buns and pretzels.
The most troublesome, but delicious, is the following way:
- First, soak the poppy with boiling water, let it swell.
- Then drain the water, pour in a new one or milk – and boil the future filling with the addition of sugar or honey, stirring constantly, for 40 minutes over low heat.
- Add a piece of butter to the boiled poppy seeds.
If you are short on time – grind dry poppy seeds in a coffee grinder or roll swollen poppy seeds in a meat grinder, both of which can be kneaded and ground in a mortar, thereby preserving its original aroma.
If poppy pastries are a frequent guest on your table, it makes sense to think about purchasing a special mortar for grinding poppy seeds – makitra with wooden makogon for it.