Carinthian Poppy Butter

Name: Carinthian Poppy Butter
Ingredients: 25 g Raisins; 2 tbsp Water, hot; 250 g Butter; 90 g Grey poppy seeds, roughly ground (alternatively: normal "blue" poppy seeds); 2 tbsp Honey; 1 Vanilla pod; 1 sachet Vanilla sugar (8 g); 1 tsp Cinnamon; 40 mL Rum

Typically with Reindling, but actually better with hot cross buns

Season:

April - May

Keywords:

Austria Carinthia Butter Easter traditional Poppy seeds

Adjust Amount:

Ingredients

25 g

Raisins

2 tbsp

Water, hot

250 g

Butter

90 g

Grey poppy seeds, roughly ground (alternatively: normal "blue" poppy seeds)

2 tbsp

Honey

Vanilla pod

1 sachet

Vanilla sugar (8 g)

1 tsp

Cinnamon

40 mL

Rum

Instructions

Soak the sultanas in a little hot water for approx. 15 minutes.
Squeeze out the sultanas and chop finely.
Mix the sultanas with the rum.
Spread the butter on baking paper. To do this, cut the butter in half lengthways and place next to each other on the paper. Work by hand until slightly soft and homogenise.
Chill the butter in the fridge for ~30 minutes to firm up a little.
Mix the poppy seeds, sultanas, honey, vanilla seeds and cinnamon.
Add a little hot water to the mixture.
Now place the poppy seed filling on the butter. Make sure that the filling is slightly thinner on the side where you start to roll it up and that it gets thicker as you go.
Now carefully roll up, preferably always bending the flat side over the already rolled up side.
Wrap tightly in cling film and refrigerate for at least 2 hours.
Best served with a sweet bread such as braid or hot cross buns

Last modified: Apr 01, 2024, 12:24 AM