Bratislava Poppy Seed Croissants (Bratislavske Makove Rozteky)

This recipe comes originally from the capital city of Slovakia, Bratislava, formerly known as Pressburg. The main ingredient is poppy seed, however, a walnut version is very common, too. It is an excellent dessert served all over Slovakia and recently Austria and Hungary. All ingredients are easy-to-buy, so enjoy this recipe with your family and friends!

• Ready In: 1 hr 2 mins
• Serves: 100
• Yields: 100 40g croissants

Ingredients

• Dough

• 1 1⁄8 lbs all-purpose flour
• 1 1⁄8 lbs  of smooth flour
• 2  yeast cube
• 1⁄3 ounce salt
• 1⁄3 lb sugar
• 2⁄3 lb margarine
• 7⁄8 cup full-fat milk

• Filling

• 2 1⁄4 lbs  of ground poppy seeds
• 11 1⁄8 lbs powdered sugar
• 1  tablespoon  vanilla sugar
• 1  lemon, rind of
• 2 1⁄8 cups water

• Greasing

• 4  egg yolks

Directions

1. Preheat the oven at 392 °F.
2. Mix the yeast with milk.
3. Mix the milk with all dough ingredients and let the dough rise for 20 minutes.
4. Meanwhile prepare the filling by combining all filling ingredients.
5. Make the dough 1/8 inches thick.
6. Cut the dough on squares - they should be large as your open hand.
7. Put as much filling as you wish into the middle of each square.
8. Roll each square into the croissant shape, turn the endings up, so the filling stays inches.
9. Grease every croissant by yolks and leave it for 10-15 minutes to absorb in a cold and windy place.
10. Grease baking pans with butter and put croissants on them.
11. Bake for about 10-12 minutes, until they turn to golden brown.