Poppy seed balls
Crispy poppy seed balls for lunch, brunch or high tea: delicious
Mix the flour, salt and yeast in a large bowl. Add the lukewarm water and the oil and mix into a cohesive dough.
Add some extra water if the dough is too dry or some flour if the dough is too sticky.
Knead for 10 minutes on a floured sheet to form a smooth and elastic dough.
Grease a bowl with the rest of the oil and put in the dough. Cover with cling film and let rise for 2 hours until the dough has doubled in volume.
Roll the dough on a floured countertop into a long roll and divide the dough into 12 equal pieces.
Roll the dough into bread and place them side by side on a baking sheet covered with parchment paper. Cover with cling film and allow to rise for 1 hour.
Preheat the oven to 190 ° C.
Brush the top of the bread rolls with the milk. Sprinkle with the poppy seed and cut the bread crosswise.
Fill the baking dish with the boiling water and put in the bottom of the oven.
Bake the bread rolls in the middle of the oven in 20-25 min. Golden brown and crisp. Allow to cool on a grid.
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