B
ButterSticks
Guest
Ingredients
1 lb. yeast dough
3 oz. (1'2 cup) semolina
1/2 pint (1 1/2 cups) water
2 oz. (1/2 cup) poppy seeds
6 oz. (1 cup) raisins
3 1/2 oz. (1/2 cup) sugar
Directions
Roll out the dough and line a baking sheet. Leave to rise. Cook the semolina with the water until thick and smooth. Beat in the poppy seeds, raisins and sugar. Spread this mixture evenly on top of the pastry. Bake in a hot oven until the pastry is a golden brown. The semolina serves to keep the cake light and moist.
1 lb. yeast dough
3 oz. (1'2 cup) semolina
1/2 pint (1 1/2 cups) water
2 oz. (1/2 cup) poppy seeds
6 oz. (1 cup) raisins
3 1/2 oz. (1/2 cup) sugar
Directions
Roll out the dough and line a baking sheet. Leave to rise. Cook the semolina with the water until thick and smooth. Beat in the poppy seeds, raisins and sugar. Spread this mixture evenly on top of the pastry. Bake in a hot oven until the pastry is a golden brown. The semolina serves to keep the cake light and moist.