Lesachtaler Plat’lstock

Rating: 3.575 / 5.00 (80 Votes)

Total time: 45 min


For the poppy seed filling:

For watering:


Mix yeast with warm milk and sugar. Beat well with flour, egg, yolk, melted butter, salt and lemon zest to a dough and let rise for 20 minutes. Beat again and divide into 10 pieces. Shape into balls, let rest a bit and then roll out into thin plat’ln (slices) of 12 cm Ø. Let them rise on a floured cloth and bake them like doughnuts in hot fat on both sides. Lift out, drain and soak with lukewarm milk mixed with honey. Now spread with poppy seed filling and assemble alternately layer by layer. Finish with a layer of poppy seed filling and allow to cool. For the poppy seed filling, boil milk with sugar. Add honey, poppy seeds, cookie crumbs, blackberry jam, cinnamon and grated lemon zest and mix to a spreadable consistency. Correct the consistency with milk if necessary.

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