Spelt Fermented Dough with Poppy Seed Topping

For the spelt yeast dough, make a yeast dough from flour, milk, butter and sugar, yeast and egg, as well as yolk and vanilla sugar.

Add a pinch of salt and let the yeast dough rise covered.

Prepare the filling as follows: Bring the milk and sugar to the boil, add the semolina and stir well, turn off the heat and let the semolina simmer for about 10 minutes.

Then stir in the poppy seeds, rum and raisins. Roll out the dough in a greased baking pan and raise a rim. Spread the filling, press some depressions in the filling (with a teaspoon) and pour in banana jam or other jam.

Bake in the oven at about 160 degrees for about 30 minutes.

Preparation Tip:

You can also make the spelt fermented dough with a nut topping, for example.

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