Buns with šimlem sprinkled with poppy seeds
If you love both cottage cheese and poppy seed fillings and are always faced with the dilemma of which to choose when baking buns, we have the solution for you! Šiml, a combination of cottage cheese and ground poppy seeds, is exactly what you have been dreaming about all your life.
Ingredients · Servings For 6 large pieces
- 20 g fresh yeast
- 300ml milk
- 50 g caster sugar
- 500 g plain wheat flour
- 1 pinch vanilla
- 1 egg yolk
- 110g butter
- 100 g ground poppy seeds
- 200 ml milk
- 5 tbsp caster sugar
- 1 tbsp vanilla sugar
- 250 g soft cottage cheese
Method · 2 h 15 min
- Pour about 100 ml of lukewarm milk over the crumbled yeast, add a teaspoon of sugar and mix. Wait until bubbles appear. Sift the flour and salt into a bowl, add the lemon zest rubbed with the rest of the sugar to make it fragrant, vanilla, egg yolk, cooled butter and the yeast. Gradually add the remaining milk and work into a soft dough. Dust it with flour and let it rise for about 1 hour until it doubles in size.
- Pour the ground poppy seeds into a saucepan, pour in the milk, stirring constantly, bring to the boil and cook for 5 minutes. About halfway through the cooking time, sweeten with both sugars. If the poppy seed porridge is too thick or sticks, add a little milk. Set the poppy seed porridge aside, adjust the taste with rum or brandy, let it cool and stir in the cottage cheese.
- Roll out the dough to about 1 cm thick and cut into 6 squares. Divide the filling between them and shape the buns. In a baking dish measuring approximately 18 x 28 cm, heat the butter, dip the buns in it on all sides and arrange them (seam side down) in rows. Turn on the oven to 190–200°C. Leave the buns to rise in the baking dish for another 15 minutes and then put them in the oven for approximately 35–45 minutes. About halfway through the time, reduce the temperature to 160°C. After baking, spread the slightly cooled buns with jam and sprinkle with a mixture of ground and whole poppy seeds. SOMETHING EXTRA You can bake small buns from 5 x 5 cm squares, which will make 24 pieces. After 10 minutes of baking, reduce the temperature slightly and bake the buns for another 10–15 minutes.