Ingsante Nigelen | Osttirol Tourismus

Ingredients

• ½ l lukewarm milk
• 20 g fresh yeast
• 50 g sugar
• 750 g room temperature plain wheat flour
• 1 ½ tsp salt
• ½ tsp aniseed
• 5 egg yolks
• 3 tbsp rum
• 60 g melted butter
• Oil for frying
• 100 g butter
• ¼ l milk
• 200 g ground poppy seeds
• 50 g powdered sugar for sprinkling