Ingredients
Sweet yeast dough, long-fermented
wheat flour 400
whole milk
sugar
baker’s yeast
eggs
butter
table salt
Poppy seed-ginger filling
orange juice
sugar
ginger, freshly grated
steamed poppy seeds
biscuit crumbs
ginger, ground
ricotta
lemon paste
candied orange peel, finely chopped
Additional ingredients
semolina
(for dusting and rolling out)
egg wash
(for brushing)
frying fat
fondant, white
ginger, ground
(for flavoring the fondant)
Production
Sweet yeast dough, long-fermented
Dissolve the sugar in the whole milk. Mix wheat flour, milk-sugar mixture, fresh yeast and eggs in the mixer. After 4–5 minutes, add the butter, and towards the end of mixing, add the salt. Knead the dough until a nice gluten structure is formed.
Proofing: 60 minutes at room temperature, then 10–12 hours in the refrigerator at 5°C
Poppy seed-ginger filling
Bring the orange juice, sugar and freshly grated ginger to a boil. Add the steamed poppy seeds, stir until smooth and remove from the heat. Mix in the biscuit crumbs and ground ginger. Leave the mixture to cool completely.
Fold in ricotta, lemon paste and finely chopped candied orange peel into the cooled poppy seed mixture.
Preparation
Pipe 10 cm long strips of 25 g each onto plastic wrap. Freeze completely (this makes handling with the dough much easier).
Preparing the dough
Divide the chilled dough into 1’200 g portions. Let them acclimate at room temperature for 30–60 minutes.
Round the dough pieces and roll them to approximately 12 cm in length using a dough sheeter.
Shaping
Brush the edges of the dough lightly with egg wash. Place the frozen poppy seed-ginger filling on top. Shape into sticks and seal the edges well.
Piece proofing
Proof the sticks covered with cloth at room temperature for 45–60 minutes.
Deep-frying
Before frying, pierce each stick several times and flatten slightly.
 Fry at 170 °C for 3–4 minutes until golden brown.
Finishing
Mix fondant with ground ginger and warm slightly. Pipe decoratively onto the cooled sticks using a cornet.
Evaluation