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The smell of poppy seeds and vanilla fresh from the oven is the best thing ever. Combine that with buttery streusel and a fresh yeast bake and you are basically in heaven. Sorry, but that’s how I feel about these poppy seed streusel taler. Taler, by the way is an old German currency. These days we use the word to describe baked goods that are flat like a pizza but smaller. Usually, taler are topped with pudding or stone fruits and streusel. Which, of course is another German word. It used to have the same meaning as the word streu. Which describes the materials you put on the flour of a stable so animals can sleep on it (like hay or grass). Yep, it’s true. Now you know.
Since stone fruits aren’t really in season anymore and pudding is not what I like best on my baked goods, I decided to go with one of my favourite ingredients: poppy seeds. If you’ve followed this blog for a while, you know that I do not fool around when it comes to these seeds. Because two or three tablespoons won’t cut it if you want to make them the centre of all attention. You’ll want a lot more poppy seeds for a juicy and aromatic filling.
I don’t know how you handle this poppy seed business in other countries, but here in Germany you can buy several kinds that are already processed for baking. Most of the time that means they are steamed and ground. I almost never buy these though. They are not very shelf stable. I prefer to grind whole poppy seeds myself whenever I need them.
To grind poppy seeds, it’s best to do that in a small food processor or coffee grinder. (A mortar and pestle works, too.) If you do not have access to ground poppy seeds, you can use them whole. But the filling will come out a bit different as it won’t stick together as well. But as always, this recipe should be used as a guideline only. If you don’t like poppy seeds, you can use other fillings, like jam or nut butter. Anyway, I hope you try these Poppy Seed Streusel Taler. If you do, let me know!
For the yeast dough:
250 g all-purpose flour
50 g sugar
5 g salt
160 ml soy milk (room temperature)
1 1/2 teaspoons active dry yeast
50 g margarine, cubed
For the poppy seed topping:
100 g poppy seeds, ground
1 tablespoon arrowroot powder (or cornstarch)
2 teaspoons flax seeds, ground
50 g sugar
4 tablespoons soy yoghurt
For the streusel:
90 g all-purpose flour
50 g margarine
30 g sugar
1 envelope (8 g) vanilla sugar
To make the dough, combine all-purpose flour, sugar, and salt in a bowl. Add soy milk and yeast and let sit for five minutes.
Add margarine and use your hands to knead the dough for about five minutes.
Cover the dough with a damp kitchen towel and let rest for 60 minutes.
While the dough rests prepare filling and streusel topping.
For the filling, mix poppy seeds, arrowroot, flax seeds, sugar and soy yoghurt.
To make the streusel topping, mix flour, margarine, and sugars and use your hands to knead the dough until it starts to form crumbs.
Once the dough is ready, line a baking sheet with parchment paper and preheat the oven to 200°C.
Divide the dough into four equally sized pieces.
Form each piece into a ball and roll it into a circle about 13 cm in diameter.
Place circles on the baking sheet.
Top each circle with a quarter of the poppy seed filling and sprinke streusel on top.
Let rest for 20 minutes.
Bake for 15 to 20 minutes or until the yeast dough is golden-brown.
Remove from oven and let cool before serving.