For the dough
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500g flour
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1 cube fresh yeast
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1 sachet vanilla sugar
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1 pinch of salt
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2 eggs (size S)
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100g butter
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125ml milk
For the filling
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200g marzipan
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1 sachet of baked poppy seeds (or 2 sachetss, depending on how much poppy seeds are desired)
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Milk
For the glaze
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Icing sugar
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Cinnamon
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Water
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Heat the milk for the dough and then crumble the yeast and mix it with the milk. Let it rest until the milk-yeast mixture rises.
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Mix flour, vanilla sugar, salt in a mixing bowl and then form a hollow. Add the milk and yeast mixture, butter and eggs.
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Now either knead everything with a food processor and knead it firmly with your hands, so that all air is removed from the dough.
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Place the dough in a bowl in a warm place and let it rest covered until it is twice as big.
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Roll out the dough, spread with the poppy seeds and spread marzipan flakes equally. Then form the dough with the filling into a roll and cut it into pieces of equal size and let it rest again for about 10 minutes.
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Bake in the preheated oven (180°C / 350°F) until the buns are golden brown.
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Let the buns cool down and spread them with an icing sugar-cinnamon glaze.
