This month Stephanie invites us to a virtual brunch.

For me brunch is synonymous with champagne breakfast. So I bring sparkling wine, which is no champagne, but Sekt.

And as it is right and proper for a breakfast, some rolls:

Poppy knots

The Sekt is called Red Riding Hood, guess why ;)

-==== REZKONV-Recipe – RezkonvSuite v1.1

Title: Saffron poppy knots
Categories: Rolls
Yield: 10 Servings

150 ml Hot water
Pinch saffron
25 grams Sugar
1 teasp. Yeast
1/2 teasp. Salt
2 tablesp. Oil, 24 g
340 grams Flour
1 Egg, size M

============================== TOPPING ==============================
1 Egg yolk, beaten, with 1 tablesp. water
Poppy seeds

============================== SOURCE ==============================
ftp://sunsite.unc.edu/pub/academic/languages/yiddish/recipes/challah
— Edited *RK* 03/08/2006 by
— Ulrike Westphal

Put salt, sugar and saffron in large bowl. Pour the hot water over
the above, and stir until sugar is dissolved. Cool to lukewarm. Add
yeast, stir until dissolved. Add eggs and oil and mix well. Mix in
the flour to make a soft dough. Flour a board with flour. Knead
until smooth and elastic (about 5 minutes). Add a little more flour
if needed. Place in greased bowl. Cover and let rise in a warm place
for 1 1/2 hours. Punch down. Divide in 10 pieces about . Roll the
portions into ropes, just long enough to make a knot. Place whole on
greased cookie sheet. Cover, let rise 1 hour. Preheat oven to 175 °C/
350 °F. Brush knot evenly with egg-water mixture. Sprinkle with
seeds. Bake 25 minutes.

=====

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