Poppy Buttons

For the poppy seed buttons, mix the curd cheese with 1 tbsp. butter, the egg, salt, flour and semolina well and let it cool for about 30 minutes in the refrigerator.

Meanwhile, melt the second tablespoon of butter in a pan, add the poppy seeds and the powdered sugar and mix. Then take the dough out of the refrigerator, form rolls about 1 cm thick and cut off 1.5 or 2 cm long buttons.

Boil the buttons in water for about 7 minutes and then roll them in the poppy seeds.

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