Mohnstriezel -- Poppy Seed Cake
- Ready In:
- 1⁄4 cup lukewarm water
- 3 (7 g) packages active dry yeast
- 1⁄2 cup sugar, plus
- 1 teaspoon sugar
- 1⁄2 cup lukewarm milk
- 4 cups sifted all-purpose flour
- 2 eggs, at room temperature
- 1⁄4 lb unsalted butter, softened
- 1⁄2 lb poppy seed
- 1⁄3 cup finely chopped blanched almond
- 1 cup seedless raisin
- 2 teaspoons finely grated lemons, rind of
- 1 cup milk
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 1 egg, separated
- 2 tablespoons soft butter
- 8 tablespoons melted butter
- 1 egg, beaten with 1 tbsp heavy cream
- Place the poppy seeds for the filling in a bowl, cover with boiling water and soak for three hours.
- Pour the lukewarm water into a small bowl and sprinkle the yeast and 1/2 teaspoon sugar on top.
- Leave for a few minutes until frothy.
- Transfer the yeast to a large bowl.
- Dissolve the 1/2 cup sugar in the milk and then stir the milk into the yeast.
- Beat in three cups of the flour about 1/4 cup at a time.
- Beat in the eggs one by one and then the butter, which should be broken into bits.
- Beat until the dough can be gathered into a ball.
- Transfer to a lightly floured surface and knead in the remaining cup of flour a few tablespoons at a time.
- The dough will be stiff and quite dry.
- Shape it into a rough ball, place it in a mixing bowl and add enough cold water to cover the dough by several inches.
- In 10-15 minutes the top of the dough should rise above the surface of the water.
- Remove the dough from the water and pat dry with paper towels.
- Return to a floured board and knead again for about 10 minutes until the dough is smooth and elastic.
- Shape into a ball and place in a lightly buttered bowl.
- Cover and let rise in a warm place for about 30 minutes or until doubled.
- Meanwhile, drain the poppy seeds and spread them out on paper towels to dry.
- Then pulverize them in an electric blender or with a mortar and pestle.
- Combine the seeds with the almonds, raisin and lemon peel in a large bowl.
- In a heavy saucepan, bring 3/4 cup of the milk and the sugar to a boil.
- Reduce the heat to low and whisk in the 2 tbsp flour in the remaining 1/4 cup of milk.
- Slowly beat the flour and milk mixture into the simmering milk.
- Bring to a boil again, whisking constantly until the mixture is thick and smooth.
- Pour over the poppy seed mixture and stir well, then beat in the egg yolk.
- Separately, beat the egg white until it forms peaks.
- Fold into the poppy-seed filling.
- Grease the bottom and sides of two 5 x 10 x 2-1/2 inch loaf pans with the soft butter and set aside.
- Preheat the oven to 375 F.
- When the dough has risen, punch it down and divide in half.
- Roll each half into a rectangle about 10 x 15 inches and 1/4 inch thick.
- Spread the filling evenly over the rectangles to within 1/2 inch of their edges.
- Dribble 4 tbsp of melted butter over each and then shape them by rolling each 10 inch side into the centre, jelly-roll fashion.
- Hold both sides together and flip so the seam is on the bottom when the cake is set in its pan.
- Brush the tops with the egg and cream mixture and bake on a middle oven shelf for 1 hour or until the cakes are golden brown and crusty.
- Cool in the pans for about five minutes, then turn onto a cake rack.
- Cool completely before serving.
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I finally made this! Although it was time consuming, it tasted just as I remember when I was a little girl and my grandmother made it at Christmas time. I gave some to my father and my aunt. They said it was wonderful! and just as they remembered. I will make it again and again! Thank you Sackville Girl for giving me the recipe! It brought back a lot of memories:)
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This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">