Mohnstriezel -- Poppy Seed Cake

Total Time: 4 hrs Preparation Time: 3 hrs Cook Time: 1 hr

Ingredients

• 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

Recipe

• 1 place the poppy seeds for the filling in a bowl, cover with boiling water and soak for three hours.
• 2 pour the lukewarm water into a small bowl and sprinkle the yeast and 1/2 teaspoon sugar on top.
• 3 leave for a few minutes until frothy.
• 4 transfer the yeast to a large bowl.
• 5 dissolve the 1/2 cup sugar in the milk and then stir the milk into the yeast.
• 6 beat in three cups of the flour about 1/4 cup at a time.
• 7 beat in the eggs one by one and then the butter, which should be broken into bits.
• 8 beat until the dough can be gathered into a ball.
• 9 transfer to a lightly floured surface and knead in the remaining cup of flour a few tablespoons at a time.
• 10 the dough will be stiff and quite dry.
• 11 shape it into a rough ball, place it in a mixing bowl and add enough cold water to cover the dough by several inches.
• 12 in 10-15 minutes the top of the dough should rise above the surface of the water.
• 13 remove the dough from the water and pat dry with paper towels.
• 14 return to a floured board and knead again for about 10 minutes until the dough is smooth and elastic.
• 15 shape into a ball and place in a lightly buttered bowl.
• 16 cover and let rise in a warm place for about 30 minutes or until doubled.
• 17 meanwhile, drain the poppy seeds and spread them out on paper towels to dry.
• 18 then pulverize them in an electric blender or with a mortar and pestle.
• 19 combine the seeds with the almonds, raisin and lemon peel in a large bowl.
• 20 in a heavy saucepan, bring 3/4 cup of the milk and the sugar to a boil.
• 21 reduce the heat to low and whisk in the 2 tbsp flour in the remaining 1/4 cup of milk.
• 22 slowly beat the flour and milk mixture into the simmering milk.
• 23 bring to a boil again, whisking constantly until the mixture is thick and smooth.
• 24 pour over the poppy seed mixture and stir well, then beat in the egg yolk.
• 25 separately, beat the egg until it forms peaks.
• 26 fold into the poppy-seed filling.
• 27 grease the bottom and sides of two 5 x 10 x 2-1/2 inch loaf pans with the soft butter and set aside.
• 28 preheat the oven to 375 f.
• 29 when the dough has risen, punch it down and divide in half.
• 30 roll each half into a rectangle about 10 x 15 inches and 1/4 inch thick.
• 31 spread the filling evenly over the rectangles to within 1/2 inch of their edges.
• 32 dribble 4 tbsp of melted butter over each and then shape them by rolling each 10 inch side into the centre, jelly-roll fashion.
• 33 hold both sides together and flip so the seam is on the bottom when the cake is set in its pan.
• 34 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.
• 35 cool in the pans for about five minutes, then turn onto a cake rack.
• 36 cool completely before serving.