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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. TO MAKE THE DOUGH: Place the poppy seeds in a bowl, pour in enough boiling water to cover them by an inch and soak for 3 hours. | 2. Pour the lukewarm water into a small, shallow bowl and sprinkle the yeast and 1/2 teaspoon of the sugar over it. | 3. Let the yeast and sugar stand 2 or 3 minutes, then stir to dissolve them completely. | 4. Set in a warm, draft-free spot, such as an unlighted oven, for 3 to 5 minutes, or until the mixture almost doubles in volume. | 5. Transfer the yeast to a large mixing bowl. | 6. Dissolve the 1/2 cup of sugar in the milk and then stir the milk into the yeast. | 7. Beat in 3 cups of the sifted flour about 1/4 at a time. | 8. Beat in the eggs one at a time and then the 1/4 pound butter broken into bits, and continue to beat until the dough can be gathered into a compact ball. | 9. Transfer it to a lightly floured board and knead in the remaining cup of flour a few tablespoons at a time, pushing the dough down with the heels of your hands, pressing it forward and folding it back on itself. | 10. Knead until all the flour is incorporated and the dough is 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 to 15 minutes, the top of the ball of dough should rise above the surface of the water. | 13. Remove the dough from the water and pat the surface as dry as you can with paper towels. | 14. Return it to a floured board, punch it down, and knead again for 10 minutes, until the dough is smooth and elastic. | 15. Shape the dough into a ball, place it in a lightly buttered bowl, and cover loosely with a kitchen towel. | 16. Let the dough rise in a warm draft-free place for about 30 minutes, or until it doubles in bulk. | 17. I put the dough in the oven with the pilot light on for warmth. | 18. FOR THE FILLING: Meanwhile, for the filling, drain the poppy seeds and spread them out on paper towels to dry. | 19. Then pulverize them, 1/2 cup or so at a time, in an electric blender or with a mortar and pestle and combine them with the almonds, raisins and lemon peel in a large bowl. | 20. In a heavy saucepan, combine 3/4 cup of the milk and sugar and bring to a boil over moderate heat. | 21. Reduce the heat to low. | 22. With a whisk, beat the 2 Tablespoons of flour into the remaining 1/4 cup of milk, then slowly beat it into the simmering milk. | 23. Again bring to a boil, whisking constantly, until the mixture is thick and smooth. | 24. Pour it over the poppy-seed mixture and stir well. | 25. Then beat in the egg yolk. | 26. In a separate bowl, beat the egg white until it forms firm unwavering peaks on the beater when it is lifted out of the bowl. | 27. With a rubber spatula, fold the egg white gently but thoroughly, into the poppy-seed filling. | 28. TO MAKE THE ROLL: Coat the bottom and sides of two 5 – by 10 – by 2 1/2-inch loaf pans with 2 tablespoons of soft butter and set them aside. | 29. Preheat the oven to 375 F. | 30. When the dough has risen, punch it down and divide it into two equal pieces. | 31. On a lightly floured surface, roll each half into a rectangle about 10 by 15 inches and a little less than 1/4 inch thick. | 32. With a spatula, spread the filling evenly over the two rectangles to within 1/2 inch of their edges. | 33. Dribble 4 Tablespoons of melted butter over each and then shape them as follows: First roll one long side to the center, jelly-roll fashion, then roll the opposite side to the center jelly-roll fashion. | 34. Firmly holding both sides together, turn each cake over so that the seam is on the bottom when the cake is set in its pan. | 35. Brush the tops with the egg and cream mixture and bake in the middle of the oven for 1 hour, or until the cakes are golden brown and crusty. | 36. Cool in the pans for 5 minutes or so, then turn them out on a cake rack. | 37. Cool completely before serving. | 38. To make two 10-inch loaves The Cooking of Germany. | 39. Time Life Web site to order poppy seed grinders. | 40. http://www. | 41. texastastes. | 42. com/p275. | 43. htm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1/4	cup		0.0	0.0	0.0	0.0
active yeast	3	packages		-	-	-	-
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
milk	1/2	cup		74.42	5.8316	3.843	3.9894
purpose flour	4	cups	sifted	-	-	-	-
egg	2			143.0	0.72	12.56	9.51
butter	1/4		unsalted cut softened	21.375	0.9821	0.6679	1.8
poppy seed	1/2			23.1	1.2377	0.7916	1.8286
almond	1/3	cup	chopped blanched	642.3733	0.0	0.0	72.6667
raisin	1	cup	seedless	498.3	131.208	5.5935	0.759
lemon	2	teaspoons	grated rind	2.5617	0.8233	0.0972	0.0265
milk	1	cup		74.42	5.8316	3.843	3.9894
sugar	1	cup		402.99	100.79799999999999	0.0	0.0
purpose flour	2	tablespoons		-	-	-	-
egg yolk	1			54.74	0.6103	2.6962	4.5118
egg white	1			17.16	0.2409	3.597	0.0561
butter	2	tablespoons		21.375	0.9821	0.6679	1.8
butter	8	tablespoons	melted	21.375	0.9821	0.6679	1.8
egg	1		beaten	143.0	0.72	12.56	9.51
heavy cream	1	tablespoon		51.0	0.41100000000000003	0.426	5.412000000000001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.