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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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 white 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. | ---------------------------------------------------------------------------

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		18.354	4.5908	0.0	0.0
sugar	1	teaspoon		18.354	4.5908	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 softened	25.4535	0.0021	0.0302	2.8794
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		18.354	4.5908	0.0	0.0
purpose flour	2	tablespoons		-	-	-	-
egg	1		separated	143.0	0.72	12.56	9.51
butter	2	tablespoons		171.0	7.857	5.343	14.4
butter	8	tablespoons	melted	171.0	7.857	5.343	14.4
egg	1		beaten	143.0	0.72	12.56	9.51

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