Traditional yeast cake with rich poppy seed filling - a Christmas classic that's perfect for the holidays.
Instructions
Mix flour, sugar, yeast, lukewarm milk, butter, and eggs to form a smooth dough. Knead well and let rise for 1 hour until doubled in size.
Cook ground poppy seeds with milk, honey, and raisins over low heat for 10-15 minutes until thickened. Stir in chopped almonds and let cool completely.
Roll out the dough into a large rectangle and spread the cooled poppy seed filling evenly over the surface, leaving a small border.
Roll up the dough tightly from the long side and place seam-side down on a lined baking sheet.
Let rise for 30 minutes, then bake at 180°C (350°F) for 60 minutes until golden brown.
Let cool completely, then drizzle with icing sugar glaze before slicing and serving.
Ingredients
- plain flour 500 g
- sugar 100 g
- cube fresh yeast (42g) or 14g active dry yeast 1 Würfel
- milk 200 ml
- butter 100 g
- eggs 2
- ground poppy seeds 300 g
- honey 100 g
- raisins 100 g
- chopped almonds 50 g
- portion icing sugar glaze 1
Baking Timer
The timer appears at the bottom right of the screen.
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