Mohnstriezelpoppyseedcake Recipes

POPPY SEED CAKE III

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 10 inch tube pan.
• In a large bowl, mix flour, baking soda, salt and sugar. Make a well in the center and add eggs, vanilla, oil and milk. Mix well and fold in the poppy seeds. Pour into a 10 inch tube pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.

MOHNSTRIEZEL -- POPPY SEED CAKE

Steps:

• 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.

MAKOWIEC (POPPY SEED CAKE/ROLL)

Steps:

• For the dough: Mix together yeast, sugar, and salt in a large bowl.
• Pour in milk, stir until dissolved.
• Whisk in 1 cup of flour, cover, and let rise in a warm place until doubled, about 15 minutes.
• Stir in egg, egg yolk, and vanilla extract.
• Knead remaining 2 cups flour and butter into yeast mixture, adding each alternately a little at a time.
• Kneed until smooth and elastic, about 15 minutes.
• Place dough in a large bowl, cover, and let rise until doubled, about 1 hour.
• For the filling: Simmer poppy seeds in a medium pot full of water until soft, about 40 minutes.
• Drain and puree in a food processor, about 4 minutes.
• Return poppy seed puree to same saucepan.
• Add sugar, butter, raisins, almonds, vanilla extract, and honey.
• Cook, stirring, over medium-low heat for 15 minutes.
• Set aside to cool.
• To Cook: Preheat oven to 350*F.
• Roll out dough to a 16" x 12" rectangle.
• Whisk egg white in a bowl into stiff peaks, fold into the poppy seed filling.
• Spread over dough, leaving a 1" border all around.
• Fold dough lengthwise in thirds to form a long log.
• Pinch ends to seal.
• Place cake on nonstick baking sheet, brush with beaten egg white, and bake until it sounds hollow when tapped, about 50 minutes.
• Cool before serving.

POLISH POPPY SEED CAKE

Steps:

• Place poppy seeds in a small pot, cover with boiling water and set aside for 24 hours.
• Line a colander with a cheesecloth and spoon in the poppy seeds. Allow to drain for several hours. Once drained, transfer to a food processor and process until fine.
• Combine 1 1/2 cups flour, 3/4 cup margarine, 1/3 cup sugar, 1 egg, and baking powder in a large bowl and knead into a smooth dough.
• Preheat oven to 350 degrees F (175 degrees C). Grease a deep quarter sheet pan (9x13-inches) and line with parchment paper.
• Roll out dough on a slightly floured surface and place in the prepared sheet pan.
• Combine egg yolks, 9 tablespoons margarine, and 1 cup sugar in a large bowl; beat with an electric mixer until light and fluffy. Beat in drained poppy seeds gradually. Add apples, honey, breadcrumbs, walnuts, and raisins and mix well.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg whites into poppy seed mixture; spread over base in sheet pan.
• Bake in the preheated oven for 1 hour until cake is set; transfer to a wire rack to cool.
• Mix enough boiling water with confectioner's sugar to form a smooth icing. Spread generously over cooled cake.