Yeast Poppy Seed Cake
A fresh poppy seed cake recipe from the poppy seed cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g flour
- 1 fresh yeast
- 70 g sugar
- 200 ml lukewarm milk
- 1 pinch salt
- 1 egg
- 75 g soft butter
- 250 g poppy seeds (ground)
- 100 g raisins
- 3 tbsp rum
- 30 g semolina
- 200 ml milk
- 100 g sugar
- 1 tsp grated lemon zest
- 2 tbsp chopped walnuts
- 4 tbsp apricot jam
- butter (for the baking tray)
- flour (for the work surface)
Instructions
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1.
Dissolve yeast in lukewarm milk, mix with dough ingredients and knead well. Let rise in a warm place for about 1 hour.
-
2.
Soak raisins in rum. Mix poppy seeds and semolina, bring milk to boil and pour over them. Add rum-soaked raisins, sugar, lemon zest, and walnuts; let the mixture soak for about 15 minutes.
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3.
Knead the yeast dough again and roll it out on a floured surface into a rectangle of approximately 30x35 cm. Spread the filling over it, leaving a 2 cm border. Roll the dough from one long side, place seam-side down on a greased baking tray, and let rise for about 20 minutes. Bake in a preheated oven at 180°C for about 45 minutes until golden brown.
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4.
Spread warm jam over the finished poppy seed roll.
