* Measuring cup 250 ml
The full recipe: (2 large yeast cakes)
The dough:
3 cups white flour (420 g)
One tablespoon of dry yeast (8 g)
5 tablespoons white sugar (75 g)
One egg (L)
A quarter cup of canola oil (60 ml)
3/4 (three quarters) cup to cup of lukewarm water (between 180 ml and 240 ml)
Teaspoon vanilla extract (5 ml)
Stuffing: (Medium pot - low heat)
2 cups ground poppy - 200 grams.
1 cup milk / water - 240 ml
3/4 (three quarters) cup white sugar - 150 grams
1 tablespoon butter (from the refrigerator) -15 grams (can be replaced either with margarine (tablespoon) or another tablespoon of oil)
1 tablespoon canola oil - 15 ml
A quarter cup of plain water - 60 ml
2 heaping tablespoons honey - 44 grams
1 tablespoon freshly squeezed lemon juice - 15 ml
Half a teaspoon full of cinnamon - 2.5 grams
3/4 (three quarters) almond flour / ground biscuits - 75 grams
1 teaspoon vanilla extract - 5 ml
1 grated whole whole lemon.
2 tablespoons red wine (sweet) or 2 tablespoons water -30 ml.
For sugar syrup (optional)
In a small pot, heat a quarter cup of sugar + a quarter cup of water and cook over low heat until the sugar melts - spread when the cake is hot
Preparation:
1. Prepare the dough . Put all the ingredients in order and mix in a mixer for 8 minutes speed 1 or 2 with whatever kneading hook you have. The dough should come out a little liquid and not dry so it will be airy and soft.
Swell the dough well covered for an hour and a half (in winter two hours).
2. During the swelling, prepare the poppy seed filling:
In a medium saucepan, place all the ingredients and mix after each ingredient. Always on low heat. When done the ingredients cook for another 20 minutes on low heat without a lid. Set aside to cool until the dough has finished rising. Do not put hot filling in the yeast cake.
3. When the dough has risen, take it out on a well-floured surface. Flour the dough well and divide into 2. Each such piece is a yeast cake in itself.
Explanation about one cake:
Take half of this and divide again into 2. We had two quarters formed.
Take one quarter. Flour the marble. Roll the dough with a rolling pin to a huge sheet.
Spread a quarter of the poppy seed filling over the entire dough. Leave a 2 cm edge free of poppy seeds so that it does not come out of the roll in baking.
Roll into a roll .
Do the same with the second quarter.
We now have 2 rolls that make up one cake.
Wrap the rolls together, putting the edges down. Transfer to an oven / English cake pan with baking paper.
Make the second yeast cake.
4. Make cuts with a knife on each such strip of dough so that after rising it will form a beautiful shape.
5. Swell the cakes a second time while they are covered for 40 minutes.
6. Brush with beaten egg and place in the oven: about 20-30 minutes turbo mode or top stripe. 180 degrees until the dough gets a brown color. After that, lower the heat to 150 degrees for another 30 minutes.
7. You can at this stage prepare the syrup if you want (explanation above)
Eat and enjoy :)
Keep in a closed box / sealed bag on the counter or in the refrigerator, you can freeze if you want.