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Glass 250 ml
Ingredients for 2 large poppy seed cakes.
Ingredients:
500 ml of milk
Boil
400 g of dry, ground poppy seeds
Heat until the milk is absorbed
Remove the poppy seeds from the burner and add 100 g of butter
Stir until the butter is completely absorbed
280 g of natural honey
Mix
100 g of soaked raisins
100 g of candied orange peel
100 g chopped nuts (I used pecans)
Mix and set aside to cool.
Cake:
500 g of wheat flour type 450
pinch of salt
7 g of dry yeast
6 tablespoons of sugar
1 vanilla sugar (16g)
6 egg yolks (at room temperature)
170 ml of lukewarm milk
2 tablespoons of spirit
Mix preferably with a wooden spoon.
150 g melted, cooled butter
Add butter and knead the dough. It should come away from the bowl.
Cover with a cloth and set aside in a warm place for 1 hour
3 egg whites (from dough)
pinch of salt
Beat until stiff
Add the foam to the cooled poppy seed mass and mix thoroughly
Sprinkle the board with flour and place the risen dough.
Divide the dough into 2 parts
Roll out each part to a thickness of approximately 4 mm
Brush the dough with beaten egg white to prevent the mixture from sticking away from the dough
Spread half of the poppy seed mixture, leaving a 2 cm margin on each side
Roll it up along the longer side. Glue the ends together and tuck them underneath.
Place the roll on baking paper and wrap it twice, leaving 1 cm of space between the dough and the paper. Place the poppy seeds on a baking tray
Bake for 35-40 minutes without convection, top-down heater, in an oven preheated to 180 degrees, level 2 from the bottom. Cool.
Frosting:
1 cup of powdered sugar
3-4 tablespoons of hot water
Mix
Glaze the poppy seed cakes
Sprinkle with candied orange peel
Music: You Tube Library No.4 Piano Journey - Esther Abrami