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This is a traditional Christmas cake in Poland. All the poppy seed cakes are loved by men in my family. This one is really easy to prepare and fast to disappear. My recipe comes from here. Enjoy!

Yeast dough for 3 pieces (35 cm long each):

3 cups flour plus some for rolling

180 ml luke warm milk

150 g butter, melted, cooled

6 egg yolks

45 g fresh yeast or 21 g dry yeast

6 tbsp sugar

1.5 tbsp oil

½ tsp salt

1 ½ tbsp vodka or rum

16 g vanilla sugar

Poppy seed mass:

500 g poppy seeds

250 g sugar

100 g raisins

50 g chopped up walnuts

1 tbsp honey

almond aroma

cinnamon

1 tbsp soft butter

candied orange skin

Additionally:

icing

baking paper

oil

Mix the yeast with sugar and milk and set aside for around 15 minutes.

Add the rest of the ingredients (minus butter) and knead the dough. In the end add the butter, knead some more and set aside to rise.

Put the poppy seeds in 500 ml boiled water and set aside to cool down. Grind two times. Add the rest of the ingredients. Additionally fold in the beaten stiff egg whites from the dough.

Divide the dough as desired, roll out rectangle pieces, put the poppy seed mass on it (leave 3 cm at the edge) and roll it in the baking paper coated with the oil  (tube form). If the dough is too sticky, you can add some flour to roll it easier. The ends of the dough tube fold under so the tube will be closed.

Bake at 180-190°C around 30-40 minutes.

Apply the icing on it, spread poppy seeds or candied orange skin on top.

Recipe for the icing: ½ cup of icing sugar mix with 2-3 tbsp of hot water till smooth.

Additional info: I make 2 x 40 cm cakes form this recipe. I also use ready-to-use poppy seed mass from the can.

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