Ingredients for Mohnstriezel Poppy Seed Cake
- 1 cup boiling water
- Active Dry Yeast
- 1 teaspoon granulated sugar (plus ½ cup for dough and ½ cup for filling)
- 1 cup warm milk (plus ¾ cup for filling and ¼ cup for the flour mixture)
- All Purpose Flour
- 3 large eggs (plus 1 egg white and 1 egg yolk for the filling)
- Unsalted Butter
- Poppy Seed
- Blanched Almond
- Seedless Raisin
- Lemons, Rind Of
- Egg
- 1 cup (2 sticks) unsalted butter (plus 4 tbsp melted butter)
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How to Make Mohnstriezel Poppy Seed Cake
- **Prepare the Poppy Seed Filling:** In a bowl, combine 1 cup poppy seeds with 1 cup boiling water. Let soak for 3 hours.
- **Activate the Yeast:** In a small bowl, dissolve 1 teaspoon of active dry yeast in ½ cup lukewarm water with ½ teaspoon sugar. Let stand until frothy (about 5-10 minutes).
- **Make the Dough:** In a large bowl, combine the yeast mixture with ½ cup granulated sugar and 1 cup warm milk. Gradually add 3 cups all-purpose flour, beating until smooth.
- **Add Wet Ingredients:** Beat in 2 large eggs one at a time, then add 1 cup (2 sticks) unsalted butter, cut into pieces. Beat until the dough forms a ball.
- **Knead the Dough:** Turn the dough out onto a lightly floured surface and knead in the remaining 1 cup of flour, a few tablespoons at a time, until the dough is stiff and slightly dry (about 10 minutes).
- **Rest the Dough (First Rise):** Form the dough into a rough ball and place it in a bowl. Add enough cold water to cover the dough by several inches. Let sit for 10-15 minutes, until the dough rises to the surface of the water.
- **Drain and Knead Again:** Remove the dough from the water, pat it dry with paper towels, and knead it for another 10 minutes until smooth and elastic.
- **Second Rise:** Shape the dough into a ball, place it in a lightly buttered bowl, cover, and let rise in a warm place for 30 minutes or until doubled in size.
- **Prepare the Poppy Seed Filling (cont.):** Drain the soaked poppy seeds and spread them on paper towels to dry. Once dry, grind them using a food processor or mortar and pestle.
- **Combine Filling Ingredients:** In a bowl, combine the ground poppy seeds with ½ cup sliced almonds, ½ cup raisins, and the zest of 1 lemon.
- **Make the Filling Sauce:** In a heavy saucepan, bring ¾ cup milk and ½ cup granulated sugar to a boil. In a separate bowl, whisk together 2 tablespoons all-purpose flour and ¼ cup milk until smooth. Slowly whisk the flour mixture into the simmering milk, stirring constantly until thickened (about 2-3 minutes).
- **Finish the Filling:** Remove from heat and stir in the poppy seed mixture, 1 large egg yolk, and then gently fold in the stiffly beaten egg white from 1 large egg.
- **Prepare Loaf Pans:** Grease two 5 x 10 x 2 ½-inch loaf pans with softened butter.
- **Assemble the Cakes:** Preheat oven to 375°F (190°C). Punch down the risen dough and divide it in half. Roll each half into a 10 x 15-inch rectangle, ¼-inch thick.
- **Spread and Roll:** Spread the poppy seed filling evenly over each rectangle, leaving a ½-inch border. Drizzle 4 tablespoons melted butter over each rectangle. Roll up each rectangle tightly, starting from a long side, like a jelly roll. Pinch the seams to seal.
- **Bake:** Place the rolled dough seam-down in the prepared loaf pans. Brush the tops with a mixture of 1 egg beaten with 1 tablespoon of cream. Bake for 60-75 minutes, or until golden brown.
- **Cool:** Let the cakes cool in the pans for 5 minutes before inverting them onto a wire rack to cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
852g
Fat
399g
Carbs
150g
