Poppy Seed and Walnut Cake

Name: Poppy Seed and Walnut Cake - Geanina B.
Ingredients: For the starter: 25 g yeast; 1 tablespoon sugar; 2 tablespoons milk; 2 tablespoons flour. For the dough: 550 g white flour; 250 g butter; 70 g sugar; 1 pinch of salt; 2 egg yolks; 100 g sour cream; grated zest of one lemon. Poppy seed filling: 400 g ground poppy seeds; 200 g sugar; 1 packet vanilla sugar; 200 ml milk; lemon zest. Walnut filling: 200 g ground walnuts; 100 g sugar; 2 egg whites (leftover from the dough).

Dessert - Poppy Seed and Walnut Cake by Geanina B. - Recipia

Baigli with Poppy Seeds and Walnuts (plus Plum Jam) I usually make baigli during the holidays, but also whenever I'm in the mood for something hearty and not overly sweet. The last time, I made four rolls – three with poppy seeds and one with walnuts and plum jam. The recipe takes a bit of time, but it's not complicated if you follow the steps carefully. Quick Info Total time: about 3 hours Preparation time: 40-50 minutes Rising time: 1.5-2 hours Baking time: 30-40 minutes Servings: 4 rolls (4 baigli) Difficulty: medium Recipe type: festive dessert, filled rolls Ingredients For the starter: 25 g fresh yeast 1 tablespoon sugar 2 tablespoons milk 2 tablespoons flour For the dough: 550 g all-purpose flour 250 g soft butter 70 g sugar 1 pinch of salt 2 egg yolks 100 g sour cream grated zest of 1 lemon Poppy seed filling (for 3 baigli): 400 g ground poppy seeds 200 g sugar 1 packet vanilla sugar 200 ml milk grated lemon zest Walnut filling (for 1 baigli): 200 g ground walnuts 100 g sugar 2 egg whites (from the yolks used in the dough) For the walnut baigli: plum jam, to taste (I spread a thin layer) Preparation Method 1. Preparing the starter In a small bowl, combine the yeast and sugar, mixing until it begins to liquefy slightly. Add the warm milk and flour, and mix again. Cover the bowl and let it rise for 10-15 minutes. The starter should bubble and rise a bit. 2. The dough In a large bowl, combine the flour, sugar, and a pinch of salt. Add the risen starter, sour cream, egg yolks, soft butter, and lemon zest. Knead until you obtain a smooth and elastic dough, but not too stiff. Only add more flour if the dough is too sticky. Cover the bowl with a clean towel and let it rise until it doubles in size (about 1 hour or a bit more, depending on room temperature). 3. The poppy seed filling In a large saucepan, bring the milk, sugar, vanilla sugar, and lemon zest to a boil. Once it starts boiling, add the ground poppy seeds and mix well. Remove from heat and let it cool. The filling will thicken as it cools. 4. The walnut filling Whip the egg whites with sugar until foamy (they don’t need to be stiff peaks, just foamy). Fold in the ground walnuts. The filling will be quite dense. 5. Dividing and rolling out the dough Once the dough has risen, turn it out onto a work surface and divide it into four equal pieces. Take each piece in turn and roll it out into a rectangle, about 0.5 cm thick. 6. Filling On the first three pieces, evenly spread the poppy seed filling (it should be enough for all three). Roll them up tightly, but don’t force it. On the fourth piece, first spread a thin layer of plum jam, then the walnut filling. Roll this one up as well. 7. Final rise Place the rolls on a baking tray lined with parchment paper, leaving a little space between them. Cover with a towel and let them rise for another 30 minutes, no more. 8. Baking Preheat the oven to medium heat (180°C). Place the tray in the oven and bake for 30-40 minutes, until the rolls are golden brown. Don’t overbake them, or they will dry out. Remove them onto a cooling rack or wooden board to cool. Why I make this recipe often It helps me use ingredients that I usually have on hand. I like that I can vary the fillings and that the rolls last a few days without drying out too quickly. They slice well and don’t crumble. Tips and Variations Tips If the dough seems too soft, let it chill in the fridge for a bit before rolling it out. Don’t overload the roll with too much filling, or it may crack while baking. Leave enough space between the rolls on the tray, as they will rise during the final proofing and baking. Substitutions Instead of butter, you can try margarine if you have nothing else, but the taste will be different. The sour cream can be lighter or even replaced with full-fat yogurt, but the texture will be slightly different. The jam can be apricot or apple if you don’t have plum jam. Variations You can change the ratio of poppy seeds and walnuts according to your preference, or make all with poppy seeds or all with walnuts. In the poppy seed filling, you can also add a bit of cinnamon or raisins, but that’s not traditional. Baigli can be brushed with egg yolk before baking for a shiny finish, but it’s not mandatory. Serving Ideas Slice thick pieces about 1.5-2 cm after they have completely cooled. It works well for breakfast, with coffee, or as a packed dessert. Frequently Asked Questions 1. Can I use dry yeast instead of fresh yeast? Yes, you can use dry yeast (about 7-8 g). The preparation method for the starter remains the same. 2. What if I don't have a nut or poppy seed grinder? Ground poppy seeds can be found pre-ground. For walnuts, a food processor works as well. 3. Can the rolls be frozen? Yes, baigli can be frozen sliced or whole. After thawing, the texture remains almost the same. 4. Why do they sometimes crack while baking? Usually, this happens if the filling is too wet or if they didn’t rise long enough during the final proofing. It's not a big deal, but the appearance suffers a little. 5. What can I do if I don’t have parchment paper? Grease the tray with a little butter and sprinkle with flour to prevent the rolls from sticking. Nutritional Values Approximately, for one slice (out of a total of 40 slices/roll): Calories: about 180-220 kcal Carbohydrates: 22-25 g Proteins: 4-5 g Fats: 9-11 g Values may vary depending on the ratio of poppy seed/walnut filling and whether or not you use jam. Storage and Reheating Baigli keeps well wrapped in paper or in a closed container at room temperature for 3-4 days. Reheating is not recommended, as they dry out quickly; it’s better served at room temperature. If you want to keep them longer, freeze and thaw as needed.

Poppy Seed and Walnut Cake

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