Poppy Seed Cake

Name: Poppy Seed Cake - Vasilica A.
Ingredients: Ingredients for 4 sweet breads: 2 eggs; 1 liter of warm milk; 40; 50 g of yeast (it is important to consider the temperature of the room where the dough will rise; the warmer it is; the less yeast should be used); half a cup of warm oil; half a cup of sugar (you can add less if desired); 1 kg of sifted flour. Ingredients for the filling: 200 g of ground poppy seeds; 6; 8 tablespoons of sugar; 150 ml of hot milk; grated zest of one lemon.

Dessert - Poppy Seed Cake by Vasilica A. - Recipia

When I make poppy seed bread, I usually start in the morning so I have enough time for rising and baking without rushing. I've made this recipe several times, especially since in our family, the bread with plenty of filling is preferred. I always use ingredients at room temperature and rely heavily on a mixer at the beginning, but I knead by hand to better control the texture. Important: do not skip the rising stages, as they directly affect how well the dough turns out. Quick Info Total time: approximately 3-4 hours (including rising and baking) Preparation time: 30-40 minutes Rising time: 1 hour + 30 minutes Baking time: 35-40 minutes per tray Servings: 4 classic loaves (trays approximately 30-32 cm) Difficulty: medium Recipe type: dessert, holiday bread Ingredients For the dough: 2 eggs 1 liter warm milk 40-50 g fresh yeast (adjust according to how warm it is in the kitchen; if it's warmer, use less) half a cup of warm oil half a cup of sugar (you can use less if you prefer it not too sweet) 1 kg sifted flour For the filling: 200 g ground poppy seeds 6-8 tablespoons sugar 150 ml hot milk grated zest of one lemon Instructions 1. In a large bowl, beat the eggs with the sugar using a mixer until the sugar dissolves and the mixture becomes slightly frothy. 2. Pour the warm milk over the eggs, but reserve 10-20 ml to dissolve the yeast separately. 3. Mix the yeast with the reserved warm milk just until combined. 4. Add the warm oil to the egg and milk mixture. 5. Incorporate the dissolved yeast. 6. Gradually add the sifted flour while mixing. When it becomes too thick for the mixer, continue by hand. Knead until you achieve an elastic, soft dough that doesn't stick excessively to your hands. Do not add all the flour at once; adjust as needed based on humidity and the type of flour. 7. Cover the dough with a towel or plastic wrap and let it rise for about an hour in a warm, draft-free place. If you have plastic containers with lids, the rising may take less time. 8. Meanwhile, prepare the filling: Mix the ground poppy seeds with the sugar, hot milk, and lemon zest. Set aside to cool and thicken slightly. 9. Once the dough has visibly risen, turn it out onto a work surface. Divide it into 4 equal pieces. 10. Take each piece and roll it out into a thin sheet. Spread a quarter of the filling on each sheet. 11. Roll the sheet of dough, not too tightly, and place the roll in a baking tray lined with parchment paper. 12. Brush the loaves with beaten egg and let them rise in the tray for another 30 minutes. 13. Preheat the oven to 170°C. Bake the loaves for 35-40 minutes. Check occasionally, especially after 30 minutes – every oven is different. If they brown too much on top, place parchment paper over them in the last 10 minutes. 14. Remove the loaves from the tray and let them cool completely on a rack before slicing. Why I make this recipe often I prefer it because the proportions are simple and clear. The dough always turns out consistent and is easy to work with. The filling can be adjusted to everyone’s taste, and the bread keeps well for a few days without drying out quickly. The fact that it comes out with plenty of filling is a bonus for us. Tips and Variations Tips Use ingredients at room temperature, especially the eggs and milk. If the dough seems too soft, add a little more flour. Rising works best in a draft-free place, ideally at 24-26°C. Cool the loaves on a rack; do not leave them in the tray to avoid moisture at the bottom. Substitutions You can replace some of the sugar with honey. If you don’t have poppy seeds, a simple walnut or raisin filling can be used (proportions to taste, adjusted as desired). Variations The filling can be made from ground walnuts, hazelnuts, raisins, or even coconut. If you don’t like lemon zest, you can omit it or substitute it with a little vanilla extract. Serving Ideas The bread is served sliced, with coffee, tea, or as a simple dessert. It’s good both fresh and after a few days, especially if you keep it well wrapped. Frequently Asked Questions 1. How do I know if the dough has risen enough? Check if it has doubled in volume. The dough should be elastic and spring back easily when touched. 2. Can I make bread without a mixer? Yes, you can beat the eggs and sugar with a whisk or a wooden spoon, but it takes longer. 3. Can I use dry yeast? Dry yeast can be used. For this recipe, approximately 12-14 g would be sufficient. 4. Why do I need to wait after placing the bread in the tray? The final rise helps the bread to rise beautifully while baking and prevents it from cracking. 5. How can I prevent the bread from breaking while rolling? Do not spread the filling all the way to the edges and do not roll too tightly. Nutritional Values Approximately, a slice of bread (about 70 g) contains around 210-230 kcal, with 7-9 g of fat, 33-36 g of carbohydrates, and 5-6 g of protein. The sugar and fat content varies depending on the filling and how much sugar you use. These are approximate values; the exact calculation depends on each ingredient. Storage and Reheating The bread keeps well for 3-4 days, wrapped in foil or in a box. I do not recommend storing it in the fridge, only at room temperature. If it hardens, it can be reheated for a few seconds in the microwave, but not too long to avoid drying out. It is best in the first two days.

Poppy Seed Cake

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