Mohnstriezelpoppyseedcake Recipes

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases. Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yogurt, then tip this into the dry ingredients with the melted butter. Mix together with a wooden spoon or whisk until lump-free, then divide between the cases. Bake for 20-22 mins until a skewer poked in comes out clean - the cakes will be quite pale on top still. Cool for 5 mins in the tin, then carefully lift onto a wire rack to finish cooling.
• To ice, beat the softened butter until really soft in a large bowl, then gradually beat in the icing sugar and lemon juice. Stir in enough food colouring for a pale lemon colour, then spoon the icing into a piping bag with a large star nozzle.
• Ice one cake at a time, holding the piping bag almost upright with the nozzle about 1cm from the surface of the cake. Pipe one spiral of icing around the edge, then pause to break the flow before moving the nozzle towards the centre slightly and piping a second, smaller spiral that continues until there are no gaps in the centre. Slightly 'dot' the nozzle into the icing as you stop squeezing to finish neatly. Repeat to cover all the cakes, then top with sugar decorations or scatter with sprinkles.

Steps:

• In a small saucepan, combine the poppy seeds and milk. Bring to a boil, remove from heat, and allow to rest until cool, about 20 minutes.
• Preheat oven to 350 degrees and prepare a large loaf or tube pan by greasing it with margarine and lightly flouring the inside of the pan.
• In bowl of an electric mixer with a paddle attachment, cream together butter or margarine and sugar. Add egg yolks, vanilla, and poppy seed-milk mixture, and beat until smooth. Gradually add 2 cups flour, salt and baking powder. Mix well; remove bowl from mixer and set aside.
• Place a clean bowl in mixer, with a whisk attachment, and whisk egg whites until stiff but not dry. Gently fold into batter. Scrape into pan, and bake until a knife inserted into the cake comes out clean, about 1 hour. Transfer cake to a rack. Unmold after 15 minutes. When cool, dust cake with confectioners' sugar.

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 10 inch tube pan.
• In a large bowl, mix flour, baking soda, salt and sugar. Make a well in the center and add eggs, vanilla, oil and milk. Mix well and fold in the poppy seeds. Pour into a 10 inch tube pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.

Steps:

• In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In another large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture, beating well after each addition. Beat egg whites until soft peaks form; fold into batter. , Pour into a greased 13x9-in. baking dish. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Store in the refrigerator.

Steps:

• In a bowl mix poppy seeds, butter, sugar, eggs, granola cereal/almonds and raisins. Stir until well blended.
• In a second bowl mix baking powder and flour. Add quark, milk, oil, applesauce, sugar, vanilla and salt. Using the dough hooks work into a smooth dough (first on low then on highest speed). Do not knead longer than 1 minute or dough will become sticky.
• Roll out on a floured surface into a rectangle of 35X45 cm. If the dough is too sticky, add a little flour.
• Spread with the poppy-seed-mixture and roll up starting on the longer side.
• Carefully place on a paper-lined baking sheet and cut a criss-cross-pattern into the top of the dough (about 1.5 cm deep). Brush with a little milk.
• In the preheated oven bake at 180°C/350°F for about 30-35 minutes.

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch kugelhopf mold and coat with flour. Place the poppy seeds in a blender and blend until ground fine. Transfer to a bowl and mix in the ground almonds, bread crumbs, cinnamon, clove, baking powder and salt. Set aside.
• In a mixing bowl with an electric mixer, cream the butter and the confectioners' sugar until light. Mix in the lemon zest and the vanilla. Beat in the egg yolks one at a time.
• In a separate bowl, whip the egg whites until soft peaks form. Gradually add the sugar and whip until stiff but not dry. Fold the whites into the yolk mixture. Fold in the poppy seed mixture.
• Scrape the batter into the prepared pan. Bake until a skewer inserted into the center of the cake comes out clean, about 55 minutes. Place the pan on a rack to cool. Turn the cake out onto a cake plate and sift confectioners' sugar over the top.

Steps:

• To Make the Filling: Grind the poppy seeds. You may use a mill or grinder, or grind it in several batches in a coffee grinder. Grind them for 1 - 2 minutes or until they are cracked and become darker and oily looking.
• Mix together the milk, butter, sugar, vanilla, salt, rum, lemon juice, lemon zest, and cinnamon in a saucepan, and bring to a simmer. Cook, stirring, for about 10 minutes, then remove from heat and cool.
• To Make the Dough: *This recipe calls for instant yeast. If you are using regular dry yeast, mix it with part of the lukewarm milk and let it sit for 10 minutes to rehydrate. Add with the milk to the dry ingredients and proceed as usual. If you wish to use fresh yeast, use a cake (20 - 30 grams) and dissolve in the milk prior to mixing with the flour.
• Mix the flour, instant yeast*, sugar and salt in a bowl. Melt butter and milk together, cool to lukewarm.
• Add the milk, butter and egg to the flour and work (mix, then knead) it into a smooth dough. Knead for about 5 minutes, then form it into a ball, dust it with flour and let it rest for 30 minutes.
• Preheat oven to 400°.
• To Form Braided Rolls: Divide dough in half, then cut each into six equal pieces each.
• Roll out each piece to about 2 by 6 inches on a lightly floured surface. Place about 2 tablespoons of poppy seed filling down the center of each piece, lengthwise. Fold the dough lengthwise around the filling and pinch closed to form a rope. Roll this rope a little longer by rocking it back and forth with your hands.
• Twist two filled ropes together and then form them into a ring, pinching the ends closed so that the ring does not untwist in the oven.
• Repeat to make six rolls. Place them on a parchment-lined baking sheet.
• Mix the egg yolk and water together, and brush it over the rolls. Sprinkle poppy seeds on top.
• Bake the rolls as soon as you finish making all of them (no further rise) for 25 to 30 minutes. Reduce the temperature to 350° after 5 - 10 minutes baking time, and turn the baking sheet about half-way through for even baking.

Steps:

• TO MAKE THE DOUGH: Place the poppy seeds in a bowl, pour in enough boiling water to cover them by an inch and soak for 3 hours.
• Pour the lukewarm water into a small, shallow bowl and sprinkle the yeast and 1/2 teaspoon of the sugar over it.
• Let the yeast and sugar stand 2 or 3 minutes, then stir to dissolve them completely.
• Set in a warm, draft-free spot, such as an unlighted oven, for 3 to 5 minutes, or until the mixture almost doubles in volume.
• Transfer the yeast to a large mixing bowl.
• Dissolve the 1/2 cup of sugar in the milk and then stir the milk into the yeast.
• Beat in 3 cups of the sifted flour about 1/4 at a time.
• Beat in the eggs one at a time and then the 1/4 pound butter broken into bits, and continue to beat until the dough can be gathered into a compact ball.
• Transfer it to a lightly floured board and knead in the remaining cup of flour a few tablespoons at a time, pushing the dough down with the heels of your hands, pressing it forward and folding it back on itself.
• Knead until all the flour is incorporated and the dough is stiff and quite dry.
• Shape it into a rough ball, place it in a mixing bowl, and add enough COLD water to cover the dough by several inches.
• In 10 to 15 minutes, the top of the ball of dough should rise above the surface of the water.
• Remove the dough from the water and pat the surface as dry as you can with paper towels.
• Return it to a floured board, punch it down, and knead again for 10 minutes, until the dough is smooth and elastic.
• Shape the dough into a ball, place it in a lightly buttered bowl, and cover loosely with a kitchen towel.
• Let the dough rise in a warm draft-free place for about 30 minutes, or until it doubles in bulk.
• I put the dough in the oven with the pilot light on for warmth.
• FOR THE FILLING: Meanwhile, for the filling, drain the poppy seeds and spread them out on paper towels to dry.
• Then pulverize them, 1/2 cup or so at a time, in an electric blender or with a mortar and pestle and combine them with the almonds, raisins and lemon peel in a large bowl.
• In a heavy saucepan, combine 3/4 cup of the milk and sugar and bring to a boil over moderate heat.
• Reduce the heat to low.
• With a whisk, beat the 2 Tablespoons of flour into the remaining 1/4 cup of milk, then slowly beat it into the simmering milk.
• Again bring to a boil, whisking constantly, until the mixture is thick and smooth.
• Pour it over the poppy-seed mixture and stir well.
• Then beat in the egg yolk.
• In a separate bowl, beat the egg white until it forms firm unwavering peaks on the beater when it is lifted out of the bowl.
• With a rubber spatula, fold the egg white gently but thoroughly, into the poppy-seed filling.
• TO MAKE THE ROLL: Coat the bottom and sides of two 5 – by 10 – by 2 1/2-inch loaf pans with 2 tablespoons of soft butter and set them aside.
• Preheat the oven to 375 F.
• When the dough has risen, punch it down and divide it into two equal pieces.
• On a lightly floured surface, roll each half into a rectangle about 10 by 15 inches and a little less than 1/4 inch thick.
• With a spatula, spread the filling evenly over the two rectangles to within 1/2 inch of their edges.
• Dribble 4 Tablespoons of melted butter over each and then shape them as follows: First roll one long side to the center, jelly-roll fashion, then roll the opposite side to the center jelly-roll fashion.
• Firmly holding both sides together, turn each cake over so that the seam is on the bottom when the cake is set in its pan.
• Brush the tops with the egg and cream mixture and bake in the middle of the oven for 1 hour, or until the cakes are golden brown and crusty.
• Cool in the pans for 5 minutes or so, then turn them out on a cake rack.
• Cool completely before serving.
• To make two 10-inch loaves The Cooking of Germany.
• Time Life Web site to order poppy seed grinders.
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