Steve, my 'master-baker' has been excelling in his baking skills. He has now made this fantastic cake several times. Each time he bakes this - the house is filled with the lovely scent of citrus and poppy seed...and I just can't wait to get my slice! His recipe hails from "Morning Food - Cafe Beaujolais" by Margaret S. Fox.
Here is the recipe more (as we have performed it):
BREAD:
11⁄2 Tbsp dry yeast (check exp. date)
1⁄4 cup warm water
1⁄4 cup warm milk
1⁄2 tsp. salt
1⁄4 cup sugar
1 egg
1⁄4 cup butter at room temperature
3 cups unsifted white flour
Egg wash: 1 egg white beaten with 1 tsp water
3 Tbsp sliced almonds.
POPPY SEED FILLING:
3⁄4 cup poppy seeds
3⁄4 cup whole almonds or hazelnuts
1⁄2 cup white sugar
1⁄3 cup milk
1 tsp grated lemon peel
1 Tbsp lemon juice
3 Tbsp butter
Steve made the filling first then kept it aside - though not very long.
Procedure for poppy seed filling:
The nuts are combined in blender or food processor and blended until the mixture is consistency of cornmeal. Steve used a nut grinder or a small coffee grinder as his blenders.
In a small pan, combine the rest of the filling ingredients and cook over low heat, stirring until the mixture boils and thickens (10 minutes). Cool.
Procedure for bread:
Dissolve yeast in water with a pinch of sugar. Let it stand for 5 minutes then stir and blend in the milk, salt, sugar, egg & butter.
Gradually beat in about 2 1⁄2 cups of the flour to make a soft dough.
Flour a dough board and turn the dough out on the floured board. Adding remaining 1⁄2 cup flour as necessary, knead until it is smooth and satiny, about 5 minutes. Turn the dough over in a greased bowl, cover, and let rise in a warm place until doubled (about 1 1⁄2 hours).
When dough has risen sufficiently, punch it down. On a flat, greased surface, roll the dough out to cover the entire surface. Mark the dough lightly into 3 lengthwise sections.
In the pictures below (left to right)
- Poppy seed filling already prepared (top left).
- Bread machine used to knead and incubate dough as it rises (top right)
- Steve rolling out dough for filling (bottom left & right)
Spread the poppy-seed filling over the center third of the dough as seen below.
Cut about 10 diagonal strips in each of the 2 outer sections of the dough, scoring at an angle from the outside almost as far as the filling (bottom left in the picture above).
Alternatively fold these strips over the filling, first one side then the other; as if braiding hair.
Brush the loaf with the egg wash and sprinkle surface with almonds.
Allow loaf to rise uncovered in a warm place until it has almost doubled (about 45 minutes).
Slip loaf on a baking tray and bake at 35oºF (177ºC) for 30 minutes (see below).
Cool on rack:
Guten Appetit!