Ingredients :
- - DOUGH -
- 220 g flour (about 1 3/4 cup)
- 1 tsp active dry yeast
- 50 g sugar (1/4 cup)
- 60-100 ml warm water (1/4-1/3 cup)
- 1/2 egg, at room temp
- 1-2 tsp grated lemon peel (optional)
- pinch salt
- - FILLING -
- 120 ml hot milk (1/2 cup)
- 150 g poppy seeds (240 ml | 1 cup)
- 15 g butter (1 Tbsp)
- 120 ml sugar (1/2 cup)
- 1 Tbsp semolina flour or Zwieback breadcrumbs
- 35 g chopped almonds (60 ml | 1/4 cup)
- 50 g raisins or currents (60 ml | 1/4 cup, packed)
- 1/2 egg - leftover from dough
- 1/4 tsp ground cinnamon
- - TOPPING -
- Confectioner's sugar
- 1 dollop melted butter
Method :
- In a large bowl, mix the flour, yeast, sugar and grated lemon peel. Add the warm water and 1/2 beaten egg and work into the flour until you form an elastic dough.
- Remove from bowl and knead for several minutes by hand on a floured surface until it no longer sticks to the surface.
- Cover and let rise for 1-2 hours until doubled in size.
- While the dough is rising, grind poppy seeds. In a small pot, heat milk and butter until it comes to a boil, then stop heat and stir in the poppy seeds and sugar. Add some semolina flour or zwieback crumbs to help thicken the paste.
- Stir in the almonds, raisin or currants, the other 1/2 of the egg and ground cinnamon into the paste.
- After the dough has risen, preheat oven to 350°F/180°C. Roll out the dough into rectangular shape about 1 cm or so thick.
- Leaving some empty space along the edges, spread out the poppy seed paste in a thick layer across the dough.
- Roll the dough into a cylinder and place on the backing sheet, seam-side down. Bake for 45-60 minutes, or until golden brown.
- Remove from oven and while still warm, brush with a good amount of melted butter, then dust with confectioner"s sugar. Once cooled a bit, sprinkle a bit more confectioner"s sugar for a nice dusted look :)
- Slice, serve and devour!
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