Hadassa's poppy seed cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 150 | grams | Margarine; (1/3 pound) |
| 3½ | cup | Flour |
| 1 | cup | Yogurt or sour cream |
| ¼ | cup | Milk |
| 50 | grams | Yeast |
| 2 | Egg yolks | |
| ½ | cup | Sugar |
| 200 | grams | Poppy-seed; (about 1/2 pound) |
| 1 | cup | Milk |
| 1 | cup | Sugar |
| 2 | tablespoons | Honey |
| 1 | Lemon ; rind of | |
| Raisins and/or nuts optional | ||
Directions
DOUGH
FILLING
Hadassa was my mother-in-law. And this is the best ever Poppy-seed cake I had.
mix flour, yeast and warm milk. Melt the margarine and add to make the dough. You can use a food processor. Add egg yolks and sugar. Keep the dough for 12-24 hours in the fridge.
filling- heat the milk and add sugar, honey, poppy-seed and the lemon rind.
Let cook for 5 minutes on a low flame. Add raisins and/or nuts.
Divide the dough in 3. Roll as thinly as you can and fill. Roll over. You get 3 cakes about 25 cm (10 inch) long. Brush with milk or egg yolk and bake till golden brown.
Posted to JEWISH-FOOD digest by "shoshana kessel" <shoshana_k@...> on Jan 12, 1999, converted by MM_Buster v2.0l.