Mohnstriezel Poppy Seed Cake
A classic german cake. Goes well with your afternoon tea or coffee.
Steps
Place the poppy seeds for the filling in a bowl , cover with boiling water and soak for three hours.
Pour the lukewarm water into a small bowl and sprinkle the yeast and 1 / 2 teaspoon sugar on top.
Leave for a few minutes until frothy.
Transfer the yeast to a large bowl.
Dissolve the 1 / 2 cup sugar in the milk and then stir the milk into the yeast.
Beat in three cups of the flour about 1 / 4 cup at a time.
Beat in the eggs one by one and then the butter , which should be broken into bits.
Beat until the dough can be gathered into a ball.
Transfer to a lightly floured surface and knead in the remaining cup of flour a few tablespoons at a time.
The dough will be 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 10-15 minutes the top of the dough should rise above the surface of the water.
Remove the dough from the water and pat dry with paper towels.
Return to a floured board and.
Ingredients
water, active dry yeast, sugar, milk, all-purpose flour, eggs, unsalted butter, poppy seed, blanched almond, seedless raisin, lemons, rind of, egg, butter