Mohnstrietzel German Poppy Seed Cake Recipes

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:

• 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 knead again for about 10 minutes until the dough is smooth and elastic.
• Shape into a ball and place in a lightly buttered bowl.
• Cover and let rise in a warm place for about 30 minutes or until doubled.
• Meanwhile, drain the poppy seeds and spread them out on paper towels to dry.
• Then pulverize them in an electric blender or with a mortar and pestle.
• Combine the seeds with the almonds, raisin and lemon peel in a large bowl.
• In a heavy saucepan, bring 3/4 cup of the milk and the sugar to a boil.
• Reduce the heat to low and whisk in the 2 tbsp flour in the remaining 1/4 cup of milk.
• Slowly beat the flour and milk mixture into the simmering milk.
• Bring to a boil again, whisking constantly until the mixture is thick and smooth.
• Pour over the poppy seed mixture and stir well, then beat in the egg yolk.
• Separately, beat the egg white until it forms peaks.
• Fold into the poppy-seed filling.
• Grease the bottom and sides of two 5 x 10 x 2-1/2 inch loaf pans with the soft butter and set aside.
• Preheat the oven to 375 F.
• When the dough has risen, punch it down and divide in half.
• Roll each half into a rectangle about 10 x 15 inches and 1/4 inch thick.
• Spread the filling evenly over the rectangles to within 1/2 inch of their edges.
• Dribble 4 tbsp of melted butter over each and then shape them by rolling each 10 inch side into the centre, jelly-roll fashion.
• Hold both sides together and flip so 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 on a middle oven shelf for 1 hour or until the cakes are golden brown and crusty.
• Cool in the pans for about five minutes, then turn onto a cake rack.
• Cool completely before serving.