Polish Poppy Seed Cake
Baking and Desserts | Poland cuisine
⏳ Time
3 hours
🥕 Ingredients
8
🍽️ Servings
8
Description
Polish Poppy Seed Cake
Ingredients
- Wheat Flour - 17.6 oz
- Butter - 3.5 oz
- Farm fresh eggs - 3 pieces
- Milk - 15 fl oz
- Dry yeast - 0.4 oz
- Sugar - 7.1 oz
- Poppy seed paste - 10.6 oz
- Vanillin - 0.1 oz
Step by Step guide
Step 1
Dissolve the dry yeast in half a glass of warm milk (100 ml), adding a tablespoon each of flour and sugar. This starter should sit in a warm place for 20-30 minutes until it is covered with 'foam'.
Step 2
Melt the butter (80 g), add half of the sugar (100 g), vanillin, and 2 eggs, and mix well until the sugar is completely dissolved.
Step 3
Combine the starter, the butter-sugar mixture, flour, and 100 ml of milk. Knead well. Adjust the dough with flour. If you make it elastic and almost non-sticky, it will be easy to work with and roll, but the cake will be dry, stale, and hard after baking. If you make a slightly sticky, soft dough, it will be harder to work with, but the cake will be soft and fluffy.
Step 4
Cover the dough in a bowl with plastic wrap (not the bowl itself, but place a strip of wrap over the dough), then place the dough in a warm place to rise. There’s a trick - put it in the oven and turn on the light. There’s no draft, and the light provides gentle warmth. The dough will rise instantly. Wait for an hour, then punch it down and let it rise for another half hour.
Step 5
For the poppy seed filling: before soaking, grind the poppy seeds dry in a coffee grinder. Then bring the remaining milk (200 ml) to a boil, add the poppy seeds, and return to low heat. Stir constantly until the poppy seeds almost completely absorb the milk. Then add the remaining sugar (100 g) and a piece of butter (20 g).
Step 6
On a floured surface, punch down the dough again to release carbon dioxide. Roll it out into a rectangle about 7-9 mm thick. Trim the uneven edges. You can use these scraps to decorate the cake later.
Step 7
Spread the filling on top. Roll it up starting from the long edge.
Step 8
Pinch the edges of the roll, transfer it to a baking sheet lined with parchment paper. Trim the edges that you pinched (already on the baking sheet) and connect the ends of the roll to form a ring.
Step 9
Use the leftover dough to decorate the cake.
Step 10
Bake for 40-60 minutes at 180°C (the time depends on the thickness and the oven). About 5 minutes before it's done, brush the cake with the egg white from the remaining egg.
Step 11
Remove the cake and cover it with a towel - this will make it soft instead of hard immediately.
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