Recipe: Poppy seed cake step by step with pictures | Handy.Recipes

Poppy seed cake

Cooked Poppy seed cake

Nutritional Value

You'd think, what could be so unusual and interesting?? You take yeast dough in water, poppy seeds in the filling and that's it, the pie is ready. But I want to assure you that you'll find a lot of interesting! By E. Strutzel's Poppy Cake. И. Molokhovets "Lenten Bread".

Author of the recipe

Ingredients for the Lenten poppy seed cake:


  • Wheat flour / Flour - 3.5 glass
  • Water - 1,25 glass
  • Yeast (dry) - 1.5 teaspoon
  • Vegetable oil - 3 tablespoon
  • Brown sugar (Mistral) - 8 tablespoon
  • Salt - 0.75 teaspoon
  • Almonds - 50 g
  • Honey - 1 tablespoon
  • Poppy - 120 g

How to cook poppy seed cake step by step with photos


First we make a sourdough. Add 1.5 cups of flour, dry yeast and 1 tablespoon of sugar to the water.

Stir, cover with plastic wrap and leave to rise in a warm place until it doubles in size.

While the stew is baking let's make the filling. Pour boiling water over the poppy seeds.

Cover the bowl with the poppy seeds and leave it for 1 hour.

We will add almonds to the dough.

We need to peel the almonds; pour boiling water on them and leave for 3 minutes. Then we simply peel them.

Grind almonds in a mortar or a coffee grinder, as I did. Let's put them aside for now.

The poppy has been brewing for an hour. Now it needs to be well dried and hung up to let all the water drain away.

Grind the dried poppy in a mortar.

Add 2 tablespoons of sugar to the poppy seeds (if you like them sweeter, you can add according to your taste). Stir, the filling is ready.

We will add 5 tablespoons brown sugar to the dough. Stir well with 3 tablespoons of vegetable oil and add a tablespoon of honey. Stir well.

The surface of the cooked sourdough is covered with burst bubbles, folds.

Add crushed almonds, sugar with honey and butter and salt to the sourdough.

Gradually add remaining flour and knead into a soft dough that does not stick to your hands. Cover the dough and leave to rise in heat until doubled in volume.

Turn out the dough onto a floured work surface and divide it into 2 halves.

We will bake 2 roll cakes in different shapes. 1 roll. Roll out one piece of dough into a rectangle. Brush a little vegetable oil.

Spread half of the poppy seed filling.

Roll up into a roll.

Take a knife and cut the roll lengthwise into two halves, trying to keep the knife in the middle so you end up with two equal pieces.

Now you have two pieces of the roll. Try slowly, as if you were weaving a rope, to weave the halves together. You have a twisted rope. If for some reason some of the open layers of the roll are facing down or to the side, carefully turn them so that they are facing up. That's it, now let's put the loaf into a mold and leave it to rise for about 30 minutes.

2 Roll cake. Divide the dough into two halves.

Roll out each half into a rectangle. Brush a little vegetable oil on it. Spread with poppy-seed filling.

Roll up into a roll. Do the second half of the dough in the same way.

Now we weave two rolls together, as if weaving a rope.

We have 2 rolls of dough. Leave the rolls to proof for another 30 minutes. You can bake, as I do, in rectangular forms, or you can just bake on a baking tray.

Bake the pie rolls in a preheated oven at 200°C, until golden.

Nutritional Value:

Whole Dish:
Calories
3933.3 Calories
Protein
74.5 g
Fat
131.7 g
Carbohydrates
619.8 g
100g:
Calories
327.8 Calories
Protein
6.2 g
Fat
11 g
Carbohydrates
51.7 g

Salt, Vegetable Oil, Flour, Honey, Water, Brown sugar, Almonds, Poppyseed, Yeast, Baking, Cakes, Poppy, Muffin, Pastry

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