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Christmas Cakes II

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Cakes made of yeast dough filled with poppy seed or cottage cheese filling, decorated with almonds or raisins, baked until golden brown.

Ingredients:

For the dough: 500 g smooth flour 300 g coarse flour 200 g of semolina sugar 100 g of butter + for greasing 50 g of yeast 300 ml cream 1 tsp salt 5 pcs yolks 1 pk bag of vanilla sugar grated zest of 1/2 lemon grated nutmeg Eggs to spread For poppy seed filling: 200 ml milk 200 g of ground poppy 50 g granulated sugar 1 pk bag of vanilla sugar For the cheesecake filling: 250 g soft cottage cheese 100 g flour sugar 2 tbsp vanilla custard powder 1 tablespoon grated lemon zest 1 piece bag of vanilla sugar 1 pk of egg To decorate: shelled almonds raisins

Procedure:

1. Mix the crumbled yeast, 1 tablespoon of semolina sugar, 2 tablespoons of flour and half of lukewarm cream into a sourdough starter and let it rise in a warm place
2. Put the remaining semolina sugar, vanilla sugar, sifted plain and coarse flour, egg yolks, finely grated lemon peel, salt, grated nutmeg, remaining cream, sourdough starter, melted butter into a bowl and work into a smooth, non-sticky dough, which you leave in a warm place to rise (work the dough twice more during the rising process) 3. For the poppy seed filling, bring the milk with semolina and vanilla sugar to the boil, add the ground poppy seeds and boil for a while (about 2 minutes), then let cool
4. For the custard filling, mix the soft cottage cheese with the icing and vanilla sugar, egg, finely grated lemon zest and vanilla custard powder
5. Divide the risen dough into 18 pieces, roll them into balls, then into patties, spread them out on a greased baking sheet, make a well in the middle, decoratively fill with fillings, decorate with almonds or raisins, brush the dough around with beaten egg and let it rise for about 15 minutes
6. Then place in a preheated oven at 180 °C and bake for 20 minutes.

Recommendation:

Almonds are most suitable for the poppy seed filling and raisins for the cheesecake filling.