Delicate poppy seed cakes
Last Updated on
ingrediencie
Cesto
1 kg plain flour 200 g granulated sugar 2 egg yolks 100 g butter 4,5 dl milk 1 dl white yoghurt 1 KL salt 50 g fresh yeast
Filling
400 g ground poppy seeds 1 litre milk 4 dl granulated sugar 1 pk lemon zest 1 pk juice of 1/2 lemon 2 pk vanilla sugar 2 pk egg whites 1 pinch salt
For spreading
1 pk egg
progress
Wonderful soft yeast cakes with a rich filling. If you like poppy seeds, don’t hesitate to try this soft, light dough filled with poppy seed filling combined with lemon!
1.
First, prepare the filling. Place the ground poppy seeds, grated zest and vanilla sugar in one pot. Pour in the milk and cook slowly until thickened. The poppy seeds will actually soak up the milk When the poppy seeds have thickened, add the sugar, lemon juice and cook again for a while to thicken the filling. Finally, cover it and let it cool down completely so that it thickens even more Actually leave it aside until the dough rises.
2.
In one bowl, first mix the flour, sugar and salt with a spoon. Add the liquid butter, yoghurt, egg yolks and the yeast swollen in 3 dl milk. Add the remaining 1-1,5 dl of milk progressively as needed while working the dough Make a semi-soft dough that has already started to separate from the bowl. Let the dough rise in a warmer place for 1 hour.
3.
Just before the dough is fully risen, beat 2 egg whites until frothy and gently stir into the cooked poppy seeds, which have swelled up beautifully in that time 🙂
4.
Cut the risen dough into equal parts, I got 17 pieces. Then knead each piece of dough again into the shape of a loaf and leave covered to rest for a while. Actually, just until the oven is heated up.
5.
After time, roll the loaves into a thinner circle and put 2 heaping tablespoons of filling in each. No need to skimp on the filling Finally, close the circles according to the photo step Push the joined edges firmly together and turn closed side down.
6.
Place the rounds on a baking sheet with parchment paper and brush with beaten egg. Lastly, cut into each cake 3 times and place in the oven, which you have pre-heated to 180°C, for about 25 minutes. Of course, you have to keep an eye on it, because every oven bakes a little differently
7. And here are the beautifully baked cakes 😉 They are really fantastic, soft and tender And if you accidentally don’t eat them on the day of baking, it doesn’t even matter, because they are delicious on the second and third day! I wish you a good taste! 8.
You can find more of my recipes on my blog: cesminazuenal.blogspot.com
