Ingredients
1 k (2 lbs) flour; 1 1/2 cup milk
4 egg yolks; 1 whole egg
50 g (2 oz) fresh yeast; 6 tablespoons sugar
FILLING:
300 g (10 oz) poppy seed; 150 g (5 oz) sugar
1 egg;
filberts or walnuts; 1 teaspoon vanilla extract
50 g (4 tablespoons) candied orange peel, finely chopped
4 tablespoons finely chopped nuts
Instructions
Make dough with 1/3 flour, warm milk and yeast dissolved
in sweetened warm milk. Blend all ingredients well, sprinkle
top of dough with flour and let rest in a warm spot. 2 hours
later, add remaining flour, salt and egg yolks beaten with
sugar. Mix well, and knead dough until smooth and elastic.
Let rest for a second rising.
Blend poppy seeds to a paste in food processor or blender.
Mix poppy seed with nuts, orange peel, egg beaten with sugar
and vanilla. Mix all ingredients.
Divide dough into two pieces. Roll out each piece on floured
surface, spread filling evenly over each piece and roll up as
for a jellyroll. Place each on a lightly greased baking sheet,
let rest for another rising. Paint with egg wash and bake in
preheated oven at 375F/190C, for about 45 minutes, until golden
brown. Let cool covered with linen cloth, so that the cake does
not dry out.
