Poppy Cake
Ingredients
- For the dough
- 30 grams fresh Yeast
- 200 milliliters lukewarm milk
- 400 grams Pastry flour
- 60 grams sugar
- 1 pinch salt
- 1 egg
- 125 grams softened butter
- Pastry flour (to work)
- For the filling
- 250 grams ground Poppy seeds
- 125 milliliters milk
- 80 grams softened butter
- 1 tsp cinnamon
- 1 egg
- For the topping
- 250 grams Milk chocolate
- 50 grams chopped Peanuts
Preparation steps
For the dough: Crumble yeast into lukewarm milk. Combine flour, sugar and salt. Pour yeast mixture, egg and butter into dry ingredients. Knead well to form a smooth dough. Cover and let rest in a warm place for at least 1 hour, until dough has doubled in size.
Preheat the oven to 175°C (approximately 345°F). convection preheat.
For the filling: Soak ground poppy seeds in hot milk for 10 minutes. Allow to cool and then mix with butter, cinnamon and egg.
Grease a loaf pan with butter.
Knead dough again and roll out on a floured pastry board into a rectangle, about the width of the box shape and 1 cm (approximately 1/3 inch) thick. Sprinkle dough with poppy mixture, leaving a 5 cm (approximately 2 inch) margin around the edges. Roll up dough from the narrow side.
Place roll into greased loaf pan and bake for about 60 minutes. Remove and let cool in the pan.
For the topping: Chop chocolate and melt over a double boiler. Remove from heat and let cool slightly. Roast chopped peanuts in a hot, dry pan until light brown. Drizzle cake with chocolate, sprinkle with peanuts and serve.
