Mohnstrietzel German Poppy Seed Cake Food

MOHNSTRIEZEL -- POPPY SEED CAKE

Steps:

• Place the poppy seeds for the filling in a bowl, cover with boiling water and soak for three hours.
• Pour the lukewarm water into a small bowl and sprinkle the yeast and 1/2 teaspoon sugar on top.
• Leave for a few minutes until frothy.
• Transfer the yeast to a large bowl.
• Dissolve the 1/2 cup sugar in the milk and then stir the milk into the yeast.
• Beat in three cups of the flour about 1/4 cup at a time.
• Beat in the eggs one by one and then the butter, which should be broken into bits.
• Beat until the dough can be gathered into a ball.
• Transfer to a lightly floured surface and knead in the remaining cup of flour a few tablespoons at a time.
• The dough will be stiff and quite dry.
• Shape it into a rough ball, place it in a mixing bowl and add enough cold water to cover the dough by several inches.
• In 10-15 minutes the top of the dough should rise above the surface of the water.
• Remove the dough from the water and pat dry with paper towels.
• Return to a floured board and knead again for about 10 minutes until the dough is smooth and elastic.
• Shape into a ball and place in a lightly buttered bowl.
• Cover and let rise in a warm place for about 30 minutes or until doubled.
• Meanwhile, drain the poppy seeds and spread them out on paper towels to dry.
• Then pulverize them in an electric blender or with a mortar and pestle.
• Combine the seeds with the almonds, raisin and lemon peel in a large bowl.
• In a heavy saucepan, bring 3/4 cup of the milk and the sugar to a boil.
• Reduce the heat to low and whisk in the 2 tbsp flour in the remaining 1/4 cup of milk.
• Slowly beat the flour and milk mixture into the simmering milk.
• Bring to a boil again, whisking constantly until the mixture is thick and smooth.
• Pour over the poppy seed mixture and stir well, then beat in the egg yolk.
• Separately, beat the egg white until it forms peaks.
• Fold into the poppy-seed filling.
• Grease the bottom and sides of two 5 x 10 x 2-1/2 inch loaf pans with the soft butter and set aside.
• Preheat the oven to 375 F.
• When the dough has risen, punch it down and divide in half.
• Roll each half into a rectangle about 10 x 15 inches and 1/4 inch thick.
• Spread the filling evenly over the rectangles to within 1/2 inch of their edges.
• Dribble 4 tbsp of melted butter over each and then shape them by rolling each 10 inch side into the centre, jelly-roll fashion.
• Hold both sides together and flip so the seam is on the bottom when the cake is set in its pan.
• Brush the tops with the egg and cream mixture and bake on a middle oven shelf for 1 hour or until the cakes are golden brown and crusty.
• Cool in the pans for about five minutes, then turn onto a cake rack.
• Cool completely before serving.

"MOHNSTRIETZEL" (GERMAN POPPY-SEED-CAKE)

Steps:

• In a bowl mix poppy seeds, butter, sugar, eggs, granola cereal/almonds and raisins. Stir until well blended.
• In a second bowl mix baking powder and flour. Add quark, milk, oil, applesauce, sugar, vanilla and salt. Using the dough hooks work into a smooth dough (first on low then on highest speed). Do not knead longer than 1 minute or dough will become sticky.
• Roll out on a floured surface into a rectangle of 35X45 cm. If the dough is too sticky, add a little flour.
• Spread with the poppy-seed-mixture and roll up starting on the longer side.
• Carefully place on a paper-lined baking sheet and cut a criss-cross-pattern into the top of the dough (about 1.5 cm deep). Brush with a little milk.
• In the preheated oven bake at 180°C/350°F for about 30-35 minutes.

GERMAN YEAST POPPY SEED ROLL MOHNSTRIEZEL

Steps:

• TO MAKE THE DOUGH: Place the poppy seeds in a bowl, pour in enough boiling water to cover them by an inch and soak for 3 hours.
• Pour the lukewarm water into a small, shallow bowl and sprinkle the yeast and 1/2 teaspoon of the sugar over it.
• Let the yeast and sugar stand 2 or 3 minutes, then stir to dissolve them completely.
• Set in a warm, draft-free spot, such as an unlighted oven, for 3 to 5 minutes, or until the mixture almost doubles in volume.
• Transfer the yeast to a large mixing bowl.
• Dissolve the 1/2 cup of sugar in the milk and then stir the milk into the yeast.
• Beat in 3 cups of the sifted flour about 1/4 at a time.
• Beat in the eggs one at a time and then the 1/4 pound butter broken into bits, and continue to beat until the dough can be gathered into a compact ball.
• Transfer it to a lightly floured board and knead in the remaining cup of flour a few tablespoons at a time, pushing the dough down with the heels of your hands, pressing it forward and folding it back on itself.
• Knead until all the flour is incorporated and the dough is stiff and quite dry.
• Shape it into a rough ball, place it in a mixing bowl, and add enough COLD water to cover the dough by several inches.
• In 10 to 15 minutes, the top of the ball of dough should rise above the surface of the water.
• Remove the dough from the water and pat the surface as dry as you can with paper towels.
• Return it to a floured board, punch it down, and knead again for 10 minutes, until the dough is smooth and elastic.
• Shape the dough into a ball, place it in a lightly buttered bowl, and cover loosely with a kitchen towel.
• Let the dough rise in a warm draft-free place for about 30 minutes, or until it doubles in bulk.
• I put the dough in the oven with the pilot light on for warmth.
• FOR THE FILLING: Meanwhile, for the filling, drain the poppy seeds and spread them out on paper towels to dry.
• Then pulverize them, 1/2 cup or so at a time, in an electric blender or with a mortar and pestle and combine them with the almonds, raisins and lemon peel in a large bowl.
• In a heavy saucepan, combine 3/4 cup of the milk and sugar and bring to a boil over moderate heat.
• Reduce the heat to low.
• With a whisk, beat the 2 Tablespoons of flour into the remaining 1/4 cup of milk, then slowly beat it into the simmering milk.
• Again bring to a boil, whisking constantly, until the mixture is thick and smooth.
• Pour it over the poppy-seed mixture and stir well.
• Then beat in the egg yolk.
• In a separate bowl, beat the egg white until it forms firm unwavering peaks on the beater when it is lifted out of the bowl.
• With a rubber spatula, fold the egg white gently but thoroughly, into the poppy-seed filling.
• TO MAKE THE ROLL: Coat the bottom and sides of two 5 – by 10 – by 2 1/2-inch loaf pans with 2 tablespoons of soft butter and set them aside.
• Preheat the oven to 375 F.
• When the dough has risen, punch it down and divide it into two equal pieces.
• On a lightly floured surface, roll each half into a rectangle about 10 by 15 inches and a little less than 1/4 inch thick.
• With a spatula, spread the filling evenly over the two rectangles to within 1/2 inch of their edges.
• Dribble 4 Tablespoons of melted butter over each and then shape them as follows: First roll one long side to the center, jelly-roll fashion, then roll the opposite side to the center jelly-roll fashion.
• Firmly holding both sides together, turn each cake over so that the seam is on the bottom when the cake is set in its pan.
• Brush the tops with the egg and cream mixture and bake in the middle of the oven for 1 hour, or until the cakes are golden brown and crusty.
• Cool in the pans for 5 minutes or so, then turn them out on a cake rack.
• Cool completely before serving.
• To make two 10-inch loaves The Cooking of Germany.
• Time Life Web site to order poppy seed grinders.
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