michael-in-phoenix
Well-known member
Sorry it took so long to get this done!
Poppy Seed Coffee Cake
(Sunset Breads)
1 package active dry yeast
1/4 cup warm water
1/4 cup warm milk
1/2 tsp. salt
1/4 cup sugar
1 egg
1/4 cup butter, softened
3 to 3-1/2 cups A-P flour
Poppy seed filling (recipe follows)
1 egg white beaten with 1 tsp. water
2 Tbsp. sliced almonds
In a large bowl, dissolve yeast in water. Blend in milk, salt, sugar, egg, and butter. Gradually beat in about 2-1/2 cups of the flour to make a soft dough.
Turn dough out onto a floured board; knead until smooth and satiny (5 to 20 minutes), add flour as needed to prevent sticking. Place dough in a greased bowl; turn over to grease top. Cover and let rise in a warm place until doubled (1 to 1-1/2 hours). Meanwhile, prepare the poppy seed filling.
Punch dough down; knead briefly on a lightly floured board to release air, and roll into a 10 by 15-inch rectangle. Place on a lightly greased 14 by 17-inch baking sheet; mark dough to indicate 3 lengthwise sections. Spread filling in center 1/3 of dough. With a sharp knife, cut 10 diagonal strips in each of the 2 outer sections of the dough, cutting in almost as far as the filling. As shown in photo, overlap strips; first one from right side, then one from left, alternating until all strips are folded over. If there is excess dough at the end, tuck it underneath the loaf.
Brush loaf with egg white mixture and sprinkle almonds evenly over top. Let rise, uncovered, in a warm place until almost doubled (about 30 minutes) Bake in a preheated 350 degree oven for 25 to 30 minutes or until richly browned. Let cool on a rack. Makes 1 large loaf.
Poppy Seed Filling
3/4 cup poppy seeds
3/4 cup blanched whole almonds
1/2 cup sugar
1/3 cup milk
3/4 tsp. grated lemon zest
1 Tbsp. lemon juice
3 Tbsp. butter
In a blender or food processor, combine poppy seeds and almonds and process until the consistency of corn meal. In a small pan, combine seed-nut mixture with sugar, milk, lemon zest, lemon juice and butter. Cook over low heat, stirring, until mixture boils and thickens (about 10 minutes). Let cool.
http://i159.photobucket.com/albums/t159/Storehouse78/poppy%20seed%20cake/poppyseed0001.jpg
Poppy Seed Coffee Cake
(Sunset Breads)
1 package active dry yeast
1/4 cup warm water
1/4 cup warm milk
1/2 tsp. salt
1/4 cup sugar
1 egg
1/4 cup butter, softened
3 to 3-1/2 cups A-P flour
Poppy seed filling (recipe follows)
1 egg white beaten with 1 tsp. water
2 Tbsp. sliced almonds
In a large bowl, dissolve yeast in water. Blend in milk, salt, sugar, egg, and butter. Gradually beat in about 2-1/2 cups of the flour to make a soft dough.
Turn dough out onto a floured board; knead until smooth and satiny (5 to 20 minutes), add flour as needed to prevent sticking. Place dough in a greased bowl; turn over to grease top. Cover and let rise in a warm place until doubled (1 to 1-1/2 hours). Meanwhile, prepare the poppy seed filling.
Punch dough down; knead briefly on a lightly floured board to release air, and roll into a 10 by 15-inch rectangle. Place on a lightly greased 14 by 17-inch baking sheet; mark dough to indicate 3 lengthwise sections. Spread filling in center 1/3 of dough. With a sharp knife, cut 10 diagonal strips in each of the 2 outer sections of the dough, cutting in almost as far as the filling. As shown in photo, overlap strips; first one from right side, then one from left, alternating until all strips are folded over. If there is excess dough at the end, tuck it underneath the loaf.
Brush loaf with egg white mixture and sprinkle almonds evenly over top. Let rise, uncovered, in a warm place until almost doubled (about 30 minutes) Bake in a preheated 350 degree oven for 25 to 30 minutes or until richly browned. Let cool on a rack. Makes 1 large loaf.
Poppy Seed Filling
3/4 cup poppy seeds
3/4 cup blanched whole almonds
1/2 cup sugar
1/3 cup milk
3/4 tsp. grated lemon zest
1 Tbsp. lemon juice
3 Tbsp. butter
In a blender or food processor, combine poppy seeds and almonds and process until the consistency of corn meal. In a small pan, combine seed-nut mixture with sugar, milk, lemon zest, lemon juice and butter. Cook over low heat, stirring, until mixture boils and thickens (about 10 minutes). Let cool.
http://i159.photobucket.com/albums/t159/Storehouse78/poppy%20seed%20cake/poppyseed0001.jpg