FILLING:
1 lb. poppy seeds,
1c. sugar,
4 Tb. honey,
2 rounded Tb. butter,
2 egg whites,
1 vanila sugar,
3/4 c. raisins.
1 c. chopped walnuts,
1 Tb. finely chopped candied orange peel.
DOUGH:
1 lb. flour,
1 c. sugar,
3/4 c. margarine,
4 egg yolks,
1 c. milk ( lightly warm)
1 oz. yeast,
pinch of salt,
butter and bread crumbs to grease the cake form.
BRUSHING:
1 egg
GLAZE:
1 c. icing sugar,
1-2 Tb. lemon juice,
1-2 Tb. boiling water.
1) Rinse poppy seeds, scald with hot water and let sit overnight. The next day drain the poppy seeds in a sieve, grind at least two, three times. Melt butter in a pot, add sugar, poppy seeds, honey, raisins, nuts, (candied orange peel, optional) and fry a few minuts on a low flame, still mixing. When slightly cooled, add egg whites whisked into a froth and mix. Divide the poppy seed mixture into 2 parts.
2) Mix yeast with 2 Tb of sugar, 2 Tb of flour, about 100 ml. of lightly warm milk. Mix well and let it rise.
3) Grind the yolks well with the remaining sugar, and to this add the raised yeast, milk, salt and flour. Make a dough. At the end add melted margarin and lemon juice. Mix well again. The dough must not stick to your hands. Cover with a towel and let the dough rise.
4) Divide the dough into 2 parts. Roll out each part of the dough, lightly sprinkled with flour. Evenly spread the poppy seed mixture on the dough, roll up the dough and place in long, app. 18 -inch loaf pans. Close the edges of the rolls so that the poppe seed mixture doesn't come out during rising. Let the rolls rise again in a warm place covered with a towel, then brush with an egg mixed with 1 tsp. milk.
5) Preheat oven to 360 F and then place the rolls in for ~ 40 minutes. Check if ready with toothpick, which should remain dry. When slightly cooled, take out of the pans and glaze.
!!! POPPY SEEDS CAKE, is a traditional Polish dessert, especially popular during the Christmas and Easter seasons.
