Polish Poppy Seed Cake
For the dough:
125 grams Bread (strong) flour
125 grams All-purpose flour
1 tsp Instant dry yeast
50 grams Sugar
60 ml Milk
1/2 tsp Salt
50 grams Butter
30 grams Sour cream
1 few drops Vanilla essence
1/2 tsp Grated lemon peel
For the filling:
80 grams Blue poppy seeds
100 ml Milk
25 grams Butter
40 grams Honey
1 tbsp Finely chopped orange peel (candied)
40 grams Finely chopped raisins
25 grams Sugar
15 ml Brandy
Place the dough ingredients into the bread maker and set it on the "dough-making course." While that's working, prepare the filling.
Blue poppy seeds are hard to find in stores, so I ordered them from "Amika" (a local restaurant ingredient import store).
Wash the poppy seeds and place them in a colander to drain. Place the poppy seeds and the milk into a pot and cook off the liquid.
Grind the boiled poppy seeds with a mortar and pestle.
Return Step 4 to the pot and reduce the heat to low. Add the butter, honey, orange peel, raisins, and sugar, and mix it all together.
Beat the egg well and add to Step 5. Mix until it becomes a paste. Lastly, add the brandy.
Remove the dough from the bread maker and place it on a plate. Cover with plastic wrap and let it sit for 15 minutes.
Preheat the oven to 180°C.
Place the dough on a work surface dusted with flour, and use a rolling pin to roll it out into a rectangle.
Spread the filling on top as shown.
Roll it up from one of the long edges. Seal both ends so that the filling doesn't spill out.
Bake in the oven.
Once baked, let it cool. While still warm, cover with aluminum foil as shown. This will help it remain moist.
Once it has cooled completely, coat completely with icing and it's done.
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