| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Jewish | 1 | servings | |
INGREDIENTS
| 150 | g | Margarine; (1/3 pound) |
| 3 1/2 | c | Flour |
| 1 | c | Yogurt or sour cream |
| 1/4 | c | Milk |
| 50 | g | Yeast |
| 2 | Egg yolks | |
| 1/2 | c | Sugar |
| 200 | g | Poppy-seed; (about 1/2 pound) |
| 1 | c | Milk |
| 1 | c | Sugar |
| 2 | tb | Honey |
| 1 | Lemon ; rind of | |
| Raisins and/or nuts optional |
INSTRUCTIONS
DOUGH FILLING Hadassa was my mother-in-law. And this is the best ever Poppy-seed cake I had. mix flour, yeast and warm milk. Melt the margarine and add to make the dough. You can use a food processor. Add egg yolks and sugar. Keep the dough for 12-24 hours in the fridge. filling- heat the milk and add sugar, honey, poppy-seed and the lemon rind. Let cook for 5 minutes on a low flame. Add raisins and/or nuts. Divide the dough in 3. Roll as thinly as you can and fill. Roll over. You get 3 cakes about 25 cm (10 inch) long. Brush with milk or egg yolk and bake till golden brown. Posted to JEWISH-FOOD digest by "shoshana kessel" <[email protected]> on Jan 12, 1999, converted by MM_Buster v2.0l.
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