| 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 |
T |
Honey |
| 1 |
|
Lemon, rind of |
|
|
Raisins and/or nuts optional |
INSTRUCTIONS
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"
<shoshana_k@hotmail.com> on Jan 12, 1999, converted by MM_Buster
v2.0l.
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