| 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" <shoshana_k@hotmail.com>
on Jan 12, 1999, converted by MM_Buster v2.0l.
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