Ingredients
DOUGH
4 teaspoons active dry yeast
1 tablespoon sugar
1 pinch salt
1 cup milk, warmed
3 cups flour
1 eggs
1 egg yolks
4 teaspoons vanilla extract
4 tablespoons butter, melted
FILLING
1/2 lb poppy seeds, rinsed
1/2 cup sugar
4 tablespoons butter
1/4 cup raisins
3/4 cup almonds, ground
1/4 teaspoon vanilla extract
4 tablespoons honey
1 egg whites
1 egg whites, lightly beaten
Preparation
Directions:Prep Time: 1 hrTotal Time: 2 hrs
For the dough: Mix together yeast, sugar, and salt in a large bowl. -Pour in milk, stir until dissolved. -Whisk in 1 cup of flour, cover, and let rise in a warm place until doubled, about 15 minutes. -Stir in egg, egg yolk, and vanilla extract. -Knead remaining 2 cups flour and butter into yeast mixture, adding each alternately a little at a time. -Kneed until smooth and elastic, about 15 minutes. -Place dough in a large bowl, cover, and let rise until doubled, about 1 hour.
For the filling: -Simmer poppy seeds in a medium pot full of water until soft, about 40 minutes. -Drain and puree in a food processor, about 4 minutes. -Return poppy seed puree to same saucepan. -Add sugar, butter, raisins, almonds, vanilla extract, and honey. -Cook, stirring, over medium-low heat for 15 minutes. -Set aside to cool.
To Cook: Preheat oven to 350*F.15Roll out dough to a 16" x 12" rectangle.
-Whisk egg white in a bowl into stiff peaks, fold into the poppy seed filling. -Spread over dough, leaving a 1" border all around. -Fold dough lengthwise in thirds to form a long log. -Pinch ends to seal. -Place cake on nonstick baking sheet, brush with beaten egg white, and bake until it sounds hollow when tapped, about 50 minutes.
Cool before serving.
