Mohnstriezel -- Poppy Seed Cake - cooking recipe

Ingredients

Dough
1/4 cup lukewarm water
3 (7 g) packages active dry yeast
1/2 cup sugar, plus
1 teaspoon sugar
1/2 cup lukewarm milk
4 cups sifted all-purpose flour
2 eggs, at room temperature
1/4 lb unsalted butter, softened
Filling
1/2 lb poppy seed
1/3 cup finely chopped blanched almond
1 cup seedless raisin
2 teaspoons finely grated lemons, rind of
1 cup milk
1 cup sugar
2 tablespoons all-purpose flour
1 egg, separated
2 tablespoons soft butter
8 tablespoons melted butter
1 egg, beaten with 1 tbsp heavy cream

Preparation

Place the poppy seeds for the filling in a bowl, cover with boiling water and soak for three hours.
Pour the lukewarm water into a small bowl and sprinkle the yeast and 1/2 teaspoon sugar on top.
Leave for a few minutes until frothy.
Transfer the yeast to a large bowl.
Dissolve the 1/2 cup sugar in the milk and then stir the milk into the yeast.
Beat in three cups of the flour about 1/4 cup at a time.
Beat in the eggs one by one and then the butter, which should be broken into bits.
Beat until the dough can be gathered into a ball.
Transfer to a lightly floured surface and knead in the remaining cup of flour a few tablespoons at a time.
The dough will be stiff and quite dry.
Shape it into a rough ball, place it in a mixing bowl and add enough cold water to cover the dough by several inches.
In 10-15 minutes the top of the dough should rise above the surface of the water.
Remove the dough from the water and pat dry with paper towels.
Return to a floured board and knead again for about 10 minutes until the dough is smooth and elastic.
Shape into a ball and place in a lightly buttered bowl.
Cover and let rise in a warm place for about 30 minutes or until doubled.
Meanwhile, drain the poppy seeds and spread them out on paper towels to dry.
Then pulverize them in an electric blender or with a mortar and pestle.
Combine the seeds with the almonds, raisin and lemon peel in a large bowl.
In a heavy saucepan, bring 3/4 cup of the milk and the sugar to a boil.
Reduce the heat to low and whisk in the 2 tbsp flour in the remaining 1/4 cup of milk.
Slowly beat the flour and milk mixture into the simmering milk.
Bring to a boil again, whisking constantly until the mixture is thick and smooth.
Pour over the poppy seed mixture and stir well, then beat in the egg yolk.
Separately, beat the egg white until it forms peaks.
Fold into the poppy-seed filling.
Grease the bottom and sides of two 5 x 10 x 2-1/2 inch loaf pans with the soft butter and set aside.
Preheat the oven to 375 F.
When the dough has risen, punch it down and divide in half.
Roll each half into a rectangle about 10 x 15 inches and 1/4 inch thick.
Spread the filling evenly over the rectangles to within 1/2 inch of their edges.
Dribble 4 tbsp of melted butter over each and then shape them by rolling each 10 inch side into the centre, jelly-roll fashion.
Hold both sides together and flip so the seam is on the bottom when the cake is set in its pan.
Brush the tops with the egg and cream mixture and bake on a middle oven shelf for 1 hour or until the cakes are golden brown and crusty.
Cool in the pans for about five minutes, then turn onto a cake rack.
Cool completely before serving.