-DOUGH-
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
FILLING
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
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.
Yields
1 servings