January 9, 2009, Newsletter Issue #238: Poppyseed Cake recipe

Tip of the Week

Looking for an authentic Lithuanin Poppyseed Coffee Cake recipe? Try this one!

Aguonu Pyragas ~ Poppyseed Coffee Cake

2 1/2 pounds flour
1 1/2 cups milk
2 ounces fresh yeast
4 egg yolks
1 whole egg
1/2 cup sugar
1 teaspoon salt
***Poppyseed Filling***
1 1/2 cups whole poppy seeds
3/4 cup sugar
1 egg
1/4 cup nuts, chopped
1 teaspoon vanilla extract
1/4 cup candied orange peel,diced


Grind poppyseeds. Beat egg with sugar, add nuts, orange peel,
vanilla, and ground poppyseeds. Mix well.

Let rest until dough has risen.

To make the dough:

Mix yeast with 1 tablespoon sugar, then dissolve
in 1 tablespoon milk.

Take 1 1/2 cups flour, mix with warm milk, beat
until all flour is incorporated.

To this add the yeast solution, mix well, dust
lightly with flour, cover and set in a warm place to rise
for 2 hours.

Beat egg yolks with sugar until pale and add to
the risen dough. Mix thoroughly.

Add the remaining flour, salt. Knead the dough for 30-45 mins.
Let rest in warm place for a second rising.

After the second rising, punch down the dough, divide into two parts, roll out half of the dough to a 1/2 in.
thickness and spread with half of the poppyseed filling, staying away
from the edges.

Roll it up gently and place seam down on baking
sheet.

Repeat same with second half of dough. Allow to rise in a warm spot.

Before baking in a preheated oven, at 350 degrees, brush tops with an eggwash .

Baking time is about 40-50 minutes.

When the poppyseed cakes are done, remove them from the oven,
but keep them on the baking sheet, covered lightly so that they do
not dry out as they are cooling.

Remove from the baking sheet only after they have cooled.

To serve cut into 2 inch slices.

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