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🍰 Yeast Poppy Seed Cake

485 kcal · 30 min · 4 servings

Ingredients

• 500 g flour
• 1 fresh yeast
• 70 g sugar
• 200 ml lukewarm milk
• 1 pinch salt
• 1 egg
• 75 g soft butter
• 250 g poppy seeds (ground)
• 100 g raisins
• 3 tbsp rum
• 30 g semolina
• 200 ml milk
• 100 g sugar
• 1 tsp grated lemon zest
• 2 tbsp walnuts (chopped)
• 4 tbsp apricot jam
• butter (for the baking sheet)
• flour (for the work surface)

Instructions

1. 1. Dissolve the yeast in the lukewarm milk.
2. 2. Mix the yeast milk with the remaining dough ingredients.
3. 3. Knead the dough thoroughly.
4. 4. Let the dough rise in a warm place for about 1 hour.
5. 5. Soak the raisins in the rum.
6. 6. Mix the poppy seeds with the semolina.
7. 7. Bring the milk to a boil.
8. 8. Pour the hot milk over the poppy seed and semolina mixture.
9. 9. Stir in the rum raisins, sugar, lemon zest, and walnuts.
10. 10. Let the filling swell for about 15 minutes.
11. 11. Knead the risen yeast dough again.
12. 12. Sprinkle flour on the work surface.
13. 13. Roll the dough into a rectangle of about 30 by 35 centimeters.
14. 14. Spread the filling evenly over the dough.
15. 15. Leave a border of about 2 centimeters free.
16. 16. Roll the dough up from the long side.
17. 17. Grease a baking sheet.
18. 18. Place the dough on the sheet with the seam side down.
19. 19. Let the dough rise for about 20 minutes.
20. 20. Preheat the oven to 180 degrees.
21. 21. Bake the cake for about 45 minutes until golden brown.
22. 22. Warm the jam.
23. 23. Brush the finished cake with the warm jam.

Nutrition per serving

• kcal: 485
• Protein: 11 g · Fett/Fat: 18 g · Carbs: 69 g