One of my favorite classic Hungarian cake ingredients is ground poppy seeds. Unfortunately, poppy seeds are even less popular in the US than sesame seeds. Both of them are so delicious and healthy when consumed ground! This cake makes use of some ground poppy seeds, which you may have to order from a specialty food store or online.
Ingredients
1 cup water
1 tbsp dry yeast
50g oil
1 tbsp sugar
400g flour
salt
filling:
200g poppy seeds
80g sugar
100mL milk
zest of a lemon
1 tbsp lemon juice
2 tbsp tart jam
Preparation
Bloom the yeast with the sugar and half of the water. Mix flour with 1 tsp salt.
Add in oil, warm water, and bloomed yeast. Knead until elastic dough forms. Allow to double in size in a warm spot.
Meanwhile, bring the milk, lemon zest, and sugar to a boil. Add in poppy seeds and cook until thick paste forms. Mix in lemon juice.
Roll out the dough to a 20-inch long rectangle, as skinny as you can make it...aim for quarter-inch-thick.
Spread with jam. Then distribute poppy seed paste on top.
Fold in ends and roll up, then allow to double in size again.
Brush with egg wash, poke a few holes in the top. Then bake in a 350F oven until light brown.
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