Catholic Recipe: Poppy Seed and Nut Cakes
INGREDIENTS
Cake:
- 1/2 package active dry, or cake yeast
- 1 teaspoon sugar
- 2/3 cup lukewarm milk
- 2 1/4 cups sifted all-purpose flour
- 1/2 teaspoon salt
- grated rind of 1 lemon
- 1 cup butter
- 1/4 cup sugar
- 1 egg, slightly beaten
Filling:
- 1/2 cup poppy seeds, ground
- 1 cup sugar
- 1/2 cup chopped nuts
- grated rind of 1 lemon
- 1 cup raisins
- 1/2 cup milk
Details
Serves: 20
Yield: 2 loaves
Prep Time: 3 hours
Difficulty: ★★★☆
Cost: ★★☆☆
For Ages: 15+
Origin: Hungary
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Also Called: Makos Es Dios Kalacs
DIRECTIONS
Cake: Dissolve yeast; 1 teaspoon sugar in milk. Blend in flour, salt, lemon rind; add yeast mixture. Cream butter and 1/4 cup sugar. Work into dough, knead well. Divide into 2 greased bowls; grease tops of dough balls. Reserve for 1 hour in warm place covered with damp cloth.
Poppy seed filling: Combine ingredients in top of double boiler. Cook over boiling water until thick enough to spread easily.
Roll out dough 1/4 inch thick. Spread with filling; roll. Place in 2 greased loaf pans; brush with egg. Reserve 30 minutes. Brush with egg again. Bake 45 minutes at 325°.
Yield, 2 loaves (about 20 servings)
Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965Tue17 JuneOrdinary TimeTuesday of the Eleventh Week in Ordinary Time
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