Name: German Yeast Poppy Seed Roll Mohnstriezel
Cuisine: International
Ingredients: DOUGH; 1/4 cup lukewarm water (110 to 115 F); 3 packages active dry yeast; 1/2 cup plus 1/2 tsp. sugar; 1/2 cup lukewarm milk (110 to 115 F); 4 cups sifted all-purpose flour; 2 eggs, at room temperature; 1/4 lb unsalted butter, cut into 1/4 inch pieces and softened; FILLING; 1/2 lb poppy seed; 1/3 cup finely chopped blanched almond (without skins); 1 cup seedless raisin; 2 teaspoons finely grated lemons, rind of; 1 cup milk; 1 cup sugar; 2 tablespoons all-purpose flour; 1 egg yolk; 1 egg white; 2 tablespoons soft butter, plus; 8 tablespoons melted butter; 1 egg, lightly beaten with; 1 tablespoon heavy cream

Ingredients

DOUGH

1/4 cup lukewarm water (110 to 115 F)

3 packages active dry yeast

1/2 cup plus 1/2 tsp. sugar

1/2 cup lukewarm milk (110 to 115 F)

4 cups sifted all-purpose flour

2 eggs, at room temperature

1/4 lb unsalted butter, cut into 1/4 inch pieces and softened

FILLING

1/2 lb poppy seed

Method

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1.
TO MAKE THE DOUGH: Place the poppy seeds in a bowl, pour in enough boiling water to cover them by an inch and soak for 3 hours. Pour the lukewarm water into a small, shallow bowl and sprinkle the yeast and 1/2 teaspoon of the sugar over it. Let the yeast and sugar stand 2 or 3 minutes, then stir to dissolve them completely. Set in a warm, draft-free spot, such as an unlighted oven, for 3 to 5 minutes, or until the mixture almost doubles in volume. Transfer the yeast to a large mixing bowl. Dissolve the 1/2 cup of sugar in the milk and then stir the milk into the yeast. Beat in 3 cups of the sifted flour about 1/4 at a time. Beat in the eggs one at a time and then the 1/4 pound butter broken into bits, and continue to beat until the dough can be gathered into a compact ball. Transfer it to a lightly floured board and knead in the remaining cup of flour a few tablespoons at a time, pushing the dough down with the heels of your hands, pressing it forward and folding it back on itself. Knead until all the flour is incorporated and the dough is stiff and quite dry. Shape it into a rough ball, place it in a mixing bowl, and add enough COLD water to cover the dough by several inches. In 10 to 15 minutes, the top of the ball of dough should rise above the surface of the water. Remove the dough from the water and pat the surface as dry as you can with paper towels. Return it to a floured board, punch it down, and knead again for 10 minutes, until the dough is smooth and elastic. Shape the dough into a ball, place it in a lightly buttered bowl, and cover loosely with a kitchen towel. Let the dough rise in a warm draft-free place for about 30 minutes, or until it doubles in bulk. I put the dough in the oven with the pilot light on for warmth. FOR THE FILLING: Meanwhile, for the filling, drain the poppy seeds and spread them out on paper towels to dry. Then pulverize them, 1/2 cup or so at a time, in an electric blender or with a mortar and pestle and combine them with the almo

German Yeast Poppy Seed Roll Mohnstriezel

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