Poppy Seed Cake

Another Christmas classic out of the Prehara family cookbook. My Grandma's poppyseed cake starts with the same dough as her Nußstrudel. Often, she will split the dough in half to create both treats without the extra work.

Ingredients:

• 2 package yeast

• 1 lb plain flour

• 1/4 teaspoon salt

• 8-9 oz milk

• 2 + 1/2 oz sugar

• 1 egg

• zest from one lemon

• 4 oz butter

• 1 can poppyseeds

Method:

1. In small bowl, mix dry yeast with a pinch of flour and sugar with 1 Tbsp warm water. Let mixture activate for about 10 minutes - should look frothy. Mix flour and salt in mixing bowl.

2. In a saucepan over low heat, mix milk, melted butter, and beaten egg yolks.

3. In a stand mixer with paddle attachment, combine flour, activated yeast, and milk mixture. Mix for 5-10 minutes then cover. Allow to rise for 1 hour.

4. Fold risen dough multiple times over to knock out air. Transfer dough to lightly floured counter. Knead for 5 minutes. Cut into two then briefly knead again. Form into balls, cover, and let rest for 15 minutes.

5. On floured surface, roll out one ball of dough - about 12 in by 18 in.

6. Leaving 1/2 inch edges, spread half of poppyseed filling

7. Gently roll Strudel from narrowest end forming 12 inch roll. Put on greased and floured baking pan and brush with egg white.

8. Repeat steps 7-9 with second ball of dough.

9. Bake in 350 degree oven for 45 min to 1 hour. Remove from oven and let cool on pan for 5 minutes then transfer to cooling rack. Serve warm with lots of powdered sugar.