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Coffeecake, Poppy Seed I (D, TNT)
Source: My Mother
Yield: 1 loaf

2 tbsp. fresh yeast
1 tsp. sugar
1/4 cup warm water
1/4 cup warm milk
1/2 tsp. salt
1/4 cup sugar
1 egg
1/4 cup butter, softened
3 to 3-1/2 cups flour

Poppy Seed Filling:
3/4 cups ground poppy seeds
3/4 cups ground walnuts
1/2 cup sugar
1/3 cup milk
3/4 tsp. lemon peel
1 tbsp. lemon juice
3 tbsp. butter

For Wash:
Egg white
1 tbsp. water
Sliced almonds for topping

In a warm bowl rinsed in hot water dissolve yeast with sugar and water. Cover and let rise double in size.

Add to yeast, milk, sugar, butter, and salt and beat with mixer for a few minutes. Add 2-1/2 cups of flour, mix well, and change to a hook beater. Continue to add flour and knead about 5 to 7 minutes until dough is smooth and elastic.

Grease bowl and dough, cover and let rise for 1 to 1-1/2 hour in a warm place.

Make Poppy Seed Filling:
In a small pan, mix and bring to a boil all ingredients, continue to mix and simmer until thicken. Let it cool.

Shape Cake:
Punch down dough and knead again for few minutes. On a floured board, knead a little and roll out 10"x15" rectangle shape. Place on a lightly greased baking sheet. Mark dough so you divide it into 3 lengthwise section (but do not cut).

Spread the filling longwise on the center. With a sharp knife cut 10 diagonal strips in each of the outer sections. Make the cuts all the way to the filling.

Fold the strips over the filling. Start with the right side and continue with the left side overlapping a little the right one so it stays in place. Continue until you finish with the strips.

Brush loaf with washing and sprinkle sliced almonds on top. Let rise uncovered in a warm place until almost doubled, about 30 minutes.

Bake in preheated 350°F (180°C) hot oven for 30 minutes or until richly browned. Cool on a rack.

Poster's Notes:
This recipe is good for all year round, but, especially for Purim. You can use the poppy seed filling for your hamantaschen with any kind of dough that you have and used in the past.

For the yeast I use the fresh kind, and not the dry yeast, but I am sure you can use the dry one as well.

Posted by Rina Perry

Nutritional Info Per Serving: N/A