Poppy seed cake

Made by:
Danyi Andrea


For 4 persons

50 dkg
4 dkg
fresh yeast
3.5 dl
Mizo (lactose free) milk
3 tablespoons
powdered sugar
1 teaspoon
2 tablespoons
1 pinch

for the filling

8 tablespoons
ground poppy seeds
8 tablespoons
powdered sugar
1 package
vanilla sugar
lemon zest

for lubrication



Dissolve the yeast in 1/3 of the lukewarm milk and a pinch of sugar. Mix the flour, powdered sugar, salt, then add the rest of the milk, vegetable oil, the dissolved yeast, and knead the whole mass into a dough. Let is rise for about 2 hours. Roll out the dough on a floured surface into a 30 × 40 cm rectangle and spread butter on it. Mix the ingredients of the filling, then spread it evenly on the dough. Roll it up, shape a wreath out of it, then put it in a baking tray lined with parchment paper. Intertwine the ends of the cake and align them into a circle. Cut the wreath into slices, turn out the slices slightly, then cover and let it rest for 20 minutes. Spread their top with egg yolk and bake in a preheated oven at 200 degrees for 35-40 minutes.

Tip: you may have it as a dessert after a Sunday lunch, or for breakfast with a cup of Mizo cocoa.