Poppy Seed Coffee Cake Recipe
A good way to win some compliments from friends and family is to prepare poppy seed coffee cake using this recipe. It is generally eaten as a tasty snack. Try it and feel free to pitch in suggested improvements or variations.
Ingredients
1 package active dry yeast
1/4 cup warm water (about 110°)
1/4 cup warm milk (about 110°)
1/2 teaspoon salt
1/4 cup sugar
1 egg
1/4 cup butter or margarine, at room temperature
3 to 3 1/2 cups all-purpose flour, unsifted
Poppy seed filling
1 egg white beaten with 1 teaspoon water
2 tablespoons sliced almonds
Directions
In a large bowl, dissolve yeast in water.
Blend in milk, salt, sugar, egg, and butter.
Gradually beat in.
about 2 1/2 cups of the flour to make a soft dough.
Turn dough out onto a floured board; knead until smooth and satiny (5 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (1 to 1 1/2 hours).
Punch dough down; turn out onto lightly floured board and roll into a 10 by 15-inch rectangle.
Place on a lightly greased baking sheet; mark dough lightly into 3 lengthwise sections.
Spread filling in center 1/3 of dough.
With a sharp knife, cut 10 diagonal strips in each of the 2 outer sections of dough, cutting in almost as far as the filling.
Overlap strips: first one from left side, then one from right, alternating until all strips are folded over.
Brush loaf with egg white mixture and sprinkle almonds evenly over top.
Let rise, uncovered, in a warm place until almost doubled (about 30 minutes).
Bake in a 350° oven for about 30 minutes or until richly browned.
Cool on rack.
Blend in milk, salt, sugar, egg, and butter.
Gradually beat in.
about 2 1/2 cups of the flour to make a soft dough.
Turn dough out onto a floured board; knead until smooth and satiny (5 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (1 to 1 1/2 hours).
Punch dough down; turn out onto lightly floured board and roll into a 10 by 15-inch rectangle.
Place on a lightly greased baking sheet; mark dough lightly into 3 lengthwise sections.
Spread filling in center 1/3 of dough.
With a sharp knife, cut 10 diagonal strips in each of the 2 outer sections of dough, cutting in almost as far as the filling.
Overlap strips: first one from left side, then one from right, alternating until all strips are folded over.
Brush loaf with egg white mixture and sprinkle almonds evenly over top.
Let rise, uncovered, in a warm place until almost doubled (about 30 minutes).
Bake in a 350° oven for about 30 minutes or until richly browned.
Cool on rack.
