Poppy Seed Kuchen Recipe
Here is a very easy and interesting recipe that will help you whip up Poppy Seed Kuchen in no time. Sprinkled with fruit and nuts and made rich with light cream, this Poppy Seed Kuchen are just amazing; you will definitely find it hard to resist the urge to get to these pretty scones. Give it a try!
Ingredients
| Milk | 1/2 Cup (16 tbs) | |
| 1/2 cup half and half or light cream | ||
| Butter | 3/4 Cup (16 tbs) | |
| Granulated Sugar | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Active dry yeast | 1 | |
| Eggs | 2 , beaten | |
| 4 to 5 cups all purpose white flour | ||
| Raisins | 1 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Vodka | 1/4 Cup (16 tbs) | |
| 1 can poppy-seed filling | ||
| 1 cup chopped English walnuts | ||
| All purpose flour | 2/3 Cup (16 tbs) | |
Directions
Combine milk and half-and-half; scald.
Add 1/2 cup butter, 1/2 cup sugar, and salt to milk mixture; stir until butter dissolves.
Cool to lukewarm.
Add yeast; mix well.
Add eggs and 4 cups flour.
Stir until flour is worked in and dough forms.
Turn dough onto floured surface; work in enough remaining flour to form medium-stiff dough.
Knead 10 minutes or until smooth dough forms.
Place in greased bowl; cover.
Let rise until double in bulk, about 1 hour.
While dough is rising, combine raisins, water, and vodka in small saucepan.
Simmer until raisins absorb all liquid.
Combine poppy-seed filling, nuts, and raisins; mix well.
Punch down dough; divide into 2 equal parts.
Roll each dough ball into a 12 x 10-inch rectangle.
Spread filling evenly over rectangles.
Combine 1/4 cup butter, 1/4 cup sugar, and flour; mix well.
Spread over poppy-seed filling.
Cover; let rise until double in bulk.
Bake in 350°F oven 30 minutes or until dough is golden brown.
Add 1/2 cup butter, 1/2 cup sugar, and salt to milk mixture; stir until butter dissolves.
Cool to lukewarm.
Add yeast; mix well.
Add eggs and 4 cups flour.
Stir until flour is worked in and dough forms.
Turn dough onto floured surface; work in enough remaining flour to form medium-stiff dough.
Knead 10 minutes or until smooth dough forms.
Place in greased bowl; cover.
Let rise until double in bulk, about 1 hour.
While dough is rising, combine raisins, water, and vodka in small saucepan.
Simmer until raisins absorb all liquid.
Combine poppy-seed filling, nuts, and raisins; mix well.
Punch down dough; divide into 2 equal parts.
Roll each dough ball into a 12 x 10-inch rectangle.
Spread filling evenly over rectangles.
Combine 1/4 cup butter, 1/4 cup sugar, and flour; mix well.
Spread over poppy-seed filling.
Cover; let rise until double in bulk.
Bake in 350°F oven 30 minutes or until dough is golden brown.
Chef
