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Poppy Seed Kuchen Recipe
|Milk||1⁄2 Cup (8 tbs)|
|Half and half/Light cream||1⁄2 Cup (8 tbs)|
|Butter||3⁄4 Cup (12 tbs)|
|Granulated sugar||1 Cup (16 tbs)|
|Active dry yeast||1 Tablespoon|
|Eggs||2 , beaten|
|All purpose flour||5 Cup (80 tbs)|
|Raisins||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Vodka||1⁄4 Cup (4 tbs)|
|Poppy seed filling||1 Can (10 oz)|
|Chopped english walnuts||1 Cup (16 tbs)|
|All purpose flour||2⁄3 Cup (10.67 tbs)|
Serving size: Complete recipe
Calories 8833 Calories from Fat 3944
% Daily Value*
Total Fat 452 g694.6%
Saturated Fat 127.3 g636.7%
Trans Fat 0 g
Cholesterol 841.9 mg
Sodium 2307 mg96.1%
Total Carbohydrates 1006 g335.3%
Dietary Fiber 109.6 g438.5%
Sugars 323.8 g
Protein 199 g398%
Vitamin A 105% Vitamin C 13.5%
Calcium 480.3% Iron 427.2%
*Based on a 2000 Calorie diet
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 350Â°F oven 30 minutes or until dough is golden brown.