Polish Poppyseed cake – Makowiec.
Ingredients
1 packet active dry yeast (1/4 oz / 7 g)
2 tablespoons sugar
1/4 cup (60 ml) milk
1 cup (110 g) flour
4 tablespoons margarine, or butter
3 egg yolks
1 teaspoon salt
1 can of poppyseed filling (14 oz/400 g)
1/2 cup (40 g) raisins
1 cup (110 g) powdered sugar
1/2 cup (125 ml) lemon juice
candied orange peel
Method
Preheat the oven to 375 F (190 C).
Dissolve yeast with sugar in lukewarm milk and set aside to rise.
Mix the flour, melted margarine, egg yolks, salt, and the risen yeast and knead to make a dough. Roll it out into a half-inch (1.3 cm) thick rectangle.
Mix the poppy seed filling with raisins and spread it on the dough, leaving an inch-wide border along the edges. roll the dough lengthwise and close u the sides of the log.
Grease a sheet of parchment paper and roll it around the log, leaving the sides open.
Bake for about 40 minutes.
To make icing, mix the powdered sugar with lemon juice to make a glaze and sprinkle candied orange on top.
