A Luxury breakfast
And it’s not that much work. I made a poppyseed cake – for the filling I took a recipe of Bayrisches Kochbuch by Maria Hofmann and Helmut Lydtin.
For one cake (a normal loafpan of about 25-30 cm) you need:
200 g of ground poppyseeds
200 ml milk
about 20-30 butter
1 tsp vanilla
120 g sugar
2 handful raisins
about 4-5 tblsp rum
for the dough:
300 g flour
about 10 g fresh yeast
a pinch of salt
about 150-200 ml milk
30-50 g butter (room temperature, it should be spreadable)
30-40 g sugar
In the evening, prepare the filling:
Pour the rum over the raisins and let sit for a while. Bring milk, butter and sugar to a boil. Add the poppyseeds, stir well and let simmer for about 10 minutes. Add the raisins and let cool the filling.
… and prepare the dough (in the evening, too!):
Knead all the ingredients – add as much milk as necessary (it should be a soft, but not a sticky dough. Adjust the texture by adding flour or milk). Knead well, form a little rectangle and let it rest for about 5 minutes.
Butter the loaf pan. Roll out the dough in a rectangle (the long side as log as your loaf pan). Spread with the filling. Roll it to a pinwheel from both sides and put the cake into the loaf pan.
Put the pan in the fridge.
Set your alarm clock for about 1 hour earlier than breakfast. When the alarm clock rings, open one eye (you can continue sleeping with the other), get the loaf pan out of the fridge, put it into the oven and turn the oven on (175°C). Set your alarm clock for 45 more minutes. Got back to bed and restart sleeping. And soon the smell of freshly baked cake will wake you up!
Filed under: Recipes: Cake | 3 Comments
Tags: German, oven, poppyseed, raisins, yeast