Poticapoppy Seed Kuglehoff Recipes

POTICA/POPPY SEED KUGLEHOFF

Steps:

• Place poppy seeds and milk in pan and cook bring to boil and cook for 10 minutes Allow to cool.
• Separate eggs and mix the yolks sugar, honey and vanilla into cooled poppy seed mix. Put aside.
• Sift the flour making sure it is warm. Crumb the yeast into a large cup, add 2 tbsp warm milk, 1 tsp sugar, set the yeast into a warm place for rise.
• Mix the butter, sugar and egg yolks and beat until the sugar is well dissolved and the mixture is frothy. Warm up the milk, mix in salt, lemon peel, rum and the butter mixture.
• Combine the flour, yeast mixture and yeast mixture to form a dough. Either knead the dough until smooth or place in a mixer with a dough hook.
• Place dough in a clean oiled bowl, cover and set in a warm place until it doubles in size.
• Just before you start the next stage - beat the egg whites to stiff peaks. Take about ¼ and mix through the poppy seed mixture to loosen up then fold the remainder of the egg whites through.
• Punch down dough and turn onto a floured cloth (this makes it easier to roll up) Roll out to about the thickness of the first joint on you little finger. Spread the poppy seed mixture on dough leaving a 5cm border at one edge.
• Roll the potica gently, but make sure there are no air pockets left in the roll.
• Grease the bundt pan with butter and dust with bread crumbs. Carefully transfer the potica into the pan, the edge should be at the bottom.
• Cover the pan with a cloth and set in a warm place to rise to double the size.
• Heat oven to 200C and bake 1 hour. If the top is browning too much cover with baking paper.
• Remove from oven and turn out immediately. Do not cut until cooled completely.

GERMAN POPPY SEED GUGELHUPF MOHNGUGELHUPF

Steps:

• Position a rack in the center of the oven and heat to 350°F Using a cylinder shaped pastry brush, butter the inside of a 9 to 9 1/2 inch Gugelhupf mold or fluted cake pan. Coat with flour, tapping out the excess.
• Beat the butter in a medium bowl using a handheld electric mixer on high speed until smooth, about 1 minute. On low speed, beat in the confectioners' sugar. Return the speed to high and beat until the mixture is very pale and light in texture, about 3 minutes. One at a time, beat in the eggs, then the lemon zest.
• Sift the flour, baking powder, and salt together into a bowl, and stir in the ground poppy seeds. Mix the milk, rum, and vanilla in a glass measuring cup. Stir in half of the flour, then half of the milk, then repeat. Spread evenly in the pan.
• Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Invert onto the rack to unmold and cool completely.
• MAKE AHEAD: The cake is best the day it is made. Cover leftovers tightly in plastic wrap and store at room temperature. To refresh, heat slices in a toaster oven.
• NOTE: Buy poppy seeds in bulk from a purveyor with a steady turnover, such as a central European delicatessen or Middle East or Indian grocer (poppy seeds are used in the cuisines of the East, too). Poppy seeds in tiny jars from the supermarket are likely to be prohibitively expensive and rancid. Store poppy seeds in an airtight container in the refrigerator or freeze them for up to 6 months. Always give poppy seeds a good sniff before using to check for any hint of rancidity.
• Poppy seeds are usually ground before use to crack their tough hulls, which releases their flavor and moisture. Use an electric coffee grinder or blender. Grind the seeds in 1/4 cup batches until they look smaller than whole seeds and begin to clump together. A blender takes longer than a grinder, about 1 minute and be sure to stop the blender occasionally to loosen the ground seeds that collect around the blade. Serves 10-12.
• Kaffehaus.Rick Rodgers.

SLOVENIAN POTICA

Steps:

• Put flour in abowl, sifted if you like, add salt.
• In a cup dissolve the yeast in water or milk and in another cup mix the eggs, sugar, rum, vanilla essence, lemon or orange peel.
• Healt milk, melt fat.
• Add hot milk to the flour, stir and add the mixture of eggs, sugar, rum and aromas.
• Stir again, add dissolved yeast and fat and stir into a medium thick dough.
• Knead until it is elastic inside and smooth on the outside. Make sure the dough does not stick to the bowl and that it is not too hard.
• Cover the dough with a PVC sheet and leave to rise. Dough should always rise at room temperature. With rising the quantity of the dough should double.
• Knead it once and roll it out and spread it with the filling.
• Filling: Melt honey in tepid milk, and then add one half of walnuts, sugar, eggs, aromas, spices and rum.
• Spread the filling on the rolled-out dough and sprinkle with the other half of walnuts. The temperature of the filling should be equal to that of the dough.
• Roll tightly, put in a mould, prick and leave to rise.
• Before baking, coat with a thin layer of milk and egg mixture - make sure the holes are not stopped.
• Bake 50 minutes at 190°C.

KUGELHOPF

Steps:

• Dissolve the yeast with the sugar in the warm water and let it proof.
• Sift the flour, putting 2 cups in each of two bowls.
• Set one bowl aside.
• Work together 2 cups of flour and the soft butter (this may be done in the electric mixer).
• Mix in the salt and the eggs, one at a time, beating until very thoroughly incorporated.
• In alternate batches, add the remaining 2 cups flour and the yeast mixture.
• Mix in the electric mixer or with a wooden spoon until thoroughly blended and elastic, then stir in the raisins.
• Put in a large, lightly floured bowl, cover with a towel, and let rise in a warm, draft-free spot until doubled in bulk, about 1 to 1 1/2 hours.
• Punch the dough down.
• Heavily butter a standard 10-inch Kugelhoph mold or a 10-inch tube pan and sprinkle half the sliced almonds around the bottom of the mold (the butter will make them adhere).
• Pour or spoon half the dough into the mold, sprinkle in the rest of the almonds, and add the remaining dough.
• Let rise again until doubled in bulk, about 1 hour.
• Bake in a preheated oven at 475 degrees F.
• for 10 minutes, then reduce the heat to 350 degrees and continue baking until nicely browned, about 40 to 45 minutes.
• Remove from the oven and let stand for 3 minutes in the pan, then invert onto a cooling rack.

KUGELHOPF (BREAD MACHINE)

Steps:

• Combine according to your manufacturer's directions.
• Success Hints: To serve traditionally, transfer kneaded dough after first rise to a buttered bundt or ring mold.
• Sprinkle slivered almonds into pan before placing dough in, and then top dough with more almonds.
• Allow to rise about one hour and then bake at 375 for 40-50 minutes.
• Immediately remove from pan.
• This recipe can be made using regular and rapid bake cycles.

GUGELHUPF

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put the sultanas and teabags in a heatproof bowl and cover with boiling water from the kettle. Leave to steep for 5 mins, then remove and discard the teabags. Leave the sultanas to continue soaking while you prepare the cake mixture. The sultanas can be soaked ahead of time; steep with the tea as above, then leave to soak, covered, overnight.
• Beat the butter and sugar together in a large bowl for 3 mins, or until smooth and pale. Add the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl until combined. Add the flour, baking powder, almonds and lemon zest, and mix briefly to combine. Fold in the milk to loosen. Drain the rehydrated sultanas, discard the tea, then fold the sultanas into the mixture.
• Generously butter a 25cm, 2-litre bundt tin. Pour in the mixture and level with a spatula. Bake in the centre of the oven for 35-40 mins, or until golden brown and a skewer inserted into the middle comes out clean. Invert the tin onto a serving plate, leave to cool for 5 mins, then lift off the tin. Leave to cool completely, and dust lightly with icing sugar. Will keep for up to three days in an airtight tin.