Poppy seed dessert
Instructions
Into a bowl sift the flour by placing a fountain, make a recess in the Center, add the crumbled yeast and Unbind with a little warm milk.
Sprinkle the mixture with a little flour and let it rise, covered, in a warm place for 15 minutes.
In a small saucepan melt the butter soft focus, let it cool, then mix in a bowl with the eggs, sugar, salt, grated lemon peel and almonds.
Stir the mixture to the dough and knead the leavened everything till you get a smooth and homogeneous paste.
Cover the bowl and let rise for 20-25 minutes.
In a small saucepan, boil milk 3/4 with poppy seeds, then let it sit for 10 minutes.
In a bowl mix the remaining milk with the egg yolk, starch, sugar and butter, melted and warm.
Stir the mixture to milk with poppy seeds, bring back to a boil and let cool.
Briefly knead dough and roll out with a rolling pin into a rectangular sheet 30 x 40 cm.
Spread the mixture over the rolled the dough and poppy from the two long sides and going toward the center of the rectangle.
Place the cake on greased oven tray, cover with a cloth and let it rise until it has almost doubled its volume.
Cook in the oven at 220 degrees for 15 minutes, then bring the temperature to 200 degrees and continue cooking for another 45-55 minutes.
Brush the pandolce, still warm with apricot glaze, let it dry for a few minutes, then roll out fondant icing also flavored with rum and sprinkle the dessert with almond flakes.
Ingredients and dosing for 10 persons
- For the dough:
- 500 g of flour
- 35 g of brewer's yeast
- 12 cl of milk
- 160 g of butter
- 60 g of sugar
- 2 eggs
- 1/2 teaspoon of salt
- == 1 lemon (zest)
- 40 g of sweet almonds, chopped
- 10 g of bitter almonds, chopped
- For the filling:
- 300 g of ground poppy seeds
- 50 cl of milk
- 40 g of potato starch
- 1 egg yolk
- 100 g of sugar
- 30 g of butter
- For garnishing:
- 100 g of apricot glaze
- 120 g of fondant icing
- Cl = 2 = Rum
- 50 g of almond slivers