Poppyseed Kuchen from Grandma Else
 
Prep time
Cook time
Total time
 
This is a childhood family favorite...could also fill with chocolate and nuts.
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • 1 can Solo Poppyseed filling
  • 3T. sugar
  • ¼ t. cinnamon
  • ¼ t. grated lemon peel
  • 2 T. cream.
  • Dough:
  • ½ lb. butter, melted in 1 c. milk. Let cool
  • 1 package yeast dissolved in a little warm water and sugar
  • ½ c. sugar
  • 2 whole eggs or 4 yolks
  • Not quite 4 c. flour, sifted
  • ½ t. lemon rind
Instructions
  1. Stir the yeast into melted butter/milk mixture, pour over sugar. Add eggs, then flour til smooth. (I found this was a bit too sticky, so you might need the full 4 c of flour) Refrigerate overnight. In the morning, ½ hour before rolling out, remove dough from refrigerator (you can make the filling then). Let rise after filling (instructions follow) in a warm place for 1½ hours.
  2. Assembly:
  3. Roll out ⅓ recipe of the rich dough into a rectangle, 8 x 10. Brush with melted butter. Spread whole dough with filling. Roll up, put the ring into a buttered pie plate, cut at 1" intervals but NOT all the way through, and twist each piece to show the filling. Let rise to fill up the plate.
  4. Bake at 375 almost ½ hour. While warm, frost with icing (check your Settlement Cookbook for a simple icing recipe -- I think she put a couple drops of almond extract in hers)
Recipe by MargeEiseman.me at https://margeeiseman.me/poppyseed-kuchen-from-grandma-else/