Poppyseed Kuchen from Grandma Else
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: Marge Eiseman
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
- 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.
- Assembly:
- 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.
- 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)