Poppy Seed Cake

For the poppy seed cake, put flour in a mixing bowl of a food processor. Melt the butter, stir it into the refrigerator cold milk, (so you reach the ideal temperature for yeast dough) and dissolve the yeast in this liquid.

Tip it into the flour and add the sugar and eggs. Knead for at least 10 minutes. Then let the dough rest in the bowl covered for an hour.

In the meantime, cook the filling. To do this, boil the milk with honey, whisk in the semolina and poppy seeds. Let the mixture boil once, pour it on a plate and let it cool down.

When the dough has doubled in size, roll it out into a rectangle on a floured surface and spread with the cooled filling. If the filling is too firm, stir in rum until smooth.

Roll up the dough and cut pieces about 10 cm long from the dough roll. Layer the pieces in a greased 26 cm diameter cake pan and brush with beaten egg.

Let the cake rise a bit more and preheat the oven to 170 degrees. Bake the poppy seed cake for about 30 – 40 minutes.

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