Yeast and poppy seed cake

Name: Yeast and poppy seed cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 125 ml Milk; 300 g Flour; 1/2 cube (20 g) Yeast; 100 g + 1 teaspoon sugar; 150 g Butter or margarine; 1 package Vanillin sugar; 1 pinch Salt; 7-10 Tbsp grated peel of 1 untreated orange; 3 Eggs (size M); 1 package (250 g) Poppy seed bake; 125 g Icing sugar; 1 Protein (size M); 6 TABLESPOONS freshly squeezed orange juice; 7-10 Tbsp Orange and lemon balm; 7-10 Tbsp Fat and flour

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

125 ml Milk
300 g Flour
1/2 cube (20 g) Yeast
100 g + 1 teaspoon sugar
150 g Butter or margarine
1 package Vanillin sugar
1 pinch Salt
7-10 Tbsp grated peel of 1 untreated orange
3 Eggs (size M)
1 package (250 g) Poppy seed bake
125 g Icing sugar
1 Protein (size M)
6 TABLESPOONS freshly squeezed orange juice
7-10 Tbsp Orange and lemon balm
7-10 Tbsp Fat and flour

Directions

1
Warm the milk lukewarm. Pour flour into the bowl and make a depression in the middle. Crumble yeast into it. Add half of the lukewarm milk and 1 teaspoon of sugar. Cover everything with some flour and let it rise in a warm place for 15-20 minutes. Melt the butter in the remaining milk and add to the flour.
2
Add 100 g sugar, vanillin sugar, salt, orange peel and eggs to the flour. Mix everything with the dough hooks of the hand mixer to a viscous dough. Cut the dough in half and knead the poppy seed bake into one half. Let the dough rise for another 30 minutes. Fill the yeast dough alternately by the spoonful into a greased and floured ring cake tin (2 1/2 litres capacity). Use a fork to pull spirally through the dough and let it rise for another 15 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Cover the cake with parchment paper if necessary. Then leave to rest in the switched off oven for another 5 minutes. Remove the ring cake, leave in the pan for about 10 minutes and turn over. Let it cool down on a cake rack. Mix icing sugar, egg white and orange juice with the whisk of the hand mixer until smooth and pour over the ring cake.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Cover the cake with parchment paper if necessary. Then leave to rest in the switched off oven for another 5 minutes. Remove the ring cake, leave in the pan for about 10 minutes and turn over. Let it cool down on a cake rack. Mix icing sugar, egg white and orange juice with the whisk of the hand mixer until smooth and pour over the ring cake. Let the icing dry. Decorate with orange corners and lemon balm
4
waiting time approx. 2 hours