for the filling:
1 lb (450 gr) poppy seed
1 quart (1 liter) milk
1 1/2 stick (6 oz or 170 gr) butter
3/4 cup (180 cc) honey
5 oz (150 gr) raisin
3 oz (100 gr) almond, coarsely chopped
3 oz (100 gr) candied orange peel, finely diced
3 eggs, separated
1 teaspoons vanilla
2 tablespoons rum liquor
for the dough:
1 lb (450 gr) all purpose flour
1 teaspoon active dry yeast
1/2 cup (100 gr) sugar
1/2 cup (120 cc) milk, warm
4 oz (110 gr) butter, melted
pinch of salt
zest of 1 lemon grated
1 egg for egg wash
2 cups powdered sugar
1/4 cup (60 cc) milk
preparing the poppy seed
Place poppy seed and milk in a saucepan. Bring to a boil. Stir and cook for about 30 minutes until tender.
Drain the poppy seed in a colander lined with cheesecloth. Let the poppy seed drain for at least 1 hour or until dry
Pass the poppy seed through a fine meat grinder at least 3 times, until reduced to a fine paste.
preparing the dough
In a bowl place about 1/2 cup flower, yeast, 1 teaspoon of the sugar, and the warm milk. Mix and set aside for about 5 minutes.
Stir in 1/4 of the flower, 1/3 of the sugar, and 2 eggs. Set aside for about 10 minutes.
Combine 1/4 of the flower, 1/3 of the sugar, and the 2 remaining eggs. Set aside for about 10 more minutes.
Stir in 1/4 of the flower, the rest of the sugar, melted butter, pinch of salt, and lemon rind. Add the remaining flour a little at the time.
With a spatula work the dough for about 8 – 10 minutes. Cover with plastic wrap, set aside to rise for about 30 minutes or until doubled in size.
preparing the filling
While the dough is rising, place the butter in a large saucepan, add the honey, and melt them together on low heat.
Add raisin, almonds, candied orange peel, and bring to a boil.
Add poppy seed. Combine, mixing continuously to prevent the compound from sticking to the pan. Cook for about 15 minutes, remove from heat and cool to room temperature.
Beat together egg yolks and sugar until fluffy.
Stir in the vanilla.
Beat the egg whites until forming peaks.
Incorporate into the poppy seed mixture, first the egg yolks, then the egg whites, and finally the rum liquor.
assembling the cake
Preheat oven 350 F (180 C).
Transfer the dough to a work surface. Knead the dough for about 8 – 10 minutes, until smooth.
Flatten the dough with a rolling pin in a rectangular shape approximately 1/4 inch (5 mm) thick.
Pour the poppy seed mixture on the dough, in an even layer approximately 1/2 inch (1 cm) thick. Cut around the edges to make it even. Roll the dough on itself, closing the ends.
Butter an oven pan. Cut the roll in slices approximately 2 inch (5 cm) thick.
Place them upside down in the pan, side by side in a round pattern. Set aside to rise again for about 10 minutes.
Before placing in the oven, brush the entire surface with the egg wash. Bake for about 45 minutes.
Prepare the icing beating together the powdered sugar and the milk. Pour the icing in a stream over the cake when still hot.