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Polish Poppy Seed Coffe Cake

2 tablespoons butter
1 small cake yeast
1/4 cup sugar
1 tablespoon warm water
1/2 teaspoon salt
1 teaspoon vanilla
2 egg yolks
1/2 teaspoon almond flavoring
1/2 cup scalded milk
2 cups flour

Filling Ingredients:
1 cup ground dry poppy seeds
1 egg
3/4 cup milk
1 teaspoon vanilla
1/2 cup sugar or 1/3 cup honey
Cream butter with sugar. Add salt to yolks and beat until thick. Scald milk and cool to lukewarm. Add beaten yolks and sugar mixture. Dissolve yeast in warm water and add mixture. Add vanilla and almond flavoring and mix thoroughly. Add flour alternately with milk and knead with hands until fingers are free of dough. Place dough in greased bowl and cover; let rise about 2 hours. Punch down and let rise again about 1 hour. Place on floured board. Roll to 1/2-inch thickness in rectangular shape. Spread with Poppy Seed Filling and roll as for jelly roll, sealing all sides. Place on greased cookie sheet and make into a circle and let rise until double in bulk. Bake 30 minutes at 350 degrees.

Filling Directions:
Bring milk to boiling point and add poppy seeds. Cook about 5 minutes, stirring carefully until milk is absorbed. Add sugar or honey. (Do not cook again, if you use honey.) Beat egg thoroughly. Mix 1 tablespoon hot poppy seeds with egg and pour into cooked poppy seeds. Stir until thick over quick heat and add vanilla. This must be thoroughly cooled before using.

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