Silesian Poppy Seed Cake

Yeast dough: All ingredients should be at room temperature. Stir yeast with a little bit of lukewarm milk and 2 tbsp. flour, cover, keep warm and let rise. Sift the remaining flour into a suitable bowl, add egg, sugar, salt, butter and milk. Add the risen dampfl and stir in gently, gradually adding lukewarm milk and melted butter until the dough forms a lump. Next, beat the dough firmly with a wooden spoon until it forms bubbles and separates from the baking bowl. Dust the dough with a tiny bit of flour and rise again. Roll out 3/4 of the dough, shape onto the baking sheet and rise a third time.

Poppy seed filling: grind the poppy seeds very finely and add boiling hot water. Add sugar and syrup and mix well with the spices. To swell, it is best to leave for one night with the lid closed.

Crumble: melt butter and add to the sugar-flour mixture form. Knead with your hands and form crumbles.

Spread poppy seed filling evenly on the risen yeast dough. Roll out a very thin “blanket” of the remaining yeast dough and place on top of the poppy seeds, pierce air holes with a fork and brush with melted butter. Finally, spread the crumble evenly on the surface and bake at 200 degrees for about half an hour.

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Tip: Stock up on high-quality spices – it pays off!

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