Ingredients — what you'll need
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- 200 gram Ground poppy seeds
- 1 piece Lemon
- 100 gram Brown Cane Sugar
- 150 gram Vegetable Fat, Butter Flavor
- 350 gram Full-Fat Curd Cheese
- 140 gram Powdered Sugar
- 700 gram Cherries
- 12 gram Dried Yeast
- 500 gram Medium-Fine Wheat Flour
- 250 milliliter Fresh Whole Milk (3.5% Fat)
- 100 gram Fresh Semi-Skimmed Milk (1.5% Fat)
- 10 gram Rum
Step-by-step method
At a glance
You're looking at a two-rise yeast cake that takes about 2.5 hours total, combining a brioche-like dough with a creamy poppy seed and curd cheese filling studded with fresh cherries. The trickiest part is rolling out that massive dough square and getting the swirls arranged just right, but once they're in the tin and baked, a simple lemon glaze finishes everything off beautifully.
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Make the dough
Mix the flour with the sugar and yeast. Add the melted margarine combined with the milk and rum. Knead by hand, or ideally in a stand mixer, until you get a smooth, non-sticky dough. Leave it to rise in a warm place for an hour.
Ingredients
- 500 gram Medium-Fine Wheat Flour
- 12 gram Dried Yeast
- 100 gram Brown Cane Sugar
- 250 milliliter Fresh Whole Milk (3.5% Fat)
- 150 gram Vegetable Fat, Butter Flavor
- 10 gram Rum
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Pit the cherries
While the dough is rising, pit the cherries and prepare the poppy seed filling. It's very simple: mix the poppy seeds with the sugar and pour over some lukewarm milk. Add the curd cheese and stir together to make the filling.
Ingredients
- 700 gram Cherries
- 200 gram Ground poppy seeds
- 350 gram Full-Fat Curd Cheese
- 100 gram Fresh Semi-Skimmed Milk (1.5% Fat)
- 40 gram Powdered Sugar
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Roll out the dough and spread with the filling
Roll out the risen dough into a square, roughly 50 x 50 cm. Spread the poppy seed filling evenly over the whole surface, then scatter the cherries on top.
