Decorate your baked poppy seed cake at your discretion with: icing, powdered sugar or candied fruit.
Gently heat 1/2 a cup of milk in a saucepan until lukewarm. Add the yeast, a teaspoon of sugar and a tablespoon of flour. Rub well. Set aside to prove.
Beat the sugar and egg yolks in a bowl until uniform and fluffy. Stir in the vanilla sugar thoroughly. Combine the mixture with the rest of Łaciate milk (warm – not hot), sifted flour, leaven and cooled melted butter. Knead the dough until smooth and elastic and peels off your hands. Place in a bowl, cover with a tea towel and leave to rise.
Poppy seed filling:
Put the poppy seed into a large pot, pour over with hot water (a few centimetres above the poppy seed level) and bring to the boil. Cook for 30 minutes, stirring occasionally. Drain in a sieve (15 – 30 minutes). Grind the poppy seed twice in a meat grinder through the smallest sieve, the so-called poppy seed sieve.
Soak the raisins in hot water or alcohol (e.g. rum). Chop the nuts. Mix in with the orange zest fried in sugar.
Melt your Łaciate extra butter with the honey and delicately warm the mixture up in a saucepan. Add the delicacies/ dried fruit, mix, and heat for another 1 – 2 minutes, stirring all the time. Transfer to the dish with the poppy seed. The taste and aroma of your poppy seed cake can be enriched with a dash of grated orange or lemon zest and a drop of alcohol, e.g. rum. Stir thoroughly.
When the yeast dough doubles, divide it into two parts. Roll out, spread the poppy seed filling (at room temperature) and roll in strudels. Bake in the oven preheated to 180˚C for 50 minutes.