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1
Place the poppy seeds for the filling in a bowl, cover with boiling water and soak for three hours.
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2
Pour the lukewarm water into a small bowl and sprinkle the yeast and 1/2 teaspoon sugar on top.
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3
Leave for a few minutes until frothy.
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4
Transfer the yeast to a large bowl.
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5
Dissolve the 1/2 cup sugar in the milk and then stir the milk into the yeast.
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6
Beat in three cups of the flour about 1/4 cup at a time.
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7
Beat in the eggs one by one and then the butter, which should be broken into bits.
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8
Beat until the dough can be gathered into a ball.
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9
Transfer to a lightly floured surface and knead in the remaining cup of flour a few tablespoons at a time.
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10
The dough will be stiff and quite dry.
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11
Shape it into a rough ball, place it in a mixing bowl and add enough cold water to cover the dough by several inches.
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12
In 10-15 minutes the top of the dough should rise above the surface of the water.
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13
Remove the dough from the water and pat dry with paper towels.
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14
Return to a floured board and knead again for about 10 minutes until the dough is smooth and elastic.
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15
Shape into a ball and place in a lightly buttered bowl.
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16
Cover and let rise in a warm place for about 30 minutes or until doubled.
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17
Meanwhile, drain the poppy seeds and spread them out on paper towels to dry.
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18
Then pulverize them in an electric blender or with a mortar and pestle.
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19
Combine the seeds with the almonds, raisin and lemon peel in a large bowl.
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20
In a heavy saucepan, bring 3/4 cup of the milk and the sugar to a boil.
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21
Reduce the heat to low and whisk in the 2 tbsp flour in the remaining 1/4 cup of milk.
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22
Slowly beat the flour and milk mixture into the simmering milk.
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23
Bring to a boil again, whisking constantly until the mixture is thick and smooth.
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24
Pour over the poppy seed mixture and stir well, then beat in the egg yolk.
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25
Separately, beat the egg white until it forms peaks.
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26
Fold into the poppy-seed filling.
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27
Grease the bottom and sides of two 5 x 10 x 2-1/2 inch loaf pans with the soft butter and set aside.
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28
Preheat the oven to 375 F.
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29
When the dough has risen, punch it down and divide in half.
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30
Roll each half into a rectangle about 10 x 15 inches and 1/4 inch thick.
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31
Spread the filling evenly over the rectangles to within 1/2 inch of their edges.
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32
Dribble 4 tbsp of melted butter over each and then shape them by rolling each 10 inch side into the centre, jelly-roll fashion.
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33
Hold both sides together and flip so the seam is on the bottom when the cake is set in its pan.
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34
Brush the tops with the egg and cream mixture and bake on a middle oven shelf for 1 hour or until the cakes are golden brown and crusty.
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35
Cool in the pans for about five minutes, then turn onto a cake rack.
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36
Cool completely before serving.
