Poppyseed Coffee Cake
2 c. warm water 2 Tblsp. yeast 1/2 c. sugar 2 tsp. salt 1 egg 1/4 c. oil 6 1/2 - 7 c. flour
Mix yeast and sugar in water. Let set for 5 minutes. Put salt, egg, oil and yeast mixture and 3 cups flour in mixer bowl. Mix well. Add 3 1/2 cups flour. Knead in. Place 1/2 cup flour on surface and work it into a nice dough. Grease mixer bowl and put dough in and then turn it over and let it raise. When raised, punch down and cut in two. Roll out to 15" or so square. Place on large greased cookie sheet. Place poppyseed mixture down the center, cutting the edges of dough on each side about 1 1/2" apart. Flip end over the poppyseed and braid the side 1 1/2" sections. Seal the end.
Topping
Beat 1 eggwhite.
Crumb mixture: 1/2 C. flour, 1/4 C. butter, 1/4 C. brown sugar
Brush eggwhite on loaf and sprinkle crumb mixture over the top.
Bake at 375 for 20 minutes.
Poppyseed Filling
1 cup ground poppyseed 1 c. sugar 1 1/2 c. whipping cream 1 beaten egg 1 tsp. vanilla
1 tsp. lemon juice 1 Tblsp. butter
Bring first three ingredients to a boil, reduce heat, simmer for up to 1 hour, stirring often until it reaches desired thickness. remove from heat, Add egg, vanilla, lemon juice and butter. Cool over a pan of ice water. Filling is ready to use when cooled. I accidently put the egg in with the first three ingredients and it cooked less time and I thought it worked better than doing it after cooking.
