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Poppy Seed Gugelhupf

  1. Heat the milk until lukewarm. Dissolve the yeast in it, add a pinch of sugar and stir in sufficient flour so that the mix is no longer totally liquid. Dust with a little flour and leave to rise approx. 30 minutes.
  2. Mix flour in a bowl with the egg, egg yolk, the proved mix, sugar, a pinch of salt and lemon peel and pour in the melted butter. Stir or beat into a smooth dough. Leave in a warm place for at least 45 minutes to rise.
  3. Filling: Heat up the milk, sprinkle in the ground poppy seeds and semolina and stir in well. Add honey, sugar and rum and stir in the raisins. Stir continuously for a few minutes over a gentle heat. Leave to cool.
  4. Brush the mould with melted butter and preheat the oven to 180 °C (fan).
  5. Knead the dough again and roll it out to form a rectangle (50×20 cm). Spread the poppy filling along the length in the middle, fold the two uncoated areas over the top and place the roll into the mould. Allow the ends to overlap a little.
  6. Brush generously with butter and bake for 45 – 50 minutes until golden brown. If it browns too quickly, cover with aluminium foil. Serve dusted with icing sugar.

 

Source: Austrian National Tourist Office

 

 

 

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Cauliflower Croquettes

Meatballs of various types are an integral part of Romanian cuisine and the word chiftea (pl. chiftele) (pronounced /kif-te-a/ – /kif-te-le/) is clearly an indication of their Turkish origin, the word being a corruption of the Turkish kofte and related to the Middle Eastern kafta. In the Moldavian region of Romania they are also commonly known as parjoale (/pur-joa-le/) although these seem to be a little larger in size than the standard Romanian chiftea. Due to the preference for pork in the Romanian diet, these meatballs are most commonly composed of pork, perhaps in combination with some beef. Lamb chiftele are quite rare in Romanian cuisine. These cauliflower croquettes have a moist, light interior and, if cooked right, a crispy coating. Cauliflower is more usually pickled in Romanian or the whole florets are battered and fried.

Ingredients

  • 400g flour
  • 200 ml milk
  • 20 g yeast
  • 50 g melted butter
  • 50 g granulated sugar
  • 1 egg, 1 egg yolk
  • Pinch of salt
  • Grated lemon peel

Filling

  • 150 g ground poppy seeds
  • 100 g semolina
  • 500 ml milk
  • 2 tbsp. honey
  • 50 – 80 g granulated sugar
  • 20 – 40 ml rum
  • 50 – 80 g raisins

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