Poppy Seed Coffee Cake
|Active dry yeast||1 (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (About 110 Degrees Fahrenheit)|
|Warm milk||1⁄4 Cup (4 tbs) (About 110 Degrees Fahrenheit)|
|Sugar||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs) (At Room Temperature)|
|All-purpose flour||3 1⁄2 Cup (56 tbs), unsifted|
|Poppy seed filling||6 Tablespoon|
|Egg white||1 , beaten|
|Sliced almonds||2 Tablespoon|
In a large bowl, dissolve yeast in water.
Blend in milk, salt, sugar, egg, and butter.
Gradually beat in.
about 2 1/2 cups of the flour to make a soft dough.
Turn dough out onto a floured board; knead until smooth and satiny (5 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (1 to 1 1/2 hours).
Punch dough down; turn out onto lightly floured board and roll into a 10 by 15-inch rectangle.
Place on a lightly greased baking sheet; mark dough lightly into 3 lengthwise sections.
Spread filling in center 1/3 of dough.
With a sharp knife, cut 10 diagonal strips in each of the 2 outer sections of dough, cutting in almost as far as the filling.
Overlap strips: first one from left side, then one from right, alternating until all strips are folded over.
Brush loaf with egg white mixture and sprinkle almonds evenly over top.
Let rise, uncovered, in a warm place until almost doubled (about 30 minutes).
Bake in a 350° oven for about 30 minutes or until richly browned.
Cool on rack.