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Chocolate and Poppy Seed Pastry
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I've always had a bit of thing for Eastern European poppy seed cakes with their dark, rich fillings. This one is based on the Romanian cake cozonac, which is traditionally made on Christmas Eve. Rich, buttery doughs like this should be proved in a really warm place, such as the airing cupboard.
For the dough:
500g strong white flour
7g sachet fast-action dried yeast
125g caster sugar
100g butter, softened
2 medium eggs
1 tsp vanilla extract
For the filling:
100g poppy seeds
25g unsalted butter
50g dark chocolate, finely chopped
1 egg yolk beaten with 1 tsp water
Muscat is always a winner with chocolate, but for a change, try this fruity, southern French port-style wine.
Typical values per serving:
This recipe was first published in April 2007.