Claire Saffitz Makes Poppy Seed Almond Cake | Dessert Person
In this episode of Dessert Person, Claire Saffitz makes her easiest cake recipe. If there is one recipe nearest and dearest to Claire's heart, it's this one for simple Poppy Seed Almond Cake. It's been a Saffitz family favorite for decades, and still the easiest and most perfect cake Claire knows how to make. It's proof of the truism that simple is often the best, but try it and see for yourself. It's too good not to become a favorite in your family.
#ClaireSaffitz #DessertPerson #Cake
Special Equipment:
Stand or hand mixer, 12-cup
Bundt pan
Ingredients:
Cake
Neutral oil and all-purpose flour for the pan
2 1/3 cups granulated sugar (16.4 oz/ 465g)
2 tablespoons poppy seeds (0.6 oz / 17g)
1 1/2 teaspoons baking powder (0.21 oz / 6g)
1 teaspoon Diamond Crystal kosher salt (0.11 oz / 3g)
3 cups all-purpose flour (13.8oz / 390g)
1 1/2 cups whole milk (12.7oz / 360g)
1 1/3 cups neutral oil, such as vegetable or grapeseed (10.2 oz/ 288g)
3 large eggs (4.3 oz / 150g)
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
Glaze
3/4 cup powdered sugar (3.2 oz /90g)
1/4 cup orange juice (2 oz / 57g)
2 teaspoons butter, melted
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Video Breakdown:
0:00 Start
0:31 Intro to Poppy Seed Almond Cake
1:12 Show Intro / Animation
1:30 Poppy Seed Almond Cake Recipe
2:01 Special Equipment / Ingredients
4:00 Mix The Batter
6:52 Make The Glaze
8:01 Glaze The Cake
8:05 Felix Cameo
10:14 Taste / Wrap
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Brooke Shuman
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Poppy Seed Roll Recipe
Poppy Seed Roll makes your tea time extra enjoyable.This recipe is great for holidays and family gatherings. The dough is amazing, super soft and melt in your mouth.
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Ingredients:
1 cup (185 ml) lukewarm water
2 tsp. (10g) instant dry yeast
3 tbsp. (50g) + 1tsp. granulated sugar
2 egg, beaten
4 tbsp. (30g) vegetable oil
1 tsp. (5g) salt
½ tsp. vanilla flavor
4 ½ cups (660~675g) all purpose flour
For glaze:
1 beaten egg
1 tbsp. poppy seed
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#Poppyseedbread#Poppyseedbuns#Poppyseedroll#Poppyseedrecipe#Ukrainianbreadrecipe#Ukrainianrecipe#Breadrecipe#Holidayrecipe#Howtocookbread#Holidaybreadrecipe#Secretsofhomecooking#Poppyseed
POPPY SEED ROLL--Helga's Happy Holidays
Poppy seed and nut rolls are a staple during the holiday season in our area with their roots in eastern European communities. They are delicious treats we look forward to all year! They are a quick bread type and are not overly hard to make, just takes some time!
POPPY SEED ROLLS
INGREDIENTS
Dough
1 cup sour cream
3 tablespoons butter (softened)
5 tablespoons granulated sugar
1/8 teaspoon baking soda
1 1/2 teaspoons salt
3 cups all-purpose flour
1 package (2 1/4 teaspoons) instant yeast (or rapid-rise dry yeast)
2 large eggs (room temperature, beaten)
Poppy Seed Filling Ingredients
1/2 pound poppy seeds
3/4 cup white sugar
1 tablespoon butter, melted
1 teaspoon lemon juice
1/2 cup hot milk
DIRECTIONS
In a large saucepan, warm sour cream (just enough for butter to melt when added and allow the mixture to cool down to 120F degrees). Remove from heat and stir in 3 tablespoons butter, 5 tablespoons sugar, baking soda and salt. Cool to under 120F degrees.
While sour cream mixture is cooling, in a large bowl, whisk together flour and yeast. Add eggs to cooled sour cream mixture and then transfer to flour-yeast mixture.
Mix with hands until a sticky dough forms. Knead mix in stand mixer and knead to smooth ball.
Cover with an overturned bowl or greased plastic wrap and let rest 10 minutes.
The dough will be soft. Divide in half. Working with one piece of dough at a time and using as little extra flour as possible, roll to a 1/4-inch-thick rectangle. Spread with half of the filling leaving a 1/2 border along both short side edges and top long edge un-spread (to help with sealing).
Fold the short side edges of the dough in slightly to hold in filling and then roll from the bottom up. Lightly pinch dough along long edge to seal seam. Place seam side down on a parchment-lined sheet pan. Repeat with remaining dough and filling. Allow to rise for 1 to 1-1/2 hours, covered with greased plastic, until light and slightly puffed.
While rising, heat oven to 350F degrees.
Bake 35 minutes. Let cool on pan 10 minutes, then transfer from sheet pan to a cooling rack to cool completely before cutting into slices.
Wrap leftover tightly in foil or plastic wrap.
Poppy Seed Filling--Instructions
Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine.
Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
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P.O. Box 12
5 E Roosevelt Ave
Elysburg, PA 17824
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Slovak poppy seed and nut rolls yeast dough Christmas Bobalky from Slovak Homemade cakes
Traditional Slovak yeast dough poppy seed and nut rolls step by step instruction. Included is recipe for Christmas Bobalky or opekance (little dough balls) that we serve covered in poppy seed for Christmas. More recipes can be found on my facebook page, look for Slovak Homemade Cakes.
4-5 cups of flour
1.5 cup warm milk
1 packet of dry yeast
2 eggs (plus one for brushing)
salt
5-6 tbsp of sugar
1 stick of butter melted for brushing
Filling each for 2 rolls:
1 cup ground walnuts
1/2 -3/4 sugar
4-5 tbsp warm milk
Poppy seed filling:
1 cup ground poppy seeds (blender will work)
3/4-1 cup of sugar
1/3 cup of hot water (less or more, as needed)
3 Fall and holiday bread recipes from my Grandma ~ Nana! Pumpkin, Cranberry, & Poppy Seed Breads! ????
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#FALLBREAD #HOLIDAYBREADS #COOKING #MEALIDEAS #RECIPES #RECIPEIDEAS #PUMPKINBREAD #CRANBERRIES #POPPYSEEDBREAD
Here are the recipes in today's video;
PUMPKIN BREAD
3 1/2 cups flour
1 1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon baking powder
1 cup oil
2/3 cup water
4 eggs
2 cups pumpkin
3 cups sugar
1 cup chopped nuts
Mix all dry ingredients together. Pour in oil, eggs, water, and pumpkin. Mix well. Add nuts. Divide into 5 mini loaf pans. Bake at 350 degrees for about 45 minutes.
CRANBERRY ORANGE BREAD
4 cups flour
2 cups sugar
3 teaspoons baking powder
3 teaspoons salt
1 1/2 teaspoons baking soda
2 eggs, beaten
4 tablespoons shortening
1 1/2 cups orange juice
2 cups cranberries
4 teaspoons vanilla
Chop cranberries but leave a few whole. Mix in 1 cup of sugar and let sit for 1 hour before mixing in. Blend dry ingredients, then mix in shortening, orange juice and egg. Fold in cranberries. Pour equally into 5 mini loaf pans. Bake at 350 for 45 min.
POPPY SEED BREAD
2 1/4 cups sugar
3 eggs
1 1/2 cups milk
3 cups flour
1 1/2 teaspoons baking powder
1 1/8 cup oil
1 1/2 teaspoons vanilla
1 1/2 teaspoons almond flavoring
1 1/2 teaspoons butter flavoring
3 tablespooons poppy seeds
Topping:
1/4 cup orange juice
3/4 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon butter flavoring
1/2 teaspoon almond flavoring
Mix all ingredients together for bread. Divide into 5 mini loaf pans. Bake at 350 for 45 min. Cool for 5 min after baking. Combine the topping ingredients and pour over bread equally.
#YUMMY
Poppy Seed Holiday Bread - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Poppy Seed Holiday Bread Recipe.
A recipe from the KC Bread collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
6 tb : Surgar
2 tb : Orange Juice
3 c : Flour
2 1/2 c : Sugar
1 1/2 ts : Baking Powder
1 1/2 c : Milk
1/4 ts : Almond Extract
2 tb : Butter; Melted
1 1/2 ts : Salt
2 tb : Poppy Seeds
3 : Eggs
1 1/3 c : Vegetable Oil
1 1/2 ts : Almond Extract
1 1/2 ts : Vanilla