June Meyers Authentic Hungarian Poppy Seed Moon Cake (Mond

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1/4 c Butter; melted
1 ts Salt
1 lb Freshly ground
1/2 c Butter; Soft
2 Cakes yeast reg. or dry
1 c Lukewarm water
4 tb Sugar
2 ts Grated lemon zest
4 c Flour
2 c Sugar
1 c BOILED milk
2 Eggs slightly beaten

Original recipe makes 1 Servings



Here is a recipe for Poppy Seed Moon Cake. I learned to make it from my grandmother and mother who were from Austria-Hungary. Every family has its own version of Mond Kuchen. These cakes predate Christianity as the poppy was dedicated to the Moon goddess. Opium-sleep. The seeds are still called "Moon seeds" in german. The recipes are handed down by the women. The Moon cakes are now usually made around Christmas time when all the fancy baking is done. Poppy seeds can be purchase in bulk from a German Deli that specializes in imported spices. They should finely grind the seeds for you. You can also grind your own seeds in a coffee grinder. Grind the seeds well. It will make a big difference in the texture. You should not use the poppy seeds that come in small jars. They would be too expensive and not fresh enough. These cakes can be wrapped in foil and stored in the freezer after they are baked. Hope you enjoy this cake. Regards, June Meyer. Crumble yeast in bowl, add water and sugar stirring till mixture liquidifies. Blend flour and butter with wire pastry blender. Mix well, mix in eggs, salt and yeast. Mix until dough is smooth and leaves side of bowl clean. DO NOT LET RISE. Divide into four portions and roll each out in a rectangular shape spread with filling and roll up like Jelly Roll. Place in greased baking pans. BAKE AT ONCE in 350 oven about 30 to 45 min. or until brown. Poppyseed Filling Mix filling in bowl using only 3/4 cup of boiled milk...It should be thick. If not spreadable use the rest of milk. divide into 4 portions, one for each dough rollup. Makes 4 cakes. If you try one of my recipes please tell me what you think. E-Mail me at: june4@interaccess.com WALT Posted to EAT-L Digest 25 November 96 Date: Tue, 26 Nov 1996 22:50:04 -0500 From: Walt Gray

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