Wickelkuchen

Name: Wickelkuchen
Prep time: 2 h
Total time: 2 h
Yield: 2 Cakes
Ingredients: 2 tablespoons yeast; 1/2 cup warm water; 1/2 cup unsalted butter (softened); 1/2 cup sugar; 1 teaspoon salt; 1 teaspoon lemon extract or 1 teaspoon lemon peel; 1 cup milk, scalded; 2 cups flour; 4 egg yolks; 1 whole egg; 1 cup almond meal; 2 -3 cups flour; melted butter; flour

Submitted by Chef Mdchucker

"This is a rolled coffee cake that comes from Germany. I found the recipe on another website, and adapted a couple things. I made it the other day with a poppyseed filling and it turned out fantastic! The ingredients are for the basic dough, I will post a couple filling options in the instructions."

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Ready In:: 2hrs
Ingredients:: 14
Yields:: 2 Cakes

ingredients

2 tablespoons yeast
¹⁄₂ cup warm water
¹⁄₂ cup unsalted butter (softened)
¹⁄₂ cup sugar
1 teaspoon salt
1 teaspoon lemon extract or 1 teaspoon lemon peel
1 cup milk, scalded
2 cups flour
4 egg yolks
1 whole egg
1 cup almond meal
2 -3 cups flour
melted butter
flour

directions

dissolve yeast in warm water.
combine butter, sugar, salt, lemon in bowl.
scald milk and pour into bowl.
stir until butter is melted.
cool to lukewarm.
add 2 cups flour and yeast, mix well.
set aside in warm place till light and bubbly.
blend in egg yolks, whole egg, almond meal, and gradually beat in 2-3 cups flour till it forms a soft, light smooth dough.
turn out onto lightly floured surface and knead smooth and elastic.
form into a ball and place into a lightly greased, floured bowl.
cover with a damp kitchen towel and place in a warm place till doubled in size(1-1.5 hrs).
punch dough down and lightly knead in any nuts, or candied fruits you might wish.
let dough rest 10 minutes.
divide dough into 2 pieces and roll out first ball in a 1/4 inch thick square.
brush with melted butter and cover with selected filling.
roll up jelly roll style.
place in lightly buttered 8 or 9 inch loaf pan.
let rise till double.
brush with melted butter and bake in 350 oven for 45 mins to 1 hours.
let cool for 10 mins in pan on wire rack than remove from the pan and cool on rack till cool.
dust with confectioners sugar or brush with melted apricot glaze.
Poppy Seed Filling.
Grind 1/2 pound poppy seeds in poppy seed grinder or small blender. blend with 1 cup milk, 3 Tbs butter, 2/3 cup sugar, and 1 tsp lemon extract or rind. cook till thick and blend in 1/2 to 1 cup raisins.
Raisin-Nut Filling.
combine 1 cup raisins, 2/3 cup sugar, 2 tsp cinnamon, and 1 cup chopped or grated nuts. place over dough, dot mixture with 3 tbls butter cut into tiny pieces. Add chopped candied lemon or orange if you like.