Poppy cake with saffron

Category: Easter
Poppy seed cake with saffron


Milk 250 ml
Dry yeast 3 tsp
Yolks 5 pieces
Sugar 150 g
Vanilla sugar 1 tsp
Ground saffron 1/3 tsp
Butter (or margarine) 200 g
Flour 700 g
Poppy 50 g
Candied fruit 50 g

Cooking method

  • 1. We make a dough - warm up the milk, dissolve the yeast in it, add 1 teaspoon of sugar, 200 g of flour, mix, cover and put in a warm place for 30 minutes.
  • 2. Pour saffron with 1 tbsp. a spoonful of hot water. Grind the yolks with the remaining sugar and vanilla sugar. Add them to the dough along with the saffron.
  • 3. Melt the butter (or margarine), allow to cool slightly, combine with the egg mass, add flour and knead the dough. Cover with a towel and leave in a warm place for 1.5 hours.
  • 4. Pour boiling water over the poppy seeds, leave for 10 minutes, then put on a sieve lined with cloth. Add poppy seeds and candied fruits to the dough, mix and again in a warm place for 1 hour.
  • 5. Heat the oven to 180C. Divide the dough into molds and let rise. Bake for 40-50 minutes. Decorate ready-made cakes with icing or fondant.

  • Poppy seed cake with saffron

Time for preparing:

4 hours

National cuisine


Wow! I love the poppy in the dough!

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