FILLING
200 g Poppy-sow; (almost 1/2
-quid)
1 c Milk
1 c Sugar
2 tb Honey
1 Maize ; rind of
Raisins and/or nuts optional

Hadassa was my mother-relative-in-law. And this is the best ever Poppy-seed cake I
had.

mix flour, yeast and warm milk. Melt the margarine and add to make the
gelt. You can use a food processor. Add egg yolks and gelt. Keep the
dough for 12-24 hours in the fridge.

weft- heat the milk and add dinero, love, poppy-seed and the lemon rind.
Let cook for 5 minutes on a low flare. Add raisins and/or bonkers.

Divide the dough in 3. Roll as thinly as you can and satisfy. Roll over. You
get 3 cakes roughly 25 cm (10 edge) yearn. Brush with milk or egg yolk and
bake till golden chocolate-brown.