POPPY SEED COFFEE CAKE

FOR THE DOUGH:
1 package active dry yeast
1/4 cup warm water
1/4 cup warm milk
1/2 teaspoon salt
1/4 cup sugar
1 egg
1/4 cup margarine, softened
3 to 3 1/2 cups all-purpose flour, divided use
FOR THE POPPY SEED FILLING:
3/4 cup poppy seeds
3/4 cup blanched whole almonds
1/2 cup sugar
1/3 cup milk
3/4 teaspoon grated lemon peel
1 tablespoon lemon juice
3 tablespoons margarine
FOR TOPPING:
1 egg white beaten with 1 tsp. water
2 tablespoons sliced almonds

TO MAKE THE DOUGH:
In a large bowl, dissolve yeast in water.

Blend in milk, salt, sugar, egg and margarine. Gradually beat in about 2 1/2 cups of the flour to make a soft dough. Turn dough out onto a floured board; knead until smooth and satiny (5 to 20 minutes), adding flour as needed to prevent sticking. Place dough in a greased bowl; turn over to grease top. Cover and let rise in a warm place until doubled (1 to 1 1/2 hours).

MEANWHILE, PREPARE POPPY SEED FILLING:
In a blender or food processor, combine poppy seeds and whole almonds; whirl until mixture is consistency of cornmeal. In a small pan, combine seed-nut mixture with sugar, milk, lemon peel, lemon juice and margarine. Cook over low heat, stirring, until mixture boils and thickens (about 10 minutes). Let cool.

TO MAKE THE COFFEE CAKE:
Punch dough down; knead briefly on a lightly floured board to release air, and roll into a 10 by 15 inch rectangle. Place on a lightly greased 14 by 17 inch baking sheet; mark dough to indicate 3 lengthwise sections. Spread filling in center 1/3 of dough. With a sharp knife, cut 10 diagonal strips in each of the 2 outer sections of dough, cutting in almost as far as the filling. Overlap strips; first one from right side, then one from left, alternating until all strips are folded over the filling. If there is excess dough at the end, tuck it underneath loaf.

Brush loaf with egg white mixture and sprinkle almonds evenly over top. Let rise, uncovered, in a warm place until almost doubled (about 30 minutes).

Bake in a preheated 350 degree F oven for 25 to 30 minutes or until richly browned. Let cool on a rack.

Makes 1 large loaf
Source: Sunset Cookbook of Breads