Ingredients:
For the dough:
250 ml milk
1 sachet of dried yeast or half a cube of fresh yeast
2 tablespoons of sugar
1 egg
100 ml oil
500 g plain flour (add more if needed)
Grated zest of one lemon
For the filling:
300 g ground poppy seeds
200 g sugar
200 ml milk
1 sachet of vanilla sugar
*If desired, you can add about 100 g of raisins soaked in rum.
For the coating:
1 egg yolk
1 to 2 tablespoons of milk
For the topping:
Powdered sugar
Preparation:
The recipe continues on the next page. First, prepare the filling. Combine the poppy seeds and sugar and bring the milk to a boil. Once it boils, pour over the poppy seed mixture, mix well, and set aside while you prepare the dough. Combine warm milk, dry yeast, sifted flour, and the remaining ingredients in a bowl. Knead into a smooth dough that doesn’t stick to your hands, adding more flour if necessary.
*If using fresh yeast, first add a little warm milk, a teaspoon of sugar, and a teaspoon of flour. Let it stand for 10 minutes until it rises, then add the remaining ingredients.
Cover the dough with a clean towel and let it rise in a warm place for 30–45 minutes, until it has doubled in size. Divide the poppy seed filling into two portions. I added raisins to one portion. Divide the risen dough into two portions, roll out thinly, and spread an equal amount of filling on each. Roll them up. Place the strudels on a baking sheet lined with parchment paper and brush with the previously beaten egg yolk mixture. Let them rise for another 20 minutes, preheating the oven to 180°C. I baked them for exactly 35 minutes. Cover halfway with aluminum foil to prevent it from overcooking.
Let the finished strudel cool, cover with a cloth, and then slice. Dust generously with powdered sugar.
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