Poppy Seed Strudel
Poppy seed strudel is a recipe with fresh ingredients from the strudel category. Try this and other recipes from Spoonsparrow!
Ingredients
- 20 g fresh yeast (1/2 cube)
- 50 g sugar
- 300 g flour
- 1 pinch salt
- 100 g liquid butter
- 2 egg yolks
- 2 tbsp lukewarm milk
- 0.125 l milk
- 20 g butter
- 200 g ground poppy seeds
- 100 g sugar
- 10 g cocoa powder
- 0.5 untreated lemon
- 2 tsp vanilla sugar
- 25 g finely chopped lemon zest
- 25 g finely chopped orange zest
- 50 chopped hazelnuts
- 50 g Raisins
- 1 tsp cinnamon
- 1 Egg white
- Rum (to taste)
- breadcrumbs (as needed)
- 50 g liquid butter
- 200 g powdered sugar
- 2 tbsp rum
- 1 tbsp chopped hazelnuts
Instructions
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1.
Crush the yeast and stir with a teaspoon of sugar in a cup until smooth. Mix flour with remaining sugar and salt, make a well in the center, pour in the yeast mixture, dust with flour, cover and let rest 15 minutes. Then add the remaining ingredients and knead vigorously into a supple dough. Cover and let rise in a warm place for 1 hour until doubled.
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2.
Bring milk and butter to a boil for the filling. Add poppy seeds, sugar, cocoa, grated lemon zest, and vanilla sugar. Cook about 5 minutes, then remove from heat. Stir in lemon zest, orange zest, nuts, raisins, and cinnamon. When slightly cooled, add egg white and a splash of rum. If the mixture is still soft, fold in breadcrumbs as needed. Let the filling cool completely.
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3.
Preheat oven to 160 °C fan. Line a baking tray with parchment paper.
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4.
Knead the dough again, roll out on a floured surface to about 0.5 cm thick into a rectangle. Brush with melted butter, spread the filling, roll loosely and place on the tray. Let rise another 15 minutes, then bake for 40–50 minutes until golden brown.
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5.
Sift powdered sugar into a bowl and mix with rum and 1 tbsp warm water until smooth and glossy. Glaze the still-warm strudel and sprinkle chopped hazelnuts on top.
