Poppy Strudel

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Ingrediënten

  • 3⅓ cup 500 g Whole wheat flour
  • ¾ cup 180 ml Milk, lukewarm
  • 50 g Yeast
  • 2 tsp 10 g Salt
  • 4 tsp 2 cl Rum
  • 1 stick plus 2 ½ tbsp 150 g
  • Butter or untempered vegetable margarine
  • ½ cup less 1 tbsp 150 g Honey
  • 3 Eggs
  • 4 tsp 2 cl Lemon juice
  • Whole grain flour for the work surface
  • Butter or light margarine for the pan
  • Egg for brushing

For the Poppy Filling

  • 18 oz 500 g Poppy, ground
  • 1 cup less 2 tbsp 300 g Honey
  • 1½ cups 350 ml Milk
  • 2 oz 50 g Whole grain breadcrumbs
  • 3.5 oz 100 g Raisins
  • 1 cup less 2 tbsp 100 g Plum jam
  • 1 tsp 5 g Cinnamon, ground

Instructies

  • Dissolve the yeast in about ½ cup of milk and use 1/5 of the flour to create a starter dough.
  • Cover well and let rise about 20 minutes in a warm place.
  • Warm the rest of the milk and knead with the rum, honey, lemon juice, the rest of the flour, and the starter.
  • Mix the egg with salt and slowly add to the dough.
  • Then mix the butter in.
  • Cover and let rise for 30 minutes in a warm place.
  • Knead well one more time and let rise for another 30 minutes.
  • For the filling, warm milk and mix with the other ingredients.
  • Divide the dough into 3 pieces and spread them out into circles with the balls of your hands.
  • Let them rise for 10 minutes and then roll them out to 12in (30 cm) squares.
  • Spread the poppy filling on them, roll up, and close the ends well.
  • Place each in a buttered baking tray and let rise for another 60 minutes.
  • Preheat oven to 340 °F (170 °C).
  • Brush with egg and bake for 1 hour.
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Recipe Category Fruit
Country Austria / European
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