Poppy Strudel
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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