Poppy seed strudel
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ingredients
dough
500 g semi-coarse flour 3 dl semi-skimmed milk 100 g granulated sugar 1 cube of fresh yeast 1 dl sunflower oil 1 pinch of salt
Filling
220 g ground poppy 90 g granulated sugar 1 tbsp vanilla sugar Dr Oetker 1 tsp lemon zest 1 dl semi-skimmed milk
progress
Tasty poppy seed strudel…
1.
First we start by preparing the sourdough starter. In a bowl or mug, grind a whole cube of yeast, add a teaspoon of sugar and a teaspoon of flour and about 1,5 dcl of warm milk. Cover with a tea towel and leave to rise in a warm place. Sift the flour into a large bowl, add the sugar, salt and oil. Add the sourdough starter and the remaining milk, which you slowly add to the mixture and work into a dough. Let it rise for at least half an hour covered with a cloth.
2.
Make the poppy seed filling: Boil the milk in a saucepan with the sugar, add the vanilla sugar, ground poppy seeds and grated orange zest. Stir well and leave to cool. Then, on a floured board, divide the dough into 4 parts. Roll each of them out to a thickness of about 3mm into a rectangle and spread evenly with the poppy seed filling. Roll the dough into a roll and place on a greased baking sheet. Brush the surface lightly with oil and leave each roll to rise for a few minutes. Bake in an electric oven at 200 degrees for about 35-40 minutes.
