Poppyseed Strudel-Raisa
Yield
2 batchesPrep
30 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | pounds |
all-purpose flour
|
|
| 6 | each |
egg yolks
|
*
|
| ½ | pound |
butter
|
|
| ½ | pound |
sugar
|
|
| ¼ | pounds |
yeast, active dry
|
|
| 1 | cup |
milk
warm temperature |
|
| Filling | |||
| 3 | cans |
poppy-seed filling
|
* |
| 3 | each |
egg yolks
|
*
|
| 2 | ounces |
almond apricot glaze
slivers |
* |
| 4 | ounces |
raisins, seedless
|
|
| 4 | ounces |
walnuts
|
|
| 1 | tablespoon |
honey
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 793.8 | g |
all-purpose flour
|
|
| 6 | each |
egg yolks
|
*
|
| 226.8 | g |
butter
|
|
| 226.8 | g |
sugar
|
|
| 113.4 | g |
yeast, active dry
|
|
| 237 | ml |
milk
warm temperature |
|
| Filling | |||
| 3 | cans |
poppy-seed filling
|
* |
| 3 | each |
egg yolks
|
*
|
| 57.8 | ml/g |
almond apricot glaze
slivers |
* |
| 115.6 | ml/g |
raisins, seedless
|
|
| 115.6 | ml/g |
walnuts
|
|
| 15 | ml |
honey
|
|
Directions
Dissolve the yeast and 1 tablespoon of sugar in the warm milk, add 1 tablespoon of flour.
Let the mixture sit for about 10 minutes in a warm place (bubbles will indicate active yeast).
Now add slowly all above ingredients and beat, dough should be soft, if necessary add more warm milk.
Lift the dough from the bowl and knead on a floured board until blisters appear on the dough's surface.
Shape the dough into a ball, return it to the bowl, cover with wax paper.
Let rise for one hour in a warm place.
Now divide the dough in two balls, roll it out to about 1 finger thickness, spread the poppyseed filling and roll together.
You will have 2 strudels.
Preheat the over to 325℉ (160℃). Bake 1 hour.
