Poppy Seed Strudel
12 servings (1 strudel, 1 slice per serving) This version of poppy seed strudel is a staple for many European countries because of its’ delicious, decadent, and simply irresistible taste. In this recipe, you will be introduced to the Czech version of poppy seed strudel, which is typical for a higher percentage of poppy seed filling and a... Read more ... thinner layer of dough. Read less x saved Tom the Chef Founder January 22, 2024 45 min.3 h.2/5 45 min. 3 h. 2/5 Tools: 1x Measuring Cups1x Measuring Spoons1x Kitchen Mixer with Hook Attachment or Large Mixing Bowl1x French Whisk1x Plate1x Medium Sauce Pan (4QT)1x Wooden Spoon or High-Temperature Silicone Spatula1x Silicone Spatula1x Medium Mixing Bowl (3 – 4 QT)1x Rolling Pin1x Measuring Pitcher or Small Glass/Ceramic Bowl1x Silicone Brush1x Baking Sheet with Parchment Paper or Silicone Matt 1x Measuring Cups 1x Measuring Spoons 1x Kitchen Mixer with Hook Attachment or Large Mixing Bowl 1x French Whisk 1x Plate 1x Medium Sauce Pan (4QT) 1x Wooden Spoon or High-Temperature Silicone Spatula 1x Silicone Spatula 1x Medium Mixing Bowl (3 – 4 QT) 1x Rolling Pin 1x Measuring Pitcher or Small Glass/Ceramic Bowl 1x Silicone Brush 1x Baking Sheet with Parchment Paper or Silicone Matt Directions: 1. Dough: 1.1. Place into a kitchen mixer with a hook attachment: 2 ½ cups of bread flour ¼ cup of granulated sugar 1 TSP of active dry yeasts ½ TSP of salt Shortly stir with a whisk just enough to combine all ingredients (about 30 seconds). 1.2. Add: ¾ cups of lukewarm milk – about 90 to 100°F 1 egg 4 TBSP of butter – soft Knead on low speed until all ingredients are partially incorporated (about 1 – 2 minutes). 1.3. Then, increase the speed to medium-high and knead until a slightly sticky dough is formed (about 1 – 2 minutes). 2. Rising the dough: 2.1. Remove the mixing bowl from the mixer and cover it with a plate. 2.2. Let it rise in a warm place until it has doubled in size or at least gained 50% (about 2 – 3 hours). 3. Poppy seed filling: 3.1. Place a medium sauce pot on medium-high heat and add: 2 cups of milk 1 cup of poppyseeds Briefly stir and cover with a lid. Bring to a simmer (about 195°F) with occasional stirring. 3.2. Lower the heat to medium and cook with occasional stirring until poppy seeds soften (about 12 minutes). Notes: If the milk evaporates too much during this step, add some extra milk. If you have a too-powerful burner, you may want to lower the heat to medium-low. If the milk evaporates too much during this step, add some extra milk. If you have a too-powerful burner, you may want to lower the heat to medium-low. 3.3. Then remove the lid, increase heat to medium-high, and cook until the milk gets totally absorbed and evaporated, which usually takes about 5 – 10 minutes (some liquid could still be present for further steps). 3.4. Place the cooked poppy seeds into the medium mixing bowl and add: 1 TSP of cinnamon ½ cup of granulated sugar ¼ cup of preserve of your choice Thoroughly stir until fully combined. Set poppy seed filling aside for a later step. Important: Fully cool filling for easier preparation. If your dough is ready even right after the filling preparation is completed, you do not need to wait until it cools – but keep in mind to work very precisely and fast because the hot filling will make the dough more sensitive, and it will be easier to rip it. Fully cool filling for easier preparation. If your dough is ready even right after the filling preparation is completed, you do not need to wait until it cools – but keep in mind to work very precisely and fast because the hot filling will make the dough more sensitive, and it will be easier to rip it. 4. Brushing mixture: 4.1. Prepare a brushing mixture by briefly hand-whisking 1 egg with ¼ cup of milk in a measuring pitcher (for whisking you can also use a silicone brush). 5. Form the strudel: 5.1. Place the dough on a lightly floured surface, lightly flour the top of the dough, and then using a rolling pin, flatten it into a square shape (about 18 x 18″). 5.2. Place on the baking sheet with parchment paper, with one side of the dough being about ½ off the baking sheet. 5.3. Brush about 1” of one long side without filling. Note: You are brushing just one of the two of the long sides. This brushed side will be the final (top layer) of the strudel and the brushing mixture will work as a glue. 5.4. Evenly distribute the filling on the top of the entire strudel while keeping the brushed 1” without filling. 5.5. Roll into a long roulade and make sure that the entire dough is rolled up – do not leave any part of it unrolled. 5.6. Brush the strudel with part of the brushing mixture (keep the rest for the second brushing). 6. Proofing: 6.1. Let it proof in a warm place for about 15 minutes to let the dough relax and slightly expand. Note: Relaxing the dough is an important step that allows the dough to regain its’ ability to expand again during its’ upcoming baking – the relaxed dough will be less dense. 7. Baking: 7.1. Preheat oven to 350°F. 7.2. Gently brush the strudel with the remaining brushing mixture right before baking. 7.3. Bake in a preheated oven until it turns golden brown (about 30 – 40 minutes). 7.4. Test with a toothpick. 7.5. Remove from the oven and let it cool for at least 3 minutes before serving. You can increase the rising time based on your convenience for up to 6 hours. About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. Recipe Evaluation: Location: Iowa, USA Member since: 2023-02-02 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. 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