Name: Poppy-seed and walnut strudel with sour cream by a Serbian chef
Prep time: 120 min
Cook time: 120 min
Total time: 120 min
Yield: 32
Ingredients: 900 g plain flour; 100 g caster sugar; 42 g yeast (fresh); 400 ml lukewarm milk (200 ml for the starter + 200 ml for the dough); 2 egg yolks; 100 ml oil; 100 g sour cream; 1 packet vanilla sugar; zest of ½ lemon; a pinch of salt; 400 g ground poppy seeds; 200 g caster sugar; 50 g baby semolina; 500 ml hot milk; 500 g ground walnuts; 200 g caster sugar; juice of ½ lemon; 300 ml hot milk; 80 g melted butter for brushing; (optional) powdered sugar for sprinkling

Preparation procedure

Preparing the starter Mix 200 ml lukewarm milk with 200 g flour, 50 g sugar and the yeast. Let it proof for 10–15 minutes, until the starter is „povane“.
Mixing the dough Into a bowl pour the remaining flour, sugar, salt, vanilla sugar and lemon zest. Add the risen starter, egg yolks, oil, sour cream and the remaining milk. Work into a smooth elastic dough.
First rising Cover the dough with a towel and let it rise for 30 minutes. Then knead briefly and let rise another 45–60 minutes, until it doubles in volume.
Preparing the poppy-seed filling In hot milk stir together the sugar, semolina and poppy seeds. Stir until the mixture thickens, then let cool.
Preparing the walnut filling Similarly, boil 300 ml of milk with sugar and lemon juice, add the walnuts and briefly simmer. Let cool.
Shaping the strudels Divide the risen dough into 4 pieces. Roll each piece out into a sheet about 35 × 20 cm. Leave a 2 cm strip along the edges without filling.
Filling and rolling Spread poppy-seed or walnut filling onto each sheet (do not go over the edges), roll into strudels. Transfer to a baking sheet lined with parchment paper.
Second rising Let the strudels proof on the baking sheet for 20–30 minutes.
Baking Place in a cold oven, set to 170 °C and bake for 30 minutes. Then cover the surface with paper and bake another 20 minutes until golden.
Brushing with butter After removing from the oven, brush the strudels with melted butter so they stay moist for several days.