Soft homemade strudel: do you prefer poppy-seed or nut? recept
- Easy to prepare
- 100 portions
- 12 minutes
The recipe for the poppy-seed strudel I’m presenting today was taught to me by my grandmother. It’s wonderfully soft and moist and, together with a cup of coffee, makes the best sweet finish. If you also want to try homemade strudel, don’t miss today’s recipe!
For 100 portions
Ingredients
Dough:
Poppy seed filling:
Nut filling:
Preparation procedure
- Dough preparation: Starter: Prepare the yeast starter from the ingredients for the starter and let it rise. As soon as the starter has risen, add the flour and the yolks and work the dough. Wrap the dough in cling film and let it rest in the refrigerator for half an hour.
- Filling preparation: Poppy seed filling: Bring the milk to a boil with a teaspoon of honey, the sugar and a little lemon zest. Cook for 1–2 minutes, stir and set aside to cool. Nut filling: Bring the milk to a boil, add the remaining ingredients (ground nuts, raisins, lemon zest, sugar), cook for 1–2 minutes, stir and set aside to cool.
- Shaping the strudels: Take the dough out of the refrigerator, divide it into 4 pieces and roll each piece out on a floured board into thinner sheets. Fill each sheet with your chosen filling (poppy seed or nut), roll up and place on a greased baking sheet close to each other.
- Baking: Brush the strudels with beaten egg yolk and let them rest in a warm place for 30 minutes. Then brush them with egg white and put them into a preheated oven. Bake the homemade strudel at 150 °C for about 30–40 minutes.
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