Austrian Poppy Seed Strudel Based on Grandma`s Original Recipe
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 40 mins |
| Total Time | 2 hrs 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 grams flour
- 100 g powdered suar
- 250 g mararine
- 1 pinch (s) salt
- 1 cube yeast
- milk
- 0.5 liter ½ milk
- 250 g mararine
- 50 sugar cubes
- 450 g poppy seeds
- 2 packs vanilla sugar
- some cinnamon powder
- 1 lemon (s), untreated, remove the zest it
- 1 tablespoon rum
- Grease for the tin
- flour for rolling
- some milk to brush on
Print Recipe
Pin Recipe Instructions
- Peel off the margarine with sugar, season with salt. Prepare steam from the yeast - (until it rises to the edge of the mug). Then mix this into the flour and add as much milk as necessary. Then knock off the dough first until it comes off the wooden spoon easily. Then knead well on the board and open it often (in the original text, which has been passed on from the generations, it says here: As you saw it from me.).
- Then let the dough rise in a bowl until it has doubled in volume. Then lift this onto the floured swirl cloth and roll it out thinly (not transparent!) Spread the prepared, cooled poppy seed filling completely and roll it up.
- Bake the strudel on the greased tray for approx. 40 minutes at 200 ° C. First insert into the preheated pipe! Brush the nicely baked strudel with cold milk while it is still hot so that the surface shines nicely.
- For the poppy seed filling in 1/2 liter of milk, bring a 1/2 package of margarine and 50 lumps of sugar to the boil, then add 400 - 500 g of ground poppy seeds and cook well, you may bring some more milk. If it crumbles, yes, because it has to be easy to spread!
- So taste it and only now add the good aroma: 2 packs of vanilla sugar, a little cinnamon, grated lemon peel and rum to taste.
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