Loose Poppy Seed Stripes
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 200 ml water
- 150 g butter
- 600 g wheat flour
- 1 pack dry yeast
- 2 egg (s) (size S)
- 75 grams sugar
- 1 packet vanilla sugar
- Flour for the work surface
- Water for brushing
For the filling:
- 300 g poppy seeds, round
- 400 ml milk
- 1 packet custard powder (vanilla flavor)
- 100 ml milk
- 1 egg (s) (size S)
- 75 grams sugar
- 65 g rusks
For the sprinkles:
- 100 g wheat flour
- 100 g flaked almonds
- 100 g suar
- 100 g butter, soft
For painting:
- 4 tablespoon apricot jam or other light jam
- 1 tablespoon water
For the cast:
- 100 g powdered suar
- 2 tablespoon water, warm
Print Recipe
Pin Recipe Instructions
- For the dough, heat the water and melt the butter in it. Mix the flour with the yeast. Add the remaining ingredients and the warm water-fat mixture and knead everything with a mixer (dough hook) to form a smooth dough. Cover and let the dough rise in a warm place until it has visibly enlarged.
- For the filling, briefly bring the poppy seeds to the boil with the milk, remove the pan from the heat and let it soak for about 10 minutes. Mix the pudding powder with milk, add the eggs and sugar to the poppy seed mixture, bring to the boil again while stirring, then allow to cool. Put the rusks in a freezer bag, close and grind with a rolling pin and fold into the poppy seed mixture.
- Line a baking sheet with parchment paper. Sprinkle the dough lightly with flour, take it out of the bowl, knead again briefly on the lightly floured work surface and roll out into a rectangle (40 x 30 cm).
- Spread the poppy seed filling on it, leaving 1 cm free around the edges. Roll up the dough from the longer side and place it on the baking sheet.
- For the crumble, process the flour with almonds, sugar and soft butter into crumble of the desired size. Brush the Striezel with a little water, sprinkle with the crumble and press the crumble on.
- Let the Striezel rise again until it has visibly enlarged. Preheat the oven to 180 ° C. After the resting time, slide the tray into the lower third of the preheated oven and bake for about 55 minutes.
- Let the jam boil down a little with water while stirring, brush the Striezel with it immediately after baking and then let it cool down. Mix the icing sugar with water and brush the striezel with it.
- Ready-to-bake poppy seed filling can also be used for the poppy seed filling. Then cook a pudding made from 1 packet of vanilla custard powder, 200 ml of milk and 75 g of sugar according to the instructions on the package, but with the ingredients listed here. Stir in 1 egg (size S) and 2 packets (250 g each) of the ready-to-bake poppy seed filling, then allow to cool.
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