Poppy Seed Strudel from Grandma Edeltraud

Summary

Prep Time	30 mins
Cook Time	40 mins
Total Time	2 hrs 30 mins
Course	Baking
Cuisine	European
Servings (Default: 6)

Ingredients

For the yeast dough:

For the filling:

Poppy Seed Strudel from Grandma Edeltraud

Instructions

For the yeast dough, heat the milk lukewarm, dissolve the yeast cube in it and add the sugar. Heat the butter until it is liquid and add it cooled slightly. Vigorously stir in the flour and knead until the dough no longer sticks to your fingers and the bowl. Cover the bowl with a kitchen towel and let the dough rise in a warm place for an hour.
Meanwhile, prepare the filling. Put the poppy seeds in a bowl. Bring the milk to the boil and pour it on top of the poppy seeds so that it swells. Add the sugar, lemon flavor and eggs and mix everything together.
Preheat the oven to 180 degrees circulating air.
Put flour on the work surface and roll out the yeast dough not too thin, but also not too thick. Spread the poppy seed filling evenly on the dough. Then distribute the raisins on top. Roll up and let rest for another 20 minutes.
Grease the tray, add the strudel and brush with margarine. Bake for 40 minutes. Be sure to watch so that it doesn`t get too dark.
Before serving, cut off the ends and sprinkle the strudel with powdered sugar.
The poppy seed strudel tastes even better the next day and is therefore very easy to freeze and thaw.

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