Poppy Seed Strudel – Wreath
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 430 g flour
- 200 ml milk
- 1 egg (s)
- 60 g suar
- 80 g butter, melted, cooled until lukewarm
- 0.5 ½ cube yeast
- 0.25 teaspoon ¼ salt
- 1 lemon (s), zest it
For the filling:
- 120 g poppy seeds, rated
- 250 ml milk
- 0.5 ½ pack pudding powder (chocolate flavor)
- 2 tablespoon rum
- 3 tablespoon raisins
- 100 g suar
- 0.5 teaspoon ½ cinnamon
- some powdered sugar
Print Recipe
Pin Recipe Instructions
- Put the flour in a large bowl, make a well in the middle and crumble the yeast into it, pour a little sugar and a couple of spoons of milk over it. Let rise for about 10 - 15 minutes. When the pre-dough has risen, knead all the ingredients into a nice yeast dough - keep warm and let rise for about 45 - 50 minutes.
- In the meantime, prepare the poppy seed filling and let it cool:
- Bring the milk to the boil and simmer briefly while stirring with the poppy seeds, raisins, sugar, cinnamon, rum and the pudding powder mixed with a little milk.
- Knead the dough again on a well-floured board (if necessary work in a little more flour) and then roll out into a rectangle. Spread the filling on, roll up and cut into approx. 5 cm wide slices. Place in a prepared wreath form with the cut side facing up, then bake in a preheated oven at 160 degrees circulating air for about 30 - 35 minutes (after about 20 minutes I covered the cake with baking paper).
- When cold, sprinkle with powdered sugar or sprinkle with rum glaze.
- All dough ingredients should be at room temperature.
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