Poppy Seed Roll

5
Average: 5 (1 vote)
(1 vote)
Poppy Seed Roll
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 35 min.
Ready in

Ingredients

for
4
For the dough
½ cube
Yeast (21 grams or .7 ounces)
3 tablespoons
300 grams
1 tablespoon
1 pinch
1
1 tablespoon
grated Lemon peel
For the filling
150 grams
2 centiliters
200 grams
200 grams
chopped Walnuts
80 grams
1
Vanilla bean (seeded)
¼ liter
50 milliliters
5 tablespoons

Preparation steps

1.

For the dough: Combine yeast and sugar in 150 ml lukewarm water. Mix until smooth, then add flour, oil, salt, egg and lemon zest and knead with a dough hook. Cover and lest rest in a warm place for 1 hour.

2.

Preheat the oven to 180°C (approximately 350°F). 

For the filling: Soak raisins and rum and let sit. Combine  poppy, chopped walnuts, sugar, vanilla and milk in a saucepan and simmer for 5 minutes. Remove from stove, stir in cream and raisins with the rum and let sit for about 20 minutes.

3.

Knead dough on a floured surface. Thinly roll out into a rectangle and sprinkle dough with breadcrumbs. Spread filling onto dough, leaving an edge of dough. Roll up dough from the long side and pinch edges together. Cover and let rise 15 mintues more. 

4.

Grease a aking sheet and place strudel on it. Bake for about 50 minutes. Remove, cool briefly, slice and serve.