Poppy Seed Roll
- For the dough
- ½ cube Yeast (21 grams or .7 ounces)
- 3 tablespoons sugar
- 300 grams Pastry flour
- 1 tablespoon vegetable oil
- 1 pinch salt
- 1 egg
- 1 tablespoon grated Lemon peel
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.
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.
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.
Grease a aking sheet and place strudel on it. Bake for about 50 minutes. Remove, cool briefly, slice and serve.