Poppy Seed Strudel
- For the dough
- 500 grams Pastry flour
- ½ cube Yeast (21 g)
- 60 grams sugar
- 125 milliliters lukewarm milk
- 75 grams butter
- 2 egg yolks
- 1 egg
- 1 generous pinch Lemon peel
- Pastry flour (for the work surface)
For the dough: Sift flour into a bowl and form a well in the middle. Crumble the yeast into the well and mix with 2 tablespoons sugar and 50 ml (approximately 1/4 cup) of milk. Cover and let rise in a warm place for about 30 minutes. Then add the remaining ingredients (butter, egg yolks, egg and lemon zest) and knead the dough until it is smooth and comes loose from the edge of the bowl. Cover and let rise for an additional 30 minutes.
For the filling: Boil the poppy with the milk, butter and sugar. Remove from the heat and add the cinnamon. Allow to cool, stirring occasionally.
On a floured surface, knead the dough once more and roll out into a rectangle that is about 1 cm (2/5 inch) thick. Spread the filling over the dough and roll up the dough into a strudel. Place on a lined baking tray and let rise for another 30 minutes.
Preheat the oven to 180°C (approximately 360°F) convection.
Mix the egg yolk with 1-2 tablespoons water and brush over the strudel. Bake in the oven for 45-55 minutes until golden brown. Remove from oven, let cool, dust with powdered sugar, slice and serve.