Strudel is very famous in Austria. You can make it with different fillings (nuts, quark, jam, apple,…).
Mohnstrudel (poppy seed strudel)
500 g flour
150 g butter
100 g confectioners sugar
3 egg yolks
40 g fresh yeast
a pinch of salt
200 ml milk lukewarm
200 g ground poppy seed
370 ml milk
3 tbs granulated sugar
1 ts lemon peel
50 g butter
80 g raisins
2 tbs honey
rum or rum extracts
All ingredients at room temperature!!!!
Put the flour in a bowl, add butter, confectioners sugar, salt, and the slightly beaten eggs. Dissolve the yeast in the lukewarm milk and put it in the bowl. Knead all together till the dough has a smooth surface. It’s perfect if there are bubbles.
Divide the batter and form two balls. Cover them with cloth and let it sit in a warm place for about 30 minutes.
Put milk, sugar and honey in a saucepan and boil it up. Add the poppy seed and reboil it. Add remaining ingredients and let it cool.
Take the dough balls and roll them out. Put half of the filling on each dough and roll it. Put parchment paper on a baking sheet and place both strudels on it.
Let the strudel sit for 20 minutes. Then if wanted brush an egg yolk on the surface and bake it in the preheated oven at 390°F (200°C) for about 40 minutes.