Poppy Seed Strudel From Yeast Dough

Rating: 3.7561 / 5.00 (41 Votes)

Total time: 1 hour



For the poppy seed strudel from yeast dough, hold the steamed yeast dough a little bit firmer. Prepare the dough with a third of the lukewarm milk, yeast, a little flour and a pinch of sugar.

Heat the remaining 2/3 of the milk with salt, vanilla, butter, sugar to 30 °C, add to the flour and the dough, grated lemon peel and egg yolks. Put the dough in a warm place to rise, and knead once.

Roll out, coat with poppy seed filling equal to the weight of the dough, roll up, place in greased, floured loaf pan, let rise, brush with egg and bake. It can also be baked in a frying pan or on a baking tray.

Remove the poppy seed strudel from the mold after a short cooling and sprinkle with powdered sugar when completely cooled.

Preparation Tip:

Instead of poppy seed filling, nut filling can also be used for poppy seed strudel made from yeast dough.

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