Wholemeal Poppy Seed Strudel

Rating: 2.92 / 5.00 (50 Votes)

Total time: 1 hour

Servings: 12.0 (servings)



For the poppy seed strudel, first melt the butter, then pour the cold milk on top. Crumble the yeast into it. Knead this mixture into the flour, add salt, egg, yolk and sugar.

The remaining egg white is used to coat the strudel. Dust the dough with a little flour and let it rise.

In the meantime, prepare the filling. Boil the milk with the sugar, add the raisins, the poppy seeds and the cinnamon – possibly add 2 tablespoons of rum to this mixture – and add as much breadcrumbs as needed to make a spreadable mass.

Bring the mixture to the boil once, transfer and cool. After an hour, knead the dough again, roll it out and spread with filling.

Roll into a strudel, brush with egg white, sprinkle with hail sugar and place on a greased or paper-lined baking tray and let rise for another 1/2 hour.

Place in 170 degree oven, bake for 20 minutes, turn down to 150 degree heat and finish baking for 20 minutes.

The strudel is done when it sounds hollow when tapped and is nicely browned.

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