Strudel

This is another childhood favourite! It’s a bit time consuming but you end up with two flavours of strudel-poppy seed and walnut. It’s a pretty filling dessert so a serving of each will do. 

Ingredients

2,5dl+2dl+1dl+2dl milk

2dl water

4tbsp+1tbsp+7tbsp+3tbsp+1tsp sugar

12tbsp ground walnuts

150gr poppy seeds

40gr yeast

1tbsp+600gr flour

1tsp salt

3tbsp olive oil

1tbsp crème fresh

2 egg yolks

1 egg white

24gr vanilla sugar

2tbsp rum

Nob of butter

Process

Combine finger warm (37 °) milk with 1tbsp of sugar, yeast and 1tbsp of milk. Leave until it activates (forms bubbles and doubles in size). 

Cook up 2,5dl milk with 4tbsp of sugar. Add the ground walnuts, turn of the heat and keep stirring for a couple of min or until combined. Leave to cool. Add 12gr of vanilla sugar, half of the beaten egg whites and 1tsp of sugar mixture and 1tbsp of rum. 

Cook up 2,5dl of milk with 7bsp of sugar then add the poppy seeds, turn of the heat and keep stirring for a couple of min or until combined. Leave to cool. Add 12gr of vanilla sugar, half of the beaten egg whites and 1tsp of sugar mixture and 1tbsp of rum.

Warm up 2dl of water with 2dl of milk until finger warm (37 °). 

In a large bowl combine 600gr of flour, salt, 3tbsp of sugar, olive oil, crème fresh, egg yolks, yeast mixture then keep mixing while adding the water and milk mixture. When it all comes together start “beating” the dough for a couple of minutes or until it gets bubbly and light. Add more flour if needed. Sprinkle a thin layer of flour over the top, cover with a kitchen towel and leave to proof on a warm place, for around 30-45min. When the dough has risen, beat it once more, only for a couple of minutes. Leave to proof under the kitchen towel once more.  

Take a 40x22cm baking dish, cover it with a thin layer of butter and flour. Melt the nob of butter.

Place the dough on a working surface and knead it while adding more flour. Stop kneading when the dough is no longer sticky. Cut in half. Roll out the dough into a square shape 0,5cm thick. Spread almost all of the melted butter evenly then top with one of the fillings. Roll the dough as tightly as you can and transfer into a prepared baking dish. Repeat the process with the other half of the dough. Spread the rest of the melted butter over the top of the both strudels and make a couple of holes with a fork. 

Place into the 175° preheated oven for 5min, then turn the oven heat up to 200°. If the strudels are brown in colour after 30min, reduce the heat to 175°. Bake in total for 55min-1hour. When out of the oven, brush them with some water, that makes the crust softer. Cover with a kitchen towel and leave to cool completely before serving.

Enjoy!

M