Jul 252013
 

The Bohemian Poppy seed Strudel or “Striezel” is a German baking specialty  that comes from the Polish and Silesian cuisine but also from the Austrian part when it used to be Germany. If you want a “Striezel” you would braid the dough, if you roll it, it is a Strudel. It is made out of a sweet yeast dough and is rolled to a Strudel or braided. On top you can add Streusel and a glaze or just add the glaze alone. Happy Baking!

1x1.trans Bohemian Poppy Seed Strudel

Ingredients Bohemian Poppy Seed Strudel
500 g flour
30 g fresh yeast or 1 pk dry yeast
1/8 l milk
80 g sugar
1 pinch salt
1 egg
some lemon zest
125 g butter

Filling
300 g ground poppy seeds
400 ml milk
1 pk vanilla pudding Dr Oetker
1 egg
75 g sugar
65 g zwieback (optional); you also can use roughly grated toasted white bread
Streusel
100 g flour
100 g almonds, sliced
100 g sugar
4 tbsp apricot jam
1 tbsp water, warm
Glaze
100 g powdered sugar
2 tbsp water, warm

Baking Instructions Bohemian Poppy Seed Strudel
- Place flour into a bowl, make a mo;d, fill in the yeast that had been mixed with some luke warm milk. Add some flour and sugar and mix it – this is the pre-dough.
- At a warm location let it raise for 15 min, then add remaining milk, sugar, salt, egg, lemon zest and grated butter.
- Knead until you get a smooth dough.
- At a warm place let it raise covered (kitchen cloth) for 30 min.

Filling
- Bring milk with poppy seeds to a brisk boil, take off from stove and let soak for 10 min.
- Mix pudding powder with milk, add to poppy seeds with eggs and sugar. Bring to a boil while stirring , then let cool off.
- Place Zwieback or toasted bread into a freezing bag, close it then smash it with a dough roller; add to poppy dough.
- Layer a baking tray with parchment paper.
- Dust the baking board with flower and knead briefly the dough, then roll to a rectangular piece (40x30cm).
- Spread poppy filling onto the dough, leave edges free of filling (about 1cm).
- roll dough from the longer side and place on baking tray.
Streusel
- mix all ingredients, butter must be soft, then crumble dough to Streusel of desired size.
- Brush Striezel with some water and spread Streusel all over it, press them gently on the Striezels surface.
- Let Striezel raise  until size has visible changed.
- Meanwhile pre-heat oven to 180 C or 350 F.
- Bake Striezel on the lower section of the oven for about 55 minutes.
- Now mix jam with water while stirring until it has thickened.
- When Striezel is done spread jam immediately on top of the Striezel, let cool off.
- Glaze: Mix powdered sugar with water and spread on top. Let is become firm before you serve it.

 photo credit

1x1.trans Bohemian Poppy Seed Strudel
1x1.trans Bohemian Poppy Seed Strudel
 July 25, 2013  Posted by at 1:23 pm Bohemian Poppy Seed Strudel Tagged with: , , , ,  Add comments

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