The Bohemian Poppy seed Strudel or "Striezel" is a German baking specialty that comes from the Polish and Silesia 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. Some recipes add Streusel on top, we use just powdered sugar this time. Happy Baking!
Ingredients Bohemian Poppy Seed Strudel
500 g flour
30 g fresh yeast or 1 pk dry yeast
1/8 l milk
1 dash salt
80 g sugar
125 g butter
1 tbsp lemon zest
300 g poppy seeds, ground
200 g sugar
300 ml milk
1 package vanilla sugar - How to make Vanilla Sugar -
zest of 1 lemon, organic
Baking Instructions Bohemian Poppy Seed Strudel
- Place flour into a bowl, make a mold, 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.
- Bring milk to a boil.
- Add all ingredients.
- Let simmer until it thickens, then let cool off.
- Divide dough in 2 parts, roll each part on a baking board that is sprinkled with flour.
- Spread on each part the filling and roll it.
- Let rest for 20 min.
- Beat an egg and brush it over each roll.
- With a fork poke each strudel several times.
- Meanwhile pre-heat oven to 180 C or 350 F.
- Bake on lower section of the oven for about 45-60 minutes (depends on the oven).
- When Striezel is done powder it with powdered sugar before serving.