Poppy Seed Strudel

(The recipe is adapted from here.)

For the dough:

3 cups + 1/4 cup flour

about 1 cup milk

1 egg

1/4 cup + 1/2 tablespoon sugar

about 1/3 cup melted butter

1 tablespoon dry yeast

1/4 teaspoon salt

Do what you always do when making yeast dough. I mix the yeast with sugar and salt, add the flour, then milk, egg and butter. Combine those ingredients and knead your dough thoroughly until it’s smooth. Then, put it in a bowl and cover it. Let it rise for 1 or 2 hours, punch it down twice in between.

For the filling:

1 cup + 1/2 cup ground poppy seeds

1 cup milk

1/3 cup chocolate custard powder

1/2 cup sugar

1/2 teaspoon cinnamon

a splash of amaretto or other liqueur or rum

Stir all those ingredients in a pot and let it boil up for a minute. Put it away from the heat.

While the filling cools, you can roll out your dough. But before, turn on your oven and preheat it to 160° C or 320° F with circulating heat.

Then, distribute your yummy black filling on the dough. Spread it evenly.

After that, I think you know what to do. Roll your strudel.
If you have quite big holes afterwards, take some dough from the ends and try to fill them a bit. Stick those pieces on with 1 whipped egg with which you brush your whole strudel.

Put it in the oven and leave it there for about 20-25 minutes until it’s golden brown.

Let it cool, cut it in slices and enjoy!

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