Introducing our elegant poppy seed yeast strudel, a classic delicacy that brings the delightful combination of light, airy yeast dough and a rich, nutty poppy seed filling to your table. This strudel boasts a charming swirl of sweetened poppy seeds, enlivened with hints of citrus and a medley of your favorite dried fruits and nuts. Baked to perfection, it offers a tender crumb and a moist filling, making it a perfect companion to your coffee or tea.
Why You’ll Love This: This strudel is a testament to the joy of baking, blending the aromatic pleasure of yeast dough with the indulgent, creamy texture of poppy seed filling. The added brightness of orange zest and the texture of nuts and dried fruits make each bite a delightful experience. It’s not just a treat; it’s a moment of pure, unadulterated pleasure.
Perfect Occasion: While this strudel shines at any gathering, it’s particularly suited for brunches, afternoon teas, or as a sophisticated dessert after a dinner party. Its elegance and simplicity make it a versatile choice for both casual and formal settings.
Decoration Tips: Achieve a beautiful presentation by dusting the cooled strudel with powdered sugar and drizzling it with a citrus-infused glaze. Garnish with a sprinkle of orange zest and a scattering of finely chopped nuts to add both flavor and visual appeal. This simple yet elegant finishing touch will make the strudel a standout item on your dining table.
Recipe:
- Dough Start:
- Dissolve 25g of yeast in 100ml of warm milk with a teaspoon of sugar and 2 tablespoons of flour. Cover and set aside to activate.
- Whisk together 3 egg yolks, 2 tablespoons of sugar, and a pinch of vanilla sugar until fluffy. Gradually incorporate 230g of wheat flour, 70g of cooled, melted butter, a pinch of salt, and optionally, a tablespoon of spirits. Stir in the yeast mixture and knead to form a soft dough. Let it rise in a warm spot until doubled in size, about one hour.
- Poppy Seed Filling:
- Prepare the poppy seed filling by soaking 250g of poppy seeds in milk, covering them by 2-3 cm, then cooking on low for about 25 minutes. Drain and grind twice. Combine with a mix of dried fruits and nuts (e.g., raisins, dates, cranberries, finely chopped walnuts, almond flakes), about 3-4 tablespoons in total. Stir in 3 tablespoons of honey, 2 tablespoons of melted butter, lemon juice, and if needed, a bit of orange juice for moisture. Fold in 3 stiffly beaten egg whites gently.
- Assembling the Strudel:
- Divide the risen dough into two. Roll each piece into a rectangle, spread the poppy seed mixture over, leaving a small border. Roll up tightly, seal the ends, and place on a parchment-lined baking sheet. Allow to rest for about 15 minutes.
- Bake at 190°C (374°F) for 30-40 minutes until golden.
- Serving:
- Let the strudel cool before slicing. For a lovely finish, dust with powdered sugar and drizzle with a lemon juice glaze. Optionally, wrap well in food-safe wrap for freezing and enjoy at room temperature when ready to serve.
Enjoy this exquisite poppy seed yeast strudel, a timeless classic that promises to elevate your culinary experience, no matter the occasion.
