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Poppy seed roll is a typical Slavic recipe. In the recipe I use ground poppy seeds. If you can't find ground poppy seeds, you can grind them at home. The seeds must be ground, otherwise the cream won't have a good consistency.
Ingredients for two rolls:
*The provided amount is perfect for two small rolls.
190 g flour 550
50 g of self-raising flour
25 g powdered sugar
20 g yeast
80 ml milk
1 egg yolk
90 g butter
Poppy seed filling:
200 g ground poppy seeds
350 ml milk
40-50 g powdered sugar
50 g cookie crumbs (you can also use a roll or a croissant from the day before).
I recommend starting with the poppy seed filling so you have time to cool.
Bring the milk to the boil, add the ground poppy seeds and cook for a few minutes, stirring constantly. Remove from heat, add sugar and stir. Let cool, then stir in the cookie crumbs and lemon zest. The filling should be creamy so that it spreads easily.
The yeast dough:
Sift the two types of flour into a bowl. Add the sugar and crumbled yeast to the warm milk and let it rise.
Melt the butter - it does not have to be completely liquid, but very soft. Add the egg yolk to the risen sourdough and mix. Add to the flour mixture and then work the dough. After a while, add the butter and work into a smooth, non-sticky dough. If the dough is still sticky, add some of the flour, but not too much.
Knead the dough well, divide it into two pieces and let it rest under a towel in a warm place for 30 minutes.
Preheat the oven to 180 degrees, line a baking sheet with baking paper.
Roll out the first piece of dough into a thin pancake (about 25×30 cm), spread evenly with half of the poppy seed filling and wrap it up. There is no need to cover the edges. Carefully transfer the first roll to a baking sheet and prepare the other in the same way. Let rest for about 10-15 minutes and then brush with beaten egg. The strudels may appear small, but they will expand "slightly" as they bake.
Place the rolls in the preheated oven for 15 minutes, then turn the temperature down to 160 degrees and bake for another 15-20 minutes. If the dough turns brown too quickly, cover the rolls with baking paper.
Let the strudels cool after baking and sprinkle lightly with sugar before serving. They taste great the first day, but will hold up soft and moist for several days.
Tip: The recipe is perfect for breakfast.