Baking mix for a poppy seed strudel
Made by Kathi
Wheat flour, sugar, skimmed milk, salt, flavour, poppy seeds, sugar, modified potato starch E1414, yeast, emulsifier E491.
May contain traces of hazelnuts and egg
Using product information
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You'll need 1 egg, 40g butter, warm water
1. Combine base mix (='Backmischung') and dried yeast (@Trockenbackhefe') carefully in a mixing bowl. Add first 110ml warm water and then 40g soft butter and knead for about 3 minutes, using an electric mixer with dough hooks until dough is smooth.
Cover with kitchen towel and leave to rise for about 20-30 minutes at a warm place. The dough should double in size. Increase rising time by up to 30 min if dough doesn't double in size.
2. In another bowl mix provided poppy seed mix ('Mohnfüllung'), 1 egg and 100 ml warm water until smooth and let mixture rest for about 10 minutes.
Knead yeast dough briefly by hand to release air, roll flat into an 9inch x 13inch (23cm x 33 cm) rectangle.
Spread poppy seed filling equally onto the flat yeast dough leaving a 2cm gap on the rims and roll up, starting from the shorter side.
Pinch the seam well and fold sideedges under the roll.
3. Place the roll, seam down, on a baking sheet. Cover with kitchen towel and let once more rest in a warm place for 30min.
Make a 1cm deep cut with a sharp knife along the middle of the roll.
4. Bake strudel in pehaeated oven for 25-30min on middle rack until golden brown (Baking types may vary)
After baking remove from oven and place on wire rack to cool.
Kathi recipe suggestion:
Add raisins, almonds, nuts or dried fruit to the poppy seed batter to mix it up. Add icing sugar to garnish