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Apple Poppy Seed Strudel
Apple Poppy Seed Strudel – This Dough Is a Little Treasure!
Method
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From the 300 ml of lukewarm milk, pour 100 ml into the bowl. Add 7 g of dry yeast or 30 g of fresh yeast. Add one teaspoon of sugar. Whisk it together to help the yeast activate faster. It takes about 7 minutes. Now let’s prepare the dry ingredients. Sift 500 g of all-purpose flour into a bowl. Add ½ teaspoon of salt. Add 50 g of fine granulated sugar. Pour in the activated yeast mixture.
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Wash and dry one organic lemon thoroughly, then grate the zest into the dough. Add 2 egg yolks. Pour in the remaining 200 ml of milk and start kneading. Knead for 5 to 7 minutes. Add another 20 ml of milk, or as much as needed. And now comes an important step. Once the basic dough has been kneaded, add 80 g of softened butter. This step is important because it makes the dough light and fluffy.
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Add the butter gradually, a little at a time. Knead the dough for a few more minutes until it becomes smooth and elastic. It should pull away from both the bowl and your hands. This dough really turns out beautifully. Dust the dough with flour, cover it and let it rise in a warm place for about 1 to 1½ hours. Meanwhile, let’s prepare the filling. We’ll need 6 to 8 large apples. Apples that aren’t too juicy work best.
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Peel the apples and grate them coarsely. Now let’s prepare a simple poppy seed filling. Place 250 g of ground poppy seeds in a bowl. Add 120 g of fine granulated sugar and 20 g of vanilla sugar. Dust the work surface with flour. Our dough has risen beautifully. Do not knead it again, as it would become rubbery when rolled out. Cut it into two equal pieces and gently shape them into balls.
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Place one ball back into the bowl and cover it. Shape the second piece of dough into a ball as well. Shape the dough into a log, then roll it out into a rectangle. Roll it out to about ½ cm thick. Melt 70 g of butter beforehand for drizzling over the dough and poppy seeds. Spread the butter gently over the dough. Leave about a 2 cm border around the edges. Divide the poppy seed filling into two equal portions.
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Take about two-thirds of one portion and spread it over the rolled-out dough. Keep one-third for sprinkling over the apples. Leave the edges uncovered. Drizzle a little butter over the poppy seeds as well. Spread half of the grated apples over the poppy seeds. If the apples are very juicy, gently squeeze them. Do not squeeze out all the juice. It will help keep the poppy seed filling moist while baking.
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Sprinkle the apples with cinnamon sugar to taste. Use about 10 g of cinnamon sugar for each strudel. Sprinkle some of the remaining poppy seed mixture over the apples as well. Drizzle with a little butter too. Now carefully roll up the strudel. Beat one whole egg in a bowl. Brush the edge of the dough with the egg so it doesn’t open during baking.
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Carefully roll the strudel onto a sheet of baking paper and place it on a 37 x 40 cm baking tray. Cover it with a kitchen towel and set it aside. Prepare the second strudel in the same way. Let both strudels rise for another 20 minutes. Meanwhile, preheat the oven to 180°C (350°F). Before baking, brush the strudels with beaten egg. Pierce the strudels with a wooden skewer.
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Make holes every 4 to 5 cm, pushing the skewer almost all the way through. This allows the steam from the apples to escape and reduces the chance of the strudel bursting. Place the strudels in the preheated oven and bake for about 30 to 35 minutes, until golden brown. Once baked, let them cool completely before slicing. Dust with powdered sugar if desired.
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And there we have it! A beautifully soft and fragrant apple and poppy seed strudel. I hope yours turns out beautifully and fills your home with a wonderful aroma too. I’d love to hear in the comments how you make your strudel and whether you know this butter trick. See you next time, friends!
