Mohnstrudel
Region Thuringia
Ingredients
For the filling:
- 370 ml milk
- 220 g ground poppy seed
- 60 g fine granulated sugar
- rubbed off bowl of 1 organic lemon
- 1 grind cinnamon
- 3 tbsp applesauce
- 2 tso rum
For the yeast dough:
- 15 g yeast
- 200 ml lukewarm milk
- 380 g all purpose flour
- 70 g soft butter
- 8 g fine salt
- 1 egg
- 1 egg yolk
Instructions
- For the filling:
- Boil milk for the filling. Stir in the poppy seeds, sugar, lemon zest and cinnamon and simmer for about 5 minutes.Add the applesauce and rum and cool and steep in the fridge
For the yeast dough
- For the dough, stir the yeast into a little milk until smooth, then mix with the remaining ingredients. On a work surface approx. Knead vigorously for 10 minutes. Form into a ball and place in a bowl covered with a damp cloth for approx 2 hours.
- Roll out the dough on a lightly floured work surface to a approx. 60 × 30 cm roll out stain. Spread the filling evenly over it, leaving an approx. 2 cm border free.
- Roll up the strudel and seal the sides tightly. Place on a baking sheet lined with baking paper and let rise in a warm place for 30 minutes.
- Preheat the oven to 160 °C for a fan oven.
- Brush the strudel with milk and slide into the pipe. A mocha cup
- Pour water on the oven floor and Close the oven door immediately. The strudel approx. Bake for 40-45 minutes. Let cool down and sprinkle with icing sugar.
For the icing sugar:
- Mix the egg yok with 20 el milk. Glaze the top and sprinkle with confectioners sugar.
