Cherry-poppy seed strudel

Name: Cherry-poppy seed strudel
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 150 ml Milk; 75 g Sugar; 15 g Yeast; 400 g Flour; 75 g soft butter or margarine; 2 Eggs (size M); 7-10 Tbsp peel of 1 untreated lemon; 1 pinch Salt; 1 glass (720 ml) Cherries; 1 package (250 g) ready-to-bake poppy seed filling; 7-10 Tbsp juice of 1/2 lemon; 60 g Icing sugar; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

150 ml Milk
75 g Sugar
15 g Yeast
400 g Flour
75 g soft butter or margarine
2 Eggs (size M)
7-10 Tbsp peel of 1 untreated lemon
1 pinch Salt
1 glass (720 ml) Cherries
1 package (250 g) ready-to-bake poppy seed filling
7-10 Tbsp juice of 1/2 lemon
60 g Icing sugar
baking paper

Directions

1
Warm the milk lukewarm. Mix some milk and 1 teaspoon of sugar and dissolve the yeast in it. Put the flour into a bowl, make a depression in the middle and add the yeast mixture. Dust with some flour and let it rise for about 5 minutes in a warm place. In the meantime dice the fat roughly.
2
As soon as the flour breaks open, add the rest of the lukewarm milk, the rest of the sugar, eggs, fat, lemon peel and salt and knead to a smooth dough. Cover the dough and let it rise in a warm place for about 30 minutes. Drain the cherries. Roll out the dough on a floured work surface to a rectangle (approx. 54 x 20 cm). Cut the dough rectangle crosswise into 3 pieces. Spread the poppy seed mixture over the 3 parts and smooth it down. Spread the cherries on top and roll them up individually on the long side. Cut the 3 parts lengthwise and braid them into a plait. Place on a baking tray covered with baking paper and leave to rise for about 30 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the 2nd rack from below for about 50 minutes.
3
Spread the poppy seed mixture over the 3 parts and smooth it down. Spread the cherries on top and roll them up individually on the long side. Cut the 3 parts lengthwise and braid them into a plait. Place on a baking tray covered with baking paper and leave to rise for about 30 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the 2nd rack from below for about 50 minutes. Stir lemon juice with icing sugar until smooth. Remove the cherry-poppy seed slice from the oven, spread with the sugar icing and allow to cool
4
1 hour waiting time