Walnut-poppy seed strudel

Name: Walnut-poppy seed strudel
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 30
Ingredients: 500 g Flour; 225 ml + 2 tablespoons of milk; 1 cube (42 g) Yeast; 50 g Butter or margarine; 70 g Sugar; 1 package Vanillin sugar; 2 Eggs (size M); 1 pinch Salt; 100 g Cashew nuts; 100 g Walnut kernels; 100 g Soft Apricots; 1 package (250 g) ready-to-bake poppy seed mixture; 1 TABLESPOON Honey; 1 Egg yolk (size M); baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 30

500 g Flour
225 ml + 2 tablespoons of milk
1 cube (42 g) Yeast
50 g Butter or margarine
70 g Sugar
1 package Vanillin sugar
2 Eggs (size M)
1 pinch Salt
100 g Cashew nuts
100 g Walnut kernels
100 g Soft Apricots
1 package (250 g) ready-to-bake poppy seed mixture
1 TABLESPOON Honey
1 Egg yolk (size M)
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Pour the flour into a bowl and press the centre of a depression. Warm 225 ml milk lukewarm. Stir half of the milk and the yeast until smooth. Pour the yeast milk into the hollow and mix with some flour from the rim. Cover and leave to rise in a warm place for about 15 minutes. Melt the fat.
2
Add sugar, vanillin sugar, 1 egg, salt, remaining warm milk and fat to the yeast dough. Mix with the dough hooks of the hand mixer, finally work into a smooth dough with your hands. Cover the dough and let it rise again for about 30 minutes. Roast the cashew nuts and walnuts in a pan without fat, remove. Finely chop apricots, nuts and cashews. Mix poppy seed baking, honey, 1 egg, nuts and apricots. Roll out yeast dough on a floured work surface in a rectangular shape (40 x 50 cm). Spread the poppy seed mixture evenly on the dough, leaving about 1 cm free at the edges. Roll up the dough from the long side and place on a baking tray lined with baking paper. Cut the yeast roll in half lengthwise, without cutting one end, and twist into a cord. Let the Striezel rise in a warm place for about 10 minutes.
3
Roll out yeast dough on a floured work surface in a rectangular shape (40 x 50 cm). Spread the poppy seed mixture evenly on the dough, leaving about 1 cm free at the edges. Roll up the dough from the long side and place on a baking tray lined with baking paper. Cut the yeast roll in half lengthwise, without cutting one end, and twist into a cord. Let the Striezel rise in a warm place for about 10 minutes. Mix the egg yolks and 2 tablespoons of milk. Brush Striezel with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 35 minutes. If the surface gets too dark, cover with aluminium foil. Remove the cake from the oven and let it cool down on a cake rack. Serve lukewarm or cold
4
Mix the egg yolks and 2 tablespoons of milk. Brush Striezel with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 35 minutes. If the surface gets too dark, cover with aluminium foil. Remove the cake from the oven and let it cool down on a cake rack. Serve lukewarm or cold
5
waiting time approx. 1 1/2 hours