Festive Strudel
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 50 min.
Ready in
Ingredients
for
1
- For the dough
- 2 cups flour
- 1 pinch salt
- ¼ cup sugar
- ⅔ cup butter (cut into small pieces)
- 2 egg yolks
- 1 tsp Dried yeast
- ⅜ cup milk
- To spread
- ¼ cup butter
- For the filling
- ½ cup milk
- 1 ½ Tbsps butter
- 1 cup ground poppy seed
- ½ cup sugar
- 2 Tbsps Cocoa
- ½ organic lemon (zest grated)
- 2 tsps Vanilla sugar
- 1.665 cups candied Orange peel
- 1.665 cups candied Lemon peel
- ½ cup Hazelnuts (chopped)
- 0.333 cup raisins
- 1 tsp cinnamon
- 1 egg
- Rum (to taste)
- breadcrumbs (as required)
- For the glaze
- 1 ¾ cups powdered sugar
- 2 Tbsps Rum
- 1 Tbsp warm water
- 1 Tbsp Hazelnuts (chopped)
Preparation
Kitchen utensils
2 Pots, 1 Small pot, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Fine-mesh sieve, 4 Jars, 1 Ladle, 1 Whisk
Preparation steps
1.
Heat the oven to 190°C (170°C on a fan oven), 375°F, gas 5.
2.
Sieve the flour into a bowl and mix in the salt and sugar. Stir in the butter.
3.
Mix together the egg yolks, yeast and milk and add to the flour-butter mixture. Quickly form into a smooth dough and let rise in a cool place (until the filling is almost cool).
4.
Melt the butter for spreading and prepare the filling as follows: Boil the milk and the butter for the filling. Add the poppy seeds, sugar, cocoa, grated lemon zest and vanilla sugar.
5.
Bring everything to a boil and remove from the heat. Then add the candied peel, nuts, raisins and cinnamon. When the mixture has cool slightly add the egg and some rum to taste. If the filling is still a little soft add some breadcrumbs. Let cool completely.
6.
Line a cookie sheet with waxed paper. On a floured surface roll out the dough into a rectangle approx. 0.5 cm thick. Spread with the melted butter and then spread with the filling. Roll up loosely and place on the cookie sheet. Let rise for a further 10 minutes and then bake for 45 minute until golden brown.
7.
To make the glaze sieve the icing sugar into a bowl and mix in the rum and a little warm water until the mixture is smooth and shiny. Spread over the still warm strudel and sprinkle some chopped hazelnuts on top.
