Poppy Seed Strudel

For the poppy seed strudel, crumble the yeast into a container, add some lukewarm water and some granulated sugar, whisk and let rise.

Warm the milk, butter and sugar to lukewarm and add the 2 egg yolks and whisk. (Be careful, milk and butter should only be lukewarm when you add the yolks).

Put the flour in a bowl. Mix in the salt and lemon zest and knead the remaining ingredients into a medium-stiff dough. Cover the dough and let it rise in a warm place (the volume of the dough should double).

For the filling, mix all the ingredients and season to taste. Divide the dough into three parts, roll out about 5 mm thick and spread the filling evenly on the dough, roll it up and brush with beaten egg.

Place on a baking tray lined with baking paper and bake at 170 °C for about 35-40 minutes until golden.

Preparation Tip:

Instead of a poppy seed strudel, you can make a strudel with grated walnuts.

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