Poppy Seed Strudel

2 ½ cups of bread flour
¼ cup of granulated sugar
1 TSP of active dry yeasts
½ TSP of salt

Shortly stir with a whisk just enough to combine all ingredients (about 30 seconds).

¾ cups of lukewarm milk – about 90 to 100°F
1 egg
4 TBSP of butter – soft

Knead on low speed until all ingredients are partially incorporated (about 1 – 2 minutes).

Then, increase the speed to medium-high and knead until a slightly sticky dough is formed (about 1 – 2 minutes).

Remove the mixing bowl from the mixer and cover it with a plate.

Let it rise in a warm place until it has doubled in size or at least gained 50% (about 2 – 3 hours).

2 cups of milk
1 cup of poppyseeds

Briefly stir and cover with a lid. Bring to a simmer (about 195°F) with occasional stirring.

Notes:

• If the milk evaporates too much during this step, add some extra milk.
• If you have a too-powerful burner, you may want to lower the heat to medium-low.

Then remove the lid, increase heat to medium-high, and cook until the milk gets totally absorbed and evaporated, which usually takes about 5 – 10 minutes (some liquid could still be present for further steps).

1 TSP of cinnamon
½ cup of granulated sugar
¼ cup of preserve of your choice

Thoroughly stir until fully combined. Set poppy seed filling aside for a later step.

Important:

• Fully cool filling for easier preparation.
• If your dough is ready even right after the filling preparation is completed, you do not need to wait until it cools – but keep in mind to work very precisely and fast because the hot filling will make the dough more sensitive, and it will be easier to rip it.

Prepare a brushing mixture by briefly hand-whisking 1 egg with ¼ cup of milk in a measuring pitcher (for whisking you can also use a silicone brush).

Place the dough on a lightly floured surface, lightly flour the top of the dough, and then using a rolling pin, flatten it into a square shape (about 18 x 18″).

Place on the baking sheet with parchment paper, with one side of the dough being about ½ off the baking sheet.

Note:
You are brushing just one of the two of the long sides. This brushed side will be the final (top layer) of the strudel and the brushing mixture will work as a glue.

Evenly distribute the filling on the top of the entire strudel while keeping the brushed 1” without filling.

Roll into a long roulade and make sure that the entire dough is rolled up – do not leave any part of it unrolled.

Brush the strudel with part of the brushing mixture (keep the rest for the second brushing).

Note:
Relaxing the dough is an important step that allows the dough to regain its’ ability to expand again during its’ upcoming baking – the relaxed dough will be less dense.

Preheat oven to 350°F.

Gently brush the strudel with the remaining brushing mixture right before baking.

Bake in a preheated oven until it turns golden brown (about 30 – 40 minutes).

Test with a toothpick.

Remove from the oven and let it cool for at least 3 minutes before serving.