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POPPYSEED STRUDEL- Recipe - DKP

A home-style POPPYSEED STRUDEL-Raisa Piotrowski's Recipe - DKP made with Flour, Egg Yolks, Butter, Sugar, and Dry Yeast Or Fresh. Serves 2. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 3/4 lb
• 6
• 1/2 lb
• 1/2 lb
• 2 pkg
• to taste
• 1 cup

Method (preview)

1. 1

   Let the mixture sit for about 10 minutes in a warm place (bubbles will indicate active yeast).

2. 2

   Now add slowly all above ingredients and beat, dough should be soft, if necessary add more warm milk.

3. 3

   Lift the dough from the bowl and knead on a floured board until blisters appear on the dough's surface.

4. 4

   Shape the dough into a ball, return it to the bowl, cover with wax paper.

5. 5

   Let rise for one hour in a warm place (100').

6. 6

   Now divide the dough in two balls, roll it out to about 1 finger thickness, spread the poppyseed filling and roll together.

7. 7

   You will have 2 strudels.

8. 8

   Preheat the over to 325'.

9. 9

   Bake 1 hour.

10. 10

    Di Pahl's personal recipes-1994