What's the time? It's FOODZEIT: Poppy seed strudel

Poppy-seed strudel with ice cream and vanilla snow

It;s Sunday, it's cake day. Actually not, but according to my dearly wife, it could be a cake day almost ever day of the week, right? So since it has been a while that I made my last cake, I thought I as well might give it a try and make one today. A quick stroll through our rations of food and I found some poppy seeds left. Remembering back home, I thought I might as well make a poppy seed Strudel. It's not that difficult to make and is a good cake that taste very nice and can be kept for a while, so may every day be a cake day

Cake

430 g flour
200 ml milk
1 egg
60 g sugar
80 g butter
½ cube fresh yeast or 3.5 h dried yeast
¼ teaspoon salt
Zest of one lemon

Filling

60 g poppy seeds
60 g almond splinters
250 ml milk
2 table spoon dark rum
3 table spoon of rum raisins
100 g sugar
½ teaspoon of cinnamon powder
100 gram dark, unsweetened chocolate
6 Table spoon of grated coconut

Preparation

Pour the ingredients for the cake in the bread baking machine (yeah, I admit, I am lazy), program dough making, on my machine ca. 1.5 hours. Attention, if you don’t have a bread baking machine and you are using fresh yeast, then there are a few things that you have to do completely different at this stage but I am too lazy to write about it. Let me know in the comments if you have this problem and then maybe next time I can describe a bit more detailed on how to make a dough using yeast and not using the bread baking machine. Else, I think you should just simply invest in a bread baking machine, it’s really worth it…

In the meantime we can start making the poppy seed filling. We are slowly cooking the milk and pouring all the other ingredients into the pan. We let it simmer for a while and wait till everything is bound nicely together, it will have the consistency similar to a pudding.

Now we are taking the dough that should be double of the size then before by now. We are going to split the dough in two half. We now sprinkle some flour on a surface and place the first half of the dough on it. Then we roll the dough with a rolling pin until it is flat (don’t roll it out too thin or else the dough will tear later). Then we will take half of the filling and spread it over the flat dough.

strudel dough with poppy seed mix spread

Then we roll up the dough to make and place it on a buttered baking tray. We repeat this procedure with the second Strudel.

strudel rolled up after resting with egg glaze on top

Now we cover the tray with a kitchen towel and let it rest for another 45 minutes. In the meantime we can preheat the oven to 180°C. Then we pop the strudels in the oven and bake it for something like an hour.