Recipe: Poppyseed Strudel Roll

This poppyseed bread roll is absolutely divine. The bread is soft and fully and the filling is nutty and just a little sweet making it very easy to eat and perfect with a cup of tea or coffee. The dough is very easy to work with and though some of the filling oozed out when I rolled it up there was plenty to make a very lovely looking swirl inside with a nice soft crunch as contrasting texture.

Poppyseed Strudel Roll

AuthorMabDifficultyIntermediate

Yields1 Serving
Prep Time2 hrs 30 minsCook Time30 minsTotal Time3 hrs

Ingredients
Dough
 185 ml warm milk
 5 g yeast
 50 g sugar
 450 g flour
 1 tsp salt
 75 g butter, softened
 1 egg
Poppyseed Filling
 130 g poppyseed, ground into a rough powder
 120 ml milk
 100 g sugar
 1 tsp vanilla extract
Strussel Topping
 100 g flour
 50 g sugar
 0.50 tsp cinnamon and cardamom
 55 g butter, melted
 salt

Directions
1

Make the dough. In your stand mixer bowl combine warm milk, sugar and yeast and let sit for 5 minutes or until foamy.

2

To the bowl add flour, salt, butter, and egg then knead until smooth using the dough hook and knead until smooth, about 7-8 minutes then cover and allow to rise in a warm area for about an hour until doubled.

3

Make the poppyseed filling by grinding the poppy seeds with a coffee grinder until they turn into a powder. Then mix the powder with milk, sugar, salt, and vanilla stir and combined and set aside until ready to use.

4

Make the topping by combining flour with brown sugar, melted butter, cinnamon, cardamom and a pinch of salt in a bowl then set aside.

5

To assemble: Flour and roll out dough into a 18 x 12 inch rectangle, spread the poppyseed filling evenly on top of the dough and roll it into a log from the long side.

6

Place log seam side down on a baking sheet lined with parchment paper and brush with milk or egg wash and press the topping into the top of the log. Let sit for 20 minutes while you preheat the oven to 175°C.

7

Bake bread for 40-50 minutes or until a toothpick inserted in the center comes out clean. Do not cut until the roll has completely cooled.

Adapted from Cherry on My Sundae

Ingredients

Ingredients
Dough
 185 ml warm milk
 5 g yeast
 50 g sugar
 450 g flour
 1 tsp salt
 75 g butter, softened
 1 egg
Poppyseed Filling
 130 g poppyseed, ground into a rough powder
 120 ml milk
 100 g sugar
 1 tsp vanilla extract
Strussel Topping
 100 g flour
 50 g sugar
 0.50 tsp cinnamon and cardamom
 55 g butter, melted
 salt

Directions

Directions
1

Make the dough. In your stand mixer bowl combine warm milk, sugar and yeast and let sit for 5 minutes or until foamy.

2

To the bowl add flour, salt, butter, and egg then knead until smooth using the dough hook and knead until smooth, about 7-8 minutes then cover and allow to rise in a warm area for about an hour until doubled.

3

Make the poppyseed filling by grinding the poppy seeds with a coffee grinder until they turn into a powder. Then mix the powder with milk, sugar, salt, and vanilla stir and combined and set aside until ready to use.

4

Make the topping by combining flour with brown sugar, melted butter, cinnamon, cardamom and a pinch of salt in a bowl then set aside.

5

To assemble: Flour and roll out dough into a 18 x 12 inch rectangle, spread the poppyseed filling evenly on top of the dough and roll it into a log from the long side.

6

Place log seam side down on a baking sheet lined with parchment paper and brush with milk or egg wash and press the topping into the top of the log. Let sit for 20 minutes while you preheat the oven to 175°C.

7

Bake bread for 40-50 minutes or until a toothpick inserted in the center comes out clean. Do not cut until the roll has completely cooled.

Poppyseed Strudel Roll

Leave a Reply

Your email address will not be published. Required fields are marked *