Mohnstrudel
Serves 10
75 mins prep
50 mins cook
135 mins total
Classic German poppy seed strudel
Shop ingredients
Scan QR-code to shop this recipe on Jupiter
Poppy seed filling
In a medium saucepan, combine the milk, poppy seeds, sugar, and lemon zest.
Bring to a boil, stirring frequently. Reduce to a simmer and cook until all of the milk has been absorbed into the seeds.
Remove from the heat and stir in the jam and optional rum.
Let the mixture cool to room temperature or place in the fridge overnight.
Dough
Whisk the two eggs together until fully mixed, whisk in the sour cream or yoghurt, the milk, and the vanilla extract.
Add the flour, sugar, baking powder, and yeast to a the bowl of a stand mixer and whisk together. Then add the softened butter and egg mixture.
Using the dough hook, mix all the ingredients until it comes together. The dough should come together into a ball and should not be sticky. The surface of the dough should look soft and skin like. This can take up to 30 minutes.
Cover the bowl with a towel a set in a warm place for 45 min. The dough won't necessarily double in size but it will be soft and supple. (If you live in a dry climate, cover the bowl with plastic to prevent the dough from forming a skin or drying out)
Pre-heat the oven to 350 F.
Assembly
Grease a baking sheet or line with a silicone baking mat/parchment paper
After 45 min, roll the dough out on a floured surface to 11" x 18".
Brush out the 2 tbsp of melted butter from the filling onto the dough.
Spread the filling onto the rolled out dough. Make sure to leave 1/2" border on two long sides and on one short side. Leave 1 1/2" border on the remaining short side.
Start rolling the dough from the short end with only a 1/2" border. Roll once, then fold in the long sides, about 1/2", to keep the filling from spilling out.
Continue rolling until you reach the end, being careful not to push out the filling.
Carefully lift the roll and place it, seam side down, on the baking sheet.
Bake
Bake the strudel for 30 min. Then tent with a piece of foil and bake for another 20 min.
Final Steps
While the strudel is still warm, brush the strudel with 2 tbsp of melted butter. Then liberally dust with powdered sugar until the sugar stops disappearing (dissolving).
Let it cool fully before slicing and topping with the optional vanille soße.