Mohnstrudel – Poppy Seed Strudel

Makes: 1 strudel, 8 portions

Ingredients for the Dough

2 cups wheat flour, all purpose
1 whole egg
1/4 cup oil
1 tablespoon white wine vinegar
1 cup lukewarm water (Note: Only prepare 1 cup water, do not use all of it first, but only if needed.)
Salt
Flour to work with

Directions for the Dough

Mix flour, egg, oil, vinegar, water and salt, and knead for at least 5 minutes until the dough is smooth, and not too soft. Place the dough on an oiled plate and coat with a little oil. Cover with foil or a plate and put in a warm place (100F / 38C) to rest for at least 30 minutes.

Ingredients for the Filling

2 cups (about 7 ounces) poppy seeds, ground
2 cups milk
1/2 cup sugar
2 tablespoons honey
1/2 cup raisins
pinch of salt

Directions for the Filling

Heat the milk in a pot, then add all other ingredients. Stir and cook for 1 – 2 minutes. Cover the pot, remove from heat and set aside. If the filling seems too moist, it should thicken as it rests.

On a large, floured surface, roll the dough until it has reached a thickness of about 3 cm. Spread the filling over the dough, leaving a 1 inch border. Roll up and brush with a whisked egg. Place the strudel into a baking tin and let it stand for 15 minutes before baking.

Bake in an oven preheated to 180C / 350F / Gas Mark 4 for about 40 minutes. Store for up to 3 days.