Poppy Seed Strudel (Makowiec)

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3 cups all purpose flour + 0.5 cup extra- in case the dough is too sticky

1/3 cup lukewarm milk (180 ml)

150 g butter (or margarine) melted and cooled

6 egg yolks  (keep the egg whites)

45 g fresh yeast (or 21 g dry)

6 tbsp caster sugar

1,5 tbsp vegetable oil

0.3 tsp salt

1,5 tsp vodka (or rum)

16 g vanilla sugar or few drops of vanilla extract

1 can (1.98 lb) of poppy seed filling


Glaze & Topping:

3-4 tbsp. lemon juice

2 cups powdered sugar

1 cup finely chopped almonds or walnuts


Dissolve the yeast in lukewarm milk, add sugar and let it stand in a warm place for about 15 minutes.

In a separate large bowl, mix together flour, egg yolks, salt, vodka, and vanilla sugar. Add the yeast mixture to it and knead the dough by slowly adding the butter. Knead until it is smooth and elastic. Allow to rise in a warm place.

Turn the dough onto a generously floured surface and   divide into 3 equal parts. Roll out the cake and pat it down with your hands into a large rectangle.

Spread the poppy seed  filling  over the dough  leaving a half cm or so on the edges. Gently roll up the cake lengthwise, like a Swiss roll. Pinch the ends together and tuck under, to stop the filling coming out when it cooks.

Cover the strudels with a damp cloth and allow to rise in a warm place until almost doubled in volume.  Gently spread the tops with a little of the beaten egg whites.

Line a large 12” x 18” baking sheet with a parchment paper. Spray it or grease with oil.

Wrap the whole thing up tightly in baking paper, making sure the opening is on the bottom. This will stop it rising in the oven - you want it to hold its' shape and keep all the filling inside.

Preheat oven to 350 degrees.

While the cake is in the oven, make the glaze by combining the powdered sugar and lemon juice, and enough water to make a thick icing.

Bake at 350 degrees for about 30-40 minutes, or until the tops are golden brown.  Cool completely.  Slice into thin sections and using a sieve, dust with confectioner’s sugar or decorate with icing and sprinkle with finely chopped walnuts (or almonds)








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