Today we are going back in time and making my great-grandma’s poppy seed and walnut štrudla.
Štrudla easily falls into my top 5 favorite desserts of all time. It is soft, a little sweet, and has a beautiful spiral effect. I never got to try Baja’s štrudla, but I’ve been told it was the best and I'm excited to carry down the recipe and share it with you guys to enjoy.
Today's Serbian word of the day is… oklagija!
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🥣 Ingredients
🍞 Yeast
1 cup milk
3 tsp. Yeast
2 tsp. Sugar
The Dough
1 kg (8 - 9 cups) flour
1 cup sugar
8g vanilla sugar
Pinch of salt
2 eggs
1 cup oil
Zest from 1 lemon
1 cup milk
‼️ Yields enough dough for 3 štrudlas
🖤 Poppy Seed Filling
400g poppy seeds, ground
½ cup sugar
16g vanilla sugar
Zest from one lemon
🤎 Walnut Filling
500g Walnuts, ground
½ cup sugar
16g Vanilla sugar
Zest from one lemon
🗺 Directions
Warm up 1 cup of milk and add the yeast and sugar. Mix and let stand in a warm place to activate.
In a stand mixer fitted with the dough hook add about half the flour along with the sugar, vanilla sugar, salt, activated yeast, eggs, oil, lemon zest, and milk. Once combined remove from the stand mixer and continue adding flour by hand. Knead the dough until you can poke it and it bounces back.
Divide the dough into three even disks and place in a pan sprinkled with flour. Cover with a dish cloth and let rest for about 10 minutes.
Starting with the first disk you placed in the tray, roll it out to a rectangular shape.
Evenly spread the filling of your choice and tightly roll the dough.
Place seam down in a pan lined with wax paper and cooking spray. Cover the štrudla with a dish cloth and let it sit for about 10 minutes.
Bake at 375°F for 15 minutes then reduce to 325°F for 30 minutes.
Let cool completely, cut, and serve!
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🌟 Review and Tips
1. Make sure to not roll your dough out more than the length of your pan. 2. It’s ok if the rolls touch, but make sure they have enough room to expand.
3. Avoid putting too much filling at the end of your roll. You need the dough to stick to itself and seal.
4. There is no limit when it comes to how much filling you put in your štrudla. Adjust the measurements to your liking!
4. If you don’t roll the dough tight enough you can get some air bubbles. 5. It doesn’t ruin the štrudla but it makes it fall apart a little easier.
Some people dust the štrudla with icing sugar before serving!
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0:00 Intro
0:45 The dough
3:01 Rolling out the dough
3:24 Walnut filling
4:13 Rolling up the strudla
4:36 Poppy seed filling
7:10 After you roll it up
7:29 Baking time
8:03 What to do when they come out of the over
8:14 Taste test + Review
10:46 Conclusion + Bloopers
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29 июл 2024
