Štrudla sa Makom/Poppy Seed Strudel

Directions

• Dough
• Heat the milk until warm but not too hot, about 1 minute in the microwave. Remove from the heat and then add 1 tablespoon of sugar. Stir and then add in the yeast. Place in a warm place to proof for 5-10 minutes.
• In a large bowl add the eggs, rest of the sugar, salt, and the grated lemon zest. Beat with a whisk until the eggs are completely beaten. Set aside.
• After the yeast has proofed, add it to the beaten eggs and stir.
• Begin to add the flour a little at a time until a compact dough is achieved. It should come together in a ball and not stick to your hands. Knead it for a few minutes until smooth, then cover with a clean kitchen towel and place in a warm spot to rise until it’s double in size.
• Filling
• In a medium bowl add the poppy seeds, vanilla sugar, regular sugar, and mix everything together.
• Heat the milk until boiling then pour it over the poppy seed mixture. Stir until it forms a thick paste. Set aside.
• Preheat oven to 350 C/175 F. Grease a baking pan or sheet with oil lightly or line with parchment paper. Set aside.
• When the dough has risen, divide it into 2 or 3 equal pieces, depending on how many strudels you want to make. Roll out each piece of dough until fairly thin, then spread the poppy seed filling in an even layer. If making 2 strudels, use half of the mixture, if making 3, then 1/3.
• Roll the strudel into a log and transfer it to your baking pan/sheet. Repeat the assembly process with the remaining dough and filling.
• Cover the strudels with a clean kitchen towel and allow them to rise slightly (15-20 minutes), then brush each one generously with the beaten egg yolk.
• Bake the strudels for 20-30 minutes until golden brown and completely baked through.
• Remove from the oven, allow to cool, and dust with powdered sugar. Slice and enjoy.