The simple yet visually beautiful Štrudla sa Makom or poppyseed strudel is a staple in Balkan bakeries. This baked good is honestly not something I make often. We don’t really care for this dish because it was not something my mom made often. She’d make it here and there but usually when we were expecting company. While it’s an important regional delicacy, it really isn’t a page I turn to very often in my recipe notebook. But as my elderly relatives say…”kad nema nista drugo i ovo je dobro“.
Poppyseeds themselves don’t really have flavor until something is added to them. When eaten on their own they have a flavor I can best describe as “earthy”. While my recipe instructs to only add milk, sugar, and vanilla sugar to the filling, I’ve taken the liberty of adding freshly grated lemon zest to the dough itself to add a hint of lemon flavor which pairs nicely with both the yeasted dough and the sweet poppyseed filling.
One can’t deny that when cut, this strudel is stunning visually. The swirl in the middle is the signature look and I see more and more people enjoying and making this delicacy in the fall and winter months. There are so many strudel recipes all across Europe, but this one is found in Polish cuisine, Balkan cuisine, and even across Western Europe. Every recipe has modifications here and there and families usually have their signature one they refer to and pass down.
I hope you give this Štrudla sa Makom recipe a try soon. And who knows, it may just become one of your favorites!
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Štrudla sa Makom /Poppy Seed Strudel
Course: DessertCuisine: Balkan6
servings30
minutes35
minutesA traditional Balkan strudel recipe.
Ingredients
- Dough
2 cups (472 ml) milk
1 tablespoon (10 g) active dry yeast
3 tablespoons (37.5 g) sugar
1/2 cup (120 ml) oil
2 large eggs
Zest of 1 lemon
1/2 teaspoon (3 g) salt
4-5 cups (480-600 g) all-purpose flour
- Filling
2 cups (268 g) poppy seeds
1 tablespoon (12 g) vanilla sugar
3 tablespoons (37.5 g) sugar
1/3 cup (80 ml) hot milk
- Additonally
1 egg yolk
Powdered sugar for dusting
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.
Notes
- If your poppyseed filling is too runny, add a couple of tablespoons of griz (cream of wheat) to thicken it.
- You can also add orange zest to the dough in place of lemon!
Oh how happy I am to have found your page… I grew up with all this amazing food but never learned how to make most of it. Your recipes are very clear and simply put. So excited to try them 💓
Thanks Danijela!
I hope you enjoy these and all the recipes to come.
– Nevena