Poppy Seed Strudle/Strudla s’makom

by | August 27, 2018

Poppy Seed Strudle/Strudla s’makom

Ingredients for the dough:

  • 1 cup of milk (consider soy or almond)
  • 1 cup of water
  • 1 tsp Brewer’s yeast
  • 1 teaspoon brown sugar
  • ¼ teaspoon salt
  • 4 cups whole wheat flour
  • 2 tablespoons vegan buttery spread or butter

Ingredients for the poppy seed spread:

  • 4 cups poppy seeds
  • 2 cups milk of your choice (consider soy or almond)
  • 1 2/3 cups of brown sugar
  • 1.5 teaspoons vanilla extract

Yield: 3 poppy seed strudel rolls

Dough:

Add sugar and yeast to lukewarm milk and mix in a large bowl. Add lukewarm water and half of the flour. Add salt, and mix everything together, stirring the dough, while adding the other half of the flour gradually. Mix in melted buttery spread. Continue to mix the dough until consistency is uniform and the dough is no longer sticking to your fingers.

Cover the dough with a clean kitchen towel and allow it to rise for 45-60 minutes. In this interval, take the dough out and mix it 3 times – every 15-20 minutes.

Put the dough on a clean, floured work surface and use a rolling pin to make it thin and square. Cut it into 3 rectangles. Each rectangle should be filled with the poppy mix. Roll each of the rectangles containing the poppy spread.

Grease the oven pan with a buttery spread and place the strudels in the pan. Put a thin layer of buttery spread on top of the strudel and let the rolls sit for 10-15 minutes, before putting them in the oven.

Poppy seed spread:

Grind the poppy seeds. You may do so in a coffee grinder. Heat the milk and gradually add the ground poppy seeds to it. Mix as you are adding the poppy seeds. Add sugar and mix very well until the consistency is uniform.

Baking:

Preheat the oven to 400 degrees Farenheit.

Prior to putting the strudels in the oven, splash a little bit of water on the rolls. Put the strudels in the oven and bake for approximately 30-35 minutes, until the strudels are golden-brown. Take the strudels out of the oven and let them cool down.

About the Author

Dr. Bojana

Dr. Bojana

Dr. Bojana (Boy•ana) Jankovic Weatherly is an award winning physician, double board certified in internal and integrative medicine. After completing internal medicine residency, she did a fellowship in integrative medicine, trained in functional medicine, nutrition and mindfulness. Her approach is rooted in evidence-based medicine that is personalized to each individual she works with.

3 Comments

  1. Lee Anne

    Since you “mix in” not “cut in” the buttery spread/butter into the dough, it should be room temperature and not cold as you would for some pastry doughs, correct? Thanks!

    Reply
  2. Lee Anne

    Since you :”mix in:” not “cut in” the buttery spread/butter into the dough, does that mean it should be room temperature and not cold as you would for pastry doughs? Thanks!

    Reply
    • Bojana Jankovic

      Great question and good catch! I melt the buttery spread, then mix it. I’ll add this step to the recipe.

      Reply

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