Ingredients
It is necessary:
- about 500 g spelt flour
- 10 g of dry yeast
- 200 ml of warm milk
- 1 tablespoon honey or sugar
- 100 ml of oil
- 1 egg
For coating:
- 1 egg
For the filling:
- 250 g unsweetened poppy seeds
- about 200 ml of milk
- 4 tablespoons of cherry jam
Preparation
Mix the yeast, honey and a teaspoon of flour in warm milk until it rises. Then add the remaining ingredients, oil, egg, flour. Knead a medium-soft dough. Cover the dough and let it rest for about 30 minutes. Knead the risen dough and divide it into two parts. Roll it out with a rolling pin as thin as possible, 0,5 cm. Spread half of the poppy seed filling over the first crust, then spread jam on top and roll it up. Brush the rolled strudel with a beaten egg and cut into smaller strudels with a knife. Do the same with the other half of the dough. Arrange on a baking sheet and bake at 200 degrees for about 25 minutes.
Preparation of the filling: Pour the hot milk over the poppy seeds gradually so that it is not too thin, mix well and leave to cool.
Bonus video:
