Mohnstrudel

Dr. Oetker’s mohnstrudel makes its own yeast dough and fills two rolled halves with a cooked milk, honey and ground-poppy mixture. Supplied sweet crumbs, raisins, cinnamon and a grated-lemon-peel product complete the filling before it cools.

The smooth flour is sifted into a mixing bowl and mixed with the Germ product. Salt, supplied sieved icing sugar, Vanillin Zucker, two whole eggs, supplied lukewarm milk, rum and soft butter are added in order. A hand mixer with dough hooks kneads the dough, which rises covered in a warm place until doubled.

The separate filling milk comes to the boil with sugar and honey in a heating vessel. Supplied ground poppy is stirred in and briefly roasted before the vessel leaves the heat. Supplied sweet crumbs, raisins, cinnamon and the prepared lemon-peel product are stirred in, and the filling cools.

On a floured work surface, the dough is pressed flat, folded from both sides toward the centre, rolled into a rectangle about five millimetres thick and halved. The cooled filling spreads evenly over the two halves. Their edges are brushed with the supplied beaten egg and the dough rolls into two strudels, placed seam-side down on a baking-paper-lined tray.

The same supplied beaten egg brushes the strudels before they rise in a warm place for about twenty minutes, and brushes them once again afterward. The tray goes into the middle of a preheated oven at the selected 180°C conventional setting for about thirty-five minutes.