Martin's Polish Poppy Seed Strudel
Our neighbor, from my mountain, Martin made this one year for Jon.
Martin came from Poland & he served in the German army. As he said, he didn't have much choice as the Germans would have shot him and his whole family.
I have made this with walnut filling, almond filling with dried fruit, & all the fillings Solo has. It always comes out perfect.
Many times I have made this for a Church social and never had a piece left.
It makes 3 strudels.
- 3 can(s)
- poppy seed filling (or you can make your own)
- 1 1/4 c
- warm milk (120*)
- 6 Tbsp
- rounded sugar
- 6 c
- or more flour
- a pinch of salt
- hand full of sugar
- 1 c
- very cold raw sweet organic or sweet european butter (please) (2 sticks =1 cup)
- 1 tsp
- fresh lemon juice
- egg yolks, beaten
- 1 pkg
- cake or dry yeast
- cube of sweet butter, melted
- 1 c
- golden raisins, optional-i use the raisins with the walnut filling
Add the 5 rounded tablespoons of sugar, salt, lemon juice, and eggs together, mix to blend.
Add the flour a little at a time and beat the dough with your hands. Your dough should feel like your stomach. (And no I don't mean you guys with the 6 pack stomach, the feeling should be like a beer belly stomach.)
Roll the dough up and pinch the outside ends together and under.
Do the same with all the rest of the doughs.
Bake at 250* to 300* until golden brown, then at 200* for 20 mintues more. Watch so it doesn't burn. Brush more butter on as it is baking.