martin's polish poppy seed strudel

How To Make martin's polish poppy seed strudel

• Step 1
  Always do a yeast test first to make sure yout yeast isn't too old or inactivate with any kind of product where you are using yeast.
• Step 2
  Sprinkle the yeast in 1/4 cup of warm milk and 1 rounded tablespoon of sugar. When it has foamed, add to the rest of the warm milk.
• Step 3
  In a large bowl, cut 2 sticks of cold butter into the flour till it looks like cat litter. 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.)
• Step 4
  Divide into 3 balls, and place in a warm place covered with a flour sack towel to rise double, about 1 hour.
• Step 5
  Roll out 1 of the dough balls to 1/8" thickness on floured surface into a retangular shape. Spread a little grape jam or jelly over the dough leaving 1" on all sides. It doesn't matter what flavor jam or jelly, but Martin used grape. Personally, I like the Rose Jelly I get at the store. Take 1 can of poppy seed filling and spread that over the dough and jelly, then sprinkle a hand full of sugar on top. Roll the dough up and pinch the outside ends together and under. Do the same with all the rest of the doughs.
• Step 6
  Carefully lift onto a buttered cookie sheet, prick with a fork all over and brush well the tops and sides with the 1 cube of unsalted melted butter. 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.
• Step 7
  For those who don't know...Sweet butter is unsalted butter
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