POPPY SEED STRUDEL / ROLL (KOLACH OD MAKA)

Poppy Seed Strudel / Roll (Kolach Od Maka) image

Provided by Srb719

Categories Dessert

Time 2h30m

Yield 2 Strudels/rolls, 20 serving(s)

Number Of Ingredients 10

Previous Next

1 cup milk
4 tablespoons sugar
1 (1/4 ounce) package fast rising yeast
3 -4 cups flour, as needed
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons oil
1 -2 tablespoon water, as needed
1 egg, separated
2 (12 1/2 ounce) cans poppy seeds, cake & pastry filling

Steps:

In 1 cup of milk that is about 130 degrees F, whisk in 4 Tbls of sugar and 1 package of rapid rise yeast. Set aside in a warm place, covered for a few minutes.
Add only 3 cups of flour first.
Mix in 1 tsp of baking powder, 3 Tbls sugar and 3 Tbls oil.
Add the final cup of flour, if needed. If too much, add the 1-2 Tbls water. Work the dough so that it doesn't stick to the bowl.
Allow dough to rest again, covered, in a warm place for at least one hour, or until doubled in size.
Preheat oven to 350 degrees.
Divide dough in half. Roll out into a rectangle. Spread 1 can of the poppy seed filling to within one inch of the edges.
Roll the dough, from the longer side. Transfer to an greased baking pan, seam side down.
Beat one egg white and brush on to top of strudel.
Bake 30 minutes or until golden brown.
Repeat steps with the other half of the dough and the other can of filling for the second strudel roll.
If desired, you may ice the strudel by beating powdered sugar, some room temperature butter and a splash of milk.