Backa strudel – strudel that smells like the plain 🙂 Roll it up, braid it, bake it and enjoy!
Backa strudel - Javorka Filipović
Bačka strudel - strudel that smells like the plains 🙂 Roll it up, braid it, bake it and enjoy!
Text:
- 300 ml milk
- 20 g of fresh yeast
- 1 spoon of sugar
- 1 teaspoon of salt
- 100 ml of oil
- about 550 g of soft flour type "400"
Coating:
- 2 tablespoons of fat
- 2 egg yolks
- 3 spoons of sugar
Filling:
- 150 g of ground poppy seeds
- 4 spoons of sugar
- a little oil on top
- Add sugar and crushed yeast to the warm milk. Wait for about 10 minutes and slowly add half the flour, salt and oil.
- Mix the mixture with a whisk and "beat" a little so that bubbles appear.
- Add the remaining amount of flour and knead a smooth and soft dough with your hands.
- Cover the dough with a cloth and leave it to rise for 30 minutes.
- On a cloth tablecloth, roll out the dough as thin as possible with a rolling pin, then stretch it with your hands to get a rectangle.
- Beat fat, egg yolks and sugar until foamy and coat the crust with this mixture.
- Sprinkle the mixture of poppy seeds and sugar over the coated crust and roll the dough with the help of a tablecloth.
- Stretch the resulting roll a little with your hands and make a braid.
- Put parchment paper in a baking tray, lower the braid and coat it with oil.
- Turn on the oven at 200 degrees and after about 15 minutes put the braid to bake.
- Bake the strudel for 30-40 minutes at the same temperature, the time depends on the strength of your oven. When you see that the top is browned, cover it with baking paper and continue baking until the end.
- Carefully remove the baked strudel from the pan, cover with a clean kitchen towel and wait for it to cool. Cut into pieces, sprinkle with cream if desired and enjoy 🙂
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