Backa strudel is different in relation to Srem and Banat. Vojvodina is famous for strudels and every region has equally good strudels.
Some have more wrappers - thinner dough and filling (Srem strudel), some less - thicker dough and filling (Banat strudel). And some are twisted - Bačka strudel. I make all kinds, but I rarely eat them. I just try to see if something needs to be corrected and that's all.
But I really liked this one, it's really tasty and juicy, so I couldn't resist it.
Like all other strudels, you can make backa with various fillings. Now I combined poppy seeds, nectarine jam and raisins. Bačka strudel can be bigger or smaller, as you like. I made 2 strudels from this amount, i.e. divide the dough into 4 parts.
Bačka strudel, ingredients for the dough:
- 450 g of soft flour
- 100 g of sour cream
- 1,5 dl of lukewarm water
- 15 g of fresh yeast
- 2 spoons of sugar
- 1/2 teaspoon salt
- 1 egg yolk
- vanilla sugar and lemon zest
Ingredients for poppy seed filling:
- 200 g of ground poppy seeds
- 150 g of sugar
- milk as needed (I used about 3 dl)
- 1 bag of vanilla sugar
Ingredients for jam filling:
- 1 jar of jam
- 100 g of raisins
For coating
- 1 egg
Backa strudel, preparation:
- Activate the yeast - mix it with water, add sugar and a little flour.
- Add all the other ingredients to the activated yeast and gradually add the flour.
- Knead the dough and let it rise.
- Then divide it into 4 parts, mix it, coat it with oil and let it rest again for about 20 minutes.
- Cook the poppy seeds while the dough rises - combine the poppy seeds and sugar and gradually add the milk.
- Cook it until it thickens.
- Finally, stir in the vanilla sugar.
- Roll out the dough thinly into a rectangle that matches the dimensions of your baking sheet (approx. 25*35)
- Roll strudels with poppy seeds from two doughs, and jam and raisins from two doughs.
- Mix two strudels each - one with poppy seeds, the other with jam.
- Brush them immediately with beaten egg and let them rest for at least half an hour.
- Brush them again with egg before baking.
- Bake them in a heated oven for about half an hour at 180-200 degrees.
Notes:
- You can make the dough for strudel in several ways, instead of the specified amount of cream and water, you can add milk. I mixed it with sour cream because I didn't have enough milk.
- The amount of milk in the poppy varies depending on the type of poppy, so I advise you to add the milk gradually.
The amount of sugar also depends on the type of poppy, some poppies require more sugar, some less. - I immediately brush the strudel with egg so that they do not dry out.
- While they are growing, I brush them several times, but it is not necessary.
Kristina Gašpar, blog Domačica za vas >>>
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