Czech - Poppy Seed Strudel (Baba's Mak)

[Olga Drozd]

Czech - Poppy Seed Strudel (Baba's Mak)

NOTE: Ground poppy seed paste is available in cans in some supermarkets in the baking section.  You may also find it in Eastern European food shops already ground seeds sold in plastic bags.  You can also prepare it yourself by grinding lightly toasted poppy seeds in a coffee or spice grinder in batches.  You may want to add a Tablespoon or so of confectioners' sugar before grinding to prevent the seeds from becoming oily.

DOUGH:

2 Tablespoons active dry yeast (2 packages)
1/2 cup warm water
4 1/2 cups all purpose flour
3/4 cup sugar
1/2 teaspoon salt
1/2 cup unsalted butter
2 large eggs
2 large egg yolks
1/2 cup sour cream

FILLING:

1 1/2 pounds poppy seed paste (see note above)
1/2 cup milk
1/4 cup honey
1/2 cup raisins softened in warm water
1 cup sugar

ICING:

1 cup confectioners' sugar (icing/powdered)
2 Tablespoons fresh lemon juice

Soften the yeast in the warm water.

Mix the flour, sugar, and salt.  Cut the butter into small pieces and mix into the flour with a pastry blender or two knives until the mixture has a fine, even crumb.

Beat the eggs, egg yolks, and sour cream together; mix with the yeast, and then stir into the flour mixture.

Knead the dough on a floured surface for 5 to 10 minutes.  The dough should start to have a sheen.  Divide it in half.  Put each half in greased bowls and cover to let rise in a warm place.

Prepare the filling: Soften the poppy seed paste with the milk.  Keep adding milk until the paste becomes spreadable.  Add the honey, drained raisins, and sugar.

Prepare two baking sheets by greasing them with butter or spraying with cooking spray.

When the dough has risen to nearly double its bulk, roll it out into two large rectangles (each about 9 X 13 inches, 1/4 inch thick) on a floured surface.  (Depending on the size of your work space, you may need to do this in two batches.)

Spread the poppy mixture on the dough, leaving a 1-inch border all around.  (The poppy seeds will spread as you roll up the dough.)  Roll the dough up into a log.  Fold over the two ends of the log to seal in the poppy seeds.

Place on the prepared baking sheets.  Cover.  Let rise again until double in bulk (about 1 1/2 hours).  Preheat oven to 350 degrees F.

Bake for about 45 minutes or until browned.  (Check after 30 minutes.)

Cool the strudels completely before icing.  To prepare the icing, blend the sugar and lemon juice until smooth.  Spread over the rolls.  Makes 2 Strudels.