Christmas Poppyseed Strudel with Orange Crust

Christmas Poppyseed Strudel with Orange Crust

Christmas Poppyseed Strudel with Orange Crust

Just follow the simple steps below to prepare a delicious poppyseed strudel with orange crust: it's a special treat for the Christmas holidays!

November 5, 2017

Dietary Consideration

Season & Occasion

serves for

8

total time

1 HR 20 MIN

ingredients

Poppy seeds
310 g, ground
breadcrumbs
50 g (gluten free)
walnuts
125 g, chopped
Orange
1, juice and zest, finely grated
Vanilla extract
1/2 tsp
Cinnamon
1 tsp, ground
sugar
225 g, caster
Milk
335 ml, whole
Milk
175 ml, whole
water
110 ml
Yeast
2 1/4 tsp, dried, active
chia seeds
2 tbsp, ground
psyllium husk
2 tbsp, ground
butter
4 tbsp, melted
cider vinegar
1 tbsp
Flour
350 g (gluten free) plus extra for dusting
sugar
2 tbsp, caster
Baking powder
1 1/2 tsp gluten-free
bicarbonate of soda
1/2 tsp
Xanthan gum
1/2 tsp
salt
1/4 tsp
Icing sugar
125 g
water
hot
Orange
candied, peel, chopped

Preparation

For the Christmas poppyseed strudel filling

  • Mix together the ground poppy seeds, breadcrumbs, walnuts, orange juice and zest, vanilla, and cinnamon in a large bowl.
  • Heat the sugar and milk in a saucepan, bring to the boil, and then add to the poppy seed mixture.
  • Mix very well before leaving to cool completely to one side.

For the dough

  • Heat together the milk and water in a saucepan until lukewarm.
  • Whisk in the yeast and leave to stand for 10 minutes until frothy.
  • Add the chia seeds, psyllium, butter, and vinegar. Whisk well and set aside to thicken a little.
  • Whisk together the remaining dry ingredients. Add the wet ingredients and mix with your hands to a dough.
  • Roll out on a lightly floured surface between two sheets of greaseproof paper into a large rectangle-about 1.25 cm | 0.5" thick.
  • Spread the filling on the dough, leaving a 2.5 cm | 1" border all the way around.
  • Roll up and and place on a large baking tray lined with greaseproof paper.
  • Cover loosely with a damp tea towel and leave to prove in warm place for 1 hour.
  • After proving, preheat the oven to 180°C (160° fan)  gas 4.
  • Bake for about 40 minutes until the dough is golden and cooked through.
  • Cool on the baking tray for 10 minutes before removing to a wire rack to cool completely.

To decorate

  • Sift the icing sugar into a bowl and beat in just enough hot water until the mixture is smooth and pourable.
  • Pour over the poppyseed strudel and sprinkle with chopped candied orange peel. Leave to set before slicing and serving.

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