It has been proven that poppy has been grown in the Waldviertel since the 13th century. Due to the harsh climate and the pronounced dew in the Waldviertel, as well as the centuries-long tradition and knowledge of poppy cultivation in this region, the Waldviertel poppy achieves a special quality that you can taste. Convince yourself of the incomparable taste of this delicacy with our recipe for a poppy seed strudel:
Prepare the dough from 1/16 lt milk, 30 g flour, 10 g sugar and the yeast.
Mix the remaining flour, ⅛ lukewarm milk, the eggs, the remaining sugar and the grated lemon zest with a pinch of salt and the steam and knead everything into a firm dough. If the dough separates well from the wooden spoon, it is ready.
Let the dough cover covered for an hour.
In the meantime, prepare the filling. To do this, take the Waldviertel poppy and cook it in hot milk until it is soft. Now add sugar, butter, cinnamon, grated lemon zest and, if you like, raisins and mix well.
Roll out the risen dough until it is about five millimetres thick. Then pour the filling onto the dough and distribute it evenly.
Roll up the dough and place it on a baking sheet lined with baking paper. Now, leave it again for thirty minutes.
Brush the batter with the bubbled egg and put it in the preheated oven at 180 ° C until golden brown (~ 40-50 min).