![Poppy seed strudel with crumble topping Poppy seed strudel with crumble topping](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/32a4dc29-cf6b-4f2d-9391-549a09730faf/Derivates/ab48f3cf-b8aa-4cb4-8773-8b73d85dcba7.jpg)
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Ingredients
Poppy seed filling
- 140 g poppy seeds
- 300 g boiling water, to soak
- 20 g raw almonds
- 20 g walnuts
- 50 g white sugar
- 70 g honey
- 40 g sultanas
- 10 g unsalted butter
- 50 g milk
- 50 g mixed peel
- ½ tsp natural almond extract
- ¼ tsp ground cinnamon
- ½ orange, zest only, no white pith
- 20 g orange juice
- ½ tsp sea salt
- 2 tbsp rum (optional)
Dough
- 120 g milk, plus extra to brush
- 1 ½ tsp dried instant yeast
- 125 g unsalted butter, cut into pieces (3-4 cm)
- 20 g white sugar
- 1 egg yolk
- 250 g plain flour, plus extra to dust
- 1 pinch sea salt
- cold water, to prove
Crumble topping
- 125 g unsalted butter, cut into pieces
- 170 g plain flour
- 70 g white sugar
- 70 g icing sugar
- ¼ tsp baking powder
- ½ tsp natural vanilla extract
- 1 pinch sea salt
Assembly
- 1 egg white
- Nutrition
- per 1 portion
- Calories
- 1562.3 kJ / 372 kcal
- Protein
- 6 g
- Carbohydrates
- 43.2 g
- Fat
- 19.5 g
- Saturated Fat
- 9.6 g
- Fibre
- 3.1 g
- Sodium
- 164.9 mg
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