Blurb: This type of strudel is raised dough as opposed to the pulled strudels that I also make (apfelstrudel and kartoffelstrudel). Mohn (poppy seed) strudel is my favorite strudel. To be honest, my sister Carleen is a much better Mohn Strudel baker than I but I’m the better pulled dough strudel maker. Carleen regularly sends me her Mohn strudel as my holiday present. My Mum usually made either the poppy seed (mohn) or nut (nussen) version. It is baked in a ring pan rather than a loaf pan so it is different from the Polish version. My experience with both pulled and yeast varieties of strudel in Europe is that the closer you get to the Austrian border with Hungary/Slovenia, the better the strudel. Some people make their own filling and add raisins, but I really like the canned poppyseed filling. As a child, I used to lick the can clean trying to avoid cutting my tongue. (Don’t tell my mother that!) I promise you that I did not lick the can when making this event’s strudel. KCH

Ingredients:

• ½ lb butter
• ½ tsp salt
• ½ qt milk
• 5 egg yolks
• ½ cup sugar
• 5c flour
• Small piece of baker’s yeast
• Solo poppy seed canned filling

Instructions:

1. Scald milk, add butter and let it melt; add sugar and mix.
2. When luke-warm, add yeast and let it stand until it bubbles.
3. Add egg yolks well beaten and add flour, salt and mix until it separates from bowl.
4. Let rise in a warm place.
5. Roll out and smear with solo poppy seeds.
6. Roll into a long snake and put into a tube pan that has been greased.
7. Let rise again and bake.
8. Bake at 350 for 40 minutes.
9. *brush with egg whites before baking for shine.