Poppy Seed Strudel - Makowiec

Preparation:  120 min. Cooking: 60 min. Total: 180 min.
Recipe photo
  • 1 package active dry yeasts
  • 8 Cup all purpose flour
  • 3/4 Cup sugar
  • 1 tsp salt
  • 5 eggs
  • 1/4 Lb butter , melted
  • 1 1/2 Lb canned poppyseed pie filling
  • 1/2 Cup golden raisins
  • 1 Oz butter , melted
In a small heat-proof bowl, dissolve yeast in the smaller portion of warm milk. In the bowl of a stand mixer (or other large bowl), combine flour, sugar, salt and eggs. Add remaining warm milk, the first measure of melted butter, and the yeast mixture. With the paddle attachment, or by hand, beat until smooth. Dough will be sticky at this point.

Scrape dough into a clean, greased bowl. Sprinkle the top with a little flour and cover. Let stand in a warm place for 1 hour or until double in size. Punch down dough and turn out onto a floured surface. Divide dough in half and shape each half into a rectangle.

In a small bowl, mix the raisins with the poppy seed filling. Spread half of the poppy seed filling on each rectangle of dough and roll up like a jelly roll. Turn ends under so filling will not leak out. Place on a parchment-lined or greased pan, cover and let rise again until double in size.

Heat oven to 350 ℉. Brush tops of rolls with the second measure of l melted butter. Bake 45 to 60 minutes or until rolls are golden brown. Remove from oven and cool. Dust rolls with confectioner's sugar, if desired.
Calories
630 Cal
Fat
18 g
Carbs
100 g
Protein
16 g
Fiber
3.2 g
Sugar
23 g
Cholesterol
140 mg
Sodium
430 mg


Nutrients

Fiber     3.2 g
Fat     18 g
Sugar     23 g
Carbs     100 g
Protein     16 g
Calories     630 Cal

Fats

Fat, Poly     1.6 g
Fat, Mono     4.9 g
Fat, Sat     9.5 g
Fat, Trans     0.2 g
Fat, Percent     25 %

Vitamins

Vitamin, K     2.9 mcg     2.4 %
Vitamin, A     560 IU     19 %
Vitamin, B12     0.5 mcg     20 %
Niacin     6.4 mg     40 %
Riboflavin     0.8 mg     60 %
Vitamin, C     0.3 mg     0.4 %
Vitamin, D     38 IU     6.3 %
Vitamin, B6     0.1 mg     8.5 %
Vitamin, E     0.8 mg     5.1 %
Panto, Acid     1 mg     21 %
Choline     79 mg     14 %
Thiamin     0.8 mg     70 %

Minerals

Calcium     100 mcg     10 %
Phosphorus     230 mg     32 %
Magnesium     34 mg     8.2 %
Copper     0.2 mcg     21 %
Fluoride     2 mcg     51 %
Zinc     1.3 mg     12 %
Cholesterol     140 mg     0.4 %
Sodium     430 mg     28 %
Selenium     43 mcg     78 %
Manganese     0.7 mg     10 %
Potassium     300 mg     6.3 %
Iron     5.3 mg     66 %