ice Q poppyseed-currant strudel
Yeast dough:
  • 300 g flour
  • 5 g salt
  • 19 g sugar
  • 34 g butter
  • 11 g yeast
  • 120 g milk
  • 60 g water
Poppyseed filling:
  • 170 g poppyseed
  • 37 g semolina
  • 70 g sugar
  • 46 g marzipan
  • 270 g milk
  • 50 g raisins
  • 1 g ground cinnamon
  • pinch of salt
  • 1 g orange zest
  • 1 g lemon zest
  • 1 g ground bourbon vanilla
Currant filling:
  • 70 g currant jam (strained)
  • 130 g currants
ice Q vanilla sauce
  • 370 g milk
  • 370 g cream
  • 85 g sugar
  • 1½ vanilla pods
  • 185 g egg yolk
Yeast dough:
  1. With the yeast, sugar and half of the milk and some flour, prepare the poolish.
  2. Knead the flour with melted butter and hot water as well as the remaining milk to make a yeast dough.
  3. Let the dough rise for some 45 minutes at room temperature while covered
Poppyseed filling:
  1. Bring ⅔ of the milk with sugar, cinnamon and salt to the boil. Stir in the poppyseed and boil until the milk is absorbed.
  2. Bring the rest of the milk to the boil, stir in the semolina and also boil until the semolina comes off the dishware
  3. Mix together the poppyseed, semolina and marzipan
  4. Add rum-soaked raisins, lemon and orange zest and chill.
Currant filling:
  1. Combine the currant jam with the currants.
  1. Halve the dough and roll it to about 1 cm thickness
  2. Coat entirely with the poppyseed filling
  3. Spread the currant filling on top and roll up
  4. Put the plait into a baking dish (rectangular terrine dish) and coat with egg yolk
  5. Let rise at room temperature for 20 min.
  6. Set the oven to 150 °C and put the strudel into the COLD oven
  7. Baking time 30 min.
ice Q vanilla sauce
  1. Heat the milk, cream, sugar and the split vanilla pod to approx. 90° C
  2. Mix together the egg yolk and remaining sugar
  3. Combine the hot milk/cream mixture with the egg yolk/sugar mixture and slowly heat to 83°C while constantly stirring
  4. Chill immediately, stir often
Recipe by Honest Cooking at