Strucle z Makiem

Description
Poppy Seed Strudel

Dough

 * ½ oz yeast (dry), active (two standard envelopes)
 * ½ cup water, warm
 * 4½ cup flour ( all-purpose)
 * ¾ cup sugar
 * ½ tsp salt
 * ½ cup butter
 * 2 eggs
 * 2 egg yolks (save whites for the filling)
 * ½ cup sour cream
 * 1 tsp vanilla

Filling

 * 2 tbsp butter
 * 10 oz poppy seeds, coarsely ground
 * 2 tbsp honey
 * 2 tsp lemon juice
 * 2 egg whites
 * ½ cup sugar
 * ¼ cup candied orange peel, chopped fine
 * ¼ cup raisins, steamed (steamed, or soaked in hot water, until soft)

Icing

 * 2 tsp lemon peel, grated
 * 1 cup sugar, powdered
 * 2 tbsp lemon juice

Dough

 * 1) Soften the yeast in warm water in a bowl.
 * 2) Mix flour with sugar and salt. Cut in the butter until mixture has a fine, even crumb.
 * 3) Beat eggs and extra yolks; mix with yeast, then stir into the flour mixture.
 * 4) Add the sour cream and the vanilla and mix well. Knead dough on floured surface for 5 minutes.
 * 5) Divide in half and roll each half into a 12 inch square. Cover.

Filling

 * 1) Melt butter in a large pan.
 * 2) Add poppy seed and stir-fry for 3 minutes.
 * 3) Add honey, lemon juice and Raisins to poppy seeds. Cover and remove from heat.
 * 4) Let stand for 10 minutes. Beat egg whites with sugar until stiff moist peaks form.
 * 5) Fold in orange and lemon peels and then gently fold in poppy seed mixture.
 * 6) Spread half of the filling on each dough square (after you uncover them).
 * 7) Roll up as you would for a jelly-roll and seal the edges.
 * 8) Place on greased baking sheets and cover. Let rise until doubled in bulk (approx. 1½ hours).

Icing

 * 1) Mix powdered sugar and lemon juice until smooth.
 * 2) Spread this mixture evenly over the rolls.
 * 3) Preheat oven to 350 °F. Bake about 45 minutes, then remove from oven and cool.