Amazing Walnut and Poppy Seed Rolls / Strudel | Delicious Recipes
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- Опубліковано 31 лип 2024
- #nadaskitchen #dessert #strudel
The sweet and deliciousness of a tasty walnut and poppy seed strudel is something everyone should be familiar with. This central European twist on the classic strudel recipe is now famous across the world, not just in Germany and Austria where it originates from. At the same time, anyone can make their own easy walnut and poppy seed rolls/ strudel right at home! To get this beginner's guide to a classic strudel recipe, just watch the video and follow the list of ingredients in the description. With that information, you too can create a soft and delicious walnut and poppy seed rolls/strudel that everyone will enjoy immensely - all thanks to Nada's Kitchen!
Thanks for watching!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
INGREDIENTS:
Dough
►4 1/2 Cups of all-purpose flour (570 gr)
►2/3 Cup of sugar
►3 egg yolks & 1 egg whites
►2 1/4 Tsp of yeast
►1 Tbsp vanilla sugar or 1 tbsp vanilla extract
►3/4 Cup + 2 tbsp of melted butter
►1 Tbsp of lemon zest
►1 Cup of milk
►1/3 Tsp of salt
WALNUT FILLING for STRUDEL
►1 Cup ground walnuts
►2 Tbsp vanilla sugar or vanilla extract
►1/ 2 Cup of sugar
►1/ 2 Cup of milk
POPPY FILLING for STRUDEL
►1 1/2 Cup ground poppy seeds
►1/2 Cup of sugar
►2 Tbsp vanilla sugar or vanilla extract
►2/3 Cup of milk
►1 Tbsp Semolina
► Brush the dough with softened butter (1/4 Cup butter for both strudel)
Before backing fill prick the strudel
Rectangle measurements: 21" x 13" x 1/4" thick
(No preheat oven) Bake at 375 F for 40 - 50 minutes. Halfway through baking, cover strudel with baking sheet. Continue to bake.
👉 𝐈𝐟 𝐲𝐨𝐮 𝐥𝐢𝐤𝐞 𝐭𝐡𝐢𝐬 𝐯𝐢𝐝𝐞𝐨, 𝐩𝐥𝐞𝐚𝐬𝐞 𝐥𝐢𝐤𝐞 𝐢𝐭 𝐚𝐧𝐝 𝐬𝐡𝐚𝐫𝐞 𝐢𝐭.
👉 𝐃𝐨𝐧'𝐭 𝐟𝐨𝐫𝐠𝐞𝐭 𝐭𝐨 𝐬𝐮𝐛𝐬𝐜𝐫𝐢𝐛𝐞 𝐭𝐨 𝐭𝐡𝐢𝐬 𝐜𝐡𝐚𝐧𝐧𝐞𝐥 𝐟𝐨𝐫 𝐦𝐨𝐫𝐞 𝐮𝐩𝐝𝐚𝐭𝐞𝐬. / @nadaskitchen6690
🔔 𝐂𝐥𝐢𝐜𝐤 𝐭𝐡𝐞 𝐛𝐞𝐥𝐥 𝐭𝐨 𝐬𝐭𝐚𝐲 𝐮𝐩𝐝𝐚𝐭𝐞𝐝 𝐨𝐧 𝐭𝐡𝐞 𝐯𝐢𝐝𝐞𝐨𝐬 𝐨𝐧 𝐨𝐮𝐫 𝐜𝐡𝐚𝐧𝐧𝐞𝐥
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0:00 Introduction
0:21 1/2 Cups of all-purpose flour (500 gr)
0:36 1/4 Tsp of yeast
0:41 Tbsp vanilla sugar
0:46 1/3 Tsp of salt
0:51 2/3 Cup of sugar
0:56 3 egg yolks & 1 egg whites
1:08 3/4 Cup + 2 tbsp of melted butter
1:21 1 Cup of milk
1:58 1 Tbsp of lemon zest
2:12 You can continue to work the dough by hands or with a stand mixer
3:37 1 Cup walnuts
4:11 1 Cup ground walnuts 1/2 Cup of sugar
4:15 2 Tbsp vanilla extract
4:19 1/2 cup of milk
4:41 1 Tbsp semolina
4:50 1 Tbsp vanilla extract
6:26 1/4 Cup of softened butter
11:05 Brush strudel with melted butter
11:50 Set aside for 1 hour at room temperature
12:17 Bake at 375 °F for 50 minutes
12:26 Half way through baking, cover strudel with baking sheet. Continue to bake.
12:55 Dust Strudel with powder sugar
thank you for your kindness and energy, these look wonderful, will make both tomorrow xxx
7👍👍
Great sharing friend
Thank you so much 🙂
I made the poppy seed roll this week and loved it. Will be trying the walnut roll next. Thank you ❤
This strudel looks really delicious. I like sweet desserts with poppy seeds. Thanks for sharing your amazing recipe
Thank you so much 🙂
Jako lijepo izgleda👌👌🤗🌺
Hvala AnnKa !🧡
Štrudla je odlična! 👌❤
Hvala Vam puno 😊
Divna štrudla 👌🏼😋❤️
Hvala Silva ❤
Walnut is one of my favourites. you did a hood job and it came out really amazingly ! Thank you for sharing ! 😍🥂
Thanks so much 😊
Ti si umetnik, ovo je I za oko, a verujem I za usta
Hvala Vam puno 🧡
Nice Sharing 👌
Sending my love and full support 🌷
Stay connected my dear new friend 🔔😊🤗
Thank you, I will 😊
Mmmm yammy! Yammy for my Tammy!!👌😊
Oh yes!
😮😮😮 rolls that are eager to try friend😍🙏🙏
Thanks for coming 😊
I think my mouth is drooling 🤤
I'm glad you like it ❤
Nice prepration
Thanks a lot
Great recipe 👌 , thanks for sharing
My pleasure 😊 stay connected
Just amazing I really enjoy your recipes and your work best wishes ❤️
Glad you like them!
Beautiful upload🎤💜🧡💚💛💙
Thanks you for good video presentation.🅰️💯
Thanks for visiting
This cake looking very beautiful soft and yummy
Thanks a lot 😊
Nice rulada chec
Thank you so much 😊
Do you add cold milk or warm milk to all 3 steps? (Dough/walnuts/poppies)? Thanks
👍🌹
Thank you!
@@nadaskitchen6690 I thank you for a good cake. Good luck!🌹🌷🎈
This is amazing, Hvala ljepo. I'll try to make this for easter for my mom.
I am only wondering what kind of flower you used. I'm in the USA now and "All purpose" means something different here.
Do you, by any chance have the protein % of your flower? Or do you perhaps know if it's a bread flower or something you'd use for Somun/Lepnije?
Any help would be greatly appreciated (You can even give me the brand and I'll look it up myself) Thank you very much.
Hvala Vam na posjeti mog kanala. Ja uvjek koristim "All-purpose brasno, sto znaci da je to brasno za sve vrste dizanog tijesta. Mozete, naravno koristiti brasno koje koristite za lepinje, kruh i ostala dizana tijesta. Moja strudla je fenomenalna, ukusna i savrsena. Ovaj recept je jos od moje bake i star je oko 100 godina.
It’s poppy
Opium made from poppy flower 😂😂😂 but don’t worry the matured poppy seeds what you can get from every shop it has no opium 😂
Hi, I'm guessing that the 1 cup of milk added to dough mix should be around 110 degrees or so to get the yeast going? And no preheating the oven (just pop it in a cold oven)?
Hi! Yes, 1 cup worm milk around 110 degrees. I used instant yeast, no need to dissolve instant yeast in liquid. If you use a different yeast, follow the instructions on it. No preheating the oven. (Just pop it in a cold oven and bake at 375 F for 50 minutes. Halfway through baking, cover strudel with baking sheet. Continue to bake. Before backing the fill prick the strudel. Thank you for visiting my channel. I hope you will like this recipe, enjoy it.
@@nadaskitchen6690 Thank you Nada..☺
Thanks for the video. What are the rectangle measurements? Thanks
Thank you for visiting! Rectangle measurements: 21" x 13" x 1/4" thick
Awesome to see the tradition carried on. Just wondering why the dough is not completely covered with the filling. Please send me the measurements of the rectangle or circle. Thanks
Thank you for coming! The dough is not to be completely covered with the filling. While the strudel is baking, it may come out on the side.
Before backing fill prick the strudel
Rectangle measurements: 21" x 13" x 1/4" thick
Can I ask what is the lemon zest for in the filling? Does it have a lemon taste then?
You can add lemon zest in filling too. I do sometimes. You will taste lemon but not a lot. Thank you so much for visiting my channel. 😊
The lemon zest, or pure lemon extract, is used in many Eastern European baking recipes in combination with vanilla extract. I use both in the dough as well as in the fillings, such as walnut, poppy seed or cottage cheese filling. It makes everything taste so much better than if you leave it out. And it makes your kitchen smell amazing.
Hello again. Please tell me how grams of walnut and poppy seed i should use. THANKS
Hello! Check description or you can also find in the video
Is the dough recipe for 1 roll?
Dough recipe is for two rolls. Enjoy! Thanks for visiting
@@nadaskitchen6690 Thank you. I'm going to cut it in half and give it a go.
Written ingredients differ from the video ingredients! Wish I would have noticed this before I began! Hoping it turns out okay.
Thanks for the visit, and your suggestion about ingredients.
Now is okey. 😊❤ The recipe is so 👌🏻👍🏻
And here’s no one can make with sourdough. Sucks !!!!
A strudel is a type of sweet or savory layered pastry with a filling inside.
This strudel recipe is over 100 years old, and it is my grandmother's recipe. I have made this kind of strudel many times, as has my grandma. This recipe has been verified.
Did not bake well. Dough was cracked and filling was off. So much time and money down the drain ….
I'm so sorry. It is a very tried and traditional strudel recipe. My grandmother worked like that, my mom, me and almost everyone else work on that recipe, there is no other. For 50 minutes, it should be baked. The reason it cracked, and filling came out is because you didn't fill prick before backing. Video show from 11:34 - 11:49
😊❤
Dont blame the recipe... if you oven is not true temp then that will happen... if your technic is not up to par then its on you.... this recipe is great and have been using it for the past year or so with no fail! Dont blame the video blame your technic and your equipment