Walnut and poppy seed strudel

Baigli with Walnut and Poppy Seed - Delicious Recipe

Baigli, a beloved traditional dessert, is an excellent choice for festive meals or simply to treat the family to something sweet. Its origins are lost in the mists of time, but today it is a symbol of joy and conviviality. This recipe, inspired by Nadina, combines the sweet flavors of walnuts and poppy seeds, bringing unforgettable joy into our homes.

Preparation time: 1 hour
Baking time: 30-40 minutes
Total time: 1 hour 30-40 minutes
Servings: 4 loaves (approximately 16 servings)

Ingredients:

For the dough:
- 500 g all-purpose flour (choose a high-quality flour for a fluffier dough)
- 250 g butter or margarine (for a rich taste, prefer butter)
- 3 tablespoons sour yogurt (adds a note of freshness and moisture)
- 100 g lard (for a velvety texture)
- 2 egg yolks (contribute to color and richness)
- A pinch of salt (helps balance the flavor)
- 4 tablespoons sugar (for the perfect sweetness)

For the starter:
- 25 g fresh yeast (ensures optimal rising)
- 2 tablespoons sugar (helps activate the yeast)
- 50 ml warm milk (not hot, to avoid killing the yeast)

For the walnut filling (for 2 loaves):
- 350 g ground walnuts (choose fresh walnuts for an intense flavor)
- 150 g sugar (adds sweetness to the filling)
- 2 egg whites (to bind the filling)

For the poppy seed filling (for 2 loaves):
- 400 g poppy seeds (buy quality poppy seeds, ideally freshly ground)
- 250 g sugar (for a sweet taste)
- 100 ml milk (helps to homogenize the filling)

For brushing the loaves:
- 3 egg yolks (for a golden and shiny crust)

Step-by-step instructions:

1. Preparing the starter:
In a small bowl, mix the yeast with 2 tablespoons of sugar and 50 ml of warm milk. Let the starter sit in a warm place for 10 minutes until it becomes frothy. This step is essential to activate the yeast, so don’t skip it!

2. Preparing the dough:
In a large bowl, add the flour, cubed butter (make sure it's at room temperature for easier incorporation), yogurt, lard, egg yolks, salt, and the 4 tablespoons of sugar. Mix well until you obtain a homogeneous mixture. Add the starter and knead the dough for about 10-15 minutes until it becomes elastic and smooth.

3. Rising the dough:
Cover the bowl with a clean towel and let it rise in a warm place for one hour. The dough should double in volume.

4. Preparing the walnut filling:
In a bowl, beat the egg whites with 150 g of sugar until stiff. Add the ground walnuts and gently mix until homogenized.

5. Preparing the poppy seed filling:
In a saucepan, melt 250 g of sugar in 100 ml of milk over low heat, stirring constantly. When the sugar has completely dissolved, add the poppy seeds and mix well. Let the filling cool.

6. Dividing the dough:
After the dough has risen, divide it into 4 equal parts. On a floured work surface, roll each part into a thin sheet, being careful not to make it too thin to avoid cracking.

7. Filling and rolling the loaves:
Place the walnut or poppy seed filling on each sheet of dough, then carefully roll the dough to form a log. Place each loaf in a baking tray lined with parchment paper.

8. Final rising:
Let the loaves rise in the tray for 30 minutes, covered with a clean towel.

9. Brushing and baking:
Preheat the oven to 180 degrees Celsius. Before placing them in the oven, brush the loaves with egg yolk for a golden crust. Bake for 30-40 minutes or until golden and baked through.

10. Cooling:
Let the loaves cool in the tray for a few minutes, then transfer them to a rack to cool completely.

Useful tips:
- Make sure all ingredients are at room temperature before starting to prepare the dough.
- If you prefer a more intense flavor, you can add rum or vanilla essence to the walnut filling.
- If you want to save time, you can prepare the fillings in advance and store them in the fridge.

Delicious combinations:
Baigli with walnut and poppy seeds can be enjoyed with a cup of aromatic tea or coffee. Additionally, a glass of sweet wine or fruit liqueur can perfectly complement this delicacy.

Nutritional information:
Baigli contains carbohydrates from flour and sugar, fats from butter and lard, as well as proteins from nuts and eggs. It is a good source of energy but should be consumed in moderation due to its calorie content.

Frequently asked questions:
1. Can I replace lard?
Yes, you can use butter or sunflower oil, but the taste will be different.

2. How can I keep the baigli fresh?
Store it in an airtight container at room temperature to maintain its freshness.

3. Can I freeze the loaves?
Yes, baigli can be frozen. I recommend freezing it after it has completely cooled, and when you want to consume it, let it thaw at room temperature.

This walnut and poppy seed baigli recipe is more than just a dessert; it is a culinary experience that brings together friends, family, and pleasant memories. So don’t hesitate to try it and share it with your loved ones!

 Ingredients: DOUGH: 500 g white flour 250 g butter (margarine) 3 tablespoons sour yogurt 100 g lard 2 egg yolks a pinch of salt 4 tablespoons sugar YEAST: 25 g yeast 2 tablespoons sugar 50 ml milk WALNUT FILLING (for 2 sweet breads) 350 g ground walnuts 150 g sugar 2 egg whites POPPY SEED FILLING (for 2 sweet breads) 400 g poppy seeds 250 g sugar 100 ml milk FOR GREASING THE SWEET BREADS 3 EGG YOLKS

 Tags:  baigli