Berliner 2000 Pasta - Poppy Seed Strudel
Dough and Poppy seed filling — a Zeelandia recipe in 2 components. Uses Poppy Seed Paste, 12 kg.
- mixing time (dough, low speed)
- 5 min
- mixing time (dough, high speed)
- 4 min
- resting time (dough pieces)
- 10-15 min
- resting time (filling)
- 15 min
- proofing time (final)
- 40-50 min
- baking temperature
- 190 °C
- baking time
- 30-40 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Berliner 2000 Pasta | 20 kg |
| Wheat flour type 550 | 100 kg |
| Salt | 2 kg |
| Sugar | 5 kg |
| Yeast | 6 kg |
| Water | 32 kg |
| Eggs | 20 kg |
Poppy seed filling
| Ingredient | Quantity |
|---|---|
| Poppy Seed Paste, 12 kgPoppy Seed Filling 12kg | 170 kg |
| Eggs | 17 kg |
| Sweet crumbs | 30 kg |
| Raisins | 50 kg |
| Margarine (80% fat) | 14 kg |
Method
- Dough
Mix all ingredients for about 5 minutes on low speed and about 4 minutes on high speed, until the dough is fully developed. The amount of water depends on the water absorption of the flour.
Filling: melt the margarine and let it cool. Combine all ingredients and mix until a uniform mass is obtained (optionally leave for about a quarter of an hour so the crumbs/breadcrumbs swell). Soak the raisins, then drain them thoroughly. The sweet crumbs can be replaced with breadcrumbs. The raisins can be replaced with other dried fruit. Flavouring/essence to taste.
Divide the dough into pieces (about 200 g) and leave to rest for 10-15 minutes.
Roll out the pieces, place portions of poppy seed filling on them (about 300 g each) and spread evenly.
Roll up the strudels in baking parchment.
Final proof: 40-50 minutes, depending on the conditions in the proofer.
Bake at about 190°C for 30-40 minutes.
The finished strudels can be decorated with a fondant icing made with Fondant Ready, sprinkled with orange peel or chopped nuts.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.