Vegan Poppy Seed Strudel
Ingredients
- 5 tsp Fleischmann’s Traditional Yeast
- 1/2 cup sugar
- 2/3 cup soy milk
- 1/4 cup vegetable oil
- 2 tbsp Fleischmann’s Corn Starch
- 3 tbsp water
- 2 1/2 cups flour plus 1/2 cup or so for kneading
- 2 cups ground poppy seed (use coffee grinder or high speed blender)
- 1 cup soy milk (or plant milk of choice)
- 1 tbsp vegan butter
- 1/4 cup coconut cream
- 1/2 cup golden yellow sugar
- 1 tsp cinnamon
- 1 tbsp vanilla extract
- 1 tsp orange extract
- 1/2 cup chopped walnuts
- 2 tbsp ground flax seeds (or chia will do!)
- 1/2 cup icing sugar
- 1 tbsp water
Dough:
Filling:
Glaze:
PRODUCTS
Instructions
- In a saucepan or microwave, warm up the milk. It shouldn't be too hot, just warm to the touch.
- Add milk to a bowl with ground poppy seeds and stir in to soften the seeds.
- To this bowl add butter, coconut cream, sugar, cinnamon, both extracts, walnuts and flax seed and stir to combine.
- Transfer mixture into a saucepan and cook on low heat to evaporate the moisture, about 10-15 minutes.
- When mixture is thick, transfer into a heat safe dish, cover and place in the fridge to completely cool. Mixture should become a paste when cooled.
- In a saucepan warm milk and sugar until temperature reaches approximately 95ºF. Transfer to a heat safe dish and add yeast. Allow to sit for 10 minutes to allow yeast to grow.
- In another bowl combine cornstarch and water and add to the yeast mixture.
- In a mixing bowl add flour, oil, yeast mixture and mix with a spatula until a dough ball is formed. Transfer dough to a floured surface and knead for about 10 minutes until dough is soft and not sticky.
- Place dough in a bowl, cover with a dish towel and set in a warm place to rise for about 40 minutes.
- Preheat oven to 350ºF.
- After dough has risen, punch the air out and transfer to a floured surface or on parchment and roll into a rectangle about 1/4" thick.
- Add filling and spread evenly leaving about a 1 1/2" border around the rectangle of dough.
- Roll dough and wrap in parchment paper (ideally cut a long piece of parchment so you can roll the strudel twice over, then loosen to leave a 2" gap for expansion) - this will help keep it's shape and prevent cracking.
- Bake on a cookie sheet for 25-30 minutes or until the top is golden brown. Remove from oven and allow to cool for 15 minutes.
- Drizzle glaze over the top of the strudel, slice and enjoy!
Filling
Dough
Recipe created by @the.cake.mama
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