My trip to Dresden at the beginning of November left an impressive impression: Whether it's about the warmth of the people, the beauty of the cities or the produced goods and food from the region - Saxony is always worth a visit! And first the delicious food! From the original Eierschecke to Dresdner Poppy Striezel - that's all very delicious.
I've been to Dresden and Meissen so far myself, but I'm very reluctant to go to Leipzig. If you have any further tips for Saxony, always let me know.
I am glad that I am once again part of the campaign So geht sächsisch! *, To tell you about the treats of Saxony. This blog parade on the topic SO SMILING SAXONY is about bringing you closer to classic Saxon specialties. You can already find some classics here: Leipziger Allerlei at Highfoodality, Eierschecke von ... what Ina loves, Ardäppel-Klitscher with fried mushrooms from Penne in the pot, Fried apple rings in beer batter from Nicest Things, Saxon cherry pan with quark and honey from the Küchenchaotin, Saxon Stir onion meat 1 time aka saucepan and Freiberger Eierschecke von Herzfutter.
Fitting At Christmas I decided on a (not quite) classic Dresdner poppy seed strudel. Compared to the tunnel this does not have to be stored for weeks, but can be enjoyed immediately. So if you are still looking for a pastry for the Christmas coffee - please! After a few steps and a little patience in the preparation, you will be rewarded with a really nice juicy Striezel, which is sure to get a large family under the Christmas tree.
Where exactly the tradition comes from, I could do not figure it out. Only that the Striezel always goes hand in hand with the classic Dresdner Christstollen and is one of the Christmas cookies in Saxony par excellence.
I made a big Striezel, which has taken almost all the tin. If that's too much for you, just divide the dough and bake two strands. You can then easily freeze one and serve freshly for New Year's coffee.
And for the traditionalists among you: my poppy seed strudel is not so classic. I do without rum and raisins in the poppy seed filling. Nothing against raisin rolls or something - but the idea of having to bite raisins soaked in rum in my poppy seed filling, it shakes me. And since I know that many others feel that way too, my Striezel gets by without any raisins. Otherwise, I have given myself proper room for interpretation. Sprinkles may not be that classic, but for me they are a great addition. The later apricot and glaze preserves the juiciness of the striez and is a great conservation method. The poppy seed filling is incredibly juicy and rich and together with the crunchy crumbs with a fine butter taste, it is really a suitable Christmas cookies.In the middle of a well press.
Mix the yeast together with the milk and 1 Tl of sugar in a small bowl well, then pour into the middle of the recess in the flour. Cover the bowl with a clean cloth and let it rest for half an hour.
Then place the butter in pieces and the salt on the edge of the flour and knead a smooth yeast dough from all the ingredients. I prefer to do this with the dough hook of my food processor and let it knead the dough well for a few minutes.
Cover the dough and leave it in a warm place for about 1.5 hours until it has risen well.
Prepare the crumbles in the meantime.
For the crumble, melt the butter in a small pan or in a pot and brown slowly at medium temperature until the butter smells nutty. Knead the hot butter together with the sugar, the flour and the salt to a crumbly pastry, then chill until the crumbles become firm.
Meanwhile, prepare the poppy seed filling.
For the poppy seed filling the milk in Bring to boil a sufficiently large pot, then stir in poppy seeds, semolina and sugar and bring the mixture once more with stirring. Remove the pot from the heat and stir in the remaining ingredients.
Roll out the prepared yeast dough into a baking sheet sized rectangle. Put the poppy seed stuffing on it and spread evenly to a margin about 5 cm wide. Roll up the rectangle from both long sides to the middle.
Place the strudel carefully on a tray lined with baking paper, then preheat the oven to 175 ° C top and bottom heat.
Spread the prepared crumble evenly over the stripe and bake the stripe on the middle tray for about 45 minutes until it has risen and browned.
Then remove from the oven and allow to cool on a baking tray on a baking tray.
For the glaze, boil the apricot jam with the water in a small saucepan, stir until smooth and pass through a sieve. Carefully coat the lukewarm cake with the mixture, then allow to cool.
Stir the sifted icing sugar with enough lemon juice until a thick cast is obtained. Distribute the cast with a teaspoon in strips on the striezel and let it solid.
This article was created in friendly cooperation with the campaign So geht sächsisch. After the invitation to the pleasure trip, I was allowed to be part of the blog parade "So tastes Saxon" and interpret a typical Saxon dish. In addition, the three book copies of the raffle were made available by my cooperation partner. The idea for the post and the recipe come from me.