We continue with recipes reprinted by permission of the Austrian Donau Club in Connecticut. Our thanks to Dennis Kern, President of the Club, and to Hildegard Kohlmann, who provided this recipe! Burgenland deserts, especially strudels, were a favorite of Gerry Berghold, so I'm guessing he is smiling in his grave over this one!



WALNUT AND POPPY SEED STRUDELS
(from Hildegard Kohlmann)

Ingredients-dough:
1 c. hot milk
1/2 c. granulated sugar
1 tsp. salt
1/4 c. butter or margarine
2 pkg. active dry yeast
1/4 c. warm water (105° to 115° F)
2 eggs
4-1/2 c. unsifted all-purpose flour

2 Tbsp. butter, melted (for later)

Preparation-dough:

Stir sugar, salt, and 1/4 cup butter into hot milk. Cook to lukewarm. Sprinkle yeast over warm water in large bowl; stir to dissolve. Stir in lukewarm milk mixture; add 2 eggs and 2-1/2 cups flour. Beat at high speed with electric mixer 2 minutes. With wooden spoon gradually beat in the remaining 2 cups flour. Knead with hand until the dough is stiff enough to leave the side of bowl. Place dough in lightly greased large bowl. Turn dough over to bring greased side up; cover with towel. Let rise in warm place (85°F) free from drafts until double in bulk - about 1 hour.


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Ingredients-nut filling:
3 eggs
1 c. light brown sugar, packed
4 c. (1 lb.) walnuts, ground or finely chopped
1/3 c. butter or margarine, melted
Dash of cinnamon
1 tsp. vanilla extract

Preparation-nut filling:
In medium bowl, beat eggs slightly; add nuts, brown sugar, 1/3 cup butter, cinnamon, and vanilla. Stir filling to blend well.


Ingredients-poppy seed filling:
1/2 lb. poppy seeds, ground Dash of cinnamon
1 c. hot milk 1/2 c. sugar
1/4 tsp. lemon rind, grated 2 to 3 Tbsp. butter
1 tsp. raisins 1 egg white

Preparation-poppy seed filling:

Cook poppy seeds in milk for 2 to 3 minutes; stir. Mix with lemon rind, raisins, cinnamon, sugar, and butter. Cool.
(Or buy one can of Solo Poppy Filling. One 12-1/2 ounce can will fill half of the dough; it is very good.)

Make the rolls:

Punch dough down. On lightly floured surface, turn out dough; cover with bowl. Let rest for 10 minutes.

Roll out 1/2 of dough about 15 inches wide and 20 inches in length. Spread with nut filling. Starting from the wide side roll up tightly, jelly roll fashion; seal by pinching edges to dough with fingers. Roll back and forth so that roll is even all over. Put on greased jelly roll pan.

Repeat with poppy seed filling and remaining half of dough, place next to first half; let both rise in warm place (85°F.) covered with towel, free from drafts, until double in bulk - 1 hour.

Preheat oven to 350°F. Brush rolls with 1 tablespoon melted butter each. Bake 35 to 40 minutes until golden. Cool on wire rack.