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KATHI Baking Mix, Poppy Seed Strudel
KATHI Baking Mix, Poppy Seed Strudel
14.1 oz
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About
Details
Simply Add: egg, butter and water. Baking mix for a poppy seed strudel. Original German quality since 1951. 1951: Kathi Rainer Thiele GmbH, based in Halle (Saale), in the State of Saxony-Anhalt, is an award-winning innovator and a market leader in the cake mix segment in Germany. Founded in 1951, this third-generation family owned company is known for enabling home bakers to produce great tasting and easy-to-make cakes, cookies, tortes, muffins, biscuits and pizza. The flour comes from certified grains grown in fields in Germany. For more products & recipe suggestions go to: www.kathi.de/EN/, Phone: 1-800-881-6419. This Package Contains: baking mix, poppy-seed filling, dried yeast. Servings Per Container: About 14. Product of Germany. Made in Germany.
Ingredients
Baking Mix: Wheat Flour Sugar, Skim Milk, Salt, Flavor. Poppy Seed Filling: Poppy Seed, Sugar, Dried Bread Crumbs (Wheat Flour, Water, Yeast, Salt), Modified Potato Starch, Whey Powder (Milk), Flavor. Dried Yeast: Yeast, Sorbitan Monostearate.
Directions
You Will Need: Dough: 2-1/2 tbsp (40 g) butter, approx. 1/2 cup (110 ml) lukewarm water. Filling: 1 egg, approx. 3/4 cups (150 ml) lukewarm water. Preparation: Preheat oven to 350 degrees F (180 degrees C). Baking Pan: Regular cookie sheet. Cover cookie sheet with parchment paper. Dough: Combine base mix and dried yeast in a mixing bowl. Add 1/2 cup (110 ml) lukewarm water and 2-1/2 tbsp (40 g) softened butter and knead for about 3 minutes until dough is smooth. Cover and leave to rise for about 20-30 minutes at warm place. Filling: In another bowl, blend provided poppy seed mix, 1 egg and 3/4 cups (150 ml) lukewarm water and let it rise for about 10 minutes. Knead yeast dough briefly with hands to release air; roll flat into a 10 inch x 15 inch (25 cm x 35 cm) rectangle. Spread filling equally onto the flat yeast dough and roll up starting from the shorter side. Pinch the seam (where the two sides come together) and fold side-edges under the roll. Place the roll, seam down, onto the prepared cookie sheet. Cover and let rise once more in a warm place for approx. 30 minutes. Then, using a sharp knife, make a small incision along the top and center of the roll. Bake: Bake Strudel in preheated oven approx. 25-30 minutes on middle rack until golden brown (baking times may vary depending on oven type and altitude). After baking, remove from oven and place onto a wire rack to cool. Kathi's Recipe Suggestion: If desired, add raisins, almonds, sultanas, nuts or fruits to the poppy seed batter and/or decorate the finished Strudel with confectioners sugar or icing. As an alternative to the cookie sheet, bake Poppy Seed Strudel in a non-stick or coated 10 inch (25 cm) bread loaf pan and bake for about 40-45 minutes. Prepare as directed.
Warnings
May contain traces of tree nuts and eggs
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 110
- Total Fat 2.5g3%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 80mg3%
- Total Carbohydrate 20g7%
- Dietary Fiber 1g4%
- Sugars 6g
- Protein 3g
Details
Simply Add: egg, butter and water. Baking mix for a poppy seed strudel. Original German quality since 1951. 1951: Kathi Rainer Thiele GmbH, based in Halle (Saale), in the State of Saxony-Anhalt, is an award-winning innovator and a market leader in the cake mix segment in Germany. Founded in 1951, this third-generation family owned company is known for enabling home bakers to produce great tasting and easy-to-make cakes, cookies, tortes, muffins, biscuits and pizza. The flour comes from certified grains grown in fields in Germany. For more products & recipe suggestions go to: www.kathi.de/EN/, Phone: 1-800-881-6419. This Package Contains: baking mix, poppy-seed filling, dried yeast. Servings Per Container: About 14. Product of Germany. Made in Germany.
Ingredients
Baking Mix: Wheat Flour Sugar, Skim Milk, Salt, Flavor. Poppy Seed Filling: Poppy Seed, Sugar, Dried Bread Crumbs (Wheat Flour, Water, Yeast, Salt), Modified Potato Starch, Whey Powder (Milk), Flavor. Dried Yeast: Yeast, Sorbitan Monostearate.
Directions
You Will Need: Dough: 2-1/2 tbsp (40 g) butter, approx. 1/2 cup (110 ml) lukewarm water. Filling: 1 egg, approx. 3/4 cups (150 ml) lukewarm water. Preparation: Preheat oven to 350 degrees F (180 degrees C). Baking Pan: Regular cookie sheet. Cover cookie sheet with parchment paper. Dough: Combine base mix and dried yeast in a mixing bowl. Add 1/2 cup (110 ml) lukewarm water and 2-1/2 tbsp (40 g) softened butter and knead for about 3 minutes until dough is smooth. Cover and leave to rise for about 20-30 minutes at warm place. Filling: In another bowl, blend provided poppy seed mix, 1 egg and 3/4 cups (150 ml) lukewarm water and let it rise for about 10 minutes. Knead yeast dough briefly with hands to release air; roll flat into a 10 inch x 15 inch (25 cm x 35 cm) rectangle. Spread filling equally onto the flat yeast dough and roll up starting from the shorter side. Pinch the seam (where the two sides come together) and fold side-edges under the roll. Place the roll, seam down, onto the prepared cookie sheet. Cover and let rise once more in a warm place for approx. 30 minutes. Then, using a sharp knife, make a small incision along the top and center of the roll. Bake: Bake Strudel in preheated oven approx. 25-30 minutes on middle rack until golden brown (baking times may vary depending on oven type and altitude). After baking, remove from oven and place onto a wire rack to cool. Kathi's Recipe Suggestion: If desired, add raisins, almonds, sultanas, nuts or fruits to the poppy seed batter and/or decorate the finished Strudel with confectioners sugar or icing. As an alternative to the cookie sheet, bake Poppy Seed Strudel in a non-stick or coated 10 inch (25 cm) bread loaf pan and bake for about 40-45 minutes. Prepare as directed.
Warnings
May contain traces of tree nuts and eggs
Common questions
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