No. 2794 — Poppy-Seed Strudels
English historical translation of Molokhovets recipe No. 2794 from the 1901 Russian cookbook, retaining original methods and measures.
Mix 2½ glasses of warm water, 2–3 zolotniks of dried yeast and 3 glasses of flour and let rise. Beat the dough, add salt, then blend ¼ glass of olive or sunflower oil with ½ pound of sugar and a spoonful of honey, which the source says makes the pastry crumbly.
Add a little historically specified bitter-almond flavour and enough remaining flour to make dough as firm as bread-roll dough. Knead until it releases from the hands and let rise.
Meanwhile scald 2 glasses of grey poppy seeds with boiling water, cover for an hour, drain and press dry, then grind in a stone bowl. Sweeten with a heaped spoonful of honey; the source also mentions pounded bitter almonds.
Roll the risen dough into thin oblong sheets, spread with the poppy-seed filling and roll into even-ended cylinders. Arrange on a baking sheet brushed with olive oil and dusted with flour. Brush with honey diluted in water, sprinkle with poppy seeds or sweet almonds and bake for about ¾ hour.
Use up to 3 pounds of flour in all.