Christmas Poppyseed Strudel with Orange Crust

For the Christmas poppyseed strudel filling

• Mix together the ground poppy seeds, breadcrumbs, walnuts, orange juice and zest, vanilla, and cinnamon in a large bowl.
• Heat the sugar and milk in a saucepan, bring to the boil, and then add to the poppy seed mixture.
• Mix very well before leaving to cool completely to one side.

For the dough

• Heat together the milk and water in a saucepan until lukewarm.
• Whisk in the yeast and leave to stand for 10 minutes until frothy.
• Add the chia seeds, psyllium, butter, and vinegar. Whisk well and set aside to thicken a little.
• Whisk together the remaining dry ingredients. Add the wet ingredients and mix with your hands to a dough.
• Roll out on a lightly floured surface between two sheets of greaseproof paper into a large rectangle-about 1.25 cm | 0.5" thick.
• Spread the filling on the dough, leaving a 2.5 cm | 1" border all the way around.
• Roll up and and place on a large baking tray lined with greaseproof paper.
• Cover loosely with a damp tea towel and leave to prove in warm place for 1 hour.
• After proving, preheat the oven to 180°C (160° fan)  gas 4.
• Bake for about 40 minutes until the dough is golden and cooked through.
• Cool on the baking tray for 10 minutes before removing to a wire rack to cool completely.

To decorate

• Sift the icing sugar into a bowl and beat in just enough hot water until the mixture is smooth and pourable.
• Pour over the poppyseed strudel and sprinkle with chopped candied orange peel. Leave to set before slicing and serving.