Poppy Seed Strudel From Yeast Dough

First prepare a steam.

For this, dissolve a third of the sugar in a little warm milk.

Stir in yeast and 2 tablespoons of flour, cover the whole thing with a little more flour and leave everything in a warm place until cracks form on the surface.

Then, in a bowl, beat the dampfl, melted butter, remaining milk, remaining sugar, egg, yolks, a pinch of salt and the remaining flour into a smooth yeast dough and let it rise in a warm place until it has doubled in volume.

In the meantime, prepare the poppy seed filling. For this, boil the grated poppy seeds in milk, sugar and cinnamon. Then stir in the raisins and let the filling cool a bit.

Roll out the dough on a floured work surface to a thickness of 1/2 cm, spread with the filling, roll up loosely and let rise for another half hour.

Preheat the oven to 190 °C.

Place the poppy seed strudel on a greased or paper-lined baking tray, brush with beaten egg and bake for 40 minutes.

Let cool, and serve sliced, sprinkled with powdered sugar.

Preparation Tip:

The poppy seed strudel can also be prepared without raisins.

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