Poppy Seed Strudel

For the poppy seed strudel, heat some milk lukewarm, dissolve yeast in it with a pinch of sugar, sprinkle with a little flour and let it rise to a dampfl. Then mix the dampfl with the remaining ingredients to a smooth dough. Form into a ball and let rise, covered, in a warm place.

Meanwhile, for the poppy seed filling, bring the milk to a slow boil over a gentle heat. Stir in vanilla sugar, sugar and poppy seeds. Stir through and allow to swell briefly, stirring repeatedly. Remove from heat and stir in the soaked raisins. Mix until smooth, adding a little more milk if needed.

Roll out dough into a rectangle, spread filling over about half, and roll up dough. Close the ends well. Place in a greased baking pan (or on a baking sheet lined with parchment paper) and let rise again. Brush with beaten egg and bake the poppy seed strudel in the preheated oven at approx. 180 °C for 40-50 minutes.

Preparation Tip:

A wonderful poppy seed strudel recipe!

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