Poppy Swirl Flower

For the poppy seed strudel flower, mix warm milk with sugar, crumble in the yeast and mix, add the melted butter and the remaining ingredients and knead a smooth yeast dough.

Leave to rise in a warm place. In the meantime, prepare the filling and let it cool. Bring the milk to the boil and add the poppy seeds, sugar, rum and the pudding powder stirred smooth with a little milk and simmer briefly while stirring.

Divide the yeast dough into thirds and roll out each part into a round (approx. 30 cm Ø). Spread one slice with half of the filling, place the 2nd part on top with the remaining filling and cover with the last yeast dough slice.

Put a cake divider with 16 pieces on top and press it down. Cut the 16 pieces with a knife or a firm pastry card (see photo).

Twist 2 adjacent pieces to each other twice and press the ends tight. Brush the finished flower with egg, let it rise a bit and bake at 165 °C for about 35 minutes.

Allow to cool and coat with lemon glaze. Mix lemon juice with powdered sugar until smooth and add a little water if necessary.

Preparation Tip:

The poppy seed strudel flower can alternatively be made without glaze. Tastes just as good.

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