Poppy seed plait like from the bakery

Ingredients for 1 servings:

• 300 g flour
• 40 g sugar
• 1 packet of vanilla sugar
• 125 ml water, lukewarm
• ½ cube of yeast
• 80 g butter
• Flour for the work surface
• 75 g flour
• 75 g sugar
• 75 g almonds, sliced
• 75 g butter, soft
• 250 g poppy seed cake
• 1 egg(s)
• 75 g powdered sugar
• 2 tsp water

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 5 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 25 minutes

For the yeast dough, combine flour, sugar, and vanilla sugar. Dissolve 1/2 cube of yeast in lukewarm water. Melt the butter slightly and mix everything together. Let the dough rise in a warm place for about 45 minutes, until it has visibly increased in size. In the meantime, prepare the crumble topping. To do this, combine the flour, sugar, sliced ​​almonds, and softened butter. Roll out the risen dough on a floured work surface to about 30 x 50 cm. Mix the poppy seed mix with one egg and spread evenly over the dough, leaving a border of about 1 cm on each side. Loosely roll the dough from the narrow sides to the center. Then lightly brush the dough with water, spread the crumble on top, and press down gently. Let it rise for another 20 minutes. Bake the poppy seed plait on the lower third of the oven at 160 degrees Celsius (convection oven) for 30-35 minutes. Let the cake cool and drizzle with icing made from 75g of powdered sugar mixed with 2 teaspoons of water. Tip: If desired, the baked cake can also be covered with apricot jam. To do this, mix 2 teaspoons of apricot jam with 2 teaspoons of water.