Poppy seed plait

Ingredients for 1 servings:

• 60 g butter
• 250 ml milk
• 20 g fresh yeast
• 400 g flour
• 3 tbsp sugar
• 1 pinch of salt
• 1 egg(s)
• 110 g flour
• 45 g sugar
• 75 g butter flakes
• 1 pinch of salt
• 40 g butter
• 2 packs of poppy seed cake
• 1 tbsp lemon juice
• 1 tsp lemon zest (organic)
• 100 g almonds, chopped
• 2 pinches of cinnamon powder

Instructions

Working time approx. 40 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 10 minutes

for 12 cake slices

For the dough, melt the butter and set aside. Warm the milk slightly and pour it into a bowl. Crumble in the yeast and dissolve it. Add the flour, sugar, salt, melted butter, and egg to the yeast milk in the bowl. Using the dough hook of a hand mixer, knead everything together for about 5 minutes until you have a smooth, supple dough. Cover and let it rise in a warm place for about 45 minutes. For the crumble, first rub all the ingredients between your palms, then knead into crumbs. Chill the crumble for about 40 minutes. For the filling, melt the butter and mix thoroughly with the poppy seed mixture, lemon juice and zest, chopped almonds, and cinnamon. Knead the dough briefly on a floured surface, then roll it out into a rectangle measuring about 30 x 40 cm. Spread the poppy seed filling on the dough, leaving a 2 cm border all around. Roll up tightly from the long side. Slide the Striezel, seam-down, onto a baking sheet lined with baking paper and brush with a little water. Spread the crumble topping evenly over the top and press down lightly. Bake in a preheated oven at 180°C (160°C fan-assisted oven) for approximately 45 minutes. The calorie information is based on one slice of 12.