Poppy seed strudel

Ingredients for 1 servings:

• 250 g flour, smooth
• 75 g butter
• 50 g powdered sugar
• 20 g yeast
• 2 egg yolks
• 1 dl milk
• 1 pinch of salt
• 1 tbsp orange peel, grated
• 100 g poppy seeds, ground
• 40 g sugar
• 25 g butter
• 40 g raisins
• 1 tbsp honey
• 1 pinch of cinnamon
• 1 tsp vanilla sugar
• 2 tbsp rum
• 125 ml milk
• 1 egg(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

airy yeast dough

For the filling, bring the milk to a boil with sugar, vanilla sugar, butter, cinnamon, honey, and orange zest. Add the poppy seeds and raisins, boil briefly, then stir in the rum and chill the mixture. Dissolve the yeast in the warm milk, stir in a little flour, sprinkle over the flour, and let the “Dämfl” rise. Cream the butter with powdered sugar, salt, and orange zest until fluffy, then stir in the egg yolks. Whisk the remaining flour with the Dampfl and butter mixture until a dough forms and let it rise in a warm place. Roll out the dough on a floured surface to approximately 25 x 25 cm, spread the poppy seed filling. Brush the edges of the dough with beaten egg, roll up the strudel, and place the dough seam-down on a baking sheet. Brush with egg and let rest for another 20 minutes. Then bake in a preheated oven at 180°C for approximately 40 minutes.