Baking: Apple and Poppy Seed Cake to Pluck

The yeast dough: Gently heat the milk with butter. Mix the flour, sugar and yeast - alternatively, two packets of dry yeast can be used - in a bowl, add salt and knead with the butter / milk mixture and the egg for approx. 5 minutes to form an elastic, soft dough. Cover and let the dough rest for about 60 minutes.

The filling: In the meantime, bring the milk with honey, sugar and cardamom to a boil. Mix the poppy seeds and breadcrumbs and add to the milk. Simmer gently for approx. 3 minutes while stirring. Then cool down a bit.

Now preheat the oven to 160 ° C. Peel the apples, remove the core and any inhabitants and grate them coarsely. Drizzle with a little lemon juice.

Divide the dough and roll it out between two layers of cling film to form an approx. 30 x 20 cm rectangle. Cut this into eight pieces with a sharp knife. Spread a little poppy seed filling on each piece of dough and then spread the grated apples on top.

Grease and crumble a loaf pan. Stand upright. Now roll up the individual pieces of dough a little and place them in the caste shape as shown in the photos. If the form is not completely filled out, it doesn't matter. This takes care of itself when baking.

Finally, brush the surface with melted butter and sprinkle with cinnamon sugar.

Bake the cake for about 35 - 40 minutes. (Toothpick sample)

Note 8: You can of course also use wheat flour 550 and possibly also spread raisins or almonds on the individual dough sheets. This cake isn't overly sweet and tastes great with a whipped cream. It is not cut, but the individual sheets of dough are torn off.