Plum and poppy seed strudel

Ingredients for 1 servings:

• 125 ml milk, lukewarm
• 20 g yeast
• 300 g flour
• 60 g sugar
• 1 pinch of salt
• 60 g butter, melted
• 1 egg(s)
• 125 ml milk
• 70 g sugar
• 120 g poppy seeds, finely ground
• 1 tbsp honey
• 1 tbsp rum
• some cinnamon, ground
• 250 g plums
• 1 egg(s), for brushing
• 2 tbsp milk, for brushing
• some powdered sugar for dusting

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 35 minutes

made from yeast dough

For the yeast dough, first dissolve the yeast in the lukewarm milk. Put the flour, sugar, salt, butter, and egg in a mixing bowl. Slowly add the yeast-milk mixture and knead everything together until a smooth dough. Cover and let rise in a warm place until doubled in size. Meanwhile, for the filling, put the milk and sugar in a saucepan. Bring to a boil on the stove, stir in the poppy seeds, and let it simmer briefly. Then remove from the heat and stir in the honey, rum, and cinnamon. Let cool. Roll out the risen yeast dough on a lightly floured work surface into a rectangle approximately 30 x 40 cm. Spread with the poppy seed filling, leaving a small border all around. Pit and quarter the plums. Arrange them on top of the poppy seed filling. Carefully roll up the strudel from the long side and press the ends together firmly. Place seam-down on a baking sheet lined with baking paper. Cover and let rise for another 30 minutes. Then, whisk the egg with the milk and brush the strudel with it. Bake in a preheated oven at 180 degrees Celsius (top/bottom heat) for about 30 minutes. Once cooled, dust with powdered sugar. Per serving: approximately 3200 kcal