Poppy Roll

For the yeast dough: Put the flour, dry yeast and sugar in a mixing bowl and mix. Put the butter with the water in a saucepan and heat until the butter has melted. Knead the butter mixture into the flour with the hand mixer until a smooth dough is formed. Cover the yeast dough and let it rest until it has visibly risen.

For the poppy seed filling: In the meantime, put the poppy seeds in a saucepan with the sugar, bring to the boil with the milk and the grated lemon zest. Take the pot off the stove and let the poppy seeds soak for about 10 minutes. Vanilla pudding powder with 100ml. Mix together the milk and the 2 eggs and stir into the poppy seeds. Bring the mixture to the boil again, stirring constantly, and let it cool down completely. Put the rusks in a freezer bag and chop them up with a rolling pin. Mix the rusk crumbs into the cold poppy seed mixture. Knead the yeast dough again on a floured surface and roll out into a rectangle approx. 30 cm by 40 cm in size. Now spread the poppy seed mixture on the yeast dough and make a 1cm round all around. leave wide margin free. Now roll up the poppy seed roll from the long side. Place the seam up on a baking sheet lined with baking paper.

For the crumble: knead all the ingredients to make crumble (see above). Brush the poppy seed stripe with water and spread the crumble on the striezel and press down a little. Let the poppy seeds rise again. In the meantime, preheat the oven to 180 degrees. Bake the poppy seeds on the middle rack for about 60 minutes. Cover the Striezel with aluminum foil 15 minutes before the end of the baking time so that it doesn't get dark. Heat the apricot jam so that it becomes liquid. Spread the jam on the still hot poppy seeds and let cool. For the icing, stir in the icing sugar and water until smooth and drizzle over the poppy seed strips.