Poppy seed cake / poppy seed strudel with crumbles, yeast dough

Ingredients for 1 servings:

• 250 g flour
• 50 g margarine, vegan (e.g. Alsan)
• 50 g sugar
• 5 drops of flavoring (lemon flavor) or lemon juice
• 10 drops of rum flavoring
• 1 packet of vanilla sugar
• 1 pinch of salt
• 18 g yeast, fresh
• 135 ml soy milk (soy drink) (soy drink)
• 250 mg soy milk (soy drink) (soy drink)
• 150 g sugar
• 2 packets of vanilla sugar
• 250 g poppy seeds
• 1 ½ tsp cornstarch
• some water
• 150 g flour
• 6 tbsp sugar
• 80 g margarine, vegan (e.g. Alsan)
• Flour for the work surface

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

vegan – egg-free – dairy-free

For the dough, make a liquid mixture from yeast, 50g sugar, and 135ml lukewarm soy milk. Place all the other dough ingredients in a bowl, pour in the yeast solution, and knead everything together. Cover with a cloth and let it rise in a warm, draft-free place for about 1 hour. Once the dough has roughly doubled in size, knead again briefly and roll it out with floured hands on a floured work surface. For the poppy seed filling, finely grind the poppy seeds using a mixer or similar. Bring 250ml soy milk, 150g sugar, and 2 packets of vanilla sugar to a boil, then add the ground poppy seeds, stirring constantly. Let it steep briefly over low heat. Dissolve the cornstarch with a little water, mix it into the poppy seed milk, and bring to a boil once while stirring. Let it cool slightly, then spread it on the yeast dough, then shape the mixture into a roll. Knead the crumb topping ingredients together, sprinkle them onto the rolled dough, and press them down lightly. Then bake the cake at 185°C for about 30 minutes.