Poppy seed plait

Ingredients for 2 servings:

• 500 g flour
• 40 g yeast
• ⅛ liter milk
• 100 g sugar
• ½ tsp salt
• ½ lemon(s), grated peel
• 100 g butter
• 0.38 liters of milk
• 250 g poppy seeds, ground
• 2 tbsp semolina
• 100 g sugar
• 2 packets of vanilla sugar
• 1 lemon(s), juice of
• 2 tbsp rum
• 100 g sultanas
• 75 g almond(s), chopped
• 1 egg(s)
• Powdered sugar, for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Sift the flour into a bowl. Make a well in the center and add the yeast mixed with a little lukewarm milk and 1 teaspoon of sugar. Let it prove in a warm place. Spread the remaining dough ingredients around the edge of the flour and knead everything into a dough. Let it prove again. For the filling, bring the milk to a boil, then drizzle in the poppy seeds, semolina and sugar and bring to a boil while stirring. Remove from the heat and stir the remaining ingredients into the mixture. Roll out the dough into a rectangle and spread the poppy seed filling up to 2 cm from the edge. Roll up from both sides towards the center. Place the roll on a greased baking sheet (closed side on top) and let it prove again. Then bake in a preheated oven at 180 degrees Celsius for about 45 minutes. Dust with powdered sugar. Bake two small Striezel, then roll up on one side only. They are easier to handle. Wrapped in aluminum foil, they will keep fresh for up to 14 days.