Poppy seed strudel wreath

Ingredients for 1 servings:

• 430 g flour
• 200 ml milk
• 1 egg(s)
• 60 g sugar
• 80 g butter, melted, cooled to lukewarm
• ½ cube of fresh yeast
• ¼ tsp salt
• 1 lemon(s), zest
• 120 g poppy seeds, grated
• 250 ml milk
• ½ pack of chocolate pudding powder
• 2 tbsp rum
• 3 tbsp raisins
• 100 g sugar
• ½ tsp cinnamon
• some powdered sugar

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour 5 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 15 minutes

Put the flour in a large bowl, make a well in the center, and crumble in the yeast. Sprinkle with a little sugar and a few spoonfuls of milk. Let it rise for about 10-15 minutes. Once the pre-dough has risen, knead all the ingredients into a nice yeast dough. Keep warm and let it rise for about 45-50 minutes. In the meantime, prepare the poppy seed filling and let it cool: Bring the milk to a boil and simmer briefly with the poppy seeds, raisins, sugar, cinnamon, rum, and the pudding mix (mixed with a little milk until smooth), stirring continuously. Knead the dough again on a well-floured board (adding a little more flour if necessary), then roll it out into a rectangle. Spread the filling on the dough, roll it up, and cut into slices about 5 cm wide. Place in a prepared wreath pan, cut-side up, and bake in a preheated oven at 160°C (320°F) for about 30-35 minutes (I covered the cake with baking paper after about 20 minutes). Once cooled, sprinkle with powdered sugar or drizzle with rum glaze. All dough ingredients should be at room temperature.