Rolled poppy seed apple gugelhupf

Ingredients for 1 servings:

• 450 g flour
• 1 cube of yeast, fresh
• 1 egg(s)
• 1 egg yolk
• 1 packet of vanilla sugar
• 90 g powdered sugar
• 100 g butter, melted
• ¼ liter milk, lukewarm
• Butter for the mold
• 180 g poppy seeds, ground
• 150 ml milk
• 1 handful of raisins
• 50 g sugar
• 1 egg(s)
• 1 large apple
• Powdered sugar for dusting

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

delicious yeast dough

Dissolve the yeast in the lukewarm milk and knead it with the remaining ingredients in a food processor. Let it rise in a warm place for about 1/2 hour. Meanwhile, for the filling, bring the milk, sugar, and raisins to a boil, remove from the heat, and add the poppy seeds. Stir in the beaten egg well and let the poppy seed mixture cool. Roll out the dough into a rectangle and spread with the poppy seed mixture. Peel the apple and cut it into small, fine pieces. Distribute these evenly over the dough. Roll up the dough and bake in a buttered pan at 180°C for about 40-45 minutes. Let the Bundt cake cool in the pan for another 10 minutes, then turn it out and sprinkle with powdered sugar.