Viennese poppy seed strudel, grandma's style

Ingredients for 1 servings:

• 200 g wheat flour
• some salt
• 5 tbsp water, lukewarm
• 50 g butter or margarine, melted
• 50 g butter or margarine, melted, for spreading
• 250 g poppy seeds, ground
• 125 g sugar
• 1 packet of vanilla sugar
• 4 drops flavoring (lemon baking oil)
• ½ tsp, crushed cinnamon powder
• 50 g butter or margarine, melted
• 250 ml milk, maybe a little less
• 50 g raisins

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 40 minutes

Dough: Sift the flour onto a baking board (tabletop). Make a well in the center, add the salt and egg (or just the salt), and slowly add the water and melted fat with some of the flour to form a thick paste. Cover the dough with flour and, starting from the center, quickly knead all the ingredients into a smooth dough. Place the dough on parchment paper in a hot, dry saucepan (boil water in it first!). Cover the pan with a lid and let the dough rest for 30 minutes. Filling: Mix the poppy seeds, which have been scalded with hot water and drained well, with the sugar and spices. Stir in the fat and enough milk to make the mixture just spreadable, but not soft. Then chill the filling. Roll out the strudel dough slightly on a large, floured white cloth (tablecloth), brush it thinly with a little fat, and then stretch it out with your hands into a rectangle (about 50×70 cm). It should be transparent. If the edges are thicker than the center of the dough, they must be trimmed. Brush the strudel dough generously with half of the fat, then spread the poppy seed mixture, starting from one of the longer sides, onto two-thirds of the stretched-out strudel dough (leaving about 3 cm of dough free on the shorter sides!) and sprinkle with the washed and dried raisins. Fold the remaining 3 cm wide edges of the dough over the filling and roll up the dough from the longer side, starting with the filling. Press the strudel together at the ends, place it on a greased baking sheet, and brush with a little melted fat. Bake in a preheated oven at 175-195 degrees Celsius for about 45-55 minutes. To give the strudel a more crumbly crust, brush it occasionally with the remaining fat during baking.