Summary

Ingredients

• 220 g flour
• 1 pack dry yeast
• 40 g suar
• 1 pinch (s) salt
• 1 egg (s)
• 60 g butter
• 100 ml milk
• some lemon peel
• 1 pinch (s) nutmeg

For the filling: with poppy seeds

• 120 g poppy seeds, round
• 200 ml milk
• 30 grams sugar
• 2 tablespoon rum
• 1 packet vanilla sugar
• 1 teaspoon cinnamon

For the filling: with quark (curd cheese)

• 250 g low-fat quark
• 0.5 ½ lemon (s), add the juice
• 40 g powdered suar
• 1 egg yolk
• 1 pinch (s) salt
• 1 packet vanilla sugar
• Raisins, if you like

For the filling: with plum jam (Powidl)

• 200 g plum jam, thick (Powidl)
• Flaked almonds

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Instructions

1. In a mixing bowl, combine 220 g flour, 1 pack dry yeast, 40 g sugar, 1 pinch salt, 1 egg, 60 g softened butter, 100 ml lukewarm milk, some lemon peel, and 1 pinch nutmeg.
2. Knead the dough for 8-10 minutes until smooth and elastic.
3. Place in a warm location for 1-1.5 hours until doubled in size.
4. While dough rises, prepare poppy seed filling: heat milk with poppy seeds and filling ingredients over medium-high heat, bring to a boil, reduce to medium heat, simmer for 3-5 minutes while stirring, then cool completely.
5. Prepare curd cheese filling: mix all curd filling ingredients together until well combined.
6. Stir the plum butter (Powidl) until easily spreadable.
7. Preheat oven to 160°C (320°F).
8. On a lightly floured surface, roll out or press the risen dough into a 28 cm springform pan, forming a 2 cm border around the edges.
9. Layer the fillings in the pan: spread roughly 2/3 of a crumb topping mixture in a ring, add a generous portion of poppy seed filling, then add a generous portion of curd cheese filling, top with the remaining crumb mixture, add the remaining poppy seed filling, and sprinkle flaked almonds over the surface.
10. Bake for approximately 25 minutes until golden brown.