Summary

Ingredients

• 500g flour
• 30 g yeast, fresh
• liter ⅛ milk
• 80 g suar
• 1 pinch (s) salt
• 1 egg (s)
• some lemon (s), grated zest
• 125 g mararine or butter

For the filling:

• 0.5 liter ½ milk
• 500 g poppy seeds, round
• 200 g lemon peel
• 2 egg (s)
• 100 g suar
• 1 packet vanilla sugar
• 100 g raisins
• some butter, melted
• Icing sugar for dusting

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Instructions

1. Put the flour in a bowl and make a well in the middle. Pour the yeast mixed with a little lukewarm milk into the well and mix with a little flour and sugar to form a pre-dough.
2. Cover and let this pre-dough rise for 15 minutes in a warm place. Then add the rest of the milk, sugar, salt, the egg, the grated lemon zest and the margarine in flakes. Process everything into a smooth, shiny dough. Cover the dough with a cloth and let rise in a warm place for half an hour.
3. For the filling, bring the milk to the boil and scald the ground poppy seeds with it. Then stir in the lemon peel, eggs, sugar, vanilla sugar and raisins into the brewed poppy seeds.
4. Knead the yeast dough briefly and roll it out into a rectangle on a floured board. Spread the filling on top, leaving a 2 cm wide border free all around. Roll up the dough from the long side.
5. Bake the Striezel in a preheated oven at 200 degrees for about 40 to 50 minutes, cover the middle shelf, possibly with parchment paper for the last 10 minutes. After baking, brush with melted butter and dust with powdered sugar.