Summary

Ingredients

For the yeast dough:

• 125 ml milk, lukewarm
• 20 g yeast
• 300 grams flour
• 60 g suar
• 1 pinch (s) salt
• 60 g butter, melt
• 1 egg (s)

For the filling:

• 125 ml milk
• 70 grams sugar
• 120 g poppy seeds, finely round
• 1 tablespoon honey
• 1 tablespoon rum
• some ground cinnamon
• 250 g plums
• 1 egg (s), for brushing
• 2 tablespoon milk, for brushing
• some powdered sugar, for dusting

Print Recipe Pin Recipe

Instructions

1. For the yeast dough, first dissolve the yeast in the lukewarm milk.
2. Put the flour, sugar, salt, butter and egg in a mixing bowl. Pour in the yeast-milk mixture slowly and knead everything together to form a smooth dough. Cover and let rise to double volume in a warm place.
3. In the meantime, put milk and sugar in a saucepan for the filling. Bring to the boil on the stove, stir in the poppy seeds and let it boil down a little. Then take it off the stove again and stir in the honey, rum and cinnamon. Let cool down.
4. Roll out the risen yeast dough on a lightly floured work surface into an approx. 40 cm rectangle. Brush with the poppy seed filling leaving a small edge all around.
5. Core and quarter the plums. Spread on the poppy seed filling.
6. Carefully roll up the strudel from the long side and press the ends together well.
7. Place the seams down on a baking sheet lined with baking paper. Cover and let rise for another 30 minutes.
8. Then sprinkle the egg with the milk and brush the strudel with it.
9. Bake in the preheated oven at 180 degrees for about 30 minutes.
10. Dust them with a little icing sugar when they have cooled down.