Poppy Seed Cake / Poppy Seed Strudel with Crumble, Yeast Dough

Summary

Prep Time	45 mins
Total Time	1 hr 45 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For the filling:

For the sprinkles:

150 grams flour
6 tablespoon sugar
80 g mararine, vean (e.. Alsan)
Flour for the work surface

Poppy Seed Cake / Poppy Seed Strudel with Crumble, Yeast Dough

Instructions

For the dough, make a liquid mixture from yeast, 50 g sugar and 135 ml lukewarm soy drink. Put all the other ingredients for the dough in a bowl, pour in the yeast solution and knead everything.
Cover with a cloth and let rise in a warm, draft-free place for approx. 1 hour. When the dough has roughly doubled in volume, knead again briefly and roll out with floured hands on a floured work surface.
For the poppy seed filling, finely grind the poppy seeds using a mixer or similar. Bring 250 ml soy drink with 150 g sugar and 2 packs of vanilla sugar to the boil, add the ground poppy seeds while stirring constantly. Let it steep briefly over low heat. Dissolve the corn starch with a little water, mix into the poppy seed milk and bring to the boil while stirring. Let cool a little and spread on the yeast dough, then shape the whole thing into a roll.
Knead the ingredients for the crumble, sprinkle on the rolled dough and press down a little. Then bake the cake at 185 ° C for about 30 minutes.

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