Summary

Ingredients

• 1 bag poppy seeds (fine poppy seed filling)
• 150 g flour (wheat flour)
• 20 g mararine
• 20 g suar
• 2 g salt
• 1 egg yolk
• 20 g yeast, (1/2 cube)
• Milk, lukewarm
• 0.5 ½ pack vanilla sugar
• Raisins
• cinnamon
• rum
• Powdered sugar, for the glaze
• marzipan
• ice cream, vanilla

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Instructions

1. Knead the ingredients for the yeast dough into a smooth dough and cover it at room temperature for approx. 20 minutes. Roll out the dough (approx. 25 x 25 cm).
2. Prepare the poppy seed filling according to the instructions on the packet, add some rum and raisins, if necessary, then smooth them out on the dough, cut the marzipan into small pieces and distribute them on the dough as well. Roll up the dough and place the end down on a baking sheet lined with baking paper. Let the strudel ferment well at a warm temperature for about 20-30 minutes, then brush with egg, prick the top of the dough several times with a fork and bake at about 180 ° C for about 30 minutes.
3. Let the finished strudel cool down. Mix a little powdered sugar with water or, even more delicious, with rum and brush the strudel with it, decorate with raisins if necessary, leave to dry.
4. Serve the poppy seed strudel with vanilla ice cream.
5. Good Appetite!