Summary

Ingredients

For the yeast dough:

• 300 grams flour
• 40 g suar
• 1 packet vanilla sugar
• 125 ml water, lukewarm
• 0.5 ½ cube yeast
• 80 g butter
• Flour for the work surface

For the sprinkles:

• 75 g flour
• 75 grams sugar
• 75 g almond (s), sliced
• 75 g butter, soft

For the filling:

• 250 g poppy seed bakin
• 1 egg (s)

For the cast:

• 75 g powdered suar
• 2 teaspoons water

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Instructions

1. For the yeast dough, mix flour, sugar and vanilla sugar. Dissolve 1/2 cube of yeast in lukewarm water. Melt the butter lightly and mix everything together. Let the dough rise in a warm place for about 45 minutes until it has visibly enlarged.
2. In the meantime, prepare the streusel. Mix the flour, sugar, sliced almonds and softened butter together.
3. Roll out the risen dough on a work surface sprinkled with flour, approx. 30 x 50 cm.
4. Mix the poppy seed baking mixture with an egg and distribute evenly on the dough. Leave a margin of approx. 1 cm on each side. Roll up the dough loosely from the narrow sides towards the middle.
5. Then brush the dough lightly with water, spread the crumble on top and press lightly. Let rise for another 20 minutes.
6. Bake the poppy seeds on the lower third at 160 degrees air circulation for 30 - 35 minutes.
7. Let the cake cool down and sprinkle with icing made from 75 g powdered sugar mixed with 2 teaspoons of water.
8. Tip: If desired, the baked cake can also be coated with apricot jam. Mix 2 teaspoons of apricot jam with 2 teaspoons of water.