Hefe-Mohnstrudel

Ingredients

• 20 g butter
• 125 g ground poppy seeds
• 45 g sugar
• 3 tbsp honey
• 20 g raisins
• 40 g chopped almonds
• 1 Egg white
• 350 g flour
• 40 g sugar
• 2 tbsp vanilla sugar
• 0.5 loaf yeast (21 g)
• 150 ml lukewarm milk
• 100 g Soft Butter
• 3 egg yolks
• 2 tbsp rum
• 2 tsp grated orange zest
• flour (for working)
• 1 egg
• 125 g powdered sugar
• 1 tbsp orange juice
• 1 tbsp poppy seeds
• colorful sugar pearls

Instructions

1. 1.

   Heat the butter in a pot. Stir in the poppy seeds, sugar and honey and simmer for 5 minutes until a firm mass forms. Transfer the mixture to a bowl and let it cool. Then fold in raisins and almonds.

2. 2.

   Beat the egg white stiffly, fold into the poppy seed mixture and cover; refrigerate for 1 hour.

3. 3.

   Sift flour into a bowl, sprinkle sugar and vanilla sugar on top, and press a well in the center.

4. 4.

   Crumble the yeast into the milk, dissolve it and pour into the well. Sprinkle a little flour from the edges, cover and let rise for about 15 minutes in a warm place. Then add butter, egg yolks, rum and orange zest and knead everything into dough. Knead and beat for 10 minutes until the dough is elastic and no longer sticks to the bowl. Cover and let rise for 45 minutes. Line a baking sheet with parchment paper and preheat the oven to 180°C fan.

5. 5.

   Roll the dough on a floured surface into a rectangle about 25 x 40 cm. Spread the poppy seed filling over the dough, leaving a 1.5 cm border. Roll the dough from both sides toward the center and place the roll seam side down on the baking sheet. Cover and let rise for 20 minutes, then brush the surface with beaten egg and bake in the preheated oven (middle rack) for 35-40 minutes. Cool on a wire rack.

6. 6.

   For the glaze whisk powdered sugar with orange juice until smooth and drizzle over the poppy roll. Decorate with poppy seeds and sugar pearls and let dry. Arrange on a festive platter and serve cut into pieces.