Bohemian Poppy Seed Striezel

First crumble yeast into lukewarm milk and dissolve in it.

Put the flour in a large enough bowl and make a hollow in the middle. Pour the yeast mixed with slightly lukewarm milk into the hollow and mix with a little flour and sugar to form a dampfl. Let the dampfl rise in a warm place for 15 minutes.

Add sea salt, milk, sugar, egg, grated lemon peel and butter in flakes. Prepare everything into a smooth, shiny dough. Cover the dough with a tea towel and let it rise in a warm place for half an hour.

For the filling, boil the milk and blanch (scald) the poppy seeds with it. Then stir the candied lemon peel, eggs, sugar, vanilla sugar and raisins into the poppy seeds.

Knead the risen yeast dough once briefly and roll out into a rectangle on a floured board. Spread the filling on it, leaving a 2 cm wide border all around. Roll up the dough from the long side. Cut the roll lengthwise in the middle and wrap both strands around each other with the cut edge facing upwards.

Bake the yeast plait in the preheated oven at 200 °C for approx. 40 to 50 minutes, cover with baking paper for the last 10 minutes if necessary.

After baking, immediately brush the poppy seed strudel with melted butter and dust with powdered sugar.

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