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Poppy Seed Striezel

4 servings

Ingredients

• 200 g Poppy seeds (blue, blanched)
• 4 pcs Egg yolks
• 125 g Sugar
• 60 g Butter (melted)
• 4 tbsp Cream
• 4 pcs Egg whites (stiffly beaten)
• 500 g Flour (for the dough)
• 0.25 l Milk (lukewarm)
• 25 g Yeast
• 6 pcs Eggs
• 100 g Butter (melted, for the dough)
• 100 g Sugar (for the dough)
• 200 g Flour (additional)
• Lemon zest (grated) (a little)
• Almonds (finely crushed) (a little)
• Egg (for brushing) (a little)
• Almonds (slivered, for sprinkling) (a little)

Instructions

1. For the filling, finely grind the blanched blue poppy seeds and mix with egg yolks, sugar, melted butter, cream, and stiffly beaten egg whites.
2. For the dough, mix flour with lukewarm milk and yeast and let it rise.
3. Then stir in whole eggs, melted butter, sugar, additional flour, grated lemon zest, and a few finely crushed almonds, and let the dough rise again.
4. Roll out the dough quite thinly, spread it with the poppy seed filling about one centimeter thick, and roll it up without pressing.
5. Place on a baking sheet and let it rise.
6. Before baking, brush with beaten egg, sprinkle with slivered almonds, cut flat lengthwise, and bake in a moderately hot oven for 40-45 minutes.

Modernized from a treasured 19th-century German cookbook.