Mix yeast, sugar and warm milk and let it rise. Mix the eggs with sugar, add flour,, the yeast mixture, warm milk and
work the dough until everything comes together. Slowly add the melted butter, knead it again and leave to rise in a warm place.
Divide the dough into two parts. Roll it out into the shape of a rectangle, fill with filling evenly and roll them up. Place them in greased molds and let them rise. When the dough doubles its volume, put it in the pre-heated oven and bake for 45 minutes. Take the still warm strudels out of the molds and sprinkle with sugar.
POPPY FILLING -use a can or make your own:
300 g poppy
70 g powdered sugar
almond extract or rum
30 g butter
50 g raisins
2 egg whites
Grind the poppy seeds. Add sugar, almond extract, butter, raisins and lightly beaten egg whites.
NUT FILLING--use a can or make your own:
200 g sugar
400 g nuts
lemon or orange peel
half a package of vanilla sugar
Boil the sugar with water, add ground nuts, season with grated lemon or orange peel and vanilla sugar, mix well and dilute with warm water if needed.
Put all the ingredients in a large bowl, make the dough by hand and form balls. Place them on a baking sheet lined with baking paper. Flatten the balls with a wet fork and bake at 370*F for about 15-20 minutes.
Melt the butter in a saucepan, add the poppy seed filling, water, jam, sugar, spices and heat. Set it aside to cool. Add raisins, lemon peel and chopped nuts to the cooled mixture
Split the dough into two equal parts, then roll out the dough until it’s flat. Fill both with filling, and roll them up. Beat one egg and spread it over the poppy seed roll. You can also sprinkle it with almond flakes. Bake in a preheated oven for about 50 minutes at 320F.
In a bowl, beat the softened butter with sugar and egg yolks. Add flour with vanilla sugar and baking powder. Add ground poppy seeds, lemon zest, milk and mix thoroughly. Finally, lightly mix in the foam from the egg whites.
Preheat the oven to 360° F. Grease the Bundt cake form with butter and sprinkle with flour. Transfer the dough into the form and bake for about 45 minutes.