Mix all ingredients with a hand blender. Pour on a greased baking sheet sprinkled with flour and bake at 350*F for about an hour. You can also add chopped nuts to the dough.
Cocoa icing:
Cook all in a saucepan until it blends together and pour the warm icing over the baked dessert.
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
water
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
30ml water
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.
Poppy seed dough:
Mix the poppy seeds together with butter, add granulated and vanilla sugar. Gradually add one egg at a time and mix thoroughly. Then add flour mixed with baking powder, rum, and milk. Pour the dough into a greased baking dish sprinkled with flour. Set aside.
Cheese filling:
Mix the Farmer cheese with powdered sugar, vanilla sugar, vanilla pudding powder, and lemon juice. Gradually add one egg at a time and mix thoroughly.
Pour the filling on the poppy seed dough.
Bake in a preheated oven at 340*F for about 45-60 minutes. Let the baked cake cool down and sprinkle with powdered sugar.
