Wroclaw Poppy Seed Striezel

Heat just under a quarter of a liter of milk. Melt 3 soup spoons of butter. Melt the yeast with 3 tablespoons of lukewarm milk. Prepare a dough from the flour, melted butter, 60 g sugar, grated lemon peel, 1 egg, salt, the remaining lukewarm milk and the dissolved yeast. Cover with a tea towel and leave in a warm place.

Scald, peel and chop the almond kernels. Melt 2 tablespoons of butter. Heat the remaining milk. Pour the boiling milk over the poppy seeds, add the melted butter, the chopped almonds, the remaining sugar, the raisins, the second egg and the cinnamon (if the mixture is too soft, add a little breadcrumbs).

Roll out the risen yeast dough into a rectangle, about 1 cm thick, and spread the cooled poppy seed mixture on it not quite to the edge. Roll up the dough. Place the yeast plait, seam side down, on a greased baking sheet and rise one more time with the lid closed. Then brush with melted butter and bake over medium heat for about 1 hour. Brush the finished yeast plait one more time with melted butter and sprinkle with powdered sugar.

Poppy seed striezel can be baked in the same way, seam side down, in a greased loaf pan.

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