Fine yeast dough filled with poppy seed and plums
Mix flour, sugar, salt, lemon peel, egg, melted butter.
Dissolve yeast in lukewarm milk and add to flour mixture.
Knead to a homogene dough. Cover up and leave to rise for about one hour.
Boil milk and sugar and add poppy seeds and leave to cook.
Sirr in rum, honey, lemon peel and cinnamon to taste and leave to cool.
Roll out the dough on a floured surface. (Size of a baking tray)
Spread poppy seed filling evenly, leaving around 1 cm to the edge free.
Cut the plums in quarters (remove the core) and spread on on poppy seed filling.
Roll the dough (long side) to a strudel. Pinch ends.
With the joint side down, place on a baking tray (with baking paper)
Cover up and leave to rest for 30 minutes.
Stirr egg yolk and milk and brush the strudel.
Bake in preheated oven at 180 C for 35 minutes. To avoid strudel getting a dark color, cover with a foil.
Before serving dust with powdered sugar.