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🍽️ Crunchy Poppy Seed Yeast Twist (Striezel)

576 kcal · 30 min · 4 servings

Ingredients

• 500 g flour
• 1 fresh yeast
• 70 g sugar
• 200 ml lukewarm milk
• 1 pinch salt
• 1 egg
• 75 g soft butter
• 250 g poppy seeds (ground)
• 100 g raisins
• 3 tbsp rum
• 30 g semolina
• 200 ml milk
• 100 g sugar
• 1 tsp grated lemon zest
• 2 tbsp walnuts (chopped)
• 4 tbsp apricot jam
• butter (for the baking sheet)
• flour (for the work surface)

Instructions

1. 1. Add the yeast to the lukewarm milk and stir until dissolved.
2. 2. Add the remaining dough ingredients to the milk.
3. 3. Use the dough hooks of your electric hand mixer to knead the mixture into a smooth dough.
4. 4. Cover the bowl and place it in a warm spot.
5. 5. Let the dough rise for about 1 hour.
6. 6. Put the raisins in the rum and let them soak.
7. 7. Mix the poppy seeds with the semolina in a bowl.
8. 8. Bring the milk to a boil in a pot.
9. 9. Pour the boiling milk over the poppy seed-semolina mixture.
10. 10. Stir in the rum-soaked raisins, sugar, lemon zest, and walnuts.
11. 11. Let the filling swell for about 15 minutes.
12. 12. Knead the risen dough once more briefly.
13. 13. Lightly dust a work surface with flour.
14. 14. Roll the dough on the floured surface into a rectangle approx. 30 x 35 cm.
15. 15. Spread the filling evenly over the dough.
16. 16. Leave a 2 cm border free all around.
17. 17. Roll the dough up tightly from the long side.
18. 18. Grease a baking sheet.
19. 19. Place the pastry seam-side down on the sheet.
20. 20. Let the pastry rise for approx. 20 minutes.
21. 21. Preheat the oven to 180°C (fan 160°C).
22. 22. Bake the twist for approx. 45 minutes until golden brown.
23. 23. Warm the apricot jam in a small pot.
24. 24. Brush the finished poppy seed twist with the warm jam.

Nutrition per serving

• kcal: 576
• Protein: 16 g · Fett/Fat: 24 g · Carbs: 71 g