dough:
500 g flour 1/2 pk dry yeast (amount for 250 g flour)
15 g vanilla sugar
1 pn salt
1 egg
60 g vegetable oil
about 300 g milk
oil, for coating
egg yolk, lightly beaten, for coating
filling:
375-400 g milk
--- [LBC: 2/3 milk, 1/3 whipping cream]
45 g (vanilla) sugar, use more if desired
400 g (grey) poppy seeds, ground
2 tb vegetable oil
--- [LBC: omitted due to use of whipping cream]
50 g raisins
For the filling, combine milk (and cream, if used) and sugar, bring to a boil. Add poppy seeds and oil. Cook, constantly stirring, until very thick. Allow to cool.
Combine flour with salt, yeast and sugar. Add eggs, oil and as much milk as needed to knead a dough which is moist and soft, but just slightly sticky. On a warm place, let rise the dough for about 30 minutes.
Halve the dough. Roll each piece to a rectangle and brush with a bit of oil. Distribute half of the poppy seed mixture over 3/4 of each rectangle. Roll up each strudel towards the uncovered side (like a jelly roll). Place strudel, seam side down or to one side, on a baking sheet (lined with parchment paper). Brush with beaten egg yolk and allow to dry for about 30 minutes.
Using a fork, prick the strudel several times, then bake in preheated oven at 175 deg C for about 35 minutes or until golden brown. Let cool on a wire rack.