Poppy seed strudel

Make the dough according the basic recipe 2 and rub with little oil. Place under a bowl and let the dough rest 30 minutes.

Preheat the oven to 200°C/395°F (fan oven 180°C/360°F).

Roll the dough on a flour dusted working surface. Sprinkle regularly some flour on the rolling pin so it won't stick. When the dough is rolled translucent, brush melted butter and sprinkle breadcrumbs.

Cook for the stuffing ground poppy seed, cream and sugar to a thick mush. Remove from the heat, stir the butter in and let cool. mix the cooled mixture with the chopped almonds, candied citron and raisins.

Divide the stuffing over 2/3 parts of the dough and fold the long sides of the dough a bit to the middle. Wrap the role, using the cloth, beginning on the short side. Push the edges well.

Grease a baking pan, place the strudel and bake the strudel 50-60 minutes.

When the strudel is ready, sprinkle immediately with icing sugar and serve hot.