Martin’s poppy-seed strudel

Yeast dough:
Mix the yeast and 2 tbsp of sugar first with 2 tbsp of milk and then with 2 tbsp of flour. Cover and let rise for 20 minutes. Add the remaining ingredients, vigorously beat the dough until it forms bubbles, then cover again for 20 minutes. Roll out the dough with a rolling pin.

Filling:
For the filling, bring the milk to the boil, then add the sugar and honey. Slowly stir in the remaining ingredients until a spreadable mixture is formed.

Finishing:
Roll out the dough on a floured cloth and spread out the poppy seed filling on top of it. Roll up the strudel and brush with the beaten egg yolk. Bake at 160°C for approx. 45 minutes. While still warm, brush with sugar water or dust with icing sugar.