Ingredients

• 2.40 floz. warm milk (approx. 86°F)
  
• 1.05 oz. sugar
  
• 1.76 oz. butter, room temperature
  
• 11.5 oz. flour
  
• 0.53 oz. fresh yeast
  
• 1 tablespoon salt
  
• 1 egg
  
• 2 egg yolks
  
• 16.9 oz. milk
  
• 3.28 oz. sugar
  
• one vanilla bean
  
• 1.41 oz. vanilla cremepulver
  
• 2 egg yolks
  
• 17 oz. mohnfix or 17 oz. of ground poppy seeds
  
• 3.52 oz quark (or use a high-fat milk cream cheese such as mascarpone or crème fraiche.
  
• Shaved peel from ½ an orange and ½ a lemon)
  
• 5.28 oz. plain flour
  
• 2.5 oz. icing sugar (you can also use caster sugar)
  
• 2.5 oz. cold butter
  
• 1 egg yolk
  
• 1 tablespoon of cinnamon and/or nutmeg

Directions

1. Add the warm milk, 1.05 oz. sugar, 1.05 oz. flour and fresh yeast to make a pre-dough mixture. Leave the mixture in a warm area until it has doubled.
2. Add 10.5 oz. flour, 0.53 oz. sugar, salt, butter, one egg and two egg yolks to the pre-dough mixture and knead to a smooth dough. Cover it with plastic wrap and leave it in a warm spot until it rises three times the size.
3. Knead the dough lightly and roll it out until it fits on your greased oven tray (recommend size 26cm by 35 cm).
4. Leave it for an hour or two until it has doubled or until you get impatient.
5. Heat 13.52 floz. of milk, the sugar and vanilla bean in a small saucepan until the sugar dissolves.
6. Mix 3.38 floz of milk, vanilla cremepulver and the egg yolk in a small bowl. Add to the saucepan and whisk together.
7. Add the mohnfix (ground poppy seeds), quark and grated lemon/orange peel until all the milk has been absorbed and the mixture is thick.
8. To make the streusel, add the flour, butter, cinnamon/nutmeg, egg yolk and icing sugar to a bowl and mix it with your hands. Crumble the mixture by rolling it through your fingers.