Poppy Seed Crunch

Warm the milk and butter together until lukewarm. Bring the eggs to room temperature beforehand.

Combine 300 g of flour with the yeast, salt, and vanillin. Stir the eggs and sugar into the milk-butter mixture. Gradually add the flour and knead into a soft dough (it's better to add slightly less flour). The dough should be soft and slightly sticky. Leave in a warm place for 60 minutes.

Cover the poppy seeds with water, bring to a boil, and simmer for 10 minutes. Drain the water, add the milk, and cook for another 10–15 minutes. Drain the liquid again and blend with an immersion blender. Stir in the sugar (and dried fruit, if desired).

Roll out the dough into a ~40x50 cm sheet, spread the filling evenly (leaving the edges clear). Roll it up into a log, slice it lengthwise down the middle, and twist the two strands together. Transfer to a baking pan and let rest for 25 minutes.

Bake at 190 °C for 40–50 minutes. Cover with foil if necessary.