• For the filling:
• Boil milk for the filling. Stir in the poppy seeds, sugar, lemon zest and cinnamon and simmer for about 5 minutes.Add the applesauce and rum and cool and steep in the fridge

For the yeast dough

• For the dough, stir the yeast into a little milk until smooth, then mix with the remaining ingredients. On a work surface approx. Knead vigorously for 10 minutes. Form into a ball and place in a bowl covered with a damp cloth for approx 2 hours.
• Roll out the dough on a lightly floured work surface to a approx. 60 × 30 cm roll out stain. Spread the filling evenly over it, leaving an approx. 2 cm border free.
• Roll up the strudel and seal the sides tightly. Place on a baking sheet lined with baking paper and let rise in a warm place for 30 minutes.
• Preheat the oven to 160 °C for a fan oven.
• Brush the strudel with milk and slide into the pipe. A mocha cup
• Pour water on the oven floor and Close the oven door immediately. The strudel approx. Bake for 40-45 minutes. Let cool down and sprinkle with icing sugar.

For the icing sugar:

• Mix the egg yok with 20 el milk. Glaze the top and sprinkle with confectioners sugar.