Poppyseed Strudel-Raisa

• 1 3/4 pounds flour, all-purpose
• 6 each egg yolks
• 1/2 pound butter
• 1/2 pound sugar
• 1/4 pounds yeast, active dry
• 1 cup milk warm temperature
• 3 cans poppy-seed filling
• 3 each egg yolks
• 2 ounces almond apricot glaze slivers
• 4 ounces raisins, seedless
• 4 ounces walnuts
• 1 tablespoon honey

1. Dissolve the yeast and 1 tablespoon of sugar in the warm milk, add 1 tablespoon of flour.
2. Let the mixture sit for about 10 minutes in a warm place (bubbles will indicate active yeast).
3. Now add slowly all above ingredients and beat, dough should be soft, if necessary add more warm milk.
4. Lift the dough from the bowl and knead on a floured board until blisters appear on the dough's surface.
5. Shape the dough into a ball, return it to the bowl, cover with wax paper.
6. Let rise for one hour in a warm place.
7. Now divide the dough in two balls, roll it out to about 1 finger thickness, spread the poppyseed filling and roll together.
8. You will have 2 strudels.
9. Preheat the over to 325F (160C).
10. Bake 1 hour.

flour, egg yolks, butter, sugar, yeast, milk, filling, egg yolks, slivers, raisins, walnuts, honey

Taken from recipeland.com/recipe/v/poppyseed-strudel-raisa-40780 (may not work)