Mohnstrietzel (German Poppy-Seed-Cake)

• Filling
• 250 g ground poppy seeds or 250 g poppy seed baking mix
• 100 g melted butter
• 20 g sugar
• 2 eggs
• 50 g granola cereal or 25 g ground almonds
• 150 g raisins
• Dough
• 300 g flour
• 6 teaspoons baking powder
• 100 g low fat Quark (firm yogurt works as well)
• 6 tablespoons milk
• 3 tablespoons oil
• 3 tablespoons applesauce
• 100 g sugar
• 1 pinch salt
• 1 teaspoon ground vanilla

1. In a bowl mix poppy seeds, butter, sugar, eggs, granola cereal/almonds and raisins. Stir until well blended.
2. In a second bowl mix baking powder and flour. Add quark, milk, oil, applesauce, sugar, vanilla and salt. Using the dough hooks work into a smooth dough (first on low then on highest speed). Do not knead longer than 1 minute or dough will become sticky.
3. Roll out on a floured surface into a rectangle of 35X45 cm. If the dough is too sticky, add a little flour.
4. Spread with the poppy-seed-mixture and roll up starting on the longer side.
5. Carefully place on a paper-lined baking sheet and cut a criss-cross-pattern into the top of the dough (about 1.5 cm deep). Brush with a little milk.
6. In the preheated oven bake at 180u0b0C/350u0b0F for about 30-35 minutes.

filling, baking mix, butter, sugar, eggs, granola cereal, raisins, dough, flour, baking powder, firm yogurt works, milk, oil, applesauce, sugar, salt, ground vanilla

Taken from www.food.com/recipe/mohnstrietzel-german-poppy-seed-cake-356849 (may not work)