For the dough:

1. Mix the fesh yeast with the slightly warmed cream and some of the sugar and let it rest for about 15 minutes.

2. Mix the butter in a bowl, add the sugar and the eggs alternately.

3. Now add the flour and the remaining ingredients: the salt, the finely grated zest of an unwaxed lemon, the raisins and currants.

4. Cover the dough with a kitchen towel and let it rise for at least 45 minutes. Meanwhile, make the poppy seed topping.

5. After the resting time, knead the dough well with the additional flour and roll it out into a rectangular shape on a lightly floured work surface.

6. Spread the poppy seed topping evenly on the dough, leaving an edge of about 1 cm all around.

7. Roll up the Mohnstritzel from the long side, cover with a kitchen towel and let it rise for another 30 minutes in a warm place.

8. After that whisk one egg and spread it evenly on the stritzel with a brush.

9. Sprinkle with the chopped almonds or flaked almonds and sugar.

10. Bake in the preheated oven at 200°C for about 1 hour. If the Strizel threatens to get too dark, cover it with aluminium foil.

For the topping:

1. 3/4 litre (750 millilitres) poppy seeds are washed well in a fine sieve, drained, scalded three times with boiling water and dried on a tea towel.

2. Put the poppy seeds in a bowl, gradually adding the four eggs and enough butter until the poppy seed mixture is quite fat.

3. Now add 100 grams of sugar and 1 teaspoon of cinnamon.

Tip: if you prefer a quick version, you can buy 2-3 packs of ready-made poppy seed baking paste and spread it on the dough. I still recommend making the mass yourself, because then you know what it contains. The yeast dough is well baked if you do the finger test. Press the dough slightly down with a finger, if it jumps back into the starting position, it is baked through. If It does not jump back, put the strietzel back in the oven for another couple of minutes.