Sift the flour on a tabletop, press a well in the center and add the salt, water and melted butter (1) form.
Prepare everything together with a part of the flour to a thick paste, cover with flour, knead from the center all the ingredients to a smooth dough, put it on parchment paper in a hot dry pot, cover with a lid, rest 1/2 hours.
For the filling, grind the poppy seeds, mix with vanillin sugar, the baking oil and cinnamon. Melt the butter (2), fold in enough of the one quart of milk to make it spreadable but not soft, set aside to cool. Melt 50 g of butter, roll out the strudel dough a little on a floured table, spread it thinly with a little of the fat, then stretch it out with your hands into a rectangle of 50 x 70 cm, it must be transparent, cut the edges small if they are thicker, spread 2/3 of the fat on it, spread the poppy seed mixture on 2/3 of the dough, spread the raisins evenly on it, fold the remaining edges of the dough onto the filling, roll up from the shorter side, starting with the filling, press well together at the ends, place on a greased baking tray, brush with fat, place in the oven heated to 175 °C and bake for 45 to 50 min. bake. While baking, brush the strudel with the remaining fat. Dust the finished strudel with powdered sugar and sprinkle with poppy seeds.
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