For the yeast dough, mix 375 g flour, 75 g sugar and 1 pinch of salt in a mixing bowl. Add 75 g butter in flakes, add 1 egg. Warm 125 ml milk lukewarm, remove from the heat. Crumble yeast into it and dissolve. Pour into the mixing bowl and knead to a smooth dough using the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 40 minutes.
In the meantime, grind the succulent mixture very finely in a universal chopper. For the poppy seed mixture, boil up 500 ml milk, 1 pinch of salt and 150 g butter in a large pot. Stir in poppy seeds and 200 g sugar. Turn off the stove and let the poppy seeds swell on top of it for about 10 minutes. Separate 3 eggs. Put the egg whites in a cool place. Take the poppy seeds off the heat. Stir in almonds, bitter almond oil, candied peel, honey, starch, 3 eggs and 3 egg yolks. Let the poppy seed mixture cool down, stirring several times. Knead the yeast dough with floured hands on a floured work surface. Pour onto a greased fat pan (32 x 39 cm), roll out and leave to rise again in a warm place for approx. 20 minutes.
Put the egg whites in a cool place. Take the poppy seeds off the heat. Stir in almonds, bitter almond oil, candied peel, honey, starch, 3 eggs and 3 egg yolks. Let the poppy seed mixture cool down, stirring several times. Knead the yeast dough with floured hands on a floured work surface. Pour onto a greased fat pan (32 x 39 cm), roll out and leave to rise again in a warm place for approx. 20 minutes. In the meantime, for the crumbles, put 300 g flour, 150 g sugar, vanillin sugar, 1 pinch of salt, baking powder, 1 egg and 150 g butter in flakes in a large mixing bowl and work into crumbles with your hands. Beat the egg white until stiff, fold into the poppy seed mixture in portions. Spread the poppy seed mixture evenly on the yeast dough, sprinkle the crumbles evenly on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes. Take out, place on a grid and let cool down
In the meantime, for the crumbles, put 300 g flour, 150 g sugar, vanillin sugar, 1 pinch of salt, baking powder, 1 egg and 150 g butter in flakes in a large mixing bowl and work into crumbles with your hands. Beat the egg white until stiff, fold into the poppy seed mixture in portions. Spread the poppy seed mixture evenly on the yeast dough, sprinkle the crumbles evenly on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes. Take out, place on a grid and let cool down
45 minutes waiting period