Poppy seed strudel with crumble topping

Poppy seed filling

• 140 g poppy seeds
• 300 g boiling water, to soak
• 20 g raw almonds
• 20 g walnuts
• 50 g white sugar
• 70 g honey
• 40 g sultanas
• 10 g unsalted butter
• 50 g milk
• 50 g mixed peel
• ½ tsp natural almond extract
• ¼ tsp ground cinnamon
• ½ orange, zest only, no white pith
• 20 g orange juice
• ½ tsp sea salt
• 2 tbsp rum (optional)

Dough

• 120 g milk, plus extra to brush
• 1 ½ tsp dried instant yeast
• 125 g unsalted butter, cut into pieces (3-4 cm)
• 20 g white sugar
• 1 egg yolk
• 250 g plain flour, plus extra to dust
• 1 pinch sea salt
• cold water, to prove

Crumble topping

• 125 g unsalted butter, cut into pieces
• 170 g plain flour
• 70 g white sugar
• 70 g icing sugar
• ¼ tsp baking powder
• ½ tsp natural vanilla extract
• 1 pinch sea salt

Assembly

• 1 egg white