Preparation: Roll out the yeast dough to a thickness of 2.8 cm and a size of 35 x 55 cm. Spread the dough with the poppy seed mixture up to the top quarter. Fold the piece twice around the quarter and place the remaining edge of about 5 cm on top.

Place the folded strip with the end edge facing down onto a greased baking sheet and press down firmly. Brush the surface with water and stipple with the dough docker.

Apply the fine streusel topping and let stand at room temperature. Stipple again before baking so that the roll doesn't become hollow. Brush the roll with apricot jam while it is still hot. 

The poppy seed roll is usually divided into 5 cm wide and 18 cm long pieces.