Warm the milk slightly (35°C). Put half of the milk in a small bowl and mix well with the yeast. Put the other half of the milk in a pot with the butter and melt the butter slowly. After 10 min. add the eggs and beat everything well.
In a large bowl, mix well 500 g of flour, sugar, salt, cardamom and the finely grated mace. Make a well in the center. Pour in the mixed yeast, cover the bowl and let the yeast rise in a warm place for about 30 minutes until it bubbles.
Add the milk-egg-butter mixture to the flour and mix with a food processor or the dough hooks of a hand mixer until a smooth dough is formed. Then knead in the remaining 100 g of flour by hand. The dough is slightly sticky, but it kneads well.
Let the dough rise again for 30 min. Meanwhile, prepare the poppy seed mixture. For this, grind the poppy seeds, pour 125 ml hot milk over them and let them swell for about 30 min.
Then beat 2 eggs and mix with sugar, cinnamon, rum, raisins, almonds and the poppy seeds in a food processor or with the whisk of a hand mixer. When the dough has doubled in volume, knead again and roll out on a floured work surface to about 50 x 35 cm. Using a pastry spatula, spread the cooled poppy seed mixture over the dough, leaving about 3 cm of border free. Carefully roll up and place on a greased baking tray. Let rise for another 30 min. in a warm place.
Preheat the oven to 190°C (top/bottom heat). Bake the Striezel on the 2nd rack from the bottom for approx. 60 min. Let cool on a wire rack and then coat with powdered sugar glaze.
For the glaze, mix 100 g powdered sugar, the juice of half a lemon and about 1 tbsp + 1 tsp water until smooth. Apply with a silicone brush.
