Dissolve yeast in warm milk and add a pinch of sugar to it. Leave for 5 minutes till it becomes foamy.

Then add the yeast mixture to the flour along with a pinch of salt and knead.

Add softened butter to it and knead till you have a soft and smooth dough.

Transfer to a bowl, cover it, and let it rise till it doubles.

Peel and core the apples. Then cut it into thin wedges.

Melt 2 tbsp butter in a pot and transfer apples and raisins to it.

Sprinkle it with sugar, lemon zest, lemon juice, and cinnamon powder. Mix everything and cook for a few minutes till you see that the sugar is melted and the apples are well coated.

Add cornstarch to it and quickly toss it together. Transfer to a plate and let it cool completely.

Transfer the dough to your work surface and spread it into a rectangle.

Spread the 3 tbsp soft butter on the entire surface of the dough leaving the edges clean.

Sprinkle the coconut, pumpkin seeds, and sugar mixture on it, leaving half an inch border.

Then fold the dough layers into thirds.

Transfer the dough to a parchment paper and shape it gently into a long rectangle.

Spread the apples filling in the center of the rectangle.

Cut diagonal slits on both sides of the dough, starting alongside the side of the filling.

Start braiding the slits by overlapping them on top of each other and over the filling.

Tuck the dough on the top and bottom end of the strudel and close the seams.

Brush the top with a warm honey glaze and sprinkle with poppy seeds.

Transfer parchment paper to a baking tray and bake at 380 F for 22-24 minutes or till the top becomes a nice golden color.

Take it out and drizzle honey on it. Let it stand for 5-10 minutes before slicing.