Almond and poppy wreath

Name: Almond and poppy wreath
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 75 g Butter or margarine; 200 ml Milk; 450 g Flour; 75 g Sugar; 1 pinch Salt; 1 bag of dry yeast; 1 egg (size M); 7-10 Tbsp Flour; 300 ml Milk; 80 g Butter or margarine; 100-125 g Sugar; 1 package Vanillin sugar; 250 g Poppy; 100 g Raisins; 125 g chopped almonds; 1 package "Fine lemon peel"; 1 TEASPOON Cinnamon; 1 TABLESPOON Lemon juice; 1 Bottle Rum Flavour; 1 pinch Salt; 1 TABLESPOON Honey; 1 egg for spreading; 1 TABLESPOON Whipped cream; baking paper; 50 g Apricot Jam

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

75 g Butter or margarine
200 ml Milk
450 g Flour
75 g Sugar
1 pinch Salt
1 bag of dry yeast
1 egg (size M)
7-10 Tbsp Flour
300 ml Milk
80 g Butter or margarine
100-125 g Sugar
1 package Vanillin sugar
250 g Poppy
100 g Raisins
125 g chopped almonds
1 package "Fine lemon peel"
1 TEASPOON Cinnamon
1 TABLESPOON Lemon juice
1 Bottle Rum Flavour
1 pinch Salt
1 TABLESPOON Honey
1 egg for spreading
1 TABLESPOON Whipped cream
baking paper
50 g Apricot Jam

Directions

1
For the dough melt the fat, add milk. Put flour, sugar, salt and dried yeast in a bowl. Add milk-fat-mixture and egg and knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for 30 minutes. In the meantime, grind poppy seeds for the poppy seed mixture. Bring milk, fat, sugar and vanilla sugar to the boil while stirring.
2
Add the poppy seeds and leave to swell for 15-20 minutes with the stove turned off. Wash and drain the raisins. Stir in almonds, lemon zest, raisins, cinnamon, lemon juice, rum flavouring, salt and honey. Knead the dough and roll out into a rectangle (approx. 40 x 30 cm) on a lightly floured work surface. Spread poppy seed mixture on top. Roll up the dough from the long side. Separate the egg. Spread the edge with egg white and press on. Cut the roll in about 2 cm distance. Fold up to a wreath and glue the seam together with egg white. Place the wreath on a baking tray lined with baking paper and leave to rise for another 15 minutes.
3
Roll up the dough from the long side. Separate the egg. Spread the edge with egg white and press on. Cut the roll in about 2 cm distance. Fold up to a wreath and glue the seam together with egg white. Place the wreath on a baking tray lined with baking paper and leave to rise for another 15 minutes. Whisk the egg yolk and cream, coat the wreath with it and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 30 minutes. Cover if necessary. Let the wreath cool down on a cake rack. Pass the jam through a sieve, warm it up briefly and coat the wreath with it. Results in approx. 20 pieces
4
Whisk the egg yolk and cream, coat the wreath with it and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 30 minutes. Cover if necessary. Let the wreath cool down on a cake rack. Pass the jam through a sieve, warm it up briefly and coat the wreath with it. Results in approx. 20 pieces