Fine poppy wreath

Name: Fine poppy wreath
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 1/2 l Milk; 1 cube (42 g) fresh yeast; 75 g Butter; 500 g Flour; 175 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 3 Eggs (size M); 375 g ground poppy seed; 100 g crushed almonds; 1 package Vanillin sugar; 50 g crushed pistachio kernels; 100 g Marzipan raw mass; 100 g dried apricots; 1-2 TABLESPOONS Apricot Jam; 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

1/2 l Milk
1 cube (42 g) fresh yeast
75 g Butter
500 g Flour
175 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
3 Eggs (size M)
375 g ground poppy seed
100 g crushed almonds
1 package Vanillin sugar
50 g crushed pistachio kernels
100 g Marzipan raw mass
100 g dried apricots
1-2 TABLESPOONS Apricot Jam
7-10 Tbsp Icing sugar
7-10 Tbsp Flour

Directions

1
Heat 1/4 litre of milk and dissolve the yeast in it. Lubricate butter. Put flour, 75 g sugar, lemon peel and 1 egg into a mixing bowl. Add yeast milk and butter bit by bit and knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 45 minutes. Meanwhile bring the rest of the milk to the boil. Remove from the heat and stir in the poppy seeds, almonds, remaining sugar, vanillin sugar and pistachios, except for a little for sprinkling.
2
Leave to cool. Stir in the remaining eggs one by one. Cut marzipan and apricots into pieces. Divide the yeast dough into two halves and roll out each half into a rectangle (approx. 20 x 40 cm) on a well floured work surface. Spread half of the poppy seed mixture on each half and smooth it down. Leave approx. 2 cm free on each long side. Spread the marzipan and apricots on the poppy seed mixture and press down lightly. Roll up both dough halves from the coated long side. Place both dough rolls on top of each other several times to form a cord. Grease a springform pan (26 cm Ø) with a tube bottom insert and place the dough cord inside. Cut the surface several times and sprinkle with remaining pistachios, marzipan and apricots. Leave to rise again for another 30 minutes in a warm place. Then bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 50 minutes.
3
Spread the marzipan and apricots on the poppy seed mixture and press down lightly. Roll up both dough halves from the coated long side. Place both dough rolls on top of each other several times to form a cord. Grease a springform pan (26 cm Ø) with a tube bottom insert and place the dough cord inside. Cut the surface several times and sprinkle with remaining pistachios, marzipan and apricots. Leave to rise again for another 30 minutes in a warm place. Then bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 50 minutes. Cover if necessary 15 minutes before the end of the baking time. Leave to cool on a cake rack, remove from the tin. Heat up the jam and brush the surface of the cake with it. Leave to dry. Dust with icing sugar as desired and serve. Results in approx. 20 pieces
4
Cover if necessary 15 minutes before the end of the baking time. Leave to cool on a cake rack, remove from the tin. Heat up the jam and brush the surface of the cake with it. Leave to dry. Dust with icing sugar as desired and serve. Results in approx. 20 pieces
5
Waiting time approx. 1 hour