Marzipan-poppy wreath

Ingredients

Directions

1. 1

   Warm the milk lukewarm. Put flour in a bowl. Press a depression in the middle. Crumble the yeast into it and mix with some milk and flour from the rim. Cover and leave to rise for about 15 minutes. Add remaining milk, sugar, fat, 2 eggs and salt.

2. 2

   Knead to a smooth dough with the dough hooks of the hand mixer. Cover the dough and let it rest in a warm place for about 30 minutes until the dough has risen to double its size. Cut marzipan into cubes. Mix the poppy seed mixture with 1 egg. Knead dough again. Roll out to a rectangle (approx. 60 x 35 cm) on a floured work surface. Pour the poppy seed mixture on top and spread, sprinkle marzipan over it. Roll up from the long side. Carefully roll a little longer. Place the poppy seed roll, seam facing down, in a greased round dish (26 cm Ø). Press the ends together firmly. Cut the surface with a sharp knife in a zigzag pattern.

3. 3

   Roll up from the long side. Carefully roll a little longer. Place the poppy seed roll, seam facing down, in a greased round dish (26 cm Ø). Press the ends together firmly. Cut the surface with a sharp knife in a zigzag pattern. Cover and let rest for about 15 minutes. Whisk egg yolk with cream. Spread the wreath with it. Sprinkle with sugar crystals. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. Let it cool down. Sprinkle with icing sugar

4. 4

   Whisk egg yolk with cream. Spread the wreath with it. Sprinkle with sugar crystals. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. Let it cool down. Sprinkle with icing sugar

5. 5

   waiting time approx. 3 hours