Poppy seed hanger

Name: Poppy seed hanger
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 18
Ingredients: 375 g Flour; 30 g fresh yeast; 250 ml Milk; 175 g Sugar; 100 g Butter or margarine; 3 Eggs (size M); 7-10 Tbsp Salt; 75 g Almond kernels without skin; 200 g ground poppy seed; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1/2 untreated lemon; 1 TEASPOON Whipped cream or coffee cream; 30 g flaked almonds; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 18

375 g Flour
30 g fresh yeast
250 ml Milk
175 g Sugar
100 g Butter or margarine
3 Eggs (size M)
7-10 Tbsp Salt
75 g Almond kernels without skin
200 g ground poppy seed
1 package Vanillin sugar
7-10 Tbsp grated rind of 1/2 untreated lemon
1 TEASPOON Whipped cream or coffee cream
30 g flaked almonds
7-10 Tbsp Flour
7-10 Tbsp Fat and flour
baking paper

Directions

1
Put the flour in a bowl, make a depression in the middle and crumble the yeast into it. Heat 8 tablespoons of milk. Add 4 tablespoons of milk and 1 tablespoon of sugar (15 g) to the yeast. Mix with some flour from the rim. Cover the pre-dough and let it rise in a warm place for about 15 minutes. Meanwhile melt fat, add 4 tablespoons of warm milk and let cool down. Add fat mixture, 60 g sugar, 1 egg and 1 pinch of salt to the pre-dough.
2
Knead to a smooth dough with the dough hooks of the hand mixer. Cover the dough and let it rise in a warm place for about 45 minutes. For the filling chop the almonds coarsely. Bring 170 ml milk and almonds to the boil briefly in a saucepan. Turn off the heat, add the poppy seeds and leave to swell for about 1 minute while stirring. Stir in 100 g sugar, vanillin sugar, lemon peel and 1 pinch of salt. Let the poppy seed mixture cool down for 3-5 minutes, then stir in 1 egg. Place a large piece of baking paper on a work surface and dust with flour. Roll out the yeast dough to a long narrow rectangle (approx. 22 x 65 cm). Spread poppy seed mixture on the dough, leaving a 2-3 cm wide strip on one long side. Separate 1 egg and brush the freed strip with egg white. Roll up the dough from the opposite long side. Place the roll with the seam side up on the baking paper to form a ring.
3
Let the poppy seed mixture cool down for 3-5 minutes, then stir in 1 egg. Place a large piece of baking paper on a work surface and dust with flour. Roll out the yeast dough to a long narrow rectangle (approx. 22 x 65 cm). Spread poppy seed mixture on the dough, leaving a 2-3 cm wide strip on one long side. Separate 1 egg and brush the freed strip with egg white. Roll up the dough from the opposite long side. Place the roll with the seam side up on the baking paper to form a ring. Place a greased springform pan with a tube bottom insert (approx. 26 cm Ø) on top. Turn it over with the baking paper and press the ends of the dough well together. Cover the wreath and leave to rise in a warm place for another 1 1/2 hours. Mix egg yolk and cream and coat the wreath with it. Sprinkle with flaked almonds and bake in the preheated oven, bottom shelf (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes. Leave the poppy seed ring to cool slightly in the tin, then remove from the tin and allow to cool completely on a cake rack
4
Place a greased springform pan with a tube bottom insert (approx. 26 cm Ø) on top. Turn it over with the baking paper and press the ends of the dough well together. Cover the wreath and leave to rise in a warm place for another 1 1/2 hours. Mix egg yolk and cream and coat the wreath with it. Sprinkle with flaked almonds and bake in the preheated oven, bottom shelf (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes. Leave the poppy seed ring to cool slightly in the tin, then remove from the tin and allow to cool completely on a cake rack
5
waiting time approx. 2 1/4 hours