Yeast wreath with ginger-poppy seed filling
easy
90 mins
90 mins
Ingredients
- 500 g Flour
- 1 cube (42 g) fresh yeast
- 50 g Sugar
- 2 Eggs (size M)
- 7-10 Tbsp grated rind of 1 untreated lemon
- 1/4 l tepid milk
- 1 pinch Salt
- 60 g Butter or margarine
- 75 g candied ginger pieces
- 2 packages (250 g each) ready-to-bake poppy seed filling
- 2 TABLESPOONS condensed milk
- 100 g Icing sugar
- 1-2 TABLESPOONS Lemon juice
- 7-10 Tbsp Flour
- baking paper
- 7-10 Tbsp Fat and breadcrumbs
- 7-10 Tbsp Aluminium foil
Directions
- 1
Put flour, crumbled yeast, sugar, 1 egg, lemon rind, milk, salt and soft fat in a bowl and knead to a smooth dough. Cover the dough and leave to rise in a warm place for about 30 minutes.
- 2
Chop the ginger finely. Mix poppy seed mixture, chopped ginger and condensed milk. Knead the yeast dough again well and roll out on a floured work surface to a rectangle of approx. 40 x 60 cm.
- 3
Spread the poppy seed mixture on the dough, leaving an approx. 2 cm wide rim all around. Roll up the dough from the long side. Place the roll in a wreath on a baking tray lined with baking paper.
- 4
Separate remaining egg. Brush the ends of the dough with the egg white and press them firmly together. Use a sharp knife to cut the surface of the wreath in a zigzag pattern to a depth of approx. 2 cm. Whisk the egg yolk and some water.
- 5
Paint the wreath with it. Grease a springform pan rim (26 cm Ø) and sprinkle with breadcrumbs. Place the rim around the wreath. Leave the wreath to rise for another 15 minutes. Then bake in a preheated oven (electric: 200°C/ gas: level 3) for 40-45 minutes, covering with aluminium foil after about 20 minutes.
- 6
Let the wreath cool down. Mix icing sugar and lemon juice. Spread the icing over the tops of the wreath and allow to set. Results in about 20 pieces.
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