Yeast wreath with poppy seed

COOK TIME
90 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Put 500 g flour in a bowl and press a depression in the middle. Warm milk and vanilla sugar lukewarm. Crumble yeast into it and dissolve it. Pour the milk-yeast mixture into the bowl. Dust a little flour from the edge over it, cover with a tea towel and leave to rise in a warm place for 15-20 minutes.

2. 2

   Melt the butter. Add sugar, 1 egg, 1 pinch of salt and butter to the flour and knead everything with the dough hooks of the mixer to a smooth dough. Cover the dough and let it rise in a warm place for 30-40 minutes. In the meantime chop the apricots finely. Mix with poppy seed filling and jam.

3. 3

   Roll out the dough rectangularly (approx. 40 x 50 cm) on a floured work surface. Spread the poppy seed mixture with a spoon, leaving about 1.5 cm free all around. Roll up the dough from one long side.

4. 4

   Cut off a slice about 4 cm thick. Place the remaining roll on a baking tray lined with baking paper to form a wreath, press the ends together. Cut all around the wreath every 2 cm from the outside towards the middle. Fold down every 2nd slice to the middle. Place the other slices at a slight angle. Place the cut off slice in the middle. Whisk 1 egg, brush the yeast wreath with it. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 25 minutes.

Nutrition Facts

KCAL
190 kcal

CARBS
31 g

FATS
5 g

PROTEINS
5 g