Summary

Ingredients

• 220 g flour
• 1 pack dry yeast
• 40 g suar
• 1 pinch (s) salt
• 1 egg (s)
• 60 g butter
• 100 ml milk
• some lemon peel
• 1 pinch (s) nutmeg

For the filling: with poppy seeds

• 120 g poppy seeds, round
• 200 ml milk
• 30 grams sugar
• 2 tablespoon rum
• 1 packet vanilla sugar
• 1 teaspoon cinnamon

For the filling: with quark (curd cheese)

• 250 g low-fat quark
• 0.5 ½ lemon (s), add the juice
• 40 g powdered suar
• 1 egg yolk
• 1 pinch (s) salt
• 1 packet vanilla sugar
• Raisins, if you like

For the filling: with plum jam (Powidl)

• 200 g plum jam, thick (Powidl)
• Flaked almonds

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Instructions

1. For the dough, knead all the ingredients well - keep warm and let rise nicely.
2. Prepare the poppy seed filling:
3. Bring the milk with all the ingredients to the boil and simmer for a few minutes, always stirring and allowing to cool.
4. Curd filling:
5. Mix all ingredients well.
6. Stir the Powidl well, it should be spreadable.
7. Roll out the yeast dough on a well-floured board or press it apart and place in a prepared 28-inch springform pan and form an approx. 2 cm wide bead, then apply 2/3 powder in a ring, then a part of the poppy filling, the poppy seed filling (set aside the small remainder for the middle ) Apply thickly, the rest of the powder, again the curd cheese filling and the rest of the poppy seed filling - sprinkle a few flaked almonds on the powder.
8. Bake in a preheated oven at 160 ° for about 25 minutes.
9. I apply the fillings with the help of freezer bags - (put in the fillings and cut off a corner).