Summary

Ingredients

• liter ⅛ milk
• 500 g wheat flour
• 1 cube yeast (42g)
• 50 grams sugar
• 100 g mararine or butter, soft
• 3 egg (s)
• 1 pinch (s) salt
• 200 g marzipan raw mixture
• 2 packs poppy seeds (ready-to-bake poppy seed filling, á 50g)
• 1 egg yolk
• 20 g suar, coarse, ranulated suar
• 1 tablespoon powdered sugar

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Instructions

1. Warm milk lukewarm. Put the flour in a bowl. To press a hollow in the middle. Crumble in the yeast and mix with a little milk and flour from the edge. Cover and let the dough rise in a warm place for about 15 minutes.
2. Add the rest of the milk, sugar, soft fat (butter), 2 eggs and salt to the pre-dough and knead everything into a smooth dough. Cover and let the dough rise in a warm place for another 30 minutes until the dough has risen to double its volume.
3. Finely dice the marzipan. Mix the poppy seed mixture and 1 egg. Knead the dough well again. Roll out into a rectangle (approx. 60 x 35 cm) on a floured work surface. Spread the poppy seed mixture on top. Sprinkle with marzipan cubes. Roll up from the long side and carefully roll the roll a little longer.
4. Place the poppy seed roll seam down in a greased springform pan (26 cm). Press the ends together firmly. Cut the surface in a zigzag shape. Cover the roll and let it rest for about 15 minutes.
5. Whisk the egg yolk, brush the wreath with it. Sprinkle with pearl sugar and bake in a preheated oven at 200 ° C for about 30 minutes. Let cool down. Dust with powdered sugar.