Summary

Ingredients

• 430 g flour
• 200 ml milk
• 1 egg (s)
• 60 g suar
• 80 g butter, melted, cooled until lukewarm
• 0.5 ½ cube yeast
• 0.25 teaspoon ¼ salt
• 1 lemon (s), zest it

For the filling:

• 120 g poppy seeds, rated
• 250 ml milk
• 0.5 ½ pack pudding powder (chocolate flavor)
• 2 tablespoon rum
• 3 tablespoon raisins
• 100 g suar
• 0.5 teaspoon ½ cinnamon
• some powdered sugar

Print Recipe Pin Recipe

Instructions

1. Put the flour in a large bowl, make a well in the middle and crumble the yeast into it, pour a little sugar and a couple of spoons of milk over it. Let rise for about 10 - 15 minutes. When the pre-dough has risen, knead all the ingredients into a nice yeast dough - keep warm and let rise for about 45 - 50 minutes.
2. In the meantime, prepare the poppy seed filling and let it cool:
3. Bring the milk to the boil and simmer briefly while stirring with the poppy seeds, raisins, sugar, cinnamon, rum and the pudding powder mixed with a little milk.
4. Knead the dough again on a well-floured board (if necessary work in a little more flour) and then roll out into a rectangle. Spread the filling on, roll up and cut into approx. 5 cm wide slices. Place in a prepared wreath form with the cut side facing up, then bake in a preheated oven at 160 degrees circulating air for about 30 - 35 minutes (after about 20 minutes I covered the cake with baking paper).
5. When cold, sprinkle with powdered sugar or sprinkle with rum glaze.
6. All dough ingredients should be at room temperature.