Summary

Ingredients

For the dough:

• 500 g flour, smooth
• 1 point yeast, (dry yeast)
• 250 ml milk, lukewarm
• 60 g suar, fine
• 110 g butter
• 2 egg yolks
• 1 pinch (s) salt
• some poppy seeds to sprinkle

For the filling:

• 200 g poppy seeds, round
• 100 g butter, melted
• 80 g suar
• 1 tablespoon vanilla sugar
• 125 ml milk, hot
• 1 tablespoon rum
• some cinnamon
• some lemon (s) - zest, grated

For painting:

• 1 egg yolk, mixed with tablespoon milk

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Instructions

1. Mix the flour, sugar, dry yeast and salt together. Melt the butter in the lukewarm milk and add to the flour-sugar-yeast mixture with the egg yolks and all the remaining ingredients and process into a smooth dough.
2. Cover the dough with a cloth and leave in a warm place for half an hour.
3. Mix all ingredients for the filling.
4. Preheat the oven to 200 degrees circulating air.
5. Shape the yeast dough into a roll and divide into approx. 14 pieces. Roll out rectangles (approx. 15 cm long and 4-5 cm wide), brush with poppy seed filling 2 cm wide, beat together and press the dough all around and shape into a roll. Then loop 2 finger-thick rolls around each other in a spiral and then shape them into a wreath. Let rest briefly, brush with egg yolk, sprinkle with poppy seeds and bake until golden brown.
6. Turn the oven back to 180 degrees and bake for about 20 minutes.
7. Should it be Easter nests, then press a cooked, colored Easter egg into the still warm poppy seed wreath after baking!