Summary

Ingredients

• 300 g spelled flour, (alternatively wheat flour)
• 25 g yeast, fresh
• 125 ml buttermilk, lukewarm
• 1 egg (s)
• 1 pinch lemon zest, grated
• 60 g honey
• 100 g butter
• 0.5 teaspoon ½ salt
• 1 egg (s), whisked for brushing

For the filling: with plum jam

• 400 g plum jam
• 100 g almond sticks

For the filling: with nuts

• 200 g hazelnuts, round
• 60 g honey
• 1 tablespoon cocoa powder, heavily de-oiled
• 0.5 teaspoon ½ cinnamon
• 1 pinch (s) salt
• 80 ml rum or water

For the filling: with quark

• 250 g low-fat quark
• 60 g honey
• 1 egg (s)
• 30 grams flour
• 1 pinch (s) salt
• 1 pinch (s) vanilla, ground
• 0.25 teaspoon ¼ lemon peel, finely grated
• 80 g raisins

For the filling: with marzipan

• 100 g marzipan paste
• 125 g almond (s), finely round
• 50 g honey
• 1 pinch (s) salt
• 3 egg whites
• 5 tablespoon rum or water

For the filling: with poppy seeds

• 250 g round poppy seeds
• 175 ml boiling water
• 80 g honey
• 60 g almond (s), rated
• 50 g raisins in rum
• 50 g butter
• 1 egg (s)
• 2 pinches salt
• 2 tablespoon rum
• 2 tablespoon water

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Instructions

1. For the yeast dough, heat the milk to lukewarm (about 30 degrees). Crumble the yeast with your fingers and dissolve it in the milk, add the lemon zest and honey. Knead the yeast milk mixture with the flour, egg, butter and salt into a dough. Knead for a few minutes until the dough is smooth and pliable. Shape the yeast dough into a ball and cover in a bowl with cling film and let rise in a warm place for about 30-45 minutes.
2. Then roll out to the desired shape and let rest for another 15 minutes and then top with filling.
3. After the wreath has been filled and shaped, it must rest for at least 30 minutes before baking.
4. Brush with beaten egg before baking.
5. Bake in the preheated oven on the middle rack at 180 degrees top / bottom heat for 45 - 50 minutes.
6. When using wholemeal flour you have to increase the milk content to 150 ml.
7. Plum jam filling:
8. Spread 400 g plum jam on the rolled out dough and sprinkle with 100 g almond sticks. Use rolling technique 1 or 2 and bake in the wreath form.
9. Nut filling:
10. Mix the ingredients and add enough rum / water to create a spreadable mass.
11. Quark filling:
12. Mix the honey and egg together until creamy and stir in the remaining ingredients, except for the raisins. The raisins are sprinkled on the spread filling.
13. Marzipan filling:
14. Mix the marzipan mixture with the rum / water, egg white and honey until smooth, then stir in the salt and almonds.
15. Poppy seed filling:
16. Steam the poppy seeds in the boiling water for 2 minutes, stirring constantly, and then leave to cool. Mix the butter with the honey until foamy, then stir in the egg, raisins, salt, rum, poppy seeds and the ground almonds. Add enough water to make it spreadable.
17. Wreath variations:
18. 1. Roll out the dough about ½ cm thick into an oblong rectangle (approx. 30 x 50 cm) and place the filling on top. Now roll up the dough loosely and place the roll with the seam down in a greased wreath shape. You can now use the knife to cut the rolls in a zigzag pattern on the top.
19. 2. Roll out the dough as described above and place the filling on top. Now roll up the dough loosely, starting from both long sides, until the rolls meet. You can scratch a role again with that. Then you twist the two ends around yourself and put them together to form a wreath on a greased baking sheet or in. Brush the wreath with beaten egg.
20. 3. Roll out the dough as described above and divide in the middle. Brush the halves with ½ filling each and roll up into 2 rolls lengthways. Cut open a roll and intertwine both rolls and place them in a wreath on a greased baking sheet.
21. 4. Divide the dough into 3 equal pieces and roll them out to a size of 50 x 20 cm. Cover each with 1/3 of the filling and carefully roll up from the longer side. Make a braid from the 3 rolls and place them in a wreath on a greased baking sheet.