Yeast Wreath

Summary

Ingredients

For the yeast dough:

• 300 g flour (type 405)
• 20 g yeast, fresh
• 125 ml milk, lukewarm
• 50 grams sugar
• 1 pinch (s) salt
• 1 egg (s)
• 30 g butter or mararine
• Flour for the work surface

For the filling:

• 200 g poppy seeds, round
• 200 ml water, hot
• 75 g raisins (rum raisins)
• 20 g butter
• 75 grams sugar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 0.5 teaspoon ½ cinnamon
• 40 g honey
• 1 tablespoon rum or apple juice
• 0.5 ½ lemon (s), untreated, remove the zest it

For the cast:

• 75 g powdered suar
• 1 tablespoon rum
• 1 tablespoon water, warm

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Instructions

1. For the yeast dough, sieve the flour into a bowl. To press a hollow in the middle. Crumble in the yeast and dust with a little lukewarm milk, sugar and flour from the edge. Cover with a cloth and let rise in a warm place for approx. 15 minutes until bubbles become visible.
2. Add the rest of the milk, sugar, salt, egg and melted (lukewarm) butter. Mix everything well with the hand mixer until the dough comes off the bowl smoothly (takes about 5 minutes). Cover and let rise again until the volume has doubled.
3. In the meantime, put the poppy seeds in a bowl, scald with boiling water and leave to soak for 5 minutes. Melt the butter in a saucepan, mix the sugar, vanilla sugar, salt, cinnamon, honey, rum and lemon zest in a bowl. Add the butter, poppy seeds and raisins and mix everything well.
4. Roll out the yeast dough on a lightly floured work surface about the size of a baking sheet. Spread the filling on top. Leave a 2 cm wide margin free on the long sides. Roll up the dough tightly, then place in a wreath and place on a baking sheet lined with baking paper. Make slightly angled incisions with a knife every 2 cm. Cover and let rise for another 15 minutes (this is how long it takes to preheat the oven).
5. Bake on the middle rack at 200 - 220 ° C for approx. 30 minutes (gas: level 5). After baking, let the poppy seed wreath cool down a little and place on a wire rack. Mix the ingredients for the topping and coat the wreath with them.
6. When children eat, replace the rum with apple juice and swell sultanas in apple juice. With 16 pieces, about 240 kcal per piece.

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