Poppy Wreath

Place flour in a suitable bowl. Press an indentation in the center. Crumble yeast into it and sprinkle sugar (1) on top. Warm the milk slightly and pour a third of it into the yeast. Mix yeast, sugar and milk a little bit. Cover with a dishcloth and let the yeast dough rise in a warm place for about 15 min. Melt the fat in the remaining milk. Add remaining sugar (2), citroback, egg and salt and mix until smooth. Add everything to the yeast pre-dough form and knead with the dough hook of the hand mixer to a smooth dough.

Cover the yeast dough repeatedly and let it rise for 25-half hours. For the filling, finely grind poppy seeds. Coarsely chop walnuts. Heat milk and pour over poppy seed mixture. Add sugar, vanillin, egg-sugar and nuts and mix together. Knead the yeast dough briefly and roll out on a floured towel to a rectangle of 45 x 30 cm. Spread the poppy seed mixture evenly on it and roll up the dough from the long side using the towel. Place the roll from the towel into a greased sprig mold with a chimney and press together at the ends. Score the dough with kitchen scissors or a kitchen knife.

Bake in a heated oven (electric stove: 200 °C /

gas stove: level 3) for 30

min. Remove from the pan, cool and dust with powdered sugar.

Approx. 1120 joules / 290 calories per piece.

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