Yeast wreath with poppy seed or hazelnut filling
Ingredients for the yeast dough:
- 500g flour
- 1 packet of fresh yeast
- 250 ml of milk
- 3 eggs
- 75 g fat (butter or margarine)
- 80 g of sugar
Ingredients for the filling:
- 1 pound of poppy seeds (ground) or 1 pound of hazelnuts (ground)
- 2 eggs
- Rumrosines (as much as you like) (who does not like raisins, just pour a shot glass of rum into the crowd, if children do not eat)
- 2 tbsp sugar
- 125 g of chopped almonds
- 100 - 200 ml of milk (depending on the consistency of the mass)
preparation
1st stage
For the yeast dough (with a mixer or food processor with dough hook), sift the flour into a bowl and press in a depression in the middle. Mix yeast with 2-3 tablespoons of the milk and 1 tablespoon of sugar and add to the well. Mix with little flour to make the batter. Cover it in a warm place for about 30 minutes.
2nd stage
Mix the dough with the remaining ingredients (including the remaining lukewarm milk and the remaining sugar) until a smooth dough is formed (stir in the eggs one at a time). The dough is then "good" when it comes off the bowl wall easily. Cover again and let it rest for 30 minutes in a warm place.
3rd stage
During the second walk, put poppy seeds or hazelnuts (finely ground) in a bowl. One after the other, stir in the eggs with the wooden spoon, together with the lukewarm milk (heat briefly in the microwave) and the sugar. If you like it sweeter, you can of course increase the amount of sugar. Stir in chopped almonds.
Rumrosines - as much as you like (I add about 300 g, which had been soaked in rum for days before in a large jam jar).
Instead of raisins also orange peel and / or citron or cranberries can be used. If you do not like all that, you can cut apples very small (but then the wreath will not last as long because of the fruit).
4th stage
Roll out yeast dough on a clean floured surface (about 60-70 cm long and about 40 cm wide). Also keep thin at the edges, there should be no bulges. Spread poppy seed or hazelnut mass (to the edges) (take a spatula that is moistened again and again, then it will be easier). Carefully roll up the dough from bottom to top and roll it over the entire length, until a thick sausage? arises. Place in a ring-shaped greased with a little oil.
5th stage
Bake in preheated oven at approx. 170-175 ° C (depending on the oven) with circulating air for approx. 35-40 minutes. After about 15 minutes brush with beaten egg yolk and repeat this several times until the end of the baking time, then the wreath is beautiful golden yellow. Should the whole thing get too dark, of course downshift to 150 or less before.
Let it cool and enjoy (lukewarm also tastes good!).
