Poppy wreath

1. Combine everything for the filling except nuts and cook for 5-7 minutes until thickened. Remove from heat, add nuts, a tablespoon of lemon juice, mix and cool.
2. Combine milk and water and heat slightly. Dissolve yeast in liquid.
3. Add salt, sugar, egg and yeast cocktail to the sifted flour. Knead a smooth dough. Gradually add soft butter and knead for about 7-10 more minutes.
4. Cover and leave until doubled in size.
5. Knead and roll into a thin, long rectangular layer.
6. Spread the filling evenly over the entire surface and roll into a roll from a wide edge. Cut the roll into 2 pieces.
7. Twist the two parts together, pinch the edges.
8. Carefully place the wreath on a baking sheet and leave to proof for another 40-60 minutes.
9. Grease with yolk mixture (yolk and milk). Bake in the oven preheated to 356F (180C) for 35-40 minutes.
10. Cool on a wire rack.

*If after baking the shape of the wreath is not even, you can immediately place the ring around and slightly tighten, shaping.