Poppy wreath

Create a winter mood for yourself with fragrant, fluffy pastries that will wrap your home in comfort and warmth.
lianaaa_chka
Recipe by:

lianaaa_chka

Poppy wreath

Ingredients

The dough
flour
280g
9.80oz
1cup
18.76tbsp
fresh yeast
12g
0.42oz
0.80tbsp
water
25ml
0.83fl oz
1.68tbsp
milk
110ml
3.63fl oz
0.44cup
7.37tbsp
egg
1pc
butter
90g
3.15oz
0.36cup
6tbsp
salt
2g
0.07oz
0.13tbsp
sugar
30g
1.05oz
2tbsp
The filling
poppy seeds
70g
2.45oz
0.28cup
4.69tbsp
sugar
70g
2.45oz
0.28cup
4.69tbsp
milk
70ml
2.31fl oz
0.28cup
4.69tbsp
lemon zest
1tsp
chopped almond
30g
1.05oz
2tbsp

Method

  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.