Poppy seed gugelhupf

Ingredients for 1 servings:

• 500 g flour (type 405 or 550)
• ½ cube of yeast or 1 packet of dry yeast
• 250 ml milk, lukewarm (1 oatmeal)
• 140 g vegetable oil (¾ oatmeal)
• 1 pinch of salt
• 50 g honey or sugar
• 500 ml milk
• 1 pack of pudding powder, vanilla
• 2 tbsp sugar
• 1 pinch of salt
• n. B. Orange(s), untreated, peel abrasion thereof
• 250 g poppy seeds (blue poppy seeds)
• 100 g cranberries, currants or dried apricots, diced
• 100 g desiccated coconut, chopped nuts or almonds
• n. B. Honey or sugar according to sweetness of the dried fruit and taste
• Butter, melted, for the mold and for spreading

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

slightly sweet, also good with wine or beer

Turn on the light in the oven. Make the yeast dough: Dissolve ½ cube of yeast in lukewarm milk with honey or sugar, add to the flour in the bowl, knead with salt and oil using a dough hook until a smooth dough forms. Cover and let rise until the filling is ready and slightly cooled. For the filling: Mix the vanilla pudding powder with 2 tablespoons of sugar in a cup, stir in a little cold milk until smooth, bring the remaining milk to a boil, and stir in the mixed vanilla pudding powder. Briefly grind the poppy seeds in a poppy seed grinder, coffee grinder, or food processor in small batches to prevent them from becoming hot and bitter. Stir in immediately, bring to a boil once while stirring, turn off the heat in time, stir in the dried fruit and desiccated coconut, nuts, or almonds, continue to swell the poppy seeds, and let the mixture cool. Sweeten with honey or sugar according to the sweetness of the dried fruit and taste. Roll out the dough on a floured tea towel (rectangular, approximately 40x50cm), spread the filling on top, leaving a 2cm border all around. Fold in the short sides slightly, roll up using the tea towel, and place in a buttered bundt pan or on a baking sheet lined with baking paper, then shape into a wreath. Cover and let rise in a preheated oven for 30-35 minutes. Brush with melted butter, sprinkle with seeds, and bake on the lowest rack at 180°C fan/convection oven, 200°C top and bottom heat, gas mark 3, for approximately 45-50 minutes until golden brown. Tip: Serve as a dessert or with coffee and vanilla sauce. It also goes well with wine or beer.