Marzipan poppy wreath

Ingredients for 1 servings:

• ⅛ liter milk
• 500 g wheat flour
• 1 cube of yeast (42g)
• 50 g sugar
• 100 g margarine or butter, soft
• 3 m.-sized eggs
• 1 pinch of salt
• 200 g marzipan – raw mass
• 2 packs of poppy seeds (ready-to-bake poppy seed filling, 250g each)
• 1 egg yolk
• 20 g sugar, coarse, granulated sugar
• 1 tbsp powdered sugar

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Warm the milk to lukewarm. Put the flour in a bowl. Make a well in the center. Crumble in the yeast and mix with a little milk and flour from the edges. Cover the pre-dough and let it rise in a warm place for about 15 minutes. Add the remaining milk, sugar, softened fat (butter), 2 eggs and salt to the pre-dough and knead everything into a smooth dough. Cover the dough and let it rise in a warm place for another 30 minutes until it has doubled in size. Finely dice the marzipan. Mix together the poppy seed mixture and 1 egg. Knead the dough again well. Roll out on a floured surface into a rectangle (approx. 60 x 35 cm). Spread the poppy seed mixture on top. Sprinkle the marzipan cubes on top. Roll up from the long side and carefully roll it out a little longer. Place the poppy seed roll, seam down, in a greased springform pan (26 cm). Press the ends together firmly. Make zigzag cuts in the surface. Cover the roll and let it rest for about 15 minutes. Whisk the egg yolk and brush it over the wreath. Sprinkle with sugar and bake in a preheated oven at 200°C for about 30 minutes. Let cool. Dust with powdered sugar.