My favorite poppy wreath

Ingredients for 1 servings:

• 350 g flour
• 100 ml milk
• 20 g yeast
• 1 pinch of salt
• 25 g butter
• 3 tbsp sugar
• 150 g poppy seeds, ground
• 250 ml milk
• 100 g raisins
• 6 tbsp rum
• 25 g butter
• 1 lemon(s) (zest)
• 2 tbsp sugar
• 1 tbsp cream
• 150 g powdered sugar
• 3 tbsp lemon juice

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Sift flour into a bowl, crumble the yeast into the lukewarm milk and dissolve. Melt the butter. Add the yeast milk, butter, salt, egg, and sugar to the flour and knead well. Cover the dough and let it rise for about 45 minutes. Marinate the raisins in the rum. Pour the hot milk over the ground poppy seeds and let it stand for 10 minutes. For the filling, melt 25g of butter. Pour the poppy seeds through a fine sieve and press well. Add the raisins, grated lemon zest, sugar, melted butter, and cream and mix well. Roll out the dough into a rectangle about 4mm thick. Spread the filling on top and smooth it out. Loosely roll up from the wide side and then shape it into a wreath. Place on a baking sheet lined with baking paper and brush with water. Cut the wreath several times with scissors. Then bake in an oven preheated to 220°C for about 35 minutes. After baking, cover with a glaze made from lemon juice and powdered sugar. You can also bake the poppy seed wreath in a wreath pan, but this will increase the baking time by about 10 minutes. If you don’t want to bother with the poppy seed filling, you can of course also use ready-made poppy seed filling.