John Myers
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Poppy Seed Strudel Wreath
The perfect poppy seed strudel wreath recipe with a picture and simple step-by-step instructions.
For the dough
- 430 g ( Dinkel )-Mehl
- 200 ml Milk
- 1 Egg
- 60 g Sugar
- 80 g Liquid butter
- 0,5 cube Yeast
- 1 Grated lemon peel
- 0,25 Teaspoon (level) Salt
For the filling
- 1 packet Poppy seed baking
- 2 tbsp Rum
- 3 tbsp Raisins
For the yeast dough
- Warm the milk slightly, dissolve the yeast in it, put the flour in a mixing bowl, add all the remaining ingredients, use the dough hook of the hand mixer or in a food processor to form a smooth yeast dough, knead for at least 6-7 minutes. Then cover the bowl with a kitchen towel and let it rise to twice its size.
- Take the poppy seed bakery out of the package and place in a bowl, stir with the rum (if children are eating, replace the rum with 1 bottle of rum flavoring). Knead the dough briefly again on a floured work surface, then roll out into a rectangle, brush with poppy seed baking and spread the raisins on top, roll up and then cut the roll into 5 cm wide pieces.
- Grease a wreath form and put the dough pieces in with the cut side up. Cover and let rise for another 20 minutes, then put in the preheated oven at 160 ° C (fan oven) and bake for 35 – 40 minutes. Chopstick sample !! is advisable as every oven bakes differently.
- Dust the finished cake with powdered sugar
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