poppy wreath

Ingredients for 1 servings:

• 300 g flour
• 20 g yeast
• 125 liters of milk, lukewarm
• 50 g sugar
• 1 pinch of salt
• 1 egg(s)
• 30 g butter or margarine
• 200 g poppy seeds, ground
• ¼ liter of hot water
• 75 g seedless raisins
• 20 g butter
• 75 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• ½ tsp ground cinnamon
• 2 tbsp honey
• 1 tbsp rum
• ½ lemon(s), (peel)
• Flour, for rolling out
• Margarine, for greasing
• 200 g powdered sugar
• 1 tbsp rum
• 2 tbsp water, warm

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 55 minutes

For the yeast dough, put flour in a bowl and make a well in the center. Crumble in the yeast. Sprinkle with a little milk, sugar, and flour from the edges. Cover and let rise in a warm place for 15 minutes. Add the remaining milk, sugar, salt, egg, and melted butter or margarine to the bowl and knead into a smooth dough. Beat the dough until it bubbles and pulls away from the sides of the bowl. Cover and let rise for another 30 minutes. In the meantime, prepare the filling. Put the poppy seeds in a bowl. Pour boiling water over them and let stand for 5 minutes. Lightly squeeze the poppy seeds in a kitchen towel. Pour hot water over the raisins, then drain in a sieve. Melt the butter in a saucepan. Mix the sugar, vanilla sugar, salt, cinnamon, honey, rum, and lemon zest in a bowl. Pour the butter over the mixture, add the poppy seeds and raisins, and mix well. Roll out the dough on a floured surface to a thickness of 3 mm. Spread the filling on top. Leave a 2 cm wide border free on the long sides. Roll the dough into a log, then shape it into a wreath. Brush the wreath with water. Make very light, diagonal slashes every 2 cm with a knife. Grease the baking tray with margarine. Place the wreath on top, cover with a kitchen towel and let it rise for another 20 minutes. Place in the oven preheated to 220°C on the middle rack. Baking time: approx. 30 minutes. For the glaze, sift the icing sugar into a bowl and mix with the rum and water until smooth. Remove the poppy seed wreath from the oven and place it on a wire rack. Spread the glaze over the top and let it cool.