Wreath cake with 5 variations

Ingredients for 1 servings:

• 300 g spelt flour (alternatively wheat flour)
• 25 g yeast, fresh
• 125 ml buttermilk, lukewarm
• 1 egg(s)
• 1 pinch of grated lemon peel
• 60 g honey
• 100 g butter
• ½ tsp salt
• 1 egg(s), beaten for brushing
• 400 g plum jam
• 100 g almond sticks
• 200 g hazelnuts, ground
• 60 g honey
• 1 tbsp cocoa powder, heavily deoiled
• ½ tsp cinnamon
• 1 pinch of salt
• 80 ml rum or water
• 250 g low-fat curd cheese
• 60 g honey
• 1 egg(s)
• 30 g flour
• 1 pinch of salt
• 1 pinch(s) vanilla, ground
• ¼ tsp lemon zest, finely grated
• 80 g raisins
• 100 g marzipan paste
• 125 g almond(s), finely ground
• 50 g honey
• 1 pinch of salt
• 3 egg whites
• 5 tbsp rum or water
• 250 g poppy seeds, ground
• 175 ml water, boiling
• 80 g honey
• 60 g almond(s), grated
• 50 g raisins in rum
• 50 g butter
• 1 egg(s)
• 2 pinches of salt
• 2 tbsp rum
• 2 tbsp water

Instructions

Working time approx. 50 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 50 minutes

For the yeast dough, heat the milk to lukewarm (around 30 degrees Celsius). Crumble the yeast with your fingers and dissolve it in the milk, then add the grated lemon zest and honey. Knead the yeast-milk mixture with the flour, egg, butter, and salt into a dough. Knead for a few minutes until the dough is smooth and pliable. Form the yeast dough into a ball and, covering it with plastic wrap, let it rise in a warm place for about 30-45 minutes. Then roll it out to the desired shape and let it rest for another 15 minutes before filling it. Once the wreath is filled and shaped, let it rest for at least another 30 minutes before baking. Brush it with beaten egg before baking. Bake in a preheated oven on the middle rack at 180 degrees Celsius (top/bottom heat) for 45-50 minutes. If using wholemeal flour, increase the milk quantity to 150 ml. Plum Jam Filling: Spread 400g plum jam onto the rolled out dough and sprinkle with 100g slivered almonds. Use rolling technique 1 or 2 and bake in the wreath pan. Nut Filling: Mix the ingredients and add enough rum/water to make a spreadable mixture. Quark Filling: Whisk the honey and egg together until creamy and stir in the remaining ingredients, except for the raisins. Sprinkle the raisins over the spreadable filling. Marzipan Filling: Whisk the marzipan mixture with rum/water, egg white, and honey until smooth, then stir in the salt and almonds. Poppy Seed Filling: Add the poppy seeds to the boiling water and simmer for 2 minutes, stirring constantly. Then let cool. Beat the butter and honey until fluffy, then stir in the egg, raisins, salt, rum, poppy seeds, and ground almonds. Add enough water to make a spreadable mixture. Wreath variations: 1. Roll out the dough about ½ cm thick into an oblong rectangle (approx. 30 x 50 cm), add the filling. Now roll the dough loosely and place the roll seam down in a greased wreath tin. You can now score the rolls on top with a knife in a zigzag pattern. 2. Roll out the dough as described above and add the filling. Now roll the dough loosely, starting from both long sides, until the rolls touch each other. You can score one roll again with the knife. Then twist the two ends around themselves and place them together to form a wreath on a greased baking sheet or in a circle. Brush the wreath with beaten egg. 3. Roll out the dough as described above and divide in half. Spread ½ of the filling on each half and roll up lengthwise into 2 rolls. Score one roll, intertwine both rolls and place them on a greased baking sheet to form a wreath. 4. Divide the dough into 3 equal pieces and roll them out to a size of 50 x 20 cm. Spread 1/3 of the filling on each piece and carefully roll up from the longer side. Braid the 3 pieces together and place them into a wreath on a greased baking sheet.