Yeast cake with poppy seeds and cranberries

Ingredients for 1 servings:

• 500 g spelt flour
• 100 g sugar
• 3 tsp lemon peel, untreated
• 1 pinch of salt
• 2 m.-sized eggs
• 100 g margarine, soft, best warmed briefly in the microwave
• 1 cube of yeast
• 150 ml soy milk (soy drink) or regular milk, lukewarm
• 2 packs of poppy seeds (poppy seed baking)
• 50 g almond sticks
• 100 g cranberries, dried
• 3 tbsp apricot jam

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

almost like mom’s braided bread, only tamed in shape, makes 10 pieces

Mix the flour, sugar, and salt in a bowl. Dissolve the yeast in the warm milk. Using the dough hook on a mixer, knead the milk, lemon zest, and eggs into the flour mixture and knead into a smooth dough. Cover and let rise for about 40 minutes. Preheat the oven to 180°C (160°C fan oven). Knead the dough thoroughly with your hands again on a floured work surface and roll out to approximately 50×30 cm. Spread the poppy seed mixture over the dough (caution: the dough is a bit sticky, so spread it carefully), leaving a small edge. Sprinkle the almonds and cranberries over the poppy seeds and roll up the dough from the long side. Cut the resulting dough sausage into 6 cm wide pieces with a knife. Line a springform pan (26 cm diameter) with baking paper and arrange the dough pieces in it, cut-side down. Bake the cake on the lowest rack for 35-40 minutes, covering it with aluminum foil after 20-25 minutes. Remove from the oven and immediately spread with jam.