Poppy seed wreath (Yeast wreath with poppy seed filling)
This Easter bread wreath is made from a fluffy yeast dough and a moist poppy seed filling with aromatic spices. It tastes soft, airy and so delicious. Shaped like a flower and decorated with sugar icing, the yeast wreath is a real eye-catcher on the coffee table. It is not only perfect for Easter, but also for any other time of year. Use this recipe to make the poppy seed wreath at home.
Servings 12
Ingredients
for the dough
- 250 ml milk lukewarm
- 100 g butter
- 130 g sugar
- 1 egg yolk room warm
- approx. 550 g flour
- 23 g fresh yeast
- 1 pinch of ground vanilla bean
- 1/2 tsp salt
- flour for the work surface
for the filling
- 200 g ground poppy seeds
- 80 g butter room warm, very soft
- 80 g sugar
- 1 egg white room warm
- 1 tbsp spiced sugar
for the sugar icing
- approx. 140 g powdered sugar
- 20 ml milk
- 10 g butter
to decorate (alternatively)
- colorful sugar sprinkles
Instructions
Preparation of the dough
- Melt butter and leave to cool to lukewarm.
- Dissolve fresh yeast in lukewarm milk.
- Add sugar, the melted butter, egg yolk, vanilla and salt and mix.
- Add flour in batches and knead into a soft, slightly sticky dough.
- Then knead the dough for 8 - 10 minutes, cover and leave to rise in a warm place for 1 hour.
Preparation of the filling
- Place ground poppy seeds, very soft butter, sugar, egg white and spiced sugar in a mixing bowl and mix thoroughly to form a homogeneous mixture.
- Leave the poppy seed filling to rest at room temperature until you need it.
- If your poppy seed filling is too dry, you can add a few tablespoons of hot milk. However, the poppy seed mixture must not become mushy.
Preparation of the poppy seed wreath
- Knead the dough briefly and leave it to rest on the work surface for 10 minutes.
- Roll out the dough on the floured work surface to a long rectangle approx. 0.5 cm thick.
- Spread the poppy seed filling evenly over the dough, leaving a 1 cm border on each side.
- Roll up the dough firmly from the long side.
- Shape the roll into a wreath by joining the ends and place the poppy seed wreath on a baking sheet lined with baking paper.
- Carefully cut the outside of the yeast wreath like a flower using a sharp knife.
- Leave the poppy seed wreath to rise in a warm place for 20 minutes.
- Then bake the yeast wreath with poppy seed filling in a preheated oven at 356 °F (180 °C) for approx. 35 minutes. If necessary, cover with baking paper after approx. 15 minutes if the surface is getting too brown.
- Leave the poppy seed wreath to cool.
Preparation of the sugar icing
- Place milk and butter in a small heatproof container and heat (do not boil) until the butter has melted.
- Remove the butter milk mixture from the heat and leave to cool slightly.
- Gradually add powdered sugar, stirring constantly, until you have a white, shiny, thick glaze.
Decorating the poppy seed wreath
- Drizzle the poppy seed wreath with the sugar icing and alternatively sprinkle with colorful sugar sprinkles.
Notes
- The amount of flour specified for the yeast dough may vary. Add as much flour to the liquid mixture in portions until you have a soft, only slightly sticky dough. It must not become too firm, but must not remain mushy either.
- Instead of spiced sugar, you can refine the poppy seed filling with cinnamon, orange zest and vanilla.
- You can adjust the amount of sugar for the poppy seed filling to taste.
- You can simply leave the poppy seed wreath round without cutting it before baking.
- You can omit the sugar icing and instead brush the Easter wreath with a beaten egg before baking, for example.
- Take note of the detailed tips and tricks for making the poppy seed wreath at the top of the article.