Ingredients
The dough
- 280 grams (10 ounces) flour
- 12 grams (0.42 ounces) fresh yeast
- 25 milliliters (0.85 fluid ounces or about 1.7 tablespoons) water
- 110 milliliters (3.7 fluid ounces or about 0.46 cups) milk
- 1 egg (large)
- 90 grams (3.2 ounces) butter
- 2 grams (0.07 ounces or about 0.5 teaspoons) salt
- 30 grams (1.1 ounces or about 2.4 tablespoons) sugar
The filling
- 70 grams (2.5 ounces) poppy seeds
- 70 grams (2.5 ounces or about 5.6 tablespoons) sugar
- 70 milliliters (2.4 fluid ounces or about 0.3 cups) milk
- 1 teaspoon lemon zest
- 30 grams (1.1 ounces) chopped almond
Equipment
- Mixing Bowls
Make sure to have a variety of sizes on hand to keep your ingredients separate and organized.
- Whisk
Essential for dissolving yeast and blending the egg mixture smoothly.
- Rolling Pin
A sturdy rolling pin helps achieve that perfect rectangular dough layer. Opt for a non-stick version to avoid messes!
- Baking Sheet
Use a large, non-stick baking sheet to comfortably fit your wreath and ensure even baking.
- Pastry Brush
Perfect for applying the yolk mixture evenly on your wreath for that golden finish.
- Wire Rack
An absolute necessity for cooling your pastry uniformly without sogginess.
Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
Step 9
Step 10
Servings
Variations
Faq
- Why didn’t my dough rise?
Ensure your yeast is fresh and the liquid ingredients are warmed but not too hot, as high temperatures can kill the yeast.
- How do I know when my dough has doubled in size?
Place the dough in a bowl and cover it. When it has filled the bowl or visibly doubled, it’s ready.
- Can I prepare the dough ahead of time?
Absolutely! You can prepare the dough, let it rise, punch it down, and then refrigerate it overnight. Just bring it to room temperature before rolling.
- Why is my filling leaking out during baking?
This can happen if the filling layer is too thick or the dough wasn't sealed well. Try spreading the filling more thinly and press the seams tightly.
- How can I achieve a more even baking?
Rotate the baking sheet halfway through the baking time to ensure even heat distribution.
- How do I store leftovers?
Place leftover pastry in an airtight container at room temperature for up to 3 days. For longer storage, wrap in plastic and freeze for up to a month.