Poppy wreath

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

Instructions

Step 1

1. Combine everything for the filling except nuts and cook for 5-7 minutes until thickened. Remove from heat, add nuts and a tablespoon of lemon juice, mix and let it cool. Make sure to stir frequently to prevent the filling from sticking to the pot.

Step 2

2. Combine milk and water and heat slightly. Dissolve yeast in the mixture. Ensure the liquid is warm but not hot, ideally around 100°F (38°C), so as not to kill the yeast.

Step 3

3. Add salt, sugar, egg, and the yeast mixture to the sifted flour. Knead until a smooth dough forms. Gradually add soft butter and continue kneading for about 7-10 more minutes. The dough should be elastic and slightly tacky, but not sticky.

Step 4

4. Cover and let the dough rise until it doubles in size, about 1-2 hours depending on the room temperature. A warm, draft-free environment will speed up the rising process.

Step 5

5. Punch down the dough and roll it into a thin, long rectangular layer. If the dough is resistant, let it rest for a few minutes and then try rolling it out again.

Step 6

6. Spread the filling evenly over the entire surface and roll it up from the wide edge. Cut the roll into 2 pieces. For a neater look, trim the edges before rolling.

Step 7

7. Twist the two pieces together and pinch the edges to seal. Pinching the edges helps to keep the shape and prevent filling leakage during baking.

Step 8

8. Carefully place the twisted dough on a baking sheet and let it proof for another 40-60 minutes. Covering the dough loosely with plastic wrap can help prevent it from drying out.

Step 9

9. Brush with a mixture of yolk and milk. Bake in a preheated oven at 356°F (180°C) for 35-40 minutes. The wreath is done when it's golden brown and sounds hollow when tapped.

Step 10

10. Let the pastry cool on a wire rack. If the shape of the wreath isn’t uniform after baking, you can place a ring around it and tighten it slightly to achieve the desired shape.

Servings

🎉 **Serving Suggestions and Ideas** ✨ What better way to serve your scrumptious poppy seed wreath than as the centerpiece of a cozy gathering? For a real show-stopper, place it on a beautiful cake stand and dust with a light sprinkling of powdered sugar. It's a visual treat that begs to be enjoyed! 🍵 Pair this delightful pastry with a warm cup of tea or coffee, and you'll have a comforting combination that's perfect for breakfast or an afternoon snack. The sweet, nutty filling balances perfectly with the slight bitterness of a good black coffee or a flavored tea. 🍨 Want to get a bit fancy? Serve slices of the wreath with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of cold, creamy flavors with the warm, nutty sweetness is pure bliss.

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.

Variations

🌱 **Gluten-Free and Vegan Variations** 🌾 For a **gluten-free** version, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure your yeast is also gluten-free for best results. 🌱 **Vegan** adaptation is quite simple as well! Use a non-dairy milk like almond or oat milk, and replace the butter with vegan margarine. Swap out the egg with a flaxseed egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) for a seamless transition. 🧁 For those looking to combine both **gluten-free and vegan** options, just use the alternatives mentioned above together. Your pastry will still be as delicious and satisfying!

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.