Poppy Wreath

Poppy wreath - a special delight, perfect for a gathering with loved ones or to indulge yourself at breakfast. This simple recipe will pamper your senses with a rich poppy flavor and a fluffy texture. We will approach each step carefully, ensuring you achieve a perfect result every time. Total preparation time: 2 hours. Baking time: 25-30 minutes. Number of servings: 8.

Ingredients:
- 500 g wheat flour
- 250 ml milk (heated to 40 degrees C)
- 75 g sugar
- 50 g butter (melted)
- 2 eggs (at room temperature)
- 10 g dry yeast
- 1 pinch of salt
- 100 g poppy seeds (for filling)
- 1 teaspoon vanilla extract (optional)
- 1 egg for brushing (optional)

Preparing the dough:
1. Start by activating the yeast. In a small bowl, mix 250 ml of warm milk (40 degrees C) with 10 g of dry yeast and a teaspoon of the total 75 g sugar. Let the mixture sit for 10-15 minutes until it becomes frothy. This will ensure proper rising of the dough.

2. In a large bowl, combine the flour, the remaining sugar (65 g), and a pinch of salt. Make a well in the center of the flour and add the activated yeast mixture, eggs, and melted butter. If you want to add a hint of vanilla, now is the time to include the vanilla extract.

3. Mix the ingredients with a spatula or your hands until a dough forms. If the dough is too sticky, add a little more flour, but be careful not to overdo it – a soft dough will lead to a fluffy wreath.

4. Knead the dough for about 10 minutes until it becomes elastic and smooth. Cover it with a damp towel and let it rise in a warm place for about 1 hour, or until it doubles in size.

Filling and shaping the wreath:
1. After the dough has risen, roll it out on a floured surface into a rectangle about 1 cm thick. Evenly sprinkle the poppy seeds over the entire surface of the dough.

2. Roll the dough tightly to form a cylinder. Cut the cylinder into strips about 2-3 cm wide. Twist each strip of dough into a spiral and place them on a baking sheet lined with parchment paper, forming a wreath.

3. Cover the wreath with a towel and let it rise again for 30 minutes.

Baking:
1. Preheat the oven to 180 degrees C. If desired, you can brush the wreath with a beaten egg for a golden and shiny crust.

2. Bake the wreath for 25-30 minutes, or until golden, and when you tap the bottom lightly, it sounds hollow.

Serving and variations:
Let the wreath cool slightly before slicing. It is delicious served warm, alongside a cup of tea or coffee. Add a touch of originality by spreading a thin layer of plum jam or sour cherry jam on the slices of wreath before serving.

For variations, you can replace the poppy seeds with ground nuts or a combination of dried fruits for a different taste. Experiment with different flavors, such as cinnamon or orange zest for an extra touch of flavor.

With this poppy wreath recipe, not only will you impress everyone, but you will also add a sprinkle of magic to every meal. Enjoy!

I don't have much to say about preparing the dough; I threw the ingredients into the machine in this order: 1.1 warmed milk at 40 degrees C 1.2 egg yolks and the whole egg beaten lightly with salt and sugar 1.3 melted butter - not warmer than 40 degrees C 1.4 vanilla sugar and the grated zest of a lemon 1.5 flour - I started with 500 grams but needed to add 3 more tablespoons 1.6 yeast - I used dehydrated. 2. I started the machine, setting it to a kneading program for 15 minutes. 3. Of course, it can be kneaded in any food processor or by hand (if kneading by hand, dissolve the yeast in the warm milk first, regardless of whether you use dehydrated or fresh). 4. The goal is to obtain a dough that is not too hard but also not sticky, so I kept an eye on the dough and added more flour during kneading - the amount of flour needed depends a lot on the size of the eggs and the quality of the flour itself. 5. I placed it in a bowl and then let it rise, covered with foil, in a warm place. 6. In the meantime, I prepare the poppy seed filling by boiling the poppy seeds, sugar, and vanilla together with enough milk to make the mixture creamy. Once the poppy seeds are scalded, let them cool. 7. After about an hour, the dough has risen beautifully. 8. I turned the dough out onto a work surface greased with oil and divided it into two unequal parts. 9. I flattened the smaller part with my hand into a rectangular shape and sprinkled it with Turkish delight and rolled it up. 10. On the larger part, flattened the same way as the previous one, I put the cooled poppy seed cream. 11. I placed the roll with Turkish delight over the dough with poppy seed cream. 12. They are twisted together. 13. I formed a wreath by twisting the roll and lightly pressing the overlapping ends, and I placed it in a round pan lined with baking paper (my pan has a diameter of 28 centimeters). 14. I cut the surface of the wreath in a zig-zag pattern, cutting through the first two layers of the roll (I cut with scissors). 15. I let the wreath rise in the pan for about 30 more minutes, then I brushed the surface with egg yolk. 16. I placed the pan in the preheated oven at 190 degrees C, and after 15 minutes, I reduced the heat to 180 degrees. 17. The wreath should bake for about 50 minutes to an hour. 18. If during this time you notice that the surface is already sufficiently browned, cover the wreath with aluminum foil and continue baking (I covered it after 30 minutes and left it for a total of 55 minutes). 19. At the end, check with a toothpick inserted into the dough - it should come out clean if it is baked enough. 20. I mixed powdered sugar with lemon juice for the glaze and drizzled it over the surface of the wreath. 21. I removed the wreath from the pan after about 15 minutes and placed it on a rack to cool completely. It is served with a cup of warm milk. Recipe proposed by lauralaurentiu. Other recommended recipes:

 Ingredients: Dough: 500 grams of good quality flour - plus 2-3 tablespoons in case the dough is not sufficiently bound; 180 ml of milk; 100 grams of sugar; 3 egg yolks; 1 whole egg; 100 grams of melted butter; 1 pinch of salt; 5 grams of dehydrated yeast or 20 grams of fresh yeast; flavors: lemon and/or orange zest, vanilla, rum, etc. - to taste. Filling 1: 150 grams of ground poppy seeds; 150 grams of sugar; 2 packets of vanilla sugar; 3-4 tablespoons of milk; Filling 2: colored Turkish delight; Glaze: 3 tablespoons of powdered sugar; 2 tablespoons of lemon juice; 1 egg yolk for finishing.