Easter Wreaths with Poppy Filling

Hej! I hope you all had nice Easter Days! Easter is always a good time for baking…This year I made little Easter wreaths as it is a little bit smaller than a whole Easter braid. They became nice and soft, not as dry as sometimes they get so they still taste good the next 2 days…


IMG_20170416_100300_477


Ingredients (for 5 wreaths):

for the filling:

  • poppy seed filling (check out my recipe), half of the amount would do
  • 30 g soaked raisins (I used boiled water and a bit of amaretto to soak)
  • 30 g grounded almonds
  • 4 tablespoons of yoghurt

for the yeast dough:

  • 30 ml lukewarm milk
  • 12 g fresh yeast (or alternatively 1 sachet dry yeast)
  • 40 g sugar
  • 1 small egg
  • 40 g smooth butter
  • 200 g flour
  • 75 g yoghurt
  • 1/2 teaspoon of salt
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon smooth butter to rub

for decoration:

  • 3 tablespoons of apricot marmalade
  • sliced almonds
  • candied cherries

You can prepare the poppy filling already one day before and keep it refrigerated.

For the dough, pour the lukewarm milk into a bowl and dissolve the yeast. Mix with the sugar, cover it and let it rest for 10 min. Add the egg, smooth butter, flour, yoghurt, salt and cinnamon and knead in a big bowl for 5-10 min (you can use a dough hook). Form a ball and rub it with 1/2 teaspoon of butter. Let it rest covered in a warm place for 90 min.

Mix the poppy filling with 4 tablespoons of yoghurt. Now separate the dough into 5 even pieces and roll each into a long rectangle. Place 1,5 tablespoons of the poppy filling on each rectangle, sprinkle some grounded almonds on top and add some raisins according to taste. Roll them lengthwise and cut the ‘string’ in half vertically, where the ‘seam’ is (so that you have 2 strings for each wreath). Connect the both strings in one end and swirl them a few times to a small circle and connect the other end to the beginning. Let them rest for 15 minutes. Spread apricot marmalade on the top and decorate with almond slices and candied cherries.

Bake in the preheated oven in 170°C (lower and upper heat) for around 15-20 minutes until they are a bit golden. Enjoy ♥IMG_20170416_100241_920

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