Lemon curd & poppy seed yeast wreath


Total time: 3hr 35m
Preparation Time: 40m

Servings
For 12 piece


Nutritional Information

Contains 196 Kcal, 5g Protein, 30g Carbohydrates, 6g Fat


Ingredients

  • Yeast dough
  • 0.75 tsp salt
  • 300 g white flour
  • 2.5 tbsp sugar
  • 0.25 cube yeast (approx. 10 g), crumbled
  • 1 dl milk
  • 30 g butter, soft, cut into pieces
  • 1 eggs, beaten
  • Filling
  • 200 g lemon curd
  • 3 tbsp poppy seeds

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Instructions

  • Yeast dough

    Mix the flour, salt, sugar and yeast in a bowl. Add the butter, milk and egg, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
  • Filling

    On a lightly floured surface, roll out the dough into a rectangle (approx. 35 x 45 cm). Mix the lemon curd with 2 tbsp of poppy seeds, spread on top of the dough and smooth down, leaving approx. 1 cm free around the edges. Starting from one of the long edges, roll up the dough. Cut the roll in half lengthwise, twist the strands with the cut sides facing up. Shape the dough into a wreath and place on a baking tray lined with baking paper, sprinkle with the remaining poppy seeds. Cover the wreath and leave to rise for a further 30 mins.
  • To bake

    Approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, slide onto a cooling rack, allow to cool then dust with icing sugar.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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