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Lemon curd & poppy seed yeast wreath
40 m active | 3 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 196
  • Fat about 6g
  • Carbohydrates about 30g
  • Protein about 5g
This is needed
This is needed for 12 piece
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 seed
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And that's how it's done
And that's how it's done
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.