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This Easter bread wreath is made from a fluffy yeast dough and a moist poppy seed filling with aromatic spices. It tastes soft, airy and so delicious. Shaped like a flower and decorated with sugar icing, the yeast wreath is a real eye-catcher on the coffee table. It is not only perfect for Easter, but also for any other time of year. You can find a detailed poppy seed wreath recipe with the exact quantities and step-by-step instructions below.
Refine the filling with spices
I have refined the poppy seed filling for my yeast wreath with spiced sugar. This gives it an extra special flavor.
You can use individual spices instead of spiced sugar. For example, add a little cinnamon, as in the Buchty with apple-cinnamon filling, orange zest and vanilla to the poppy seed mixture.
Adjust the amount of sugar for the filling
You can adjust the amount of sugar for the poppy seed filling in the recipe to suit your taste, just like for the filling for the raspberry Danish mini pastry braids, the walnut rugelach or the smetanniki. As the sugar icing I used to decorate the Easter bread wreath tastes quite sweet, I use a little less sugar in the filling. If you want to make the yeast wreath without sugar icing, add a little more sugar to the poppy seed mixture.
How to shape poppy seed wreath?
This yeast wreath with poppy seed filling looks like a flower. I cut it into thick strips on the outside before baking. You can simply leave the poppy seed wreath round without cutting it.
How to decorate yeast wreath with poppy seed filling?
I decorated the poppy seed wreath with the sugar icing that I also used to cover my kulich with quark and colorful sugar sprinkles. This makes it an eye-catcher on the Easter table, similar to the Easter lamb cake, the Easter cookies “fried egg” or the filled Easter pasha with caramel.
Alternatively, you can omit the sugar icing and simply brush the yeast wreath with a beaten egg before baking, like the apricot roll wreath or the orange roll wreath with pudding. This gives it a golden brown crust.
This poppy seed wreath is
- fluffy,
- moist,
- spicy,
- sweet,
- very tasty,
- aromatic,
- made from yeast dough,
- flower-shaped,
- easy to make,
- a sweet eye-catcher on the coffee table,
- perfect for Easter.
How to make Easter wreath with poppy seed filling: tips and tricks
- The amount of flour specified in the recipe for the yeast dough may vary. Add as much flour to the liquid mixture in portions until you have a soft, only slightly sticky dough. It must not become too firm, but must not remain mushy either.
- Instead of spiced sugar, you can refine the poppy seed filling with cinnamon, orange zest and vanilla.
- You can adjust the amount of sugar for the poppy seed filling to taste.
- You can simply leave the poppy seed wreath round without cutting it before baking.
- You can omit the sugar icing and instead brush the Easter wreath with a beaten egg before baking, for example.
Did you make the poppy seed wreath using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.
Try these Easter recipes too:
- Easter bread wreath with marzipan & almonds – simple recipe
- Braided Easter bread vegan – easy eggless sweet yeast bread recipe
- Birds nest cookies: simple recipe with chocolate & marzipan
Poppy seed wreath (Yeast wreath with poppy seed filling)
Ingredients
for the dough
- 250 ml milk lukewarm
- 100 g butter
- 130 g sugar
- 1 egg yolk room warm
- approx. 550 g flour
- 23 g fresh yeast
- 1 pinch of ground vanilla bean
- 1/2 tsp salt
- flour for the work surface
for the filling
- 200 g ground poppy seeds
- 80 g butter room warm, very soft
- 80 g sugar
- 1 egg white room warm
- 1 tbsp spiced sugar
for the sugar icing
- approx. 140 g powdered sugar
- 20 ml milk
- 10 g butter
to decorate (alternatively)
- colorful sugar sprinkles
Instructions
Preparation of the dough
- Melt butter and leave to cool to lukewarm.
- Dissolve fresh yeast in lukewarm milk.
- Add sugar, the melted butter, egg yolk, vanilla and salt and mix.
- Add flour in batches and knead into a soft, slightly sticky dough.
- Then knead the dough for 8 - 10 minutes, cover and leave to rise in a warm place for 1 hour.
Preparation of the filling
- Place ground poppy seeds, very soft butter, sugar, egg white and spiced sugar in a mixing bowl and mix thoroughly to form a homogeneous mixture.
- Leave the poppy seed filling to rest at room temperature until you need it.
- If your poppy seed filling is too dry, you can add a few tablespoons of hot milk. However, the poppy seed mixture must not become mushy.
Preparation of the poppy seed wreath
- Knead the dough briefly and leave it to rest on the work surface for 10 minutes.
- Roll out the dough on the floured work surface to a long rectangle approx. 0.5 cm thick.
- Spread the poppy seed filling evenly over the dough, leaving a 1 cm border on each side.
- Roll up the dough firmly from the long side.
- Shape the roll into a wreath by joining the ends and place the poppy seed wreath on a baking sheet lined with baking paper.
- Carefully cut the outside of the yeast wreath like a flower using a sharp knife.
- Leave the poppy seed wreath to rise in a warm place for 20 minutes.
- Then bake the yeast wreath with poppy seed filling in a preheated oven at 356 °F (180 °C) for approx. 35 minutes. If necessary, cover with baking paper after approx. 15 minutes if the surface is getting too brown.
- Leave the poppy seed wreath to cool.
Preparation of the sugar icing
- Place milk and butter in a small heatproof container and heat (do not boil) until the butter has melted.
- Remove the butter milk mixture from the heat and leave to cool slightly.
- Gradually add powdered sugar, stirring constantly, until you have a white, shiny, thick glaze.
Decorating the poppy seed wreath
- Drizzle the poppy seed wreath with the sugar icing and alternatively sprinkle with colorful sugar sprinkles.
Notes
- The amount of flour specified for the yeast dough may vary. Add as much flour to the liquid mixture in portions until you have a soft, only slightly sticky dough. It must not become too firm, but must not remain mushy either.
- Instead of spiced sugar, you can refine the poppy seed filling with cinnamon, orange zest and vanilla.
- You can adjust the amount of sugar for the poppy seed filling to taste.
- You can simply leave the poppy seed wreath round without cutting it before baking.
- You can omit the sugar icing and instead brush the Easter wreath with a beaten egg before baking, for example.
- Take note of the detailed tips and tricks for making the poppy seed wreath at the top of the article.
If you are using Pinterest, you can pin the following picture:
