Poppy Seed Wreath Bread

How to prepare poppy seed wreath bread

1. Grind the poppy seeds and sugar together as finely as possible.
2. For the dough, mix the flour with the sugar and salt.
3. Beat the eggs and mix with the milk, water, and melted butter.
4. In a bread machine, put the egg mixture and sprinkle the dry yeast and vanilla sugar on top. Place the flour mixture on top. Set the machine to the kneading and rising program.
   * the dough can also be kneaded by hand, then left to rise in a warm place for 1 hour.
5. Put the risen dough on a floured surface and knead lightly. Then roll it into a thin sheet about 40 x 40cm. Cut out 3 circles of 20cm diameter (I used a plate and a pastry wheel to help).
6. Place the first cut sheet on a baking tray with parchment paper. I brushed it with butter and sprinkled a thin layer of poppy seeds (I leveled it with my palm). I left a little space at the edge. I placed the second sheet on top, brushed and sprinkled it too. I did the same with the third sheet.
8. From the dough scraps, I couldn't cut out another sheet, so I kneaded the dough and rolled it thin once more. From it, I cut out the fourth sheet which I placed on top. This way I got a "cake" with four sheets with poppy seeds between them. The top sheet is not brushed at all.
9. With a pastry wheel, cut the sheets into 4 perpendicular cuts, but not all the way to the center (see photo 8).
10. Cut each slice in half, resulting in 8 slices (see photo 9).
11. Cut each slice in half again, resulting in 16 slices (see photo 10).
12. Take two adjacent slices and twist them outward twice (see photo 11).
14. Then take the twisted slices again and twist one more time outward, this time sealing the ends. You'll get something similar to flower petals (see photo 13). Be careful to pinch the ends well, as they tend to come apart.
15. Put the tray with the wreath in a bag and let it rise in a warm place for 45 minutes.
16. Brush the wreath with egg beaten with milk. Pinch the ends that came apart during rising.
17. Preheat the oven to 220°C. Put the wreath in and lower the temperature to 180°C. Bake the wreath for 20-25 minutes, until golden.

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