Christmas wreath.

Category: Bakery products

Ingredients
Dough:
Yeast	2.5 tsp
Flour	500 g
Sugar	1/2 tbsp.
Salt	1/2 tsp
Vanilla sugar	1 sachet (10 g)
Lemon zest	1 tbsp. l.
Milk	1 tbsp.
Sl. oil	75 g
Egg	1 PC.
Filling:
Poppy	2.5 tbsp.
Shredded almond kernels	5 tbsp. l.
Dried apricots	200 g
Sugar	1 tbsp. (250 ml)
Vanilla sugar	1/2 sachet
Milk	1 tbsp. (250 ml)
Eggs	2 pcs.
Apricot jam	2 tbsp. l.
Powdered sugar - for decoration.

Cooking method

Dough:
Milk and melted sl. butter should be at the temperature of fresh milk.
All ingredients are in HP, Dough mode. At the end of the program, the dough was kept in the closed oven for another hour.
While the oven is making the dough, let's start with the filling.
1. Wash dried apricots, scald with boiling water, drain, dry and cut into small cubes (set aside 2 tablespoons of dried apricots for decoration).
2. Grind the poppy seeds in a coffee grinder.
3. Bring a glass of milk to a boil. Add poppy seeds, almonds, sugar, vanilla sugar, stir and cool. Throw the mass on a fine sieve, let the excess liquid drain. Then add eggs and stir. The filling is ready.
4. Divide the matched dough into two equal parts, roll each into a 20x40 cm rectangle. Put the poppy filling on each layer, 2 cm apart from the edges. Sprinkle the poppy seeds on top with dried apricots and gently roll into a roll.
5. From two rolls weave a braid (intertwine), put in a greased mold with a hole in the center. For me, this shape turned out to be too small for this roll. I had to take a large split form, and put a small glass jar upside down in the center. Blind the edges of the roll. Use a knife or scissors to make several cuts on the surface of the dough. Sprinkle with the remaining dried apricots, you can also add pistachios.
6. Put the dish with the dough in a warm place for half an hour and bake in a preheated oven (180 degrees) for 50-60 minutes. Cool the finished pie slightly and transfer to a dish. Brush the pie with jam or confiture, leave for 10 minutes and sprinkle with powdered sugar.