Easter yeast cake (gluten-free)

Ingredients

Dough:
300 g Nomix flour
170 g water
1 yolk (you can add the white into poppy filling)
65 g sugar
1 vanilla sugar
15 g yeast
2.5 g salt

Poppy seed filling:
ground poppy seed
sugar
milk
some preserve or plum jam
a pinch of cinnamon

Curd cheese filling:
250 g soft curd cheese
50 g sugar
vanilla sugar
1 egg
30 g butter
lemon peel
1-2 TBSP Nomina porridge

apricot preserve

How to prepare

Are you wondering why this is an Easter recipe? You will understand by the end of it.

Prepare the fillings first. Cook the ground poppy seed with milk and add some plum jam or other preserve and sugar. You can add some cinnamon as well. The curd cheese filling is prepared by mixing all the ingredients together. Let the apricots drain on a sieve.

Mix all the dough ingredients together, knead well and let stand for about 5 minutes before pressing into a greased baking tray or a round form (or several smaller round forms). Spread the poppy seed filling across the entire surface and create another layer (this time the curd cheese filling) at multiple places (in the shapes of sunny side up eggs). Place a half of a preserve apricot into the centre of each “yolk"). Let rise.

Bake at 170 °C for about 25 minutes (depending on the form size).