To make the dough:

• Mix the flour and salt in a bowl and create a well in the center.
• Add 1 tbsp sugar and the yeast into the well, then mix with a little milk.
• Let rest for 15–20 min. until bubbles appear.
• Add the remaining sugar, milk, egg, and lemon zest, then knead everything with the butter pieces into a smooth dough.
• Cover the bowl and let the dough rise for 1 hour.

To make the filling:

• Heat the milk, sugar, and butter in a saucepan until just before boiling.
• Remove from heat.
• Mix the breadcrumbs with the poppy seeds, Powidl, and STROH, then stir into the milk until smooth.

To shape the wreaths:

• Heat the milk, sugar, and butter in a saucepan until just before boiling.
• Knead the dough once more and divide into 12 equal pieces.
• Shape each piece into a ball, then roll out into a rectangle (approx. 10 x 20 cm).
• Spread 1–2 tbsp of the poppy seed filling onto each rectangle and roll up from the long side.
• Fold the roll in half lengthwise so you have two strands, then twist them together and shape into a wreath.
• Place on two baking sheets lined with parchment paper and let rise again for 20 min.
• Meanwhile, preheat the oven to 180°C (top/bottom heat).
• Brush the wreaths with the egg mixture and bake for approx. 20 min. until golden brown

TIPP: Besonders köstlich schmecken die kleinen Mohnkränze mit Zitronen-Zucker-Guss. Dafür einfach 100 g Puderzucker mit 1-2 EL Zitronensaft vermischen und die Kränzchen nach dem Auskühlen damit bestreichen.