Party Bread – Bun Wheel

Sprinkle the yeast over 100 ml of the milk, let rest for 5 min, stir and melt. Stir the remaining milk with 60 g liquid butter, sugar and eggs.

Sift flour and salt into a large baking bowl, press a bulge into it and pour in the dissolved yeast and milk mixture. Mix in the flour from the sides until a soft, moist dough forms.

Shape the dough on a floured surface and knead for 10 min until smooth and elastic, then place in a buttered baking bowl, cover with a kitchen towel and let rise for 1-1 1/2 hours until doubled in volume.

Knock off the dough and rest for 10 min.

Divide the finished dough into 19 on-the-spot portions and shape them into balls. Butter a 24 cm cake springform pan.

Place the balls in the tart springform pan with a small distance between them, starting with an outer circle of 12 balls, then an inner circle of 6 balls, and the last ball in the middle.

Brush the surface of the rolls with egg glaze and then sprinkle them alternately with poppy seeds and sesame seeds (if desired, also with other cereal flakes or possibly seeds). Bake in the oven heated to 200 °C for 45 minutes, turn out of the pan and cool a little. Serve the party bread fresh and, if possible, still warm.

A bread composed of differently garnished individual loaves, which forms an easily divisible portion, is not only ornamental

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