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Grass Wreath

Recommended amount of grass: 4g; makes 20 pieces, 0.2g per piece

For a buttered ring cake form with a diameter of 24 cm

switch to metric units
17.5 oz
yeast cube (40g)
1 cups
lukewarm milk
4.375 oz
3.5 oz
2 tablespoons
lemon juice
2 tablespoons
vanilla sugar
cinnamon powder
a bit of butter
0.14 oz
finely chopped grass
0.875 oz
ground poppy-seeds
1.4 oz
ground hemp seeds
1 cups
hot apple juice
2 Tablespoons
egg yolk
chocolate frosting or powdered sugar

Work the flour and the yeast into the lukewarm milk until you have a dough. Let it set for 10 minutes. Melt the butter. Whisk in the sugar, eggs, lemon juice, and spices. Add it all to the sponge (thick batter), and work it into a soft dry yeast dough. Let the dough set for a further 20 minutes.

Put a bit of butter in a pot, and add the finely chopped grass, poppy-seeds, hemp seeds and apple juice. Slowly bring it all to a low boil. The mixture should be neither too thick nor too runny. Add the raisins and let it cool.

Preheat the oven to 180 degrees Celsius.

Roll out the yeast dough into a 54 cm long rectangle. Spread the filling evenly over the dough with a dough scraper. Roll the dough up longwise. Brush the edges and the ends with whisked egg yolk and push them together well so that the filling doesn't bulge out. Place the roll into the ring cake form with the fold down and join the ends together.

Bake the wreath cake on the lower rack of the preheated oven for about 40 minutes.

Brush on chocolate frosting or sprinkle with powdered sugar.