Duo Cake

For the duo cake, first sift the flour into a mixing bowl and mix well with the yeast. Add the remaining ingredients in order and knead into a dough with a hand mixer (dough hook). Cover and let rise in a warm place until doubled in height.

Boil milk with sugar and cinnamon. Stir in the nuts, remove from heat and let cool. Bring the milk to a boil with the sugar. Stir in the poppy seeds, remove from heat and let cool.

After the dough has risen, punch it down (flatten it and fold it in from the left and right sides toward the center) and divide it into two pieces. Roll out each piece of dough on a floured work surface to a rectangle about 5 mm thick. Spread nut and poppy seed filling evenly on each piece of dough and roll up. Twist the two dough rolls into a cord, tuck the dough ends into each other and place in a greased, floured wreath cake pan (26 cm Ø). Let rise in a warm place for about 20 minutes.

Place the pan on the rack in the lower half of the preheated oven. Bake at 180 °C top/bottom heat (hot air: 160 °C) for approx. 40 minutes.

Allow the cake to cool briefly in the pan and turn out onto a cooling rack. Lightly sprinkle the cooled duo cake with powdered sugar.

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