Apricot and Poppy Stollen

Name: Apricot and Poppy Stollen
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 225 g Cornmeal; 175 g Potato starch; 1 measuring spoon (1 g) Locust bean gum (e.g. Biobin); 1 cube (42 g) fresh yeast; 1 TABLESPOON + 1 tablespoon + 50 g sugar; 4 TABLESPOONS + 150 ml + 75 ml milk; 75 g ground poppy seed; 75 g dried. Apricots; 1 Egg (Gr. M); 50 g + 50 g soft butter; 75 g Low-fat curd; 1-2 TABLESPOONS Icing sugar; aluminium foil, baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

225 g Cornmeal
175 g Potato starch
1 measuring spoon (1 g) Locust bean gum (e.g. Biobin)
1 cube (42 g) fresh yeast
1 TABLESPOON + 1 tablespoon + 50 g sugar
4 TABLESPOONS + 150 ml + 75 ml milk
75 g ground poppy seed
75 g dried. Apricots
1 Egg (Gr. M)
50 g + 50 g soft butter
75 g Low-fat curd
1-2 TABLESPOONS Icing sugar
aluminium foil, baking paper

Directions

1
Mix flour, starch, locust bean gum and press a depression in the middle. Crumble yeast into it. Add 1 tablespoon of sugar and 4 tablespoons of warm milk, mix with some of the flour. Cover and leave to rise for about 15 minutes.
2
Bring 150 ml milk and 1 tablespoon sugar to the boil. Stir in poppy seeds, bring to the boil. Swell for about 20 minutes. Chop apricots, add. Cool down
3
Add the egg, 50 g butter, quark, 50 g sugar, 75 ml milk to the pre-dough and knead. Leave to rise for about 1 hour
4
Fold the aluminium foil several times, so that a strip approx. 5 x 70 cm wide is created. Knead the dough. Spread on baking paper to form a rectangle (approx. 30 x 40 cm). Spread the filling over it. Use the paper to form a stollen and wrap the aluminium strip around it. Bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for about 25 minutes. Brush with 50 g butter while hot, dust with icing sugar