Cherry-poppy marzipan stollen

Name: Cherry-poppy marzipan stollen
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 26
Ingredients: 1 cube (42 g) Yeast; 150 ml Milk; 500 g + some flour; 2 TABLESPOONS + 50 g sugar; 200 g dried cherries; 3 TABLESPOONS Rum; 1 package vanilla sugar, salt; 200 g + 100 g soft butter; 200 g cold marzipan paste; 2 packages (250 g each) ready-to-bake poppy seed filling; 150–200 g Icing sugar; baking paper, possibly aluminium foil

AUTHOR
Xavier Baldwin

DIFFICULTY
not easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 26

1 cube (42 g) Yeast
150 ml Milk
500 g + some flour
2 TABLESPOONS + 50 g sugar
200 g dried cherries
3 TABLESPOONS Rum
1 package vanilla sugar, salt
200 g + 100 g soft butter
200 g cold marzipan paste
2 packages (250 g each) ready-to-bake poppy seed filling
150–200 g Icing sugar
baking paper, possibly aluminium foil

Directions

1
Dissolve the yeast in lukewarm milk and mix a pre-dough with a part of 500 g flour and 2 tablespoons of sugar. Cover and leave to rise for about 15 minutes. In the meantime chop cherries finely and soak in rum.
2
Knead 50 g sugar, vanilla sugar, 1 pinch of salt and 200 g butter with the flour and predough to a smooth dough. Knead in the cherries. Cover and leave to rise again for about 1 hour. In the meantime, coarsely grate the marzipan and knead with the poppy seed filling.
3
Knead the dough again. On a floured work surface roll out rectangularly to a thickness of approx. 3 cm. Spread the dough with the poppy seed mixture, leaving a small rim. Fold in short sides approx. 1 1⁄2 cm.
4
Roll up the dough sheet so that the folded sides are on the outside. Press the roll a little flatter and form it into a stollen. Put it on a baking tray lined with baking paper and let it rise again covered for about 30 minutes.
5
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Bake the stollen in a hot oven for approx. 20 minutes. Switch down (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer) and continue baking for 30-40 minutes.
6
If necessary, cover with aluminium foil during the last 15 minutes of baking time.
7
Melt 100 g butter. Finish the stollen with butter and icing sugar. Let cool off. Packed and stored in a cool place, this Stollen will keep for at least 2 weeks.