Poppy Fruit Stollen
easy
135 mins
135 mins
Ingredients
- 200 g dried mixed fruit (e.g. apple, plum, apricot, pear)
- 500 g flour, 1 pinch of salt, 1/8 l milk
- 1 go. tablespoon + 50 g sugar
- 1 cube (42 g) fresh yeast
- 200 g + 75 g butter
- 50 g crushed almonds
- 1 package Vanillin sugar
- 7-10 Tbsp grated rind of 1 untreated lemon
- 1 (250 g) bag poppy seed bakery
- 7-10 Tbsp Flour
- 75-100 g Icing sugar
- baking paper
Directions
- 1
Soak fruit in cold water for about 1 hour. Put flour and salt in a bowl and press a depression in the middle. Heat half milk and 1 tablespoon sugar slightly. Crumble yeast into it and dissolve it. Pour into the hollow and mix with some of the flour to make a pre-dough. Cover and leave to rise in a warm place for about 20 minutes
- 2
Melt 200 g butter over a mild heat, add the rest of the milk. Add ground almonds, 50 g sugar, vanillin sugar and lemon zest to the pre-dough and knead everything smooth with the dough hooks of the hand mixer. Cover and leave to rise for about 30 minutes
- 3
Drain the fruit, pat dry and cut into small cubes. Stir into the poppy seed bake
- 4
Line a baking tray (approx. 35 x 40 cm) with baking paper. Roll out dough on a little flour to a rectangle (approx. 30 x 35 cm). Spread the poppy seed mixture on top, leaving a 2 cm wide rim all around. Roll up the dough from the long side and press it slightly flat. Whip from the long side to 2/3. Place on a baking tray and pre-bake in a preheated oven (electric range: 200 °C/recirculating air: 175 °C/gas: level 3) for approx. 10 minutes. Then continue baking at 175 °C (fan oven: 150 °C/gas: level 2) for approx. 40 minutes
- 5
Melt 75 g butter. Brush the hot stollen with 1/3 of the butter and then dust with 1/3 icing sugar. Repeat this procedure 2 times. Let it cool down
Nutrition Facts
300 kcal
35 g
15 g
5 g
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