Poppy seed stollen

Name: Poppy seed stollen
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 50 g Candied lemon peel and candied orange peel; 500 g Flour; 1 package Dry yeast; 200 ml tepid milk; 200 g Butter or margarine; 50 g Sugar; 1 pinch Salt; 2 packages (250 g each) ready-to-bake poppy seed filling; 1 Egg Yolk; 50 g Apricot Jam; 2 TABLESPOONS poppy seed and; 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

50 g Candied lemon peel and candied orange peel
500 g Flour
1 package Dry yeast
200 ml tepid milk
200 g Butter or margarine
50 g Sugar
1 pinch Salt
2 packages (250 g each) ready-to-bake poppy seed filling
1 Egg Yolk
50 g Apricot Jam
2 TABLESPOONS poppy seed and
7-10 Tbsp Icing sugar
7-10 Tbsp Flour
baking paper

Directions

1
Finely chop the candied lemon peel and candied orange peel. Mix flour and dry yeast in a bowl. Add milk, melted fat, sugar, salt, candied lemon peel and candied orange peel and knead ingredients to a smooth dough.
2
Cover the dough and let it rise in a warm place for about 30 minutes. Knead the Stollen dough again well and divide it into three equal pieces. Roll out each piece on a floured work surface to a strand 30 centimetres long and ten centimetres wide.
3
Spread the poppy seed mixture over the middle of the strands. Fold the dough over the filling and form each piece into an even roll. Weave the dough strands into a braid. Place the Stollen plait on a baking tray lined with baking paper and brush with the whisked egg yolk.
4
Cover and leave to rise again for 20 minutes in a warm place. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 40 minutes. Heat up the jam and pass through a sieve. Brush the hot stollen with the jam.
5
Mix the poppy seeds and icing sugar and sprinkle over the plait as it follows the plait pattern. Let the poppy seed stollen cool on a grid and store it well packed. Makes 25 pieces.