Poppy seed stollen

Name: Poppy seed stollen
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 200 g dried pears; 4 TABLESPOONS Rum; 80 g Beef tallow (possibly order a few days in advance); 675 g Flour; 1 cube (42 g) Yeast; 60 g Sugar; 1/2 TEASPOON Salt; 150 ml tepid milk; 250 g Butter or margarine; 2 packages Vanillin sugar; 1/4 TEASPOON Citro-back; 1/4 TEASPOON ground cinnamon, cloves, aniseed and cardamom; 2 (250 g each) Package; 7-10 Tbsp Poppy seed bake; 100 g Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp possibly some parchment paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

200 g dried pears
4 TABLESPOONS Rum
80 g Beef tallow (possibly order a few days in advance)
675 g Flour
1 cube (42 g) Yeast
60 g Sugar
1/2 TEASPOON Salt
150 ml tepid milk
250 g Butter or margarine
2 packages Vanillin sugar
1/4 TEASPOON Citro-back
1/4 TEASPOON ground cinnamon, cloves, aniseed and cardamom
2 (250 g each) Package
7-10 Tbsp Poppy seed bake
100 g Icing sugar
7-10 Tbsp Flour
7-10 Tbsp possibly some parchment paper

Directions

1
Dice pears very finely, put them in rum and let them stand. Skip the tallow. Press a depression into the flour. Crumble the yeast into it, add 1 teaspoon of sugar and half of the lukewarm milk. Mix with some flour.
2
Cover and leave to rise in a warm place for 15 minutes. Add beef tallow, 150 g fat, remaining milk and remaining sugar, salt, 1 packet of vanillin sugar and citro-back and knead everything together. Leave to rise in a warm place until the dough volume has approximately doubled. Mix pear cubes, vanillin sugar and spices into the poppy seed. Roll out the yeast dough on a lightly floured work surface. Spread the filling over it. Roll it up, cover and let it rise again for about 30 minutes. Shape into a stollen and bake in a preheated oven (electric: 250°C/ gas: level 5) for 5 minutes. Turn down the temperature of the oven (electric oven: 200°C/ gas: level 3) and bake for another 45-50 minutes. During the last 10 minutes cover the stollen with parchment paper if necessary.
3
Roll it up, cover and let it rise again for about 30 minutes. Shape into a stollen and bake in a preheated oven (electric: 250°C/ gas: level 5) for 5 minutes. Turn down the temperature of the oven (electric oven: 200°C/ gas: level 3) and bake for another 45-50 minutes. During the last 10 minutes cover the stollen with parchment paper if necessary. Melt the fat and coat the hot stollen with it. Dust with icing sugar. Results in about 20 slices
4
Dishes: Waechtersbach