Poppy seed stollen with dried apricots and pistachios

Name: Poppy seed stollen with dried apricots and pistachios
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 1/2 l Milk; 400 g finely ground poppy seed; 100 g Pistachio kernels; 200 g dried apricots; 325 g Butter; 250 g Honey; 7-10 Tbsp pulp of 1 vanilla pod; 12 drops of bitter almond baking oil; 1 cube (42 g) Yeast; 50 g clotted cream; 4 Eggs (size M); 400 g Flour; 150 g Icing sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 1 pinch Salt; 7-10 Tbsp Flour; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

1/2 l Milk
400 g finely ground poppy seed
100 g Pistachio kernels
200 g dried apricots
325 g Butter
250 g Honey
7-10 Tbsp pulp of 1 vanilla pod
12 drops of bitter almond baking oil
1 cube (42 g) Yeast
50 g clotted cream
4 Eggs (size M)
400 g Flour
150 g Icing sugar
7-10 Tbsp grated rind of 1 untreated lemon
1 pinch Salt
7-10 Tbsp Flour
baking paper

Directions

1
Bring milk to the boil, add poppy seeds and simmer for 25-30 minutes. Stir from time to time. In the meantime, chop 75 g pistachios coarsely. Cut the apricots into fine cubes. Melt 125 g butter and honey in a pot. Add vanilla pulp, bitter almond oil, chopped pistachios, 150 g apricots and honey-butter mixture to the poppy seed mixture and simmer at low heat for 10-15 minutes. Let it cool down.
2
Mix yeast and sour cream. Separate 2 eggs. Put flour, 150 g butter, 75 g icing sugar, 2 eggs, 2 egg yolks, lemon zest, salt and yeast-cream-mixture in a bowl. Knead to a smooth dough with the dough hooks of the hand mixer. Dust a large kitchen towel with plenty of flour and roll out the dough on top to form a rectangle (approx. 40x60 cm). Beat the egg whites until stiff and fold into the poppy seed mixture. Spread the poppy seed mixture evenly on the dough and smooth it down, leaving a narrow edge all around. Roll up the yeast dough from the narrow side using a towel. Slide diagonally onto a baking tray lined with baking paper so that the roll is on the seam side. Fold in the ends of the roll and carefully press it into a stollen shape with the edge of your hand. Cover and leave to rise in a warm place for 30-45 minutes. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 10 minutes. Then switch the temperature down (electric oven: 175 °C/ gas: level 2) and bake in about 30 minutes.
3
Spread the poppy seed mixture evenly on the dough and smooth it down, leaving a narrow edge all around. Roll up the yeast dough from the narrow side using a towel. Slide diagonally onto a baking tray lined with baking paper so that the roll is on the seam side. Fold in the ends of the roll and carefully press it into a stollen shape with the edge of your hand. Cover and leave to rise in a warm place for 30-45 minutes. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 10 minutes. Then switch the temperature down (electric oven: 175 °C/ gas: level 2) and bake in about 30 minutes. Cover at the end of the baking time if necessary. In the meantime chop the remaining pistachios finely. Melt the remaining butter. Brush the finished stollen with butter while still warm and sprinkle with icing sugar, pistachios and the remaining apricots. Cool the Stollen and let them soak for 2-3 days. Results in about 30 slices
4
Cover at the end of the baking time if necessary. In the meantime chop the remaining pistachios finely. Melt the remaining butter. Brush the finished stollen with butter while still warm and sprinkle with icing sugar, pistachios and the remaining apricots. Cool the Stollen and let them soak for 2-3 days. Results in about 30 slices