Poppy seed stollen with dried pears
easy
90 mins
90 mins
Ingredients
- 500 g Flour
- 1 knife tip Salt
- 1 cube (42 g) fresh yeast
- 1/8 l Milk
- 75 g Sugar
- 225 g Butter or margarine
- 50 g crushed almonds
- 1 package Vanillin sugar
- 7-10 Tbsp grated rind of 1 untreated lemon
- 1 package (200 g) dried pears
- 1 package (250 g) ready-to-bake poppy seed filling
- 7-10 Tbsp Flour
- baking paper
- 30 g Butter
- 2-3 TABLESPOONS Icing sugar
Directions
- 1
Put flour and salt in a bowl. Make a depression in the middle and crumble the yeast into it. Warm the milk. Add 1-2 tablespoons sugar and half of the lukewarm milk to the yeast and mix with some flour.
- 2
Cover the pre-dough and leave to rise in a warm place for 15-20 minutes. Melt the fat and let it cool down. Add the remaining milk, ground almonds, vanillin sugar, remaining sugar and lemon zest to the pre-dough.
- 3
Knead with the dough hook of the hand mixer, adding the lukewarm fat. Cover the yeast dough and let it rise in a warm place for about 30 minutes. (The dough must rise clearly!). Meanwhile soak the pears in cold water for about 15 minutes.
- 4
Dab pears dry and cut into small cubes. Stir into the poppy seed mixture. Roll out the dough on a floured work surface approx. 1 cm thin to a rectangle of 30 x 35 cm and spread with the filling.
- 5
Roll up the dough and use the edge of your hand to press the roll of dough lengthwise and form a stollen. Place on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 50 minutes.
- 6
Cover in between if necessary. In the meantime melt the fat and spread it on the hot stollen. Dust thickly with icing sugar and let it cool down. Wrap the stollen in aluminium foil and let it soak for 2-3 days.
- 7
Results in about 20 slices.
Nutrition Facts
290 kcal
35 g
15 g
5 g
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