Quark and poppy seed stollen

Name: Quark and poppy seed stollen
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 25
Ingredients: 275 g Butter; 300 g Sugar; 1 TEASPOON Cinnamon; 100 g crushed almonds; 350 g ground poppy seed; 7-10 Tbsp grated peel of 1 untreated orange; 5 Eggs (size M); 75 ml Milk; 2-3 TABLESPOONS Orange liqueur; 200 g dried apricots; 500 g Flour; 1 package Baking Powder; 1 pinch Salt; 1 package Vanillin sugar; 250 g Low-fat curd; 2-3 TABLESPOONS Icing sugar; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 25

275 g Butter
300 g Sugar
1 TEASPOON Cinnamon
100 g crushed almonds
350 g ground poppy seed
7-10 Tbsp grated peel of 1 untreated orange
5 Eggs (size M)
75 ml Milk
2-3 TABLESPOONS Orange liqueur
200 g dried apricots
500 g Flour
1 package Baking Powder
1 pinch Salt
1 package Vanillin sugar
250 g Low-fat curd
2-3 TABLESPOONS Icing sugar
baking paper

Directions

1
Melt 75 g butter, let it cool down a little. Mix 150 g sugar, cinnamon, almonds, poppy seeds and orange peel in a bowl. Add 2 eggs, milk, melted butter and liqueur and mix well. Dice the apricots, except for 6 pieces for decoration. For the dough mix flour, baking powder, 150 g sugar, salt, vanillin sugar. Add 3 eggs, 150 g soft butter and quark.
2
Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Roll out the dough on a floured work surface to a rectangle (approx. 30 x 40 cm). Spread and spread poppy seed mixture over it. Sprinkle with apricots. On both shorter sides of the rectangle, fold the dough over the filling by about 2 cm. From one long side roll up about 1/3. From the other side, roll up and place the larger roll slightly over the smaller roll to make a stollen shape. Place the stollen on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Reduce oven heat (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Melt 50 g butter and spread on warm stollen. Dust thickly with icing sugar and let cool off.
3
From the other side, roll up and place the larger roll slightly over the smaller roll to make a stollen shape. Place the stollen on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Reduce oven heat (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Melt 50 g butter and spread on warm stollen. Dust thickly with icing sugar and let cool off. Cut out stars from apricots that have been set aside using a cookie cutter. Decorate stollen with apricot stars
4
waiting time approx. 2 hours