Stollen from tin with poppy seed filling

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
3 4
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 1
  • 150 g Raisins
  • 300 g ground poppy seeds (e.g. order from a health food store or baker)
  • 1/2 l Milk
  • 40 g Cornstarch
  • 1 Egg Yolk
  • 350 g Sugar
  • 300 g Butter or margarine
  • 7-10 Tbsp pulp of 1 vanilla pod
  • 7-10 Tbsp grated peel of 1
  • 7-10 Tbsp untreated lemon
  • 2 Eggs (size M)
  • 250 g Low-fat curd
  • 100 g crushed almonds
  • 100 g flaked almonds
  • 500 g Flour
  • 1 package Baking Powder
  • 7-10 Tbsp Grease
  • 7-10 Tbsp parchment paper

Directions

  1. 1

    Wash the raisins, drain and pat dry. Bring the poppy seeds to the boil in 3/8 litres of milk and allow to swell for 10 minutes. Stir cornstarch in the remaining milk until smooth. Add egg yolk, 100 g sugar, 40 g fat and raisins.

  2. 2

    Stir everything into the poppy seed mixture and bring to the boil again while stirring. Let it cool down. In the meantime, foam 200 g fat, 200 g sugar, vanilla pulp, lemon peel and salt with the whisk of the hand mixer.

  3. 3

    Stir in the eggs one by one. Add quark. Stir in ground almonds, flaked almonds and half of the flour mixed with baking powder by the spoonful. Knead in the remaining flour. Roll out two pastry sheets to the size of the baking tray (approx. 35 x 35 cm).

  4. 4

    Place one half of the dough on the greased baking tray. Spread the cooled poppy seed-raisin filling on top. Place the second pastry sheet over the filling. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 1 hour (cover with parchment paper after 30 minutes if necessary).

  5. 5

    Take it out. Heat the remaining fat and spread it on the still warm "Stollen". Sprinkle with remaining sugar. Let it cool down. This "Stollen" tastes best freshly baked.

  6. 6

    Results in about 25 pieces.

Nutrition Facts

KCAL
370 kcal
CARBS
36 g
FATS
21 g
PROTEINS
9 g