Walnut and Poppy seed stollen

Name: Walnut and Poppy seed stollen
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 2
Ingredients: 1 kg Flour; 400 ml Milk; 60 g fresh yeast; 125 g Sugar; 450 g room-warm butter; 2 Eggs (size M); 1 TABLESPOON Rum; 1 pinch Salt; 200 g Walnut kernels; 400 g Marzipan raw mass; 250 g ready-to-bake poppy seed filling; 300 g Icing sugar; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 2

1 kg Flour
400 ml Milk
60 g fresh yeast
125 g Sugar
450 g room-warm butter
2 Eggs (size M)
1 TABLESPOON Rum
1 pinch Salt
200 g Walnut kernels
400 g Marzipan raw mass
250 g ready-to-bake poppy seed filling
300 g Icing sugar
7-10 Tbsp Flour
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Sieve the flour into a large bowl and press a depression into it. Heat 100 ml milk, crumble yeast into it and dissolve while stirring. Stir in 10 g sugar. Pour into the flour bowl and mix with a little flour from the edge to the pre-dough.
2
Cover and leave to rise in a warm place for about 30 minutes. Warm 300 ml of milk lukewarm. Add 115 g sugar, milk, 300 g butter, eggs, rum and salt to the pre-dough. Knead vigorously with the dough hook of the hand mixer.
3
Cover and leave to rise in a warm place for about 1 hour.
4
In the meantime, roughly chop the nuts. Knead the dough again well and cut in half. Roll out each piece of dough on a floured work surface to form an oblong, oval flat cake. Halve the marzipan and roll out each half thinly (approx. 2 mm).
5
Cover one pancake with each. Spread poppy seed mixture on top, spread about 3/4 of the nuts on top. Roll the long sides of the dough patties inwards on both sides and press lightly. Place each on a baking tray lined with baking paper.
6
Let it go again for about 20 minutes.
7
Bake the stollen one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 12 minutes. Then turn the oven down (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) and bake for another 30-40 minutes.
8
After approx. 20 minutes cover with foil if necessary. (In the meantime, keep the remaining stollen in a cool place). Remove the stollen from the oven. Melt 75 g butter and immediately spread approx. 1/3 of the stollen, dust with 50 g icing sugar.
9
Repeat the process until the melted butter and approx. 1/2 icing sugar is used up. Do the same with the second stollen, 75 g butter and remaining icing sugar.