Poppy seed stollen

Ingredients for 20 servings:

• 200 g butter
• 125 g sugar
• 1 tsp lemon(s) – zest, grated
• 1 pinch of salt
• 2 eggs
• 250 g quark (low-fat quark)
• 500 g flour
• 2 tsp baking powder
• 100 g almonds, chopped
• 100 g candied orange peel, finely chopped
• 100 g candied lemon, finely chopped
• 250 g poppy seeds – baking
• 200 g butter, melted
• 100 g powdered sugar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cream the butter, sugar, lemon zest, and salt with a mixer until creamy. Beat in the eggs and quark one at a time. Knead in the flour with sifted baking powder, almonds, candied orange peel, and candied lemon peel (using the dough hook of the mixer or by hand). Roll out the dough on a floured surface to approximately 35 x 35 cm, spread the poppy seed mixture on it, and roll it up into a Stollen. Bake in a preheated oven at 200°C (180°C fan-assisted oven) for approximately 50 to 60 minutes. Immediately after baking, brush with 100g melted butter and dust with 50g icing sugar, wrap it up, and refrigerate. The next day, brush with the remaining butter and dust with the remaining icing sugar.