Apple-poppy seed stollen

Ingredients for 1 servings:

• 1 cube of yeast
• 180 ml milk
• 125 g sugar
• 500 g flour
• ¼ tsp salt
• 1 lemon(s), grated peel
• 2 eggs, including the yolk
• 50 g butter
• 1 tsp sugar
• 200 g butter, room temperature
• 1 apple
• 1 tbsp lemon(s), juice
• 200 g marzipan – raw mass
• 30 g icing sugar, for rolling out
• 250 g poppy seed baking mix
• 30 g almonds, almond flakes
• 50 g powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Crumble the yeast, mix with 50 ml of lukewarm milk and 1 tbsp of sugar, dust with 2 tbsp of flour, cover, and let rise in a warm place for 15 minutes. Then put the remaining flour in a bowl. Add the remaining sugar, 130 ml of lukewarm milk, salt, lemon zest, egg yolk, and yeast mixture and knead everything with the dough hook of a hand mixer or in a food processor. Gradually add the room-temperature butter in pieces and knead everything into a smooth dough. Cover and let rise in a warm place for 1 hour. Peel, quarter, core, and finely dice the apple, and mix with the lemon juice. Knead the marzipan mixture until smooth, then roll it out on a surface dusted with powdered sugar to a size of 45×35 cm. Knead the yeast dough thoroughly again, roll it out on a floured surface to 45×35 cm, cover with the marzipan sheet, and spread with the poppy seed mixture. Sprinkle the apple cubes on top and press down lightly. Roll up starting from the short side. Grease a Stollen tin and sprinkle with flaked almonds. Place the Stollen in the tin with the seam facing up and press down firmly. Turn the tin out onto a baking sheet lined with baking paper. Let it prove for 15 minutes. Bake the Stollen in a preheated oven at 180 degrees Celsius on the second rack from the bottom for 50 minutes. Remove the tin and bake the Stollen for another 10 minutes. 5 minutes before the end of the baking time, put 50 g butter and 1 teaspoon of sugar in a small bowl and place it next to the Stollen. Remove the Stollen from the oven and brush with the melted butter until all the butter is used up. Let it cool and moisten it slightly if necessary. Dust the Stollen with powdered sugar.