John Myers
Contents
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Ingredients
Dough:
- 375 g Flour
- 60 g Sugar
- 1 Pck. Dry yeast
- 1 pinch Salt
- 190 ml Milk lukewarm
- 60 g Butter
Poppy seed filling:
- 190 g Ground poppy seeds
- 1,5 tbsp Soft wheat semolina
- 110 g Sugar
- 1 Pck. Vanilla sugar
- 190 ml Milk
- 1,5 tbsp Honey
- 1 Egg yolk
- 2,5 tbsp Rum
- 40 g Raisins
- 25 g Almond sticks
Quark filling:
- 325 g Low fat quark
- 1 Egg yolk
- 60 g Sugar
- 1,5 Pck. Vanilla sugar
- 3 Tbsp. Soft wheat semolina
- 0,75 Pck. Custard powder
- 50 ml Milk
- 2 tbsp Lemon juice
Glaze:
- Apricot jam
- 125 g Powdered sugar
- 1 tbsp Water
- 1 tbsp Rum
Instructions
Dough:
- Mix the flour, sugar, yeast and salt in a large bowl. Then, with the hand mixer running, knead in the lukewarm milk and then the very soft butter. Do this until the dough turns smoothly away from the bowl wall. This can take a few minutes. Then close the bowl and place in the illuminated oven for 50 - 60 minutes. After that, the dough volume should have doubled.
Poppy seed filling:
- While the dough is resting, prepare the two fillings ... Mix the ground poppy seeds, semolina, sugar and vanilla sugar in a bowl. Bring the milk and honey to the boil briefly in a saucepan, immediately pour into the poppy seed mixture, mix well with it and let it soak for a few minutes. When the poppy seeds have soaked up the liquid and the mixture has cooled down a bit, stir in the egg yolks and rum and fold in the raisins and almond sticks. Then let it sit until you are ready to use it.
Quark filling:
- Put all the ingredients in a saucepan and stir well together. Let the still quite liquid mass simmer gently on the stove over medium heat while stirring until it thickens slightly. Then take it off the heat immediately and let it cool down and steep until you are ready to use it. If necessary, stir it from time to time, it must not become too firm before baking.
Completion:
- Preheat the oven to 160 ° convection. Place the risen dough on a large, well-floured piece of parchment paper spread out on the work surface (see roll-out dimensions) and roll out about 55 x 40 cm using the rolling pin. Halve this sheet of dough 1 x lengthways into 2 equal rectangles. Now brush one with the poppy seed filling and the other with the quark filling. Leave an approx. 2 cm wide border free on one long side. Then roll up each rectangle from the thickly coated long side. The resulting seam must then be at the bottom. Then it gets a bit "wobbly", because the two strands have to be intertwined, that is, one must always be laid over the other. This is how the pattern will later be created when cutting.
- For the relocation of the tunnel it will be a bit "tricky" ..... But it works quite well if you first put the baking paper with it on a large board (ideal if a second person is holding it) and off Board pulls out onto the sheet. Since the sheet metal has an edge, it's a little difficult to pull it up right there. He could go in two. Then brush the loaf with a whisked egg yolk and put it in the oven.
- The baking time with the fan is initially 25 minutes. Then it is advisable to switch to O / bottom heat and finish baking for another 15-20 minutes. It should have a nice golden brown color and have risen well.
Molding:
- After baking, leave the stollen outside of the oven on the tray and spread the jam thickly on its surface while it is still hot. If this is no longer liquid and the stollen is no longer too hot, pour the mixed, rather tough pouring over it and spread it thickly on it.
- The tunnel should then be stored in a cool place. If made early, it is also suitable for freezing.
