Poppy seed stollen

Ingredients for 1 servings:

• 500 g flour
• 1 cube of fresh yeast
• 250 ml milk, warm
• ½ tsp salt
• 75 g butter
• 75 g sugar
• some sultanas, soaked in rum the day before, drained
• some candied orange peel, approx. 25 – 50 g
• some candied lemon peel, approx. 25 – 50 g
• 250 g poppy seeds, freshly ground
• 250 ml milk, hot
• 130 g sugar
• 50 g Sultanas, soaked in rum the day before, drained
• 1 lemon zest of an unsprayed lemon
• 2 tbsp honey
• 1 bag of vanilla sugar
• 1 tsp rum
• some almond flakes
• 1 tsp soft wheat semolina
• some melted butter for spreading
• Powdered sugar for dusting

Instructions

Working time approx. 50 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 20 minutes

For the filling, blanch the ground poppy seeds with 250 ml of hot milk. Add the sugar, rum, soaked sultanas, grated lemon zest, honey, vanilla sugar, rum, flaked almonds, and soft wheat semolina and mix. Let cool. For the dough, put the flour in a bowl and make a well in the bowl with your fist. Pour a little milk (approx. 70-100 ml) of the 250 ml of warm milk into a mug. Add 1 teaspoon of the weighed 75 g of sugar to the mug. Crumble a cube of yeast into the prepared mug and stir in the yeast cube. Pour the mixed yeast, milk, and sugar solution into the well in the flour and, using flour from the bowl to form a ring around the well, gently push it over the yeast, milk, and sugar solution from the edge with a spoon, so that the yeast, milk, and sugar solution is completely covered with flour. Then let it rise for about 10 minutes. Add the remaining ingredients: salt, room-temperature butter cut into small pieces, the rest of the sugar, a few rum-infused sultanas, a little candied orange peel, a little candied lemon peel, and finally the warm milk. Process with a food processor for 10 minutes until you have a smooth dough. Roll out the dough lengthwise on a floured surface into a rectangle about 1/2 cm thick. Spread the cooled poppy seed filling onto the dough, leaving a little free at the edges. Roll the dough lengthwise. Press firmly together along the seam and at each end with your fingertips, turn the Stollen over, and fill a larger loaf pan. Or place it on a greased baking sheet without a pan. Let it rise in the oven at about 70°C for 30-40 minutes, covered with a damp kitchen towel. In the loaf pan, it will look almost twice as large. Then carefully remove the Stollen from the oven. Let it stand, covered. Preheat the oven to 180°C and bake for 40 minutes. Once the Stollen is baked, brush with melted butter, sift some powdered sugar over it, and let it cool. Then dust it again with powdered sugar.