Poppy seed stollen

Ingredients for 1 servings:

• 500 g flour
• 40 g yeast
• ⅛ liter milk
• 180 g butter
• 1 pinch of salt
• 70 g sugar
• 1 packet of vanilla sugar
• 125 g ground almonds
• 125 g candied lemon peel
• 125 g poppy seeds, ground
• 50 g sultanas
• 25 g candied lemon peel
• 35 g sugar
• ¼ liter whipped cream
• 1 tsp rum
• 1 lemon(s), untreated, zest
• ½ tsp cinnamon
• 10 g breadcrumbs
• 100 g butter
• 50 g powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

super tasty and not overly sweet

First, prepare the poppy seed filling. Bring the heavy cream and sugar to a boil, add the poppy seeds and lemon zest, and cook until a thick paste forms. Stir in the sultanas, cinnamon, candied lemon peel, rum, and breadcrumbs, and let cool. Meanwhile, prepare the dough. Sift the flour into a bowl and make a well. Crumble in the yeast, sprinkle 1 teaspoon of sugar over it, dissolve it in the lukewarm milk, and mix with a little flour. Let this pre-dough rise for 15 minutes. In a bowl, combine the remaining sugar, vanilla sugar, softened butter, and salt. Knead it with all the flour and the pre-dough into a dough (since I’m making this with a food processor, I dissolve the yeast with a teaspoon of sugar in the lukewarm milk, dust it with a little flour, and let the mixture rise briefly. Then I simply knead it in the machine with the ingredients listed so far. After that, continue according to the recipe). Let it rise for another 15 minutes. Quickly stir in the almonds and candied lemon peel, let it rise briefly again. Then roll out the dough and shape it into an oblong loaf, leaving bulges on the long sides. Spread the poppy seed mixture onto the dough and then fold it lengthwise into the Stollen shape. Bake the Stollen in a preheated oven at 220°C (or, if baking multiple Stollens, at approximately 180°C with fan-assisted oven) on the second rack from the bottom for 50–60 minutes. Brush with melted butter while still warm. Dust with powdered sugar.