Poppy seed stollen Silesian style

Ingredients for 1 servings:

• 600 g flour
• 250 ml milk
• 20 g yeast, fresh, 1/2 cube
• 75 g sugar
• 1 tsp, leveled salt
• 1 egg yolk
• 100 g butter, soft
• 1 lemon(s), untreated, grated peel
• 500 g poppy seeds, ground
• 200 ml milk
• 200 g sugar
• 1 packet of vanilla sugar
• ½ tsp cinnamon
• 50 g butter, soft
• 200 g Sultanas, unsulfured
• 50 g almonds, chopped
• 1 tbsp rum
• 1 egg white
• 75 g powdered sugar, sifted
• 1 tbsp lemon juice

Instructions

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

with a wonderfully rich poppy seed filling, for 30 pieces

For the yeast dough, sift flour into a large bowl and make a well in the center. Warm the milk slightly. Crumble the yeast into a small bowl, add a pinch of sugar and the salt, dissolve in some of the milk, and mix well. Pour the yeast milk into the flour well, cover with flour, and let rise at room temperature for about 20 minutes, until the flour coating begins to crack. Then, using a large wooden spoon, fold in the remaining milk, egg yolk, sugar, butter, and lemon zest, then knead everything vigorously until a smooth dough forms. Cover and let rise at room temperature for one hour. For the poppy seed filling, blanch the poppy seeds with the boiling milk and mix in all the other ingredients. Let stand for about 30 minutes. Knead the risen yeast dough again briefly and roll it out into a large rectangle. Spread the poppy seed filling on top, leaving a 2 cm border. Roll up the dough and form a Stollen, place it on a greased baking sheet, and let it rise for another hour. Bake in a preheated oven (conventional oven: 180°C on the lowest rack, fan-assisted oven: 150°C on the second rack from the bottom) for about 40 minutes. For the glaze, mix powdered sugar with enough lemon juice to form a thick mixture. Brush the stollen with this while it’s still hot. If desired, you can make two smaller stollen from the same amount of dough. The baking time may then be slightly shortened. Cut the poppy seed stollen with a warmed knife. The original recipe doesn’t call for an egg. I added one to give the dough more color and to bind the filling better.