Poppy seed stollen with generous filling

Ingredients for 1 servings:

• 500 g wheat flour type 405
• 250 ml whole milk
• 50 g sugar
• 50 g sunflower margarine
• 42 g fresh yeast
• 5 g salt
• 500 g blue poppy seeds
• 400 ml milk
• 200 g marzipan
• 150 g sugar
• 50 g butter
• 2 eggs
• ½ pack of pudding powder

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours 20 minutes

For the dough: Place the flour, sugar, sunflower margarine, and salt in a bowl and mix roughly. Dissolve the yeast in the milk and then add it to the other ingredients. Knead everything into a smooth yeast dough. Cover the dough and let it rise in a warm place until it has risen well. This takes about 3 hours. For the filling: As soon as the dough has risen, start making the filling. Dissolve the custard powder in a small amount of the milk and set aside. Pour the remaining milk and sugar into a saucepan and bring to a boil, stirring constantly. Meanwhile, dissolve the marzipan and butter in it. As soon as the liquid starts to boil, add the poppy seeds and cook for 5 minutes. Then add the dissolved custard powder, bring to a boil briefly, and then let cool. Once the mixture has cooled slightly, whisk the eggs and mix in. For the Stollen: Roll out the dough very thinly on a floured surface into a rectangle. The dough should not stick to the work surface! Spread the poppy seed mixture evenly over the dough. Leave a free edge on three sides up to the edge. Roll the spread dough tightly into a log from the opposite side. Seal the free edge at the end, using a little water if necessary, and place it, sticky side down, on a baking sheet lined with baking paper. Bake the Stollen at 180°C (convection oven) for approximately 40 minutes, depending on the thickness.