Silesian poppy seed stollen

Ingredients for 1 servings:

• 250 g flour
• 20 g yeast
• 110 ml milk
• 30 g sugar
• 50 g butter
• ½ tsp salt
• 1 egg yolk
• 125 g poppy seeds
• 75 g sugar
• 25 g currants
• 25 g sultanas
• 25 g almonds, ground
• ½ lemon(s), zest
• 1 pinch of cinnamon
• 100 ml milk, hot
• ½ packet of vanilla sugar
• 1 piece(s) egg white
• 75 g powdered sugar
• 2 tbsp water, hot
• 50 g butter for spreading

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 20 minutes

after Grandma Else from Langenbielau in Silesia

Make a yeast dough from the flour to the egg yolks. Let the dough rise in a warm place for at least 1 hour. It should have developed a good volume. Mix the poppy seeds (they MUST be ground/crushed – use ready-made poppy seeds in an emergency) to the vanilla sugar until a homogeneous mixture is obtained, then fold in the egg whites. Let it stand for about 30 minutes. The milk must be hot. Mix the powdered sugar and water. Add this at the end and then directly onto the baked Stollen. Melt the butter for spreading. Roll out the yeast dough on a floured surface into a rectangle measuring 30 x 40 cm. Spread the dough thinly with melted butter. Spread the poppy seed mixture evenly, thinly or thickly, onto the prepared dough surface. Very important: Leave a 2 cm border free all around. Now it’s time to roll! Roll the narrow side gently…gently, so that the mixture doesn’t bulge out at the front. Line a baking sheet with parchment paper, then place the dough roll on it, edge down, and brush with butter. Preheat oven to 180°C (top/bottom heat) and bake for approximately 40 minutes. Immediately after removing from the oven, cover with the sugar mixture. Optional: Sprinkle crumbs on the buttered dough roll before baking. Warning: There is a real risk of becoming addicted to poppy seed stollen.