Apple-poppy Seed Stollen
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 cube yeast
- 180 ml milk
- 125 g suar
- 500g flour
- 0.25 teaspoon ¼ salt
- 1 lemon (s), the grated zest it
- 2 egg (s), including the yolk
- 50 g butter
- 1 teaspoon sugar
- 200 g butter, room temperature
- 1 apple
- 1 tablespoon lemon (s), including the juice
- 200 g marzipan raw mixture
- 30 g powdered suar, to roll out
- 250 g poppy seed bakin mix
- 30 g almond (s), flaked almonds
- 50 g powdered suar
Print Recipe
Pin Recipe Instructions
- Crumble the yeast, mix with 50 ml of lukewarm milk and 1 tablespoon of sugar, dust with 2 tablespoons of flour and cover and let rise in a warm place for 15 minutes.
- Then put the remaining flour in a bowl. Add the remaining sugar, 130 ml of lukewarm milk, salt, lemon peel, egg yolk and yeast mixture and knead everything with the dough hook on the hand mixer or in a food processor. Gradually add the room-temperature butter in pieces and knead everything into a smooth dough. Cover and let rise in a warm place for 1 hour.
- Peel, quarter and core the apple, finely dice and mix with lemon juice. Knead the marzipan mass until smooth, roll out on a surface dusted with powdered sugar to a size of 435 cm. Knead the yeast dough well again, roll out on a floured surface to 435 cm, cover with the marzipan plate and brush with the poppy seed mixture. Sprinkle apple cubes on top and press down a little. Roll up from the short side.
- Grease a stollen form and sprinkle with flaked almonds. Insert the studs with the seam up and press down firmly. Turn the mold up on a baking sheet lined with baking paper. Let rise for 15 minutes.
- Bake the Stollen in a hot oven at 180 degrees on the 2nd rack from the bottom for 50 minutes. Lift off the form and bake the stollen for another 10 minutes. 5 minutes before the end of the baking time, put 50 g butter and 1 teaspoon sugar in a bowl and place with the stollen.
- Take the stollen out of the oven and brush with the liquid butter until the butter is used up. Let cool down and moisten a little if necessary.
- Dust the stollen with powdered sugar.
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