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.
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