Brandenburg Style Poppy Seed Stollen

Summary

Prep Time	30 mins
Cook Time	40 mins
Total Time	3 hrs 10 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For the filling:

For the cast:

75 g powdered suar
1 squirt lemon juice
1 tablespoon water

Instructions

For the yeast dough, sieve the flour into a bowl and make a well in the middle.
Warm the milk, finger-warm to approx. 30 ° C, put it in a small bowl and crumble the yeast into it, add a pinch of salt and a pinch of sugar and stir everything well until the yeast has completely dissolved and set aside for approx .
Pour the yeast milk into the flour trough, make a small pre-dough and sprinkle with a little flour. Cover and let rise at room temperature for approx. 20 minutes until the flour cover has cracks. Then fold in the whisked egg, sugar, softened butter and lemon zest with a large wooden spoon, then knead everything vigorously until a smooth dough is formed. Cover and let rise for a good hour. The amount of dough should have visibly doubled.
For the poppy seed filling, briefly bring the milk to the boil and set aside. The marzipan mixture in small pieces with the sugar can also be omitted if it is too sweet, melt salt, vanilla sugar, stollen spice, cinnamon and butter in it. When the marzipan mixture has dissolved well through constant stirring, mix in the poppy seeds, almonds and sultanas or raisins and heat everything again for 10 minutes while stirring continuously, you may have to increase the milk to 220 ml if the mixture is too dry. Swell the poppy seed mixture and let it cool down.
Finally, when the filling has cooled down a bit, whisk the egg with the rum and the flavors and stir in.
Knead the risen yeast dough again briefly and vigorously and roll out into a large rectangle, barely a centimeter thick. Spread the poppy seed filling evenly on top, not too close to the edge. Carefully roll up the sheet of dough and, if you like, divide it in the middle and immediately place it on a baking sheet lined with baking paper, with the edges facing down. If necessary, pinch a folded piece of parchment paper between the studs so that they don`t bake together. Cover the stollen with a kitchen towel and let rise for about 1 hour.
Bake in the preheated oven at approx. 180 ° C top / bottom heat on the lower rack for about 40 minutes. Or bake for about 40 minutes on the 2nd rail from below with convection at 150 ° C.
For the icing, mix the powdered sugar with the liquid so that a thick mass is created and spread thinly over the hot stollen. If you don`t like that, simply sprinkle with powdered sugar while it is still warm.
Tip: If you have a bread maker, you should try to prepare the yeast dough in this great device. Attitude to dough and you can relax and take care of other things. Don`t worry, the yeast dough in this device has a 100% guarantee of success!

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