Summary

Ingredients

• 500 g flour, sifted
• 250 ml milk, lukewarm
• 1 cube yeast
• 75 grams sugar
• salt
• 1 egg (s)
• 1 lemon (s), untreated, grated zest and 2 tablespoons juice
• 100 g butter, melted, lukewarm
• 2 packs poppy seeds - back
• 125 g raisins
• 1 tablespoon rum
• 100 g almond slivers
• 200 g marzipan paste, diced
• 100 g powdered suar

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Instructions

1. Put the flour in a bowl, make a well in the middle. Crumble the yeast in the well, add a little milk and 1-2 tablespoons of sugar and stir with a little flour from the edge. Let the dough rise for 20 minutes.
2. Soak the raisins in rum for about 20 minutes.
3. Knead the remaining milk, sugar, salt, egg and lemon zest with the flour and the pre-dough to a smooth dough, let the dough rise for 30 minutes. Mix the poppy seeds with the raisins and almonds. Mix the marzipan with 1-2 tablespoons of flour.
4. Roll out the dough thinly on a floured work surface and brush with a little butter. Fold it up, roll it out again and brush it with butter again. Repeat the process, then roll out the dough into a rectangle approx. 35 by 40 cm.
5. Brush the dough with the poppy seed mixture, leave 3 cm free on one long side. Sprinkle the marzipan on the poppy seed mixture and press down lightly. Roll up the dough and then cut it lengthways except for one end. Braid the halves with the cut surfaces facing up.
6. Bake on a baking sheet lined with baking paper at 200 degrees for about 1 hour. Switch down to 175 degrees after 15 minutes.
7. Mix the powdered sugar with the lemon juice and spread the topping on the still lukewarm stollen.