Poppy Seed Stollen
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 20) |
Ingredients
- 200 g butter
- 125 g suar
- 1 teaspoon lemon (zest), grated
- 1 pinch (s) salt
- 2 egg (s)
- 250 g quark (low-fat quark)
- 500g flour
- 2 teaspoons baking soda
- 100 g almond (s), chopped
- 100 g orane peel, finely chopped
- 100 g lemon peel, finely chopped
- 250 g poppy seeds - bakin
For painting:
- 200 g butter, melt
- 100 g powdered suar
Print Recipe
Pin Recipe Instructions
- Mix the butter, sugar, lemon zest and salt with the mixer until creamy. Stir in eggs and quark one after the other. Knead in the flour with the sifted baking powder, almonds, orange peel and lemon peel (with the dough hook of the mixer or with your hands).
- Roll out the dough on a floured surface approx. 35 x 35 cm, spread the poppy seed bake on it, roll up the dough to form a stollen. Bake in a preheated oven at 200 ° C (hot air 180 ° C) for approx. 50 to 60 minutes.
- Immediately after baking, coat with 100 g melted butter and dust with 50 g powdered sugar, wrap and refrigerate. The next day, brush with the rest of the butter and dust the rest of the icing sugar.
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