Summary

Ingredients

• 275 g butter
• 300 g suar
• 1 teaspoon cinnamon
• 100 g almond (s), round
• 350 g poppy seeds, round
• 1 orange (s), untreated, grated zest it
• 5 medium egg (s)
• 75 ml milk
• 2 tablespoon orange liqueur
• 200 g apricot (s), dried
• 500g flour
• 1 packet baking powder
• 1 pinch (s) salt
• 1 packet vanilla sugar
• 250 g low-fat quark
• 2 tablespoon powdered sugar

Print Recipe Pin Recipe

Instructions

1. Melt 75 g butter, let cool down a little. Mix 150 g sugar, cinnamon, almonds, poppy seeds and orange peel in a bowl. Add 2 eggs, milk, melted butter and liqueur and mix everything well. Cut the apricots into cubes except 6 for decoration.
2. For the dough, mix flour, baking powder, 150 g sugar, salt and vanilla sugar. Add 3 eggs, 150 g softened butter and quark. First knead with the dough hook of the hand mixer, then with your hands to form a smooth dough.
3. Roll out the dough on a floured work surface into a rectangle (approx. 30 x 40 cm). Spread the poppy seed mixture on top and spread. Sprinkle apricots on top.
4. Fold the dough approx. 2 cm over the filling on the two shorter sides of the rectangle. Roll up about 1/3 from one long side. Roll up from the other side and place the larger roll a little over the smaller roll, creating a tunnel shape.
5. Place the stollen on a parchment-lined baking sheet. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 10 minutes. Reduce the oven heat (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) and bake for approx. 45 minutes.
6. Melt 50 g butter and brush the warm stollen with it. Dust with icing sugar and let cool.
7. Use a cookie cutter to cut out stars from the apricots that have been set aside. Decorate the stud with it.