Summary

Ingredients

For the dough:

• 600 grams flour
• 250 ml milk
• 20 g yeast, fresh, 1/2 cube
• 75 grams sugar
• 1 teaspoon, leveled salt
• 1 egg yolk
• 100 g butter, soft
• 1 lemon (s), untreated, the grated zest

For the filling:

• 500 g poppy seeds, round
• 200 ml milk
• 200 g suar
• 1 packet vanilla sugar
• 0.5 teaspoon ½ cinnamon
• 50 g butter, soft
• 200 g sultanas, unsulphurized
• 50 g almond (s), chopped
• 1 tablespoon rum
• 1 egg white

For the cast:

• 75 g powdered suar, sifted
• 1 tablespoon lemon juice

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Instructions

1. For the yeast dough, sieve the flour into a large bowl and make a well in the middle. Warm the milk very slightly. Crumble the yeast in a small bowl, add a pinch of sugar and the salt, dissolve in some of the milk and stir well. Pour the yeast milk into the flour trough, cover with flour and cover and let rise at room temperature for about 20 minutes until the flour cover becomes very cracked. Then fold in the remaining milk, egg yolk, sugar, butter and lemon zest with a large wooden spoon, then knead everything vigorously until a smooth dough is formed. Cover and let rise for an hour at room temperature.
2. For the poppy seed filling, scald the poppy seeds with the boiling milk and mix in all the other ingredients. Let it soak for about 30 minutes.
3. Knead the risen yeast dough briefly again and roll out into a large rectangle. Spread the poppy seed filling on top, leaving a 2 cm edge free. Roll up the sheet of dough and form a stollen, place on a greased tray and let rise for another hour.
4. Bake in the preheated oven (with top / bottom heat: at 180 degrees on the lowest rack, with fan-assisted air: 150 degrees on the 2nd rack from the bottom) for about 40 minutes.
5. For the icing, mix powdered sugar with enough lemon juice to create a thick mixture. Brush the stollen with it while it is still hot.
6. If desired, two smaller stollen can be baked from the amount of dough. The baking time can then be shortened a little.
7. Cut the poppy seed stollen with a warmed knife.
8. The original recipe does not call for an egg. I added one to give the dough more color and more binding to the filling.