Poppy Seed Stollen

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Poppy Seed Stollen
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 50 min.
Ready in

Ingredients

for
1
For the dough
500 grams
1
70 grams
200 milliliters
lukewarm Milk
1 pinch
1
75 grams
softened Butter
For the filling
250 grams
100 grams
3 tablespoons
30 grams
200 milliliters
100 grams
1 teaspoon
grated Lemon peel
2 tablespoons
chopped almonds
2 tablespoons
chopped Hazelnuts
For the icing
2 tablespoons
2 teaspoons

Preparation steps

1.

Dissolve the yeast in the warm milk, mix with the remaining ingredients for the dough and knead with the electric hand mixer, then cover and let rise for about 1 hour in a warm place.

2.

Preheat the convection oven to 160°C (approximately 325°F).

3.

Soak the raisins in rum. Mix together the poppy seeds and semolina. Boil the milk and pour over the mixture, then stir in  the rum-soaked raisins, sugar, lemon zest and nuts. Let the mixture sit for about 15 minutes.

4.

Knead the dough thoroughly and roll out on a floured surface into a rectangle about 30 x 35 cm (approximately 12 x 14 inches). Spread the filling over it, leaving a 2 cm (approximately 1 inch wide margin free, then roll up the dough from the long side on both sides. Place on a greased baking sheet, seam side down, and let the dough rest for 20 minutes, then bake until golden in a preheated oven, about 45 minutes. Stir the powdered sugar with the lemon juice. Drizzle the finished and cooled cake with icing, let cool completely and serve.