Poppy Seed Stollen


Rating: 5.00 / 5.00 (1 Votes)


Total time: 45 min

Servings: 1.0 (servings)

Dough:






Filling:





Glaze:



Instructions:

** Dough : Sift flour into a suitable bowl, make a well in the center. Crumble yeast into it, stir with a little bit of sugar and milk, stand 10 min. Now add the rest of the almond kernels, milk, sugar, butter, egg and Citro-Back and knead the dough until it comes away from the edge of the bowl. Leave the dough to rise for half an hour in a warm place with the lid closed.

** Filling: Mix all ingredients well. Roll out the dough into a large sheet and spread the filling on it. Roll up the dough from the long side. Place the stollen on a greased, floured baking tray and let rise repeatedly for 15 minutes. Bake in oven heated to 200 °C for 45 min. After 20 minutes, turn down the heat to 180 °C. Cool the finished stollen.

** Glaze: sift powdered sugar, mix with milk until smooth. Coat the poppy seed stollen with it. Dry.

Have fun baking!

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