Apricot and poppy seed stollen

For 16 slices
  • 225 g cornmeal
  • 175 g Potato starch
  • 1 measuring spoon (1 g) locust bean gum (e.g. B. Biobin)
  • 1 cubes ( 42 g) fresh yeast
  • 1 tbsp + 1 tbsp + 50 g sugar
  • 4 EL + 150 ml + 75 ml milk
  • 75 g ground poppy seeds
  • 75 g dried. Apricots
  • 1 egg (size M)
  • 50 g + 50 g soft butter
  • 75 g Lean quark
  • 1-2 EL Icing sugar
  • aluminum foil, baking paper
120 minutes
easy
1.
Mix the flour, starch, and locust bean gum, make a well in the middle. Crumble in the yeast. Add 1 tablespoon of sugar and 4 tablespoons of warm milk, mix with some of the flour. Cover and let rise for about 15 minutes
2.
Bring 150 ml milk and 1 tbsp sugar to the boil. Stir in the poppy seeds, bring to the boil. Approx. Soak for 20 minutes. Chop the apricots, add. Cool down
3.
Add egg, 50 g butter, quark, 50 g sugar, 75 ml milk to the pre-dough, knead. Approx. Let rise for 1 hour.
4.
Fold the aluminum foil several times to create a strip approx. 5 x 70 cm wide. Knead the dough. Spread out on baking paper to form a rectangle (approx. 30 x 40 cm). Spread the filling on top. Shape into a stud with the help of the paper, place aluminum strips around them. Bake in a hot oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 25 minutes. Spread hot with 50 g butter, dust with powdered sugar
1 slice approx:
  • 210 kcal
  • 880 kJ
  • 2 g protein
  • 9 g fat
  • 27 g carbohydrates

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