Classic poppy seed stollen with raisins and hazelnuts
- 300 ml milk
- 250 g finely ground poppy seeds
- 275 g Butter
- 175 g honey
- 100 g Raisins
- pulp of 1 vanilla pod
- 8 drops of bitter almond baking oil
-
60 g chopped hazelnut kernels - 1 cube (42 g) yeast
- 50 g firm sour cream
- 4 Eggs (size M)
- 400 g flour
- 150 g Icing sugar
- grated zest of 1 untreated lemon
- 1 pinch Salt
-
flour - Baking paper
105 minutes
easy
- 1.
- milk au Boil, add poppy seeds and simmer for 25-30 minutes. Stirring occasionally. Melt 75 g butter and honey in a saucepan. Wash the raisins and pat dry. Add the vanilla pulp, bitter almond baking oil, hazelnuts, raisins and honey-butter mixture to the poppy seed mixture. Simmer over low heat for 10-15 minutes. Let cool down. Mix the yeast and sour cream. Separate 2 eggs. Put the flour, 150 g butter, 75 g powdered sugar, 2 eggs, 2 egg yolks, lemon zest, salt and yeast-cream mixture in a bowl, knead until smooth. Roll out into a rectangle (approx. 40 x 60 cm) on a floured tea towel. Beat the egg whites until stiff, fold into the poppy seed mixture. Smooth the poppy seed mixture onto the dough, leaving a narrow edge free all around. Roll up the yeast dough from the narrow side with the help of the tea towel. Place diagonally with the seam side down on a baking sheet lined with baking paper. Fold in the ends of the roll and carefully press the edge of the hand into the shape of a stud. Cover and let rise in a warm place for 30-45 minutes. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 10 minutes. Then turn down the temperature (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) and finish baking in about 30 minutes. Possibly. Cover at the end of the baking time. Melt 50 g butter. Brush the stollen with butter while it is still warm and sprinkle with 75 g of powdered sugar. Let the stollen cool down and, ideally, let it sit well wrapped for 2-3 days
- 2.
- Wait approx. 1 1/2 hours. Photo: Först,
1 slice approx:
- 230 kcal
- 960 kJ
- 5 g protein
- 14 gFat
- 22 g carbohydrates
Do you want a website?
Leave A Comment