Poppy seed stollen with dried apricots and pistachios
- 1/2 l Milk
- 400 g finely ground poppy seeds
- 100 g Pistachio kernels
- 200 g dried apricots
- 325 g Butter
- 250 g Honey
- Mark of 1 vanilla pod
- 12 span>
drops of bitter almond baking oil - 1 span> Cube (42 g) Yeast
- 50 g firm sour cream
- 4
- 400 g flour
- 150 g powdered sugar span>
- grated zest of 1 untreated lemon
- 1 pinch salt
- flour
- baking paper
105 minutes
easy
- 1.
- Bring the milk to the boil, add the poppy seeds and simmer for 25-30 minutes. Stirring occasionally. In the meantime, roughly chop 75 g pistachios. Cut the apricots into fine cubes. Melt 125 g butter and honey in a saucepan. Add the vanilla pulp, bitter almond baking oil, chopped pistachios, 150 g apricots and honey-butter mixture to the poppy seed mixture and simmer over a 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 into a smooth dough with the dough hook of the hand mixer. Dust a large kitchen towel with plenty of flour and roll out the dough into a rectangle (approx. 40x60 cm). Beat the egg white until stiff and fold into the poppy seed mixture. Spread the poppy seed mixture evenly on the dough and smooth it out, leaving a narrow edge of the dough free all around. Roll up the yeast dough from the narrow side with the help of the towel. Slide diagonally onto a baking sheet lined with baking paper so that the roll is on the seam side. Fold in the ends of the roll and carefully press it into a stud shape with the edge of your hand. Cover and let rise in a warm place for 30-45 minutes. Bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for about 10 minutes. Then turn down the temperature (electric stove: 175 ° C / gas: level 2) and finish baking in about 30 minutes. Possibly. Cover at the end of the baking time. In the meantime, finely chop the remaining pistachios. Melt the remaining butter. Brush the finished stollen with butter while it is still warm and sprinkle with powdered sugar, pistachios and remaining apricots. Let the stollen cool and, ideally, leave it well packed for 2-3 days. Makes approx. 30 slices
1 portion approx:
- 300 kcal
- 1260 kJ
- 7 g protein
- 18 g fat
- 26 g carbohydrates ul>
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